Rice with Soy Meat

By Walter Coraza Morveli (translated by David Knowlton)

The sound of bouncing huaynos, a traditional music, reaches into the street to call people in. It is the sonoral calling card of Cuzco’s picanterías, its historic restaurants serving local food. The lilting sound of charangos and guitars bounces off the cobblestones across from San Blas’ market and triggers one’s salivary glans to work. Unlike the picanterías, however, this small one room restaurant, with a big florally decorated, buffet of salads in the middle on a round table, does not serve meat. It is a local vegetarian restaurant. Read the rest of this entry

The Red and White of Peru

Red and white, the colors seem omnipresent in Cuzco today. Where a month ago the rainbow seemed to appear on ever post and on many balconies, now the bicolor dominates. Today Peru celebrates its independence and itself as a country. While the focus is on Lima, every city, including Cuzco, has celebrations. Read the rest of this entry

Selling Crispy Empanadas

By Walter Coraza Morveli and Hebert Edgardo Huamani Jara (translated by David Knowlton).

A rich and evolving street food scene fills Cuzco to the pleasure of its people. Although in cities from which many tourists come, food prepared on the spot or ready for you as you pass by suggests fast food chains, even there street food is claiming ever more importance. In Cuzco, street food is the fast food par excellence;  it constantly responds to new trends and meets the demands of its clients. Read the rest of this entry

Pears on the Stem

By David Knowlton, with the help of Walter Coraza Morveli and Hebert Edgardo Huamani Jara

Have you ever dreamed you were picking ripe, juicy fruit? If so and you lived in a Cuzco household the next morning over breakfast you would be invited to recount what you had dreamed and then everyone would discuss the meaning of the dreams for what they would tell you about the upcoming day and its dramas. Cuzco fits within a tradition of dream interpretation that covers the Andes from southern Colombia to Chile and Argentina. Read the rest of this entry

Naturlandia in San Blas

By Walter Coraza Morveli and Hebert Edgardo Huamani Jara (translated by David Knowlton)

A small, welcoming place, less than a block from the popular Plaza de San Blas, Naturlandia (Carmen Alto 146) opened to provide people with quickly prepared vegetarian food made from the natural products of the region of Cuzco. Besides food, it also has a mission to teach people the benefits of vegetarian living. Its motto seems to be with gusto and life for all. Read the rest of this entry

Maracuya Sours Made with Pisco

Today Peru celebrates it banner drink, a brandy called Pisco.  Obtaining recognition  for this beverage named after the region of Pisco, south of Lima, has been an important part of Peru’s official push for the recognition of its gastronomy.  As a result, Pisco increasingly claims place throughout the world as a spirit to enjoy.   Read the rest of this entry

Traditional Costume for Dance

By Brayan Coraza Morveli (translated by David Knowlton)

Andean men wear a distinctive traditional garb. Little worn during the day outside of festivals and rural, a knitted or crocheted, colorful cap with ear flaps, their head gear remains important. Called “chullo” in Spanish, “ch’ullu” in Quechua and “lluch’u” in Aymara, it is traditionally woven from the wool of alpacas and other camelids, although today it is often made from synthetic fibers because of their durability and bright colors. Read the rest of this entry

Frozen Limonade

By Hebert Edgardo Huamani Jara and David Knowlton

It is hot and you are thirsty. Maybe you have been walking around, shopping, or even playing soccer. Something is needed. It should restore liquid, give minerals and vitamins, make you relax and feel refreshed. Read the rest of this entry

Cuzco's Plaza de Armas

By David Knowlton

A bit like the breeze, rankings often blow one way in the morning before changing course in the afternoon. This is especially true in American magazines seeking ever more sales. However, Travel and Leisure in its annual “World’s Best Awards” recognized a jetstream that blows with increasing vigor. They honored Cuzco As the “top city” in “Mexico, Central, and South America.” Read the rest of this entry

Arroz con Mariscos (Rice with Shellfish)

By David Knowlton

The end of April a new restaurant, Café de la Paz, opened on Cuzco’s Triunfo street bringing another Lima heavyweight into Cuzco’s restaurant market. Unlike the chef-driven restaurants of the Cusco Restaurants chain, Café de la Paz is one of several trademarks of an important Lima company, the Grupo Dos de Mayo; it owns hotels, restaurants, and real estate. It promises a quality of attention and food typical of its Lima establishments for the people of Cuzco. Read the rest of this entry