Andean Culinary Tour

The” Experience Peru: Andean Culinary Tour” based out of Pisac Inn celebrates the essence of Andean culture through the wealth of its legendary flavors, aromas and cuisine. This is a ten-day tour tailored to cooks intrigued by the cultural and agricultural origins of food. It is an exploration into the intrinsically agrarian Andean worldview through a native perspective—a culinary journey to the heart of food, to the world center of origin of the beloved potato, of which there are thousands of distinct varieties in various colors, shapes, sizes, textures, flavors, and nutritional properties. This region also offers an impressive diversity of maize, from blue to black to brown to giant white kernelled corn, as well as a host of delicious tubers, luscious fruits and nuts, and delectable herbs and spices.

Andean culture is based on agriculture; it is one of its greatest accomplishments. Along with weaving and music, agricultural diversity stands as an invaluable treasure of the region. It is a culture that was and continues to be dedicated to agriculture-- to food, fertility and the abundance of Pachamama, or Mother-Universe. All aspects of life—ritual, art, music, science—are interconnected to work with and for the cultivation of agricultural bounty. Come, learn about and participate in these ancient agrarian practices—all connected to the sacred harvest.
Upon arrival to the Cusco airport Roman greets you, and from that moment the Andean world vision is slowly and magically revealed through a very thoughtful itinerary of exploring archeological sites, visiting a traditional community and listening to authentic music and dance—and of course tasting and preparing exciting new flavors.


This is an opportunity to cook side by side with local people, learn the secrets of traditional cooking with true flavors and recipes. Learn to prepare these meals with women who cook for their families, who sell food in the market place who have learned their cuisine from mothers and grandmothers. Experience the authentic flavors, with the home-style cooks of Peru, the ones who keep the culture alive in their kitchens. The cooking classes will be held in Pisac Inn’s kitchen. The cooking will be a social moment, learning hands-on with an array of guest cooks. This is not a credit course, so it will be relaxed and fun! Just a wonderful way to delve into the essence of Peruvian cuisine and culture.

The day up in the traditional community Amaru will provide the opportunity to participate in the daily life of a thriving agrarian society. We will help plant, harvest, plow whatever is happening that time of year and that specific day, and in this way be a part of the whole cycle involved in the preparation of a meal. We will also help cook, either peeling potatoes their way (no potato peeler!) or sorting fava beans—and see a traditional kitchen in full swing!
No fancy frill of extravagant cuisine here. Rather: the down-to-earth, clean flavors, diverse varieties and perfectly fresh ingredients come together to make these exquisite dishes—with no need to dress them up.


Because we feel that one can truly experience a different culture through the flavors and aromas of its traditional beloved recipes this Peruvian Culinary Tour is an excellent way to delve into this agrarian culture and learn hands- on about the subtle richness and wisdoms revealed through the wealth of its cuisine.

Brief Itinerary

Friday: Arrival at Cusco airport. Scenic drive to the Sacred Valley and Pisac Inn. Afternoon to rest, acclimate and explore the cobblestone streets of Pisac. Welcoming dinner.

Saturday: Leisurely drive to visit the ancient baths of Tambomachay, the temple of Kenko, and the astronomic calendar of Sacsayhuaman. Lunch out on the town, in Cusco. Cooking event at Pisac Inn. Evening traditional music and dance presentation with Winay Taki.

Sunday: Shopping day at Pisac’s colorful traditional market. Wonderful opportunity to buy woven goods, ceramics, and jewelry. Admire the beautiful faces and calm excitement that transforms Pisac on market days. Visit the produce market, taste new fruits and buy fresh ingredients for cooking affair. Cooking event at Pisac Inn.

Monday: Visit the town and archeological site of Ollantaytambo. Lunch out. Afternoon cooking class at Pisac Inn.

Tuesday: Walk or drive to the Pisac archeological site to explore the agricultural terraces and ceremonial site. Late afternoon cooking class in Taray. Herbal garden tour to learn of healing properties of specific herbs.

Wednesday: Scenic drive into the high Andes and walk to the traditional community of Amaru. Participate in a communal work day. Assist with light lunch preparations. Traditional lunch. Weaving demonstration. Wonderful opportunity to purchase textiles directly from the weavers. Walk and drive back to Pisac.

Thursday: With the experience of Amaru fresh in our hearts, we get an early start for our daytrip to Machu Picchu! We drive through the Sacred Valley to catch the train in Ollantaytambo for a spectacular train ride. Day spent exploring the ruins. Evening return to Pisac.

Friday: Walking tour through Cusco. Visit the main pre-Colombian Inca Temple, Coricancha, and the Plaza de Armas. Lunch out in Cusco. A few free hours for shopping or a museum visit. Late afternoon cooking class at Pisac Inn. Farewell dinner.

Saturday: Depart for the Cusco airport after breakfast.

Four cooking events and one in the traditional community of Amaru.

List of dishes

• quinoa chaufa     quinoa stir fry
• aji de gallina      spicy peanut chicken dish
• rocotto relleno    lamb stuffed hot pepers
• seco de cordero   cilantro pesto lamb stew
• crema de huacatay    huacatay sauce
• sopa de quinoa       quinoa soup
• hiro de zapallo        pumpkin casserloe
• pastel de papa         potato casserole
• palta rellena              stuffed avocado
• arroz con leche           rice pudding
• chocolate y castana torte       chocolate and brazil nut torte
• crema de zapallo           cream of pumpkin soup
• soltero de habas              fava bean salad
• cebiche de tarwi               tarwi salad
• torejas de quinoa            quinoa patties
• budin de kiwicha              amaranth pudding
• Hierbas para cocinar      herbs in garden
• Remedios de hierbas         herbal tea remedies

Recipes
Quinoa Soup

• 2 cups of quinoa, selected and rinsed
• 10 cups of water
• One large onion, chopped
• 4 cloves of garlic, minced
• One tomato, chopped
• ¼ cup celery, finely diced
• 3 tablespoons cooking oil
• A dash of cumin
• 10 potatoes, peeled and cubed
• 1 cup shelled fava beans,
• 1 cup of carrots, sliced
• 1 cup of spinach
• ½ cup cream
• 2 eggs
• ½ cup farmer’s cheese, cubed
• Garnish with chopped cilantro, oregano &/or parsley

Sauté onion, garlic, tomato, and cumin in oil.  Add water.  Add quinoa before water boils.  Do not add salt until end so that the quinoa may cook properly.  Cover and cook for half and hour, or until the quinoa has opened.  Add the potatoes, fava beans, carrots, and spinach.  Cover and cook until tender.  To serve, add one egg at a time, stirring quickly to break up as they cook. Add the cream, and the cheese.  Sprinkle with chopped cilantro, oregano &/ or parsley.  Serve.

CORDERO
        Cilantro Lamb
        Serves 10
Traditional Lamb Stew

Lamb meat, cut into stew size chunks How much meat?
5 cups of cilantro
5 carrots
1 cup of peas
3 onions, diced
10 cloves of garlic, minced
1 yellow chili pepper
Salt & pepper
1 tablespoon cumin

Put salt and pepper on the lamb, and lightly fry the meat.
Sauté the onion, garlic and cumin in oil in a stew pot.
Remove the cilantro leaves from the stems.  Remove stems and seeds from the chilies and cut them in large pieces.  Blend the cilantro and chili pepper.  Place in pan with the sautéed onion, garlic and cumin, and simmer for about 3 minutes.
Add the meat, and add water to cover the meat.  Cook until the meat is tender.
Meanwhile, peel the carrots, and cut into diagonal thin rounds.  Shell the peas.  Add carrots and peas to the pot.  Cook until done.
Serve with rice and potato.

Chicha   Morada
Purple Corn Refreshment
A very typical drink enjoyed everyday

• 3 ears of purple corn
• One stick of cinnamon
• Fig leaf
• Quince pieces, if available
• One slice of pineapple
• Skin of pineapple 6 cups of water
• Lime juice
• Sugar

Take kernels off of cob, and place into a large pot with all of the ingredients and boil for half an hour.  Let cool.  Chill.  Add lemon juice and sugar to taste.