GORP, standing for “Good Old Raisin’s and Peanuts”, is a backpackers best friend. This simple snack provides important sugars, fats and proteins that your body needs while trekking. The best part of GORP is that EVERYONE can make it, you don’t need to bake or cook at all, and the best GORP recipes tend to be those that happen by accident. All you do is mix whatever you want together, and bam! A delicious, crunchy, sweet, salty and whatever you desire trail-mix. Meet your new best friend. When in need of energy, GORP is always reliable and offers a surprise in every handful.
On the Road’s Basic GORP Recipe (make any substitutions you desire)
3 cups cheerios
1 cup mix of peanuts, walnuts and/or almonds
1 cup raisins
1 cup peanut butter m&m
1/2 cup chocolate chips
1/2 cup dried pineapple
1/2 cup dried mango
1 cup banana chips
3/4 cup walnuts
3/4 cup almonds
3 cups granola
Dark chocolate, berry and mixed-nut GORP
1 cup almonds
1 cup cashews
1 cup walnuts
1 cup dried cranberries
1 cup dark chocolate (or semi-sweet or bitter sweet) chocolate chips
1 cup dark chocolate covered raisins
There are so so so many more GORP recipes, I will update later with more! Feel free to send me your favorites and I will post them 🙂 Happy eating!
There are several different ways, and everyone from the region will tell you how they do it, which of course will be slightly different and obviously more delicious than how everyone does it 🙂 Typically it is roasted slowly upright on a stake (cordero Magallanes al palo), like in the photo above.
Another way to roast it is sideways on a stake, cutting the lamb into 4 pieces. We prepare lamb sideways because we have accesses to this type of heavy metal stake that is necessary to hang the meat on.
The trick to slow roasting is in the fire and charcoal. It is important to keep a fire constantly burning, and scatter the hot coals underneath the lamb while always keeping the fire separate to produce more charcoal.
The flavor of the lamb comes from salt and a combination of onion, garlic, cilantro, aji, vinegar, water and whatever else you choose to add, combined into a liquid sauce which is basted on the lamb so as to not dry out. As it cooks, these flavors integrate themselves into the crunchy skin and meat, mmmm.
After 4-5 hours of roasting, listo! A feast of Magallanes lamb ready for whatever event.
We have created the first ever ‘Gastronomic City Tour of Punta Arenas’! This tour is designed for travelers and food lovers who want to taste their way through the Southern most city on the American continent!
We learned how Punta Arenas’ artesian microbrewery Cerveza Hernando de Magallanes creates their 3 different brews;
Ate choriqueso and drank leche con platano;
And explored the diverse uses of calafate.
We finished the tour eating king crab empanadas at the best local seafood restaurant in Punta Arenas. Along the route, we visited the Plaza de Armas, the Municipal Cemetery, and Cero de la Cruz, for a view of the Strait of Magellan, Punta Arenas, and Tierra del Fuego.
Tours every saturday at 9:00am, 8-people maximum. Contact us for tour reservations or to inquire for private tours.
Last week On the Road went to an old favorite, the Peruvian restaurant Suspiro de Limeña in Punta Arenas. We like the restaurant for the comfortable interior and their strong pisco sours, but most of all for their ceviche. It is lemony, filled with fresh fish and seafood, and has a touch of spice. We tried a new dish this time, octopus with a cream-olive sauce. Tasty, but the octopus lacked a desired freshness. For the main dish (sorry, no picture because we at it too quickly!) we shared a generous portion of congrio, battered and fried to perfection.
If you are in the city and looking for an interesting, high-quality, and not overly expensive restaurante, we recommend you take a taste of what Suspiro de Limeña has to offer.