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Chinchero indigenous working on a market, in Chinchero district

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

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.

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

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

Traditional Peruvian serving of chicharron with sweet potatoes and boiled corn

National cuisine of Peru

Abará complete, with shrimp and pepper

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.

a gastronomic photograph of an Ecuadorian Easter dish called fanesca

Rosted Guinea Pig with potatoes and egg. Typical Dish from Ecuador, Colombia, Peru and Bolivia

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

Picture of a typical meal with peruvian food, Amantani Island, Titicaca lake, Peru

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

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

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

A authentic and traditional Peruvian dish entree consisting of boiled potato covered in a cheese and yellow chilli pepper sauce.

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

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.

Chicharron peruano, pork fried, peruvian food

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

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

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

Traditional Panamanian Cuisine selection including Arroz Con Pollo, Carimañola, Chicharrón, Guisado De Pollo O Res, Plátano Maduro, Yuca

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

A plate of Carapulcra, a traditional Peruvian stew made with dried potatoes, pork, and spices. The stew has a rich and flavorful sauce, often with a slightly sweet and tangy taste. The dish is typically served with a side of rice, making it a hearty and satisfying meal.

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.Uros are a pre-Incan people that live on forty-two self-fashioned floating island in Lake Titicaca Puno, Peru and Bolivia. They form three main groups: Uru-Chipayas, Uru-Muratos and the Uru-Iruitos. The latter are still located on the Bolivian side of Lake Titicaca and Desaguadero River. The Uros use bundles of dried totora reeds to make reed boats (balsas mats), and to make the islands themselves. The Uros islands at 3810 meters above sea level are just five kilometers west from Puno port.

Portion of Ojakhuri Closeup in Bowl. Georgian food

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

Seco de chivo, a traditional ecuadorian stew made with goat meat, served with fried plantain, rice, potatoes and aji criollo, lying on a white plate on a wooden table

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