San Antonio Making His Journey Around the Plaza (Photo Alonzo Riley)
Today is one of the holiest days in the calendar of Cuzco as well as a day deeply associated with history and with food. The plaza will fill, as the fifteen saints from Cuzco’s neighborhoods process around the plaza and enter into the Cathedral. Read the rest of this entry
Fried Trout, Lucre’s Famous Dish (Photo Wayra)
By Walter Coraza Morveli (translated by David Knowlton)
Cuzco has a large repertoire of special dishes. Many of them are associated with particular places in the region of Cuzco. In this way, by eating, people are reliving, remembering, and celebrating the geography of their region, whether they travel their of ear at home. In this sense, one of the favorite and representative dishes of Cuzqueños is trout. 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
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
Kiwicha Growing
By Walter Coraza Morveli (translated by David Knowlton)
An Andean grain, Kiwicha is experiencing a boom in exportation these days. Because of its great nutritional and medicinal value it has attained a much higher percentage of consumption outside Peru, while in its country of origin its use is declining as more and more people go to the cities. Read the rest of this entry
Fresh Carrots
Cuzco’s cuisine inherits a wide range of dishes with flavors that have developed over thousands of years. Thanks to the ample production of foods our Earth Mother offers us we are fortunate to possess a great variety of ingredients, vegetables, grains, and fruits, which allow us to make our distinguished traditional dishes.
Our markets hold the best products. To walk through them is fascinating.They are a museum of food and enclose history and stories that only our caseras, vendors, disclose. Read the rest of this entry
People Take Energy from the Inti Huatana at Machu Picchu
By Fidelus Coraza Morveli (translated by David Knowlton)
The city of Cuzco, ancient capital of the Inca Empire, is a unique city. Its customs, traditions, and a great geographic variety give it a special touch such that today it has become one of the most important tourist destinations of Peru and indeed the world. Read the rest of this entry
An Old Colonial Door
By Walter Coraza Morveli (translated by David Knowlton)
Walking around this marvelous city shows us a lot of things that we can learn about. Cuzco tempts us to discover, explore, taste, and feel. We just have to let our sense free to roam and feel every moment of this culture and its thousands of year old roots. Read the rest of this entry
Ears of Famous White Corn
By Fidelus Coraza Morveli (translated by David Knowlton)
Among the Mountain Lords, the Apus, who in Pre-Hispanic times were the tutelary gods of these lands, was born a community called Huayllabamba, internationally considered the cradle of the best corn in the world. Read the rest of this entry
Lord of Temblors
Today is the day. It is a dramatic day when Cuzco’s patron who, throughout the year stays inside the Cathedral, will make his annual exit and procession through the city. Crowds will throng his path and will make an offering to him of the red sage flower called ñuqchu. The Lord of the Temblors, the controller of the earth and good fortune, will come out of the Cathedral, hanging on a cross, looking like a dried cadaver and be covered with red, while his palanquin is born by Cuzqueños who take turn sustaining its weight. Read the rest of this entry
