Thursday, October 30th, 2014 at
Brayan Coraza Morveli
The Day of Witches falls on the 31st of October each year. For this day many people decorate their houses and especially stores so that they might have more sales. In the last years Halloween has become very popular among Cuzco’s youth and adults. The streets of the city’s downtown are closed to vehicular traffic and become a sea of people.
Beginning around 3 or 4 in the afternoon, children begin to go around asking for candy while teenagers and youths go to some party organized by their friends to enjoy a long night. Read the rest of this entry
Wednesday, October 29th, 2014 at
Walter Coraza Morveli
Caseras Sell Quinoa Seeds Every Mornings at Wanchaq Market (Walter Coraza Morveli)
We always seek the best products for our food and love them to be natural. That is why many of us prefer to shop in the local markets that Cuzco has. There we will find the best fruit. vegetables, and grains. They are fresh and economical and well cared for.
Every month new products arrive at the markets, depending on the season. These days our caseras in the stands offer up for us seasonal fruit such as pineapple and bananas although they also maintain the products that are there all year round. Read the rest of this entry
Tuesday, October 28th, 2014 at
Have a Good Milanesa for Lunch
By Arnold Fernandez Coraza
A chicken milanesa is a very common dish in Cuzco’s restaurants as well as in its picanterias. In both it is generally offered as an extra. It is a delicious an well known dish, a cutlet of chicken breaded and fried white rice, french-fries, and a cucumber and tomato salad. You will find this dish offered most days. People do not tire of it. Read the rest of this entry
Monday, October 27th, 2014 at
Peru’s Hass Avocado (Wayra)
Peru surged this year as an exporter of avocados, validating its national plan to seek non-traditional exports. It ranked as the second largest exporter in the world of this fruit called aguacate in Mexico and palta in South America.
A perfect combination of circumstances allowed the Andean country to rise several rankings. Its Hass avocados come on at the same time as those of California, the northern hemisphere’s summer, allowing it to be positioned to supplement the market of the US. This last summer, California’s production was unusually low due to drouth and to annual changes in how heavily its trees fruit. At the same time, production flagged in the giant of avocado consumption, Mexico. Read the rest of this entry
Sunday, October 26th, 2014 at
Red and Yellow Rocotos
Peru has wonderful sauces made from hot peppers. Indeed aji, the Peruvian word for these piquant chiles, is the foundation of Peruvian cuisine, but it is also something to be added at the end, in the moment your fork descends to plate. Recently, Peru’s celebrated chef and hero, Gastón Acurio, listed ten different hot sauces on his Facebook Page with an outline of how they are made. Here they are in translation. Read the rest of this entry
Saturday, October 25th, 2014 at
By Brayan Coraza Morveli
Extraordinary flavor and ease of preparation makes this dish a favorite. But in reality the dish is much more than its name suggests. Anyone would believe, on hearing it, that you would find a minuscule piece of meat with just a little rice. In reality, the opposite is true.
Maybe its name comes from the ease of preparation or from the ingredients from which it is made, since it is similar to a rice with french-fried potatoes and a fried egg. Really, the only difference is that this dish also has a well seasoned pan-fried steak to go along with the rest. Read the rest of this entry
Friday, October 24th, 2014 at
Greens Navo, Yuyu Jaucha Dish (Walter Coraza Morveli)
By Arnold Fernandez Coraza
Every weekend in the city of Cuzco, its people go about making their respective purchases in the markets. On those days the caseras, vendors, bring out their best preparations and products for sale to those who are looking for different foods to take home.
Many caseras sit on the ground to sell. They arrange their pots on a cloth, a brightly colored queperina, as we call it and wrap them in more cloth to keep the prepared food inside them hot. Some of the caseras wear traditional clothing such as broad skirts called polleras along with broad brimmed, tall hats. Read the rest of this entry
Thursday, October 23rd, 2014 at
By Walter Coraza Morveli
Little Papayas from Cusco’s Sacred Valley (Walter Coraza Morveli)
A fruit that beside being delicious possesses great benefits for health grow in the Sacred Valley. They are a medicinal little papaya and are called Urquillos.
They look a lot like regular papayas. They have the same yellow color and almost the same shape, but these are small like a mango (or if you are in the US a Hawaiian papaya), nevertheless the taste is distinctly clear. They are sweet when they reach maturity though they maintain a subtle bitterness. Read the rest of this entry
Wednesday, October 22nd, 2014 at
Noni, Peru’s Natural Medicine (Walter Coraza Morveli)
By Brayan Coraza Morveli
The International Day of Natural Medicine is celebrated on October 22nd every year. On this day it is good to remember if you have every relied on natural medicine to help heal or cure yourself of some ill. This might include a tea of chamomile, lemon verbena, or other herbs in order to soothe your digestive system or if you have suffered from cholics or stomachache.
Natural medicine is, in many cases, an alternative for remedying or alleviating many of the problems that afflict us daily. Many plants with curative properties are available in the moment we most need them. Read the rest of this entry
Tuesday, October 21st, 2014 at
By David Knowlton
Having a Great Ceviche (Wayra)
Ceviche can be called Peru’s signature dish, like a flourish from a masterful hand that flows across the page and stands legally for that person and what she or he represents.
It is widely celebrated in the press as a pinnacle of Peruvian cuisine. Though simple, it requires much attention to detail in the selection of the right fish, and other ingredients, as well as care in the timing of submitting the fish to the fascinating tartness of Peruvian limes. Read the rest of this entry