1.

DESCRIPTION OF A DEPARTMENT

SAN MARTN: Welcome to the jungle

GENERAL INFORMATION:
LOCATION: Forest (Amazona) northeast of Peru
FUNDATION: September 4, 1906
EXTENSION: 51 253 km2
CAPITAL: Moyobamba (874 mssm)
ALTITUDE: Minimum: 190 msnm (Pelejo)
Maximum: 3080 msnm (White Water)
LIMITS: North and East: Loreto West: Amazon and
the Freedom South: Hunuco
OFFICIAL LANGUAGE: spanish
SUBDIVISIONS: 10 Provinces and 77 districts
POPULATIONS: 800.000
GENTILICIO: Sanmartinense

WATERFALLS BEYOND IMAGINATION:
It has waterfalls, orchids and butterflies, and is characterized by florid landscapes and a tropical environment.

Weather:
Hot and humid, with heavy rains between December and March.
Maximum temperature 34 C Minimum temperature 19C

HOW TO GET THERE:
By air-There are regular flights to the city of Tarapoto from Lima (1 hour) and from Iquitos (45 minutes).

By land-By Northern, 1,445 Km on the Panamericana Norte road (28 hours by bus) and by Southern, 1,020 Km on the
Central road, Fernando Belande Terry (20 hours by car)

By river-on the Amazon, Maran and Huallaga rivers, (136 Km).

GASTRONOMY:
Masato-Drink made from cooked, crushed and fermented yucca, sweet potatoes or sugar.
Aguajina-Made from mashed, filtered, and sweetened fruit of the aguaje palm tree.
Inchicapi-Chicken soup with peanuts, coriander and yucca.
Tacacho con cecina (Tacacho with jerky)-Roasted or fried plantain mashed with butter and served with dried meat.
Rice Juanes-Chicken with rice and spices wrapped in 'bijao' leaves.

(SAINT JOHN) FESTIVAL
22-June to 30-June, the most important festival in the Amazon region. It symbolises the renewal of faith in the figure of
Saint John the Baptist and the power of water, a vital element throughout the Amazon region.
On this day there are also music and typical dance festivals, and agroindustrial and handicraft fairs. Typical regional food
is also prepared, such as the famous "juanes".

TOURIST PLACES
The Ro Abiseo (declared a UNESCO world cultural and natural heritage site). Its archaeological sites are not well known,
for example the citadel of Gran Pajatn.


2. DIALOGUE AT RESTAURANT

Waiter: Hello, Can I help you?
Sam: Yes, I would like to have some lunch.
Waiter: Would you like a starter?
Sam: Yes, I would like a bowl of chicken soup,
please.
Waiter: And what would you like for a main course?
Sam: I would like a grilled cheese sandwich.
Waiter: Would you like anything to drink?
Sam: Yes, I would like a glass of Coke, please.
Waiter: Can I bring you anything else?
Sam: No thank you.
Waiter: Certainly.
Sam: How much is the lunch?
Waiter: That's $6.75.
Sam: Here you are. Thank you very much.
Waiter: You're welcome. Have a good day.
Sam: Thank you, the same to you.



3. DESCRIPTION OF MY FAMILY TREE











My name is Samuel and this is my family tree. My father's name is Bladmir. He's an architect and he lives in New
York with my mother's is Maria. My mom is a very talented artist. She paints beautiful pictures. I have three
brothers yours are Daniel, Abel and Pablo and I have a one sister her name is Sara, she have a son, his name is
Jared She is a nurse at the same hospital where I work. I work in the lab. My daughter Donna is a doctor in San
Francisco. Donna's husband's name is Keith. He is a restaurant manager. They have a little girl named Becky
who is three years old.



4. DESCRIBING PERUVIAN FOOD

GRILLED CHICKEN SKEWERS
INGREDIENTS
12 cloves of garlic
1 tablespoon cumin
1/4 cup mild chile pepper paste (aji panca, if
available)
1/2 cup vinegar, divided
1 tablespoon salt
2 teaspoons freshly ground pepper
4 chicken breast halves
1 red bell pepper
1 large red onion
About 15 large mushrooms
1/2 cup vegetable oil
Wooden skewers (about 15)

PREPARATION

Mash the garlic with a rock, or with a mortar and pestle.

Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup Chile pepper paste, 1-
tablespoon cumin, 1-tablespoon salt, and 2 teaspoons freshly ground pepper.

Cut the chicken breasts. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least
one hour, or overnight in the refrigerator for best flavor.

Peel the onion and cut in wedges. Remove the seeds and the white part of the bell pepper.

Place the chicken and vegetable pieces on the wooden skewers

Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.

Baste chicken several times during cooking.

Cut a piece of the chicken to check for doneness. Checking frequently. Do not overcook.

Remove the chicken from the grill. Serve with rice and corn on the cob.