Ingredients
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Twelve grapes for the New Year
As we know, New Years is the end of the year falling on December 31st. It is an important date…
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Flavorful and Scented Fennel Fronds Heal and Soothe in Cuzco
The rains fall on Cuzco these days and all around vegetation flourishes. There are plants that people plant and ones…
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Peru’s Hot Peppers Fit a Meaningful Pattern
The world is filled with patterns. Sometimes they mean something and sometimes they do not. But when they line up…
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Mangoes Fill Cuzco’s Markets with Delight
The Mango, an aphrodisiacal fruit, is very common in Cuzco in the months of December, January, February, and March, the…
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The Performer of Flavor in Peru, Aji Panca
A soloist’s brightness and verve may make an evening glow, but no matter their talent, the evening would not shine…
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Quinoa and Blood Together Make a Community
Where do people come from? Just like now where we talk about the discoveries of early homonids and homonins in…
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Anise Makes Food Better in Cusco
Apurimac. There this flavorful seed is cultivated in large scale. Its product is distributed throughout Peru to make scented well…
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Yuca, a Treasured Root from the Jungle
A long brown root that is starkly white inside is one of the most common foods in Cuzco and other…
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Cuzco’s Native Squash, Zapallo, Excites Its People
Long slices of bright orange or yellow from an enormous winter squash, called zapallo (suh-pie-yoh), always occupy the stands of…
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