CERRO DE PASCO

Cerro de Pasco is a city in central Peru,

located at the top of the Andean Mountains.
It is the capital of both the Pasco Province
and the Department of Pasco, and an
important mining center of silver, copper,
zinc and lead. At an elevation of 4,330
metres (14,210 ft), it is one of the highest
cities in the world, and with a population of
58,899, it is the highest or the second highest
city with over 50,000 inhabitants. The
elevation reaches up to 4,380 metres or
14,370 feet in the Yanacancha area. The city
has a very intense cold climate and it is
connected by road and by rail (via Ferrocarril
Central Andino) to the capital Lima, 300
kilometres or 190 miles away. Its urban area
is formed by the districts of Chaupimarca,
Yanacancha and Simón Bolívar.
At 4,330 metres (14,210 ft) above sea level,
Cerro de Pasco has an alpine tundra climate.
Cerro de Pasco has humid, damp and cloudy
summers with frequent rainfall and dry,
sunny winters with cool to cold
temperatures throughout the year. Snowfall
occurs sporadically during any season, most
commonly around dawn.
The average annual temperature in Cerro de
Pasco is 5.5 °C or 41.9 °F and the average
annual rainfall is 916 millimetres or 36 inches

Church in the worlds highest city

This is a pretty and interesting church on a
square off the main square in Cerro de Pasco.
It is surrounded by derelict buildings bought
by the mining company and is only about 100
meters from the mine hole - so probably
won't be around for much longer as the mine
company will inevitably buy it out to mine
the silver and other metals in the ground
underneath.

This area is very close to one of the only

areas you can walk to-to get and unobscured
view of the giant mine pit.
Daniel Alcides Carrión García was born in
Cerro de Pasco on August 13, 1857, he was a
medical student from Peru, the son of the
Ecuadorian doctor Baltasar Carrión Torres
and Dolores García Navarro. At the age of 14,
he moved to the city of Lima and entered the
Nuestra Señora de Guadalupe College, where
he studied secondary and secondary
education from 1874 to 1878 with excellent
grades. Once he obtained his bachelor's
degree, he enrolled in 1878 at the Faculty of
Medicine of the Universidad Nacional Mayor
de San Marcos, to study Medicine.34Daniel
Carrion, a sixth-year medical student, died
while investigating the effects of self-
inoculation of the causative organism of
Oroya Fever and Bartonellosis and thereby
contributed to understanding of the disease
before the organisms had been identified.

The bosque de piedras or rock forest is a

stunning location. It is extremely remote but
worth a visit. You can get a guided tour from
a guide or go it solo. It's a great area to
explore. Be sure to acclimate to the altitude
because the air is very thin and you can get
worn out by just walking. I would also
recommend packing in food as there are just
2 places to get snacks nearby.
CHONGUINADA. It is a typical dance . it is
based in a mocking from peruvians to
spaniards

ngredients

 4 pieces of chicken

 4 huayro potatoes

 4 native potatoes
 4 sweet potatoes

 4 geese

 4 mashuas

 4 corn

 1 kilo of pork belly

 1 cup of ají panca liquefied

 1 cup of yellow chili pepper

liquefied

 1 cup of vinegar

 1 teaspoon salt

 1 tablespoon of pepper
 1 tablespoon of cumin

 1 tablespoon minced
garlic

 1/2 cup of cilantro

liquefied

 1/2 cup of parsley

 1/2 cup of huacatay

blended

 1/2 cup of good herb

 10 banana leaves or
corn husks

reparation of Pachamanca to
the pot

 We cut a chicken into four

pieces and do the same with a
kilo of pork belly. We macerate
the meat for a whole morning
with a cup of liquefied ají
panca and another of liquefied
yellow pepper, a cup of
vinegar, salt, pepper, cumin, a
tablespoon of ground garlic,
half a cup of coriander, parsley
or huacatay and good grass
( all liquefied).
 In a large pot, preferably made
of clay or iron, we place
banana leaves as a base, on
top is the bacon, then the
chicken, 4 huayro potatoes,
four native potatoes, four
sweet potatoes, 4 geese, 4
mashuas and a corn.
 We bathe with the macerate
and half a cup of water. We
cover with more banana leaves
and cover the pot. Let it cook
for about 45 minutes over low
heat with the oven over
medium heat. After this time it
will be ready!