Traditional Food
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Falso Conejo Made Visiting La Paz Delightful
The first dish I had during my recent visit to La Paz, Bolivia was falso conejo, something that is a…
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The Enchanting Tucumanas of La Paz
To wander the streets of El Alto and of La Paz, Bolivia is thrilling and involving. You rub shoulders with…
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What Makes a Hot Sauce Spicy?
Scientists tell us it is the quantity of capsaicin peppers have that makes them hot and spicy to one degree…
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Cuzco’s Jubilee Ends with Celebration
After having lived a month filled with fiestas and adrenaline we celebrate today the last fiesta of this month, Inti…
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Reheated Leftovers Make Great Breakfasts
The people of Cusco make up a lot of food when they cook. They cook both for lunch and dinner.…
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Huatia, an Ancient and Sophisticated Technology for Cooking
The scent of burning wood, leaves, and grass perfumes the air in much of Cuzco these days, especially in rural…
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Songs, One on Top of Another, as the Saints Go Home.
Three brass bands play loudly and simultaneously different songs in Cuzco’s Plaza de Armas, from a tinku to the Condor…
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Fruit of the Corpus Christi Season
The Feast of Corpus Christi made the people of Cuzco vibrate with joy like every year. The Plaza de Armas…
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A Recipe for Chiriuchu, Cuzco’s Iconic Food
Yesterday afternoon was the last chiriuchu fair in the Plaza San Francisco until the eighth day after the procession. A…
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Quinoa, One of Cuzco’s Favorite Foods
Quinoa is a very important food in Cuzco and has a wonderful flavor. It is used to make a great…
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