Transportation system in Peru is a great mystery. How do they find their way in this chaos is still a great unknown.

In Lima there are different means of transport, and so we have: buses, combis, colectivos (private cars that transport individuals), taxis, motor-taxis (half motor-bikes half rickshaws). But the prevailing means of transport in most of the cities is a bus. This concerns also Cusco, where I live. Combis and taxis have conquered streets of this city.

Combi is a very interesting phenomenon. It is a van, which according to residents has enough space for about 24 people with approximately 14 (small!) seats! Just squeeze and problem is solved! Well, at least you get to know each other more J Combis are owned by private companies and there are plenty of them. In a combi there is usually one person on board (except for a driver) who manages the car and shouts out loud the route (he or she usually calls the names of the streets with an enormous speed, so you better listen carefully!). When 5 combis come at once and stop at the same “paradero” (bus stop) you get a nice havoc. But everyone knows its way, so there is no problem. The only confused ones are tourists, who gaze with amazement. There are no timetables at the stops, but this was smartly solved. You can always ask the person managing the combi if it passes through a place you want to go to… provided you know some basic Spanish.

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300 chefs create a 6, 8 Ton Cebiche for the certified Guinness World Record

Peru on Sunday reclaimed the Guinness world record for the largest cebiche after 300 chefs made almost seven tons of the country’s signature dish, a citrus-marinated seafood appetizer, enough to feed 40,000 people.

All it took to recover its place as world record holder for the largest cebiche, an honor it had lost to Mexico in 2007, was five tons of white fish, lots of lime juice, onions, chili pepper and salt. To contain the cebiche, organizers used an aluminum container about 30 meters (yards) long, which was set up inside a sports center in Peru’s main port, which is part of greater Lima. The cooks who prepared the cebiche, most of them graduates of Lima cooking schools, spent the night cutting and cleaning the fish so that they could actually prepare the dish in a little over an hour on Sunday morning.

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