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Discover the authentic flavors of traditional Andean cuisine, where each dish, created with local ingredients and fused with ancestral traditions, invites you to live a unique experience that connects the past and present of the Andes.
In Bolivia, the male pique from Cochabamba conquers with its generous portion, beef, chorizo, potatoes and a spicy touch that makes an unforgettable experience. The chairo from La Paz, is a soup that fuses Aymara and Spanish culinary traditions with Andean ingredients such as dried potato, dried meat, vegetables and native herbs, offering an authentic flavor. The charquekán with dehydrated meat, mote, fried cheese, potatoes and spicy, is a dish that revives ancestral techniques of food preservation that continue to delight in every bite.
In Colombia, the ajiaco of Bogota is a comforting soup prepared with three types of potatoes, chicken and the guasca plant that invites you to discover the culinary soul of the Andean region. Farther north, in Boyacá, the boyacense stew brings together meats, tubers and vegetables in a peasant recipe that has been passed down from generation to generation and that today can be enjoyed in rural settings full of tradition. In the south, Nariño surprises with the roasted guinea pig, The traditional dish, an ancestral dish with indigenous roots that preserves its ceremonial character and offers visitors an authentic and profoundly cultural experience.
In Ecuador, the baking, star of the markets in Pichincha, Carchi y Chimborazo, The pork is tender and juicy, cooked for hours and served with mote, potatoes and aji criollo, an experience that connects with the culinary tradition of the Sierra. The potato locro, The soup, very popular in Pichincha, is a thick and tasty soup that combines soft potatoes, fresh cheese and avocado, perfect for comforting the soul. And on the coast, the onion is a favorite in Guayas, a fish broth with yucca, onion and lemon that awakens the senses, ideal to start the day with flavor and energy.
In Peru, the ceviche de Lima, prepared with fresh fish, lemon and chili, is an unmissable delicacy that pays homage to the fishing traditions and pre-Hispanic roots of the coast. In Ayacucho, the pachamanca offers an ancestral experience: meats, potatoes and corn cooked underground, in a ritual that honors the Pachamama and her generosity. And in the jungle, the juane San Martin invites you to discover the Amazonian flavors with rice, chicken, eggs and olives, seasoned with miskina and the unmistakable aroma of sachaculantro, all wrapped in bijao leaves that allow you to savor the living soul of Peru.
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