Peruvian Wedding Quotes

Che abandoned his first wife, Hilda, a Peruvian woman of Indian extraction, for a taller, blonder trophy wife (also named Aleida). Their 1959 wedding in Havana was the social event of the year and featured Raul Castro as "best man." After he married Aleida, Che would continue to "upgrade" his women, taking the worldly Tamara "Tania" Bunke, born of German parents in Argentina, as his mistress.

Peruvian, Amor-cintas Also known the Peruvian Penis Pull, this is a wedding tradition from the Andes where bridesmaids surround the groom who has 6 ribbons coming out from the top of his trousers, only one of which is attached to his penis. The lucky girl who yanks the ribbon connected to his trouser snake makes love to him before he ties the knot.This tradition led to another notorious tradition called the 'Conmutación-de-novia-de-última-hora', that is, last-minute-bride-switching.

Our wedding took place on a blustery midwinter day. The fifteenth of January 2000. Yet the sun shone through the clouds brightly. Shara’s father, Brian, who so sadly was suffering with multiple sclerosis, gave her away from his wheelchair in the church. Brian cried. Shara cried. Everyone cried. We left the church to our friends singing a cappella versions of “Hey, Hey, We’re the Monkees” and “I’m a Believer.” I was the happiest I had ever been. Right decisions make you feel like that. We then danced to a Peruvian street band that Trucker had come across, and ate bangers and mash at long tables. The day was above all, love-filled. We were both among the first, and youngest, of our group of friends to be married, which made it feel even more special. (A wedding was novel for all of us in those days.) And Charlie and Trucker made everyone cry some more with their best-men speeches.

For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.