by Simon
photos by Martin
On September 23rd 1996 Marisol Mosquera started Aracari Travel with the vision of designing hand-crafted itineraries for those discerning travellers who wanted to explore Peru in comfort and style.
Precisely 15 years later and the company is recognised as one of Peru’s finest tour operators, with awards from Conde Nast Traveler magazine and Travel + Leisure just a few of the plaudits that have been received over the years.
Naturally this landmark called for a big party. And on such an important occasion we considered it appropriate that the event should be hosted by none other than our close friend Naguib Ciurlizza in his exquisite property on the outskirts of Lima.
“We want to celebrate by giving you all a taste of what our guests experience” Marisol toasted assembled dignitaries from all walks of Peruvian travel; specialist guides, tour operators and close friends alike who had joined the Aracari staff in converging upon Naguib’s delightful house and garden for lunch and drinks.
Her touching note set the scene for a most relaxing afternoon. This stared with a tour of the garden, an in depth look at the kaleidoscope of plants that Naguib has given beloved care and attention to, which on this day were basking in the early spring sunshine. This was followed by a peek at some of his delightful art collection, one of the best in Peru. The whole affair was accompanied by refreshing house cocktails.
Lunch – most eagerly anticipated given that Naguib is an expert chef – consisted of a terrific and bountiful buffet of Peruvian cuisine. This featured the likes of causa (layered potatoes and yellow chilli pepper filled with ceviche of sole and garnished with lashings of lime juice), shambar (a rich northern Peruvian stew containing beans, meat and a variety of seasonings) and tamales (steamed corn dough wrapped in banana leaves) all prepared in traditional styles yet with the added flourish and panache of Naguib’s masterful hand. All the while we were serenaded by the dulcet tones of local criollo musicians.
And dessert only embellished upon his master class, a tower of truffles, sweets and candies enough to make even those with the sweetest of teeth ask themselves whether a plateful of delights would a good idea. Needless to say, it was.
As the sun began to go down it was time to say goodbyes and depart. Though this celebration was not so much a farewell, it should be said, as a taste of things to come.
