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Chinchero indigenous working on a market, in Chinchero district

Guinea Pick rosted with potatoes and egg. South American gourmet dish

Chuño is a freeze-dried potato traditionally made by Quechua people. It is a five-day process, obtained by exposing a frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day.

Corn cake and cooked potato as an appetizer in traditional Peruvian village

traditional bolivian and aymara food on cloth called aguayo - concept of traditional food

Table of traditional Peruvian food, including maize, potato, beans, and grains

Chicharron peruano, pork fried, peruvian food

Variety of Peruvian potatoes. In the pachamanca ceremony, lamb, alpaca, pork and beef are cooked. Also variety of tubers and vegetables. All under hot stones and covered with earth.

some peruvian fusion gastronomy dishes

Lomo Saltado (Peruvian Stir-Fried Beef) with fperuvianrench fries

Peru, South America - Lomo Saltado, popular stir fry peruvian food.

$Peruvian woman selling a corn with a cheese for tourists, Sacred Valley, Peru. \nThe Sacred Valley of the Incas or Urubamba Valley is a valley in the Andes of Peru, close to the Inca capital of Cusco and below the ancient sacred city of Machu Picchu. The valley is generally understood to include everything between Pisac and Ollantaytambo, parallel to the Urubamba River, or Vilcanota River or Wilcamayu, as this Sacred river is called when passing through the valley.$

a gastronomic photograph of an Ecuadorian Easter dish called fanesca

Photo of potatoes a la huancaína on a plate in a restaurant in Lima, Peru

Arequipa, Peru. Sony Alpha 7 III, 35mm.

Legs of a woman of the Quechua ethnic group working on a mountain of potatoes. Potatoes are the basic food for these etinias of Peru

National cuisine of Peru

Indigenous woman of Sacred Valley making natural carmine dye for weaving crafts, Peru

typical dish from la paz bolivia made with meat and cheese and broad bean - gastronomy concept

Fried eggs and prickly pear dish with tomato salsa and cheese

Fricase is a typical Bolivian soup made with pork, corn kernels, dehydrated potatoes and vegetables. Food from Andean areas of Bolivia

Cajamarca, Peru- February 02, 2011: A woman prepares a local dish based on chicken to be sold in small portions at the carnival parade.

Baked hen, served with beans and rice, on a rectangular plate. Peruvian food. Gallina al horno, servida con frejoles y arroz, en un plato rectangular. Restaurante de comida peruana,

Indigenous woman from the Chinchero town of Peru preparing natural materials to dye the threads that will create the fabrics

Rustic set up with large varieties of Peruvian potatoes in ceramic plates, popular local vegetables picked up from the Andean highlands of Peru, very diverse in color, size, shape, texture and taste.

Variations of farmer's product, vegetable in large baskets on farmer's market in Antananarivo, capital city of Madagascar

Trio Arequipeño. Stuffed rocoto, potato cake and pork rinds. Typical dish of the city of Arequipa.

$Peruvian woman selling a corn with a cheese for tourists, Sacred Valley, Peru. \nThe Sacred Valley of the Incas or Urubamba Valley is a valley in the Andes of Peru, close to the Inca capital of Cusco and below the ancient sacred city of Machu Picchu. The valley is generally understood to include everything between Pisac and Ollantaytambo, parallel to the Urubamba River, or Vilcanota River or Wilcamayu, as this Sacred river is called when passing through the valley.$

Typical dish of the Bolivian cuisine called pica pica, made with meat and fried potatoes and vegetables

Red onion on top of the meat

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