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As soon as we arrived, I heard someone calling my name. I quickly turned around and among a group of people who were already seated enjoying the chicha (fermented corn drink), Elvis stands up; a local construction worker, whom I had the pleasure of meeting some time ago in the valley. He tells me a little about growing up in this community and how everything has changed over time. Seeing his smile made me feel at home. Behind him appears Giovanna (president of the specialized committee of work at MIL) with a glass of chicha that she offers to each one to welcome us. We receive it, thank the pachamama and continue with the tour.

Children playing in front of the church. / photo: Erick Andía
Kacllaraquinos drinking chicha./ photo: Erick Andía
Jan Brack, drawing smiles. /photo: Erick Andía

In front of the church, there were children being children, playing and shouting with a ball, beaming with their smiles and interpreting the day. Some watching us, not fully understanding why these strangers where here to share the celebration. A few feet away, the sheep and bulls that would participate in a competition are being prepared for when the judges make their appearance.

A surprise awaited us. It was our turn to be part of the jury of the gastronomic contest. Four participants showed us different local dishes. We started tasting the Yuyo Haucha stew offered by Mrs. Maria Meza (winner), before tasting it she told us with a smile about the preparation: “First I pick the yuyo, chop it and boil it with soda, strain it and squeeze it. Then I make the dressing with onion, garlic and chicchipa, I accompany it with cut of turnip and boiled potato”. I watched her while she explained, imagining the flavors that this stew would offer me and when I was able to taste it, I felt all the effort and love that Maria had put in its preparation, exquisite!

Elva getting ready for the gastronomic contest. / photo: Erick Andía
Tasting the dishes during the gastronomic contest. /Photo: Juan José Bueno
Chiriuchu, a typical dish that Elva offers us. / Photo: Erick Andía
Caroline and I participating as judges in the gastronomic contest.
/ Photo: Juan Jose Bueno

Next, Elva offers us a typical dish Chiriuchu, baked guinea pig with corn torrejas, cheese and cochayuyo (seaweed). To this day, I can’t forget the torrejitas that transported me back to my school days where my mom would prepare these for us in the afternoon as part of our snack. Just when we thought we had finished our tour of paradise, Mrs. Belen Quispe offered us a plate of chaquepa (wheat) with mote and some sweet tamalitos that we did not hesitate to accept. I must say that it was very difficult to choose the winner since all the dishes enchanted us and each one transported us to different moments, we had experienced.

Dancing with Eva to the rhythm of the local huayno. / Photo: Juan José Bueno

The music accompanied us all the time and I saw the opportunity, I could not resist going out and leaving a little of my essence to the rhythm of the huayno with Eva (second place in the gastronomy contest), we went round and round while we shared smiles and glances. A place where words mean nothing. With this I bring new steps to my repertoire.

Around 3:30pm we made our return to the restaurant where we arrived with a huge smile on our faces and eager to tell everyone about the experience we had just had. Once again, I have to thank life for allowing me to be in such wonderful places where every day I learn about humility and passion.

Diversity of products lined up, waiting for the jury. /Photo: Erick Andía
Magical colors of the Warmi (natural dye/ Photo: Erick Andía
Erick Andía
Mater team author

Creator of audiovisual content in Mil and Mater Iniciativa, Born in Lima, Erick has an interesting and multifaceted experience. He has been champion and international ambassador of Fuchiball in Latin America, photographer for Cosas magazine, photo editor for 15 Minutos magazine in Peru, studied bar, cooking, photography, drawing, sculpture and illustration. His trajectory with Virgilio started in 2012 doing photography with the restaurant, then he returns as a beer supplier with his brand Blur Homebrewing, after the pandemic, he started to be part of the bar team in Mil and now he is focused on making audio, photography and video records of the projects carried out by Mater Iniciativa from Cusco with the aim of keeping alive the ancestral traditions of his country.

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