Dear Readers,
After the fall of the Inca's Empire and the conquest of the Spaniards, Peru lost a big part of its history. Centuries later, we awake in front of a country that doesn't forget its past and embrace it without even noticing. This is how lost treasures like Machu Picchu, Chan Chan or the Nasca Lines were discovered well preserved and guarded by nature.
But it not only happens with the archaeologiclal sites; the incas didn't developed a writing. Nevertheless, there are many stories and traditions that time preserved through an oral legacy. Gods, ceremonial acts, customs, technics and food are some of those imperish attributes that Peru conserves.
From the story of the survivors between the sea and the desert, to the amazing dishes from Arequipa, Peru is a country of immortal traditions, present in almost every act of our lifes, preparing us for the future.
Regards,
José and Cynthia

In the heart of the Moche Valley and near the Valley of Trujillo lie the ruins of the largest mud city of pre-Hispanic Peru: Chan Chan. Capital city of the Chimú kingdom, the citadel is without a doubt the most valuable heritage of what was one of the principal pre-Inca civilizations that flourished eight centuries ago on the north coast.
Chan Chan, which sprawled across an estimated 18 square kilometers at the peak of its glory in around the year 1200, probably housed some 100,000 inhabitants.
While the mud used to build the city was far from solid, it was preserved by the desert climate. Chan Chan must have been the grandest city of its era. Even today, one can make out a variety of chambers surrounded by high walls. Surrounding these constructions which have defied the ravages of time are a dozen smaller buildings that have been used as housing by inhabitants of varying social classes.
The Chimú built a host of palaces and temples, raising shrines to their gods, all of them pyramid-shaped. The civilization's concept of architecture was based on adobe mud bricks made by hand, traditional construction material on the Peruvian coast.
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Arequipa boasts one of the finest culinary traditions in Peru. The region is famous for a wide variety of dishes, generally highly seasoned, with robust flavors and the ever-present river shrimp and rocoto chili peppers.
Visitors can choose from a wide range of restaurants serving up a range of dishes typical of the region, such as rocoto relleno, a chili pepper stuffed with mincemeat and other ingredients and topped with melted cheese. Also popular are Arequipa -style Ocopa (boiled potatoes drenched in a sauce of chili pepers and cheese) and cauchi of cheese, a spicy dish cooked up from cheese, the huacatay herb and other ingredients.
Just as delicious is the picante de camarones, spicy shrimp cooked in a cumin and flour, and soltero de queso, a dish involving fresh cheese, boiled potatoes, olives and lettuce.
If you like soups, try your hand at chaque, a tureen brimming with beef and intestines, celery, leek, corn, bolied potatoes and other ingredients.
Chupe de camarones (shrimp soup) is full of flavor and nutritious to boot.
Other dishes include cuy chactado (seared guinea pig), adobo (seasoned pork cooked in chili peppers and the fermented maize beer called chichi), zarza de patitas (pig and lamb trotters seasoned with onions, tomatoes and herbs) and chicharrón (pork fritters).
The most popular beverages in Arequipa are chicha de jora (fermented maize beer) and the aniseed liquor Najar, both of which are easily found in area homes and restaurants.
Diners with a sweet tooth will enjoy bunuelos (fritters made from flour, egg, aniseed, salt and hot water). Arequipa also offers more traditional sweets, such as chocolate, bonsbons and marzipan.

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