• facebook
  • twitter
  • pinterest
  • 500px
  • instagram
  • flickr
  • google
  • rss

Travel To Eat

Look...Learn...Eat...Live

  • Home
  • About Us
  • Categories
    • Arabia
    • Belgium
    • Bridges and Buildings
    • California
    • Cathedrals & Churches
    • Clocks and Astrolabes
    • Colorado
    • Cooking and Recipes
    • Egypt
    • Ethiopia
    • Events
    • Food and Drinks
    • France
      • Versailles
      • Paris
      • Rouen and Normandy
    • Plants and Gardens
    • History
    • Jewels and Jewelry
    • Las Vegas
    • London
    • Maps
    • Monument
    • Museums
      • Painting
      • Sculpture
      • The Louvre
      • British Museum
    • Portugal
    • Restaurant Reviews
    • Rome
    • This and That
  • Blog
  • Glossary

January 31, 2016 by Max Distro LLC 1 Comment

Edible Machu Picchu

Arrowleaf Elephant Ear (Xanthosoma sagittifolium). Inkaterra Machu Picchu Pueblo Hotel, Aguas Calientes, Peru

Arrowleaf Elephant Ear (Xanthosoma sagittifolium). Inkaterra Machu Picchu Pueblo Hotel, Aguas Calientes, Peru

The Spanish took many products from the Americas and introduced them to the world where they had a huge impact. The history of the world, for example, would be very different had it not been for the Andean potato, which allowed populations to boom in many places. But for some reason, almost no Andean condiment made that transition, and yet they are still used today in the foods of Cuzco. In the Cuzco markets you can buy bunches of herbs called asnapa that are classic for Cuzco cuisine. The asnapa generally includes oregano, rue (a plant that is almost never used for food in Anglo North America), cilantro, yerba buena (“good herb” or a sweet mint that can often be a form of muña), parsley, muña, huacatay, and paiko. Although the asnapa contains some European imports: oregano, rue, cilantro, and parsley, and even these are not always so clearly foreign as in “oregano” and “yerba buena”, nevertheless the core flavors come straight from the Incas and before. I got to see some unusual herbs in Aguas Calietes and some plants used for food, like the Arrowleaf Elephant Ear that I thought I would share in this post.

[Read more…]

Filed Under: Food and Drinks, Peru, Plants and Gardens Tagged With: Aguas Caliente, Aguas Calientes, Arrowleaf Elephant Ear, Cedroncillo, Edible Plants, Green Tea, Herbs, Hierba Luisa, Hinojo, Inkaterra Machu Picchu Hotel, Inkaterra Machu Picchu Pueblo Hotel, Lemon, Lime, Machu Picchu, Menta, Muña, Oragano, Paico, Peru, Romero, Ruda, Salvia, Tomillo, Toronjil

Search the Site

Site Tags

Africa Ancient Egypt Auckland Australia Birds Birdwatching Botswana British Museum California Cappadocia Cathedrals & Churches Colorado Costa Rica Denver Eiffel Tower Flowers France Garden Istanbul Kunsthistorisches Museum Kurt Buzard MD Larco Museum Las Vegas Lima London Louis XIV Madagascar Mesopotamia Montreal Museums Napoleon I Napoleon III Nevada New Zealand Normandy Painting Paris Peru Restaurant Sculpture Sydney The Louvre Tomatoes Turkey Vienna

Follow Us!

Follow Us on FacebookFollow Us on PinterestFollow Us on RSSFollow Us on Twitter

Welcome to Travel to Eat

This website has been redesigned from the ground up to make it easier for you, the reader to find posts that might interest you. Just click on a photo to select the topic or the blog for the most recent posts

Buzardweb@gmail.com

Civilization

Every society has a specific set of ideas and customs, and a certain set of manufactures and arts that make it unique. Because ancient civilizations continue to influence us today, and because I love history, I have devoted many posts to prehistory and ancient civilizations.

About the Blog

This blog is a collection of my thoughts on places, things and places, that I find interesting. There are no advertisements, no cookies and I do not share your email address with anyone. I hope you enjoy your visit and I hope you will return and leave a comment.

Copyright © 2019 · Travel To Eat · Built on the Genesis Framework