Latin America seduces the hearts of holidaymakers with its rich cultural heritage and the beauty of its landscape. One of the destinations of this continent combining these 2 tourist attractions is Peru, famous all over the world for the famous sanctuaries of Machu Picchu. This site contains remains of the Inca Empire, including ancient rock structures and agricultural terraces. In addition, this country is home to a diverse population. About 47% of its inhabitants are half-breeds from Spanish, Italian, French, German, Austrian and African nations. Native natives, meanwhile, represent between 30 and 45% of the Peruvian community. They usually live in remote areas such as the Andes Mountains and the Amazon.
Meeting with the Quechuas
The Quechuas are the peoples of the Inca Empire speaking the Quechua language. They reside almost everywhere in some South American countries, including Peru, Bolivia, Ecuador, Colombia, Argentina and Chile. In the Peruvian nation, they are found mainly in the high plateaus of the Andes. This tribe has indeed adopted a mountain tradition and lives only resources that offers this hostile region. Among other things, she breeds llamas and alpacas, particularly for their wool as clothing and meat for food. She also works mountainous soils for growing potatoes. This food is, moreover, an emblem of the country with more than 200 registered varieties. For information, the Quechua population is mainly concentrated in the cities of Arequipa, Ayacucho, Cajamarca and Cuzco, destinations not to be missed during prestige trips Peru.
Peru and its gastronomic riches
Peruvian gastronomy is the result of a mix of cultures, from traditional to foreign, mainly Spanish and African. It is among the most varied in the world, due to the geographic location of the country divided between forests, mountains and coasts. In this great diversity, we can cite 3 types of cuisine that stand out from the crowd, including the selva, sierra and costa gastronomy. The first category includes recipes based on jungle fruits such as camu camu, kiwi, mango, fish and meat, including "Cecina", seasoned pork and smoked. The second class brings together mountain cuisines where corn, potato, alpaca and guinea pig are found in the menus. The Watya, for example, a method of concocting food consisting of cooking them in a cavity made of stone blocks. Regarding the dishes of the costa, they are rich in aquatic resources from the Amazon and Lake Titicaca, to name only trout. One of the culinary specialties in this category is the "Camarone Skirt", a sea crawfish soup.