Cuzco Eats

Dressed as an Inca for Tupac Amaru Today (Photo: Alonzo Riley)

By David Knowlton

In the Main Square of Cuzco, two-hundred twenty years ago, Túpac Amaru II was killed in a bloody show intended to consolidate Spanish and elite control for generations. This morning, University and Municipal authorities participated in a rite to remember his death and claim his heritage on the same square where he died. Read the rest of this entry

A Pablito.

By Brayan Coraza Morveli (translated by David Knowlton)

With the feast of Corpus Christi, another real challenge of faith begins. While most Cusqueños are drawn up into the processions and activities in its many chapels composing this feast, many others travel to Ocongate district by the high, snow clad mountain Ausangate, where the Lord of Qoyllur Riti is found. They go there to make all their pleas, both prayers and desires, known to this Mountain Lord. People say that if they go three times consecutively one of their petitions will be fulfilled.  Read the rest of this entry

A Half-Finished Bowl of Chairo Soup (Photo: Alonzo Riley)

By Arnold Fernandez Coraza (translated by David Knowlton)

The pleasure of the rains departs and the dry season arrives. In it all the farmers now see its time to begin the harvest of their fields’ products. The season begins in which Cuzco will enjoy abundant Andean crops:  including potatoes, corn, broad beans, and more. Read the rest of this entry

Wheat Bursting From Stone

People often go to the mountainside to catch a breath from their daily life. The mountain can bring a needed sense of smallness. It can make the problems of life be seen as temporary compared to the rock that lasts so long. The rock’s breath takes years. The human’s breath lasts only seconds. But they are not so different when they come together.

The mountain can also just be a great place to have fun.

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Lomo Saltado at a Popular Eatery in Lima

By David Knowlton

Perhaps the most well known Peruvian dish, lomo saltado is both codified and constantly being recreated these days. Like so much else it is undergoing reinterpretation and redefinition. At the same time discussions take place about what its essence is so that its tradition can be maintained. Read the rest of this entry

Foreigner Walking down Cuzco Streets

By Fernando Delgado Aguirre (translation by Walter Coraza Morveli and David Knowlton)

From the Cuzco of before to the Cuzco of today is a journey between the known and the lost. Only in vain could we hope that times past would become todays. Nonetheless, in spite of everything there are places that take us into the past without having to find a time machine. Read the rest of this entry

Mother Caring for Her Son

By David Knowlton, with the help of Walter, Brayan, and Arnold, the Cuzco Eats team

Mothers will be celebrated throughout Cuzco today as Peru celebrates Mother’s Day. In honor of Cuzco’s women, and not just mothers, we wanted to give some distinctive details of life in the Imperial city of Cuzco. Read the rest of this entry

Q’ero Used in Important Ceremonies

By Fidelus Coraza Morveli (translation by Walter Coraza Morveli and David Knowlton)

The beautiful q’eros have a long history of importance in Cuzco. Q’ero means wood. They were wooden cups that the natives and the mestizos always made in pairs. As a result, the couple of glasses together represented Andean duality. They cups came in two forms, one was utilitarian and the other ceremonial. The latter were better worked and had decorative designs enclosing a message about agriculture, herding, history, the religious customs, or other meanings.  Read the rest of this entry

Seco de Cordero and Frijoles with Rice

By Arnold Fernandez Coraza (translated by David Knowlton)

Cuzco’s people work at a whole range of jobs. Some of them are more delicate office-based work, and some require lots of strength and energy. One example of this last group are the albañiles, people who work laying brick and doing construction. For lunch, they opt to eat legumes, menestras as we call them. Besides enjoying something pleasing, they fill themselves with the energy to allow them to work hard the rest of the day. Read the rest of this entry

Crispy Torrejas

By Brayan Coraza Morveli (translated by David Knowlton)

As June approaches, you will hear many of the people of Cuzco start talking about one of the most famous typical dishes known in our region, chiriuchu. That name belongs to Quechua, the language of the Incas, and it means “cold food”. Read the rest of this entry