Some history
Inca Period
During the Inca period the rewere two meals a day, the most important one early in the morning, and the second, as a light dinner, in the afternoon. At noon, they ate a small snack, which could be mote (boiled corn), cancha (roasted corn), and boiled potatoes with some cereals like quinoa or cañihua.
The meals were consisting of soups, stews made with cereals, tubers, vegetables, algae and herbs. Roasted meat (cancacho) and tamales (smashed corn boiled in their own leaves) were tasted at celebrations. Chili pepper was used as the main spice.
There were some food reserved only for Inca nobility, like alpaca meat, guinea pig, white duck, fish from Titicaca Lake and from the Pacific coast, and some type cereals, potatoes and corn.
Colonial (1533-1821 and Present Period
The Spanish and mestizos used to eat three meals a day: lunch, meal and dinner. Between meals was usual to eat ice creams, candies, and to drink chicha, soft drinks, and chocolate with cookies.
In the morning lunch was made nine o'clock on. A typical dish was the puchero in cities, and chupe or lawa in country side. Cusco still has the tradition of eating a mid-morning meal like chicken broth, mutton head broth or adobo (pork stewed in chicha with onions).
Now at days, fashion cooking imposed "novoandina" style, which combines all modern cooking techniques with native products of the region: quinoa, kiwicha, oca, olluco, potatoes, corn, guinea pig, alpaca, awaymanto (golden berry), and muña (andean mint), among others.
Bibliografía/Bibliography
Cusco, el imperio de la cocina,
de Rosario Olivas Weston.
During the Inca period the rewere two meals a day, the most important one early in the morning, and the second, as a light dinner, in the afternoon. At noon, they ate a small snack, which could be mote (boiled corn), cancha (roasted corn), and boiled potatoes with some cereals like quinoa or cañihua.
The meals were consisting of soups, stews made with cereals, tubers, vegetables, algae and herbs. Roasted meat (cancacho) and tamales (smashed corn boiled in their own leaves) were tasted at celebrations. Chili pepper was used as the main spice.
There were some food reserved only for Inca nobility, like alpaca meat, guinea pig, white duck, fish from Titicaca Lake and from the Pacific coast, and some type cereals, potatoes and corn.
Colonial (1533-1821 and Present Period
The Spanish and mestizos used to eat three meals a day: lunch, meal and dinner. Between meals was usual to eat ice creams, candies, and to drink chicha, soft drinks, and chocolate with cookies.
In the morning lunch was made nine o'clock on. A typical dish was the puchero in cities, and chupe or lawa in country side. Cusco still has the tradition of eating a mid-morning meal like chicken broth, mutton head broth or adobo (pork stewed in chicha with onions).
Now at days, fashion cooking imposed "novoandina" style, which combines all modern cooking techniques with native products of the region: quinoa, kiwicha, oca, olluco, potatoes, corn, guinea pig, alpaca, awaymanto (golden berry), and muña (andean mint), among others.
Bibliografía/Bibliography
Cusco, el imperio de la cocina,
de Rosario Olivas Weston.