The fruity api of purple corn, dessert of the Inca period, won the first place in the fourth date of the national contest “Dulce Perú 2010”, held in the Plaza Regocijo of the city of Cuzco.The Api carries corn flour, fruit ( guanábana, pear, peach and pineapple decorated) with corn paper and yellow chili paper The duration of the preparation is 45 minutes.
Quinoa (or quinoa) is an Andean cereal and many should already know its benefits: high protein level, easy digestion and very versatile in the kitchen. In Peru, its consumption has very ancient origins: along with potatoes, corn and other cereals such as kañihua and kiwicha were the basis of the diet of the Andean people. It is very rich for any time of the year
The mazamorra de calabaza is a traditional dessert from Cuzco. Prepared with pumpkin, sugar, chancaca and milk. Currently most Cuzqueños ask to taste this delicious dessert.
Chicha de jora is a traditional drink from Cuzco, prepared with corn of jora. Its preparation delays since its composition is very complex, but it is very consumed by the Cuzqueños.
Prepared with ground corn fermented in water mixed with strawberries
Prepared white corn fermented sugar is added sugar, it is refreshing for thirst
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