Rosario Olivas Weston
-
Customs
Chicken, Christmas Eve, and the Change of Time
Three, two, one, the people of Cuzco count down on Christmas Eve, as if waiting for a space ship to…
Read More » -
Tasty Finger Food, Breaded Yuca
Cuzco has lots of nibbles hidden in its streets and alleys. Sometimes they make it into restaurants, and sometimes they…
Read More » -
Guinea Pig, Pet or Festive Meal
“Did you know that in other countries they don’t eat guinea pig” said the one young man to the other…
Read More » -
Restaurants
Two New Restaurants and Traditional Cuzco Cuisine
Traditional Cuzco food has generally not been a big part of the offerings of restaurants in the tourist core of…
Read More » -
Food & Drinks
Adobo and Cuzco’s Red and White
Think of stewed, tender pork in a lightly sour broth, mildly seasoned with mild red aji, garlic, and a faint…
Read More » -
Ingredients
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…
Read More » -
Ingredients
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…
Read More » -
Food & Drinks
Exile, Rediscovery, and Power: The Story of Novo-Andean Cuisine
A new cuisine was born in Peru around 1986, at a time when democracy had returned, two guerrilla groups fiercely…
Read More »