Apurimac

(5.331 meters) above sea level

 

Map of Abancay

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Heart of the Andes

Apurímac has all the ingredients of a destination that has nature blessed with hot springs, mountain forests, lakes, flora, fauna, a huge snowy mountain (Ampay), and the deep Apurímac Canyon, a natural border with Cuzco and an adventure-sports destination.Remnants of its Incan and colonial past come together in the Mestizo architecture and the ongoing traditional festivals around the cities of Abancay, Andahuaylas, among others.

Location: Highlands of southern Peru, rugged geography, formed by deep and narrow valleys, with impressive abysses, cold plateaus and high peaks.

5 days

Minimum recommended
length of stay

 

Recommended for

recomendaciones

History aficionados: who will enjoy visiting the Pampa de Abancay, site of the battle where South American independence from Spain was sealed, back in 1824.

Handicraft collectors: who should definitely go to the neighborhood of Abancay.

Archeology buffs: who cannot afford missing out on the Cachora – Choquequirao site.

Nature lovers: who will thoroughly enjoy their visit to see the cluster of puyas at Vishcongo.

What to buy?

que comprar

The craft most associated with Apurimac is its famous retablos (type of portable shrine) in which artisans depict scenes filled with local customs and religious images. In terms of fabrics, weavers and knitters use techniques that have been passed down from master to apprentice for generations, like naturally dyeing the threads used in carpets and shawls. Other familiar souvenirs you can pick up in Ayacucho are carved Abancay stones (alabaster), and last by not least, any of the art works done in silver filigree.

What to eat?

que comer

Although there is no lack of international and traditional Peruvian Creole food, you will mostly find restaurants offering local Ayacucho dishes. Regional cuisine is characterized by the use of plenty of pork, vegetables and Andean grains. Its most well known dish is puca picante, a stew of deep fried pork, seasoned with peanut sauce, beets, red chili peppers and annatto. When you sit down to order an appetizer, ask for the qapchi, a salad made from new potatoes (somewhat
starchier than normal), chunks of fresh cheese, diced onions and yellow chili peppers, and the soup should be patache (wheat and bacon, mainly). If it is a jam you crave at breakfast for your bread, then ask for the sauco (elderberry).

Size: 20,891 Km2 (8,066 sq. miles).

Typical dishes Apurimac

  • Cuy Filling: It is the original way to prepare a typical ingredient of the Andes. It is used as ingredients, a tender cuy, crushed garlic, onion, red pepper sauce, marigold, mint, salt, pepper, cumin and lard for frying. He takes guts to cuy. It is washed with water and seasoned properly proceed to fill, sewn and proceed to fry for an hour and a half. The guinea pig is suspended by an iron stick that colaca on each side. Some seasoned with lemon. It was served with salad and potatoes. It is accompanied with chicha.
  • Huatía: Pachamanca is similar to fresh potatoes on hot stones accompanied by herbs are placed. This food is pre-Hispanic origin, is used to prepare in full harvest. Digging a hole, heated stones are made, on which accommodates als some grass or leaves of the same potato. After potatoes, which are covered with another piece of grass, so that those are cooked in its own steam are placed. Huatia like Cancacho the japchi is well known in the southern part of Peru
Apurimac Attractions in the City
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Apurimac Attractions Beyond the City
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Apurimac Festivals
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