Global Cuisines and Culture: Peru Trip- Cusco Part II

Peru trip - Blog post 3.5 og

After a scenic and somewhat bumpy ride throughout the mountains, we started the morning by visiting the Moray Agriculture center.

The Moray agricultural site was not only breathtaking, but it gave us a glimpse into the technological and scientific advances that the Incan people were capable of

These remains showed just how technologically advanced that the ancient Incan people were; each ring denoted a different temperature. Therefore, the same crop could be tested on each level to see what crop grew best in different sublimates. On a personal note, it was amazing to see in first-hand, what we had discussed in class (more specifically, Dr. Costura’s Ancient Foods in the Modern World: Latin America). This was the kind of all-around educational experience that I had multiple times throughout the trip. We walked around, took in the fresh dew and mountain air, and then headed out to lunch at Jeremy’s house.

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Volcanic rocks were heated over a very hot fire

We stopped in one of the many villages scattered throughout the route back to Cusco. Jeremy’s house was beautiful, and his wife was a chef of a successful catering company who was a cousin of the famed Peruvian chef Gaston Acurio. Jeremy and his wife, Tati, were preparing us a traditional Pachamanca lunch. This involved heating up large stones and layering food in a pit, using the heat from the stones to cook the various marinated meats and vegetables over the course of a few hours. The mouthwatering smell of roasted meats filled the backyard as we toured Tati’s garden, sampled Peruvian wine, and partook in a traditional Incan prayer to the gods. The backyard overlooked the mountains, and as I ate the delicious meal I had to take a minute to appreciate the natural beauty around us. It was an incredible time!

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Meat and vegetables were marinated in an aromatic mixture of herbs, salt, and other seasonings

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All of the meats were accompanied by various dipping sauces, including one made with aji amarillo

By Dan Salisbury

Dan Salisbury
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