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Chinchero indigenous working on a market, in Chinchero district

Guinea Pick rosted with potatoes and egg. South American gourmet dish

Corn cake and cooked potato as an appetizer in traditional Peruvian village

Chuño is a freeze-dried potato traditionally made by Quechua people. It is a five-day process, obtained by exposing a frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day.

Cusco, Peru: 27th February 2020. In the morning the light was nice in the house. An Inca woman is wearing traditional clothes and is preparing for a day of traditional textile work. Her child stands aside and looks at her hoping can help his mother.

Chicharron peruano, pork fried, peruvian food

traditional bolivian and aymara food on cloth called aguayo - concept of traditional food

Lomo Saltado (Peruvian Stir-Fried Beef) with fperuvianrench fries

Rustic set up with large varieties of Peruvian potatoes in ceramic plates, popular local vegetables picked up from the Andean highlands of Peru, very diverse in color, size, shape, texture and taste.

Photo of potatoes a la huancaína on a plate in a restaurant in Lima, Peru

Variety of Peruvian potatoes. In the pachamanca ceremony, lamb, alpaca, pork and beef are cooked. Also variety of tubers and vegetables. All under hot stones and covered with earth.

Fried eggs and prickly pear dish with tomato salsa and cheese

Peru, South America - Lomo Saltado, popular stir fry peruvian food.

Variations of farmer's product, vegetable in large baskets on farmer's market in Antananarivo, capital city of Madagascar

typical dish from la paz bolivia made with meat and cheese and broad bean - gastronomy concept

Chuño is a freeze-dried potato traditionally made by Quechua people. It is a five-day process, obtained by exposing a frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day.

National cuisine of Peru

Indigenous woman from the Chinchero town of Peru preparing natural materials to dye the threads that will create the fabrics

Ingredients to create colour for textiles. Corn, roots, leaves, on plates, with a red background, the colour of clay.

San Cristobal de las Casas, Chiapas, Mexico February 11, 2022: Mayan women selling fruits on market in San Cristobal

Fricase is a typical Bolivian soup made with pork, corn kernels, dehydrated potatoes and vegetables. Food from Andean areas of Bolivia

Table of traditional Peruvian food, including maize, potato, beans, and grains

Display of natural dyes and materials used in traditional peruvian textile dyeing

The Sacred Valley of the Incas or Urubamba Valley is a valley in the Andes of Peru, close to the Inca capital of Cusco and below the ancient sacred city of Machu Picchu. The valley is generally understood to include everything between Pisac and Ollantaytambo, parallel to the Urubamba River, or Vilcanota River or Wilcamayu, as this Sacred river is called when passing through the valley. It is fed by numerous rivers which descend through adjoining valleys and gorges, and contains numerous archaeological remains and villages. The valley was appreciated by the Incas due to its special geographical and climatic qualities. It was one of the empire's main points for the extraction of natural wealth, and the best place for maize production in Peru.

Typical dish of the Bolivian cuisine called pica pica, made with meat and fried potatoes and vegetables

Portion of Ojakhuri Closeup in Bowl. Georgian food

Peruvian Baked cuy served with a small salad

Indigenous woman of Sacred Valley making natural carmine dye for weaving crafts, Peru

a gastronomic photograph of an Ecuadorian Easter dish called fanesca

Traditional Panamanian Cuisine selection including Arroz Con Pollo, Carimañola, Chicharrón, Guisado De Pollo O Res, Plátano Maduro, Yuca

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