Ingredients
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A World of Avocados in Cuzco
Good enough to be a meal in itself, a split avocado with a mound of fillings, finds itself on the…
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Potatoes and Two Days of Frost, the “Papa Helada”
It freezes most nights now above the city of Cuzco. The arrival of the frost marks a major change in…
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The Uncucha, an Important Root Crop
Peru is a land of root crops. The potato originated here in all its rainbow of types. But it is…
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Hooray, Eureka, and Yajúu: Smoothies in Cuzco
Smoothies of fresh fruit, many of them unusual tropical fruits native to Peru, in wide and tall glasses, boom among…
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Women Warriors, Corn, and Humintas
Like potatoes, corn may be a crop which plagues modern people with an excess of sugars in its contemporary omnipresence. But in…
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Incas Come from the Ground like Potatoes
Dark and rich, like the night, the earth and its produce filled the background of Inca life. Even when the…
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Machu Picchu Huadquiña Coffee: Militancy and Market Success
A rich aroma reminiscent of chocolate and nuts pulls you in, when you open a bag of Machu PIcchu-Huadquiña coffee,…
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Giant White Corn, Cuzco’s Heart
Peru has many distinctive foods, but the ”giant white corn of Cuzco”, known for its large kernels, is one of…
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Quinoa Claims the World
Not too long ago, quinoa was a humble seed eaten by rural people and the urban poor. In Peru’s cities…
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Fierce Peppers
Hot peppers have deep roots in Perú. As early Peruvians were beginning to build pyramids in what is one of…
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