js_composer domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/joextravel/public_html/wpt.joextravel.com/wp-includes/functions.php on line 6260
After leaving Cusco city we will see the crops growing in the fields, such as potatoes, corn and Andean cereal like kiwicha, Quinua and Cañihua. As soon as we get to Patabamba we will receive a friendly Andean welcome.
| DAY | ACTIVITY | LODGING | FOODS | ||
|---|---|---|---|---|---|
| 01 | CUSCO - ANDEAN COMMUNITY OF PATABAMBA - CUSCO | NONE | # | L | # |
This community is known for their dedication to the preservation of the iconographies of Andean textiles. After the welcome meeting with the settlers, they´ll take us to the edge of cliff of 800m, where we will have the best view of the Sacred Valley. On our way back we’ll pick up different flowers and plants to dye our t-shirt. Then we´ll see how they cook potatoes, haba beans, plantain, cheese, chicken and lamb with an ancient technic called Pachamanca.
After our meals we´re going to take our bus back to Cusco with our t-shirt with different and beautiful colors.
Pachamanca (from Quechua pacha “earth”, manka “pot”) is a traditional Peruvian dish based on the baking, with the aid of hot stones (the earthen oven is known as a huatia), of lamb, mutton, pork, chicken or guinea pig, marinated in spices. Also other Andean products are used for the preparation, such as potato, green lima beans or “habas”, sweet potatos, occasionally cassava or yuca, and humitas (sweet treat) as well as ears of corn, tamale and chili.
