Ingredients
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A February Treasure Called Capulí
In Cuzco we have a treasure that germinates year round and dazzles in February and March. With the bright and…
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Rue Brings Good Flavor and Fortune to Cuzco
The mythic rue, a plant whose name in English suggests regret, mysteriously unites two worlds–Europe and South America–through its aromas…
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Abundance of Fruit
During this time of the year Cuzco's markets and streets burst with fresh fruit.
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Cuzco’s Aromatic Cacao
Plump, colorful fruit hang from stems. Large as melons, they seem somehow incongruous clinging to the trees, as if…
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Origins, Mystery, and Corn
Soon corn will begin to sprout in Cuzco’s sacred Valley. Its dual tendrils will push from the rich earth and…
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Cheese and Place in Ttio Market
Like a wall of butter-yellow bricks, congealed light, cheese glows on the stand in the market. Serrated like a battlement,…
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Alpaca, a Story
Dark and juicy like beef, alpaca meat graces many plates in tourist restaurants in Cuzco and very few dishes in…
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Cheers, Pisco and Peru
This week Peru celebrates its anniversary in an outpouring of national pride. While patriotism is part of the air people…
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Life, Death, and Stuffed Hot Peppers
Fat and sassy, rocotos rellenos (stuffed hot peppers) peer out from their wrappings on many street corners in Cuzco, such…
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Inca Condiments Still Flavor Cuzco’s Food
So many things have changed since Inca times that envisioning Inca Cuzco often requires an enormous act of imagination amidst…
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