I think I’ll open a Peruvian restaurant in Taipei. I’ll advertise the meat dishes as being “special” for men. 
Think it’ll go over well?
Peruvian Authors Launch Alpaca Cookbook
Forget the soft wooly sweaters. Zesty alpaca steaks are the thing now. Or so say the authors of a new cookbook containing 100 recipes for serving up the Andean cameloid.
“Alpaca: The Great Andean Taste,” published by Peruvian development organization Desco, turned up in Lima bookstores this week.
The recipes come from six chefs in Lima as well as women from community kitchens in the highland Huancavelica region, the book’s editor Hugo Carrillo told The Associated Press.
“Among the red meats, alpaca has higher levels of protein, very low fat and no cholesterol,” he said. Despite its benefits, the meat hasn’t been appreciated by city dwellers, he said.
“Alpaca meat has traditionally been associated with the country’s poorest sector…meat for Indians, peasants,” Carrillo said. The idea of the book is to knock down that stereotype.
Alpaca wasn’t always considered poor man’s meat, however.
When the Incas ran things, ruling over cultures from modern day Colombia to Chile until their defeat by Spanish conquistadors 500 years ago, alpaca was a leading delicacy. So were guinea pigs and llamas, Carrillo said.