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Chinchero indigenous working on a market, in Chinchero district

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.

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

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.

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

Chicharron peruano, pork fried, peruvian food

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

Detail of legumes and spices in the market of the medina of Fes.

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

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

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

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.

dish of guinea pig with potatoes and rice

Legs of a woman of the Quechua ethnic group working on a mountain of potatoes. Potatoes are the basic food for these etinias of 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.

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

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.

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

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

Fried eggs and prickly pear dish with tomato salsa and cheese

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

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

Grains such as beans, corn and coca leaf, representative to the city of Cusco in Peru, superfood andean

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

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

Indigenous women at Cusco, dressed in beautiful colourful clothes presenting the baby lamb and charging a few coins for a photograph.

Picture of a typical meal with peruvian food, Amantani Island, Titicaca lake, Peru

A plate of Carapulcra, a traditional Peruvian stew made with dried potatoes, pork, and spices. The stew has a rich and flavorful sauce, often with a slightly sweet and tangy taste. The dish is typically served with a side of rice, making it a hearty and satisfying meal.

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