This day we will learn from the local women in Lamay, a bit of the gastronomy from Cusco and the Sacred Valley of the Incas. 

 

Arriving to Lamay we will meet the women that keeps the secrets of Andean cuisine. They will tell us their history and how did they learn to cook the different recipes that they will prepare in this culinary session.

 

We will start preparing a classic tumbo or passion fruit soft drink, or one of the different varieties of pisco sour, for those who want to try the famous Peruvian spirit. Then we will learn to recognize the different types of tubers, as well as other native products, such as beans, mote (corn), and tarwi. We will cook the vegetables for the soup and start preparing the ¨uchucuta¨ or ¨llatan,¨ local hot sauces usually made with rocoto peppers and local herbs, oils and fruits of the season.

 

A meat or a fish will be grilled or baked, to match with a delicious ´haucha´, or mustard stew, with pure traditional flavors.

 

The dessert will be a hint of sweets from Cusco to always remember this culinary experience.