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Lake Titicaca:

The highest in the world located at 3810 m.s.n.m. is the main attraction, besides the existing legend about the origin of the Inca culture to carry the couple's mythical Lake Titicaca, on whose banks have developed a presence aymara through a people who have occupied certain areas of reeds , we refer to the floating islands of the Uros, Taquile.


Sillustani Cutimbo and Molloko.

Chullpas are so-called pre-Inca and Inca cemetery, built on the surface, mostly attributed to the Tiahuanaco. Provincial level with the river and Lake Mallcomayo Umayo where the archaeological remains of Sillustani and numerous streams in both high and intermediate zone.


Amantaní Islands and Taquile.

While Capachica peninsula which are already part of the package tours sold worldwide, they constitute the main rural tourism destinations in the country and experiential.

The presence of a topographic surface located at 3,820 meters, with the presence of Lake Titicaca that combining the resources of the province, in itself represent a natural attraction like no other.




Puno is characterized in that from January to December develops a continuous festival calendar, hosting celebrations, sicuris festivals, bonfires, dancing - the year old dismissing the Andean world, in June, or August day celebrating the removal of earth, a more lavish and popular than others. Are of considerable importance is the Fiesta de la Virgen de la Candelaria (Puno), the Feast of the Cross (the ekeko throughout the department), the Virgin of Cancharani, the Virgen del Rosario (Chucuito Tiquillaca, Acora, the Immaculate Conception (Chucuito Paucarcolla all year in every district, village center and / or community).

The festivals, dance and folk music of these people are linked to myth and ritual of the earth, to life itself. Each of its manifestations is assembled with the gratitude or petition to the Pachamama, Mother Earth, who must always beg or thanks. Even at the carnival, each of the dances that are danced in this holiday ritual connotation, for example, the wiphala, the harvest celebration of the first seeds of potato, which amounts to a cultural expression to agriculture.

All scholars of folklore dance and music have had the opportunity to witness the great variety offered Puno, during the festivities of the Virgen de la Candelaria, feel the same as the famous novelist José María Arguedas when he wrote:

"We do not exist in America, an event comparable in terms of dance and music, as the feast of the Virgen de la Candelaria de Puno. The party has two key dates: on central and Eighth. On February 2, Day of the Virgin, the dancers went to Puno field, a multitude of Indians with their ancient and modern instruments, costumes full of gems, like the glacier, or feathered hats or dressed llama condors and accompanied the procession.


Puno culinary works with other common ingredients Andean provinces, potato flour, fresh potatoes, cheese, mutton, pork, etc.. It is essentially mixed, as proclaimed these ingredients, and many of her dishes are similar to those prepared in the Bolivian sector of Collao.

My kitchen is not very elaborate, but rather, is of simple procedures. In some cases the party must have an indigenous base and the dish is "enriched" with European elements, such as the Runto-caihui, which was only chili sauce mirasol to which were added onion and eggs semi in others, the Spanish parentage is unclear, as in the Cancacho, pork or lamb is seasoned with pepper and cumin and added to it even white wine.

Chairo: Slightly different to chairo La Paz, is a kind of nutritious meat chowder without milk. Some will add pieces of pumpkin and carrot or change the ram for res.

Its preparation is based on potato starch soaked crushed, soaked wheat, beef, lamb, chalona tripe, lamb and some vegetables for soup and zasonadores to taste.

Fish Quinoa: stew prepared with quinoa, cheese, butter, milk.

Kapchi of Beans: Their preparation is based on fresh cheese, milk, beans, squash, onion, sprig of marigold, yellow potatoes and zasonadores to taste.

Papaliza Soup: Its preparation is based on the papaliza (root vegetables), combined with lots of jerky and a special dressing with herbs of the area is a nice soup.

Lawa of potato flour, potato flour milled in the base which is prepared as a kind of porridge combined with fresh lamb.

Huatia: The pre-baked potato lumps heated with wood, accompanied with cheese or a beef stew or pot roast.

Fried pork: It is a festive dish that is eaten with lots of black potato flour and / or white, boiled potatoes and salad

Cancacho: Prepared on the basis of fresh meat of alpaca and / or lamb without any seasoning, just salt to taste

Thimpo of Karachi: It is a typical dish of the lake area is prepared on the basis of carachi (typical fish of Lake Titicaca which is about 10 to 15 cm. It is high in phosphorus.

Thayacha: mashua based preparation or Izaña whose preparation is based on the mashua boiled and made the frost.

Huilaparqui: Typical dish prepared from blood of lamb cooked, accompanied giblets, boiled potatoes


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