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Chinchero indigenous working on a market, in Chinchero district

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

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

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

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

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

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.

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

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

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

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

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.

Abará complete, with shrimp and pepper

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

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

Fried eggs and prickly pear dish with tomato salsa and cheese

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,

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

various foods of aymara origin on clay plates in latin america- gastronomy concept

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.

a gastronomic photograph of an Ecuadorian Easter dish called fanesca

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

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

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.

Rodent guinea pig, typical Peruvian food with potatoes, vegetables, sauce on traditional colorful textile tablecloth

Portion of Ojakhuri Closeup in Bowl. Georgian food

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