(3.676 meters) above sea level


Map of Huancavelica


Fertile Fields and Rich History

Huancavelica proudly boasts many attractions such as archaeological sites, temples and mansions in its urban core. A past surrounded by a pleasant environment of natural, therapeutic hot springs, fertile lands, lakes and snowy mountains: the heart of the Andes, dominated by two great cultures, the Wari and the Chancha. It was later transformed by the Inca into a military center, and later it was turned into a Spanish city to exploit silver and mercury.

  • Location: Central highlands of Peru, a rugged terrain of valleys, deep gorges, high mountains, winding roads and plateaus.
  • Size: 22,131 Km2 (8,545 sq. miles).

Routes & length of stay

2 Days

length of stay)


  •  1 day: Historic Centre ,Sacsamarca .Santa Bárbara Mine or Mine of Death .                                            Uchkus Inkaña Archaeological Complex, Tucumachay Ravine, Chonta Peak ,Pultocc Lagoon,  Choclococha Lagoon,Izcuchaca District 
  • 2 days: Inca Palace Incahuasi Archaeological Sites, Lircay City, Ocopa,Huapa Pool,                               Huayllay Grande “Willka Puquio” Inca Baths,  Allpas Archaeological Complex,  Virgin of Lourdes Stone Labyrinths, La Virgen Dormida (The Sleeping  Virgin) .

What to eat?

Gastronomy in Huancavelica 
The residents of Huancavelica well used the fruits of the earth and the good meat they produce their cattle and their richer offer alturista dishes and stews. 
The huancavelicanos native invented two dishes that are eaten by tradition before and during their holidays and now have become famous in Peru such as: elmondongo and Pachamanca, but also have a variety of dishes, together two culinary roots and Peruvian Andean Spanish.

What to buy?

Huancavelica is known to offer visitors a textile crafts in their tissues variety of ancient iconography of salient colors that adorn most of their clothing that dress ; maquitos , chumpis , stockings, chullos , poncho , hat. Woven fabrics also made ​​, in points, sticks crochet and other events in alpaca , sheep wool and cotton with natural dyes.

Typical dishes Huancavelica

Carnero Al Palo: The ram is prepared to stick with a special dressing crossed on a stick and then cooked over charcoal. Usually the skin smeared with lemon ram, exposes to the sun, garlic, red pepper sauce, cumin, salt, pepper and chicha is cast. It is served with potatoes, beans, geese and vegetables.

Puchero o Timpu: The pot or timpu (boiled) is an Andean dish made with beef jerky (dried alpaca meat), beef, mutton, fresh beans, beans, chuño (dried potatoes), corn, carrot, cassava, sweet potatoes and vegetables. It is boiled breast of lamb and beef or other ingredients.

Huancavelica Attractions in the City
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Huancavelica Attractions Beyond the City
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Huancavelica Festivals
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