LA SIERRA DEL PERÙ

THE SAW OF PERU

The Huánuco region has important tourist attractions, it has snow-
capped mountains, mountain ranges, warm valleys and Amazon
rainforests. It also has archaeological ruins, colonial temples and
especially a magnificent climate that is considered one of the best
climates in the world.

La región Huánuco posee importantes
sitios turísticos, cuenta con nevados,
cordilleras, cálidos valles y selvas
amazónicas. Asimismo, posee ruinas
arqueológicas, templos coloniales y
especialmente un magnifico clima que es
considerado como uno de los mejores
climas del mundo.
DANZAS DEL
DEPARTAMENTO DE
HUÁNUCO
THE ORIGIN:
the brotherhood of los negritos de Huánuco is a popular artistic expression that
dates back to colonial times when black slaves were brought from africa to perform
rough work on the Huánuco haciendas. tradition tells that living in their slavery they
were only allowed to celebrate and dance on christmas days when blacks dressed in
feathers dragging their chains in a dance of jumps and pirouettes. one more piece of
​
information that reinforces the idea of celebrating in december is the abolition of
slavery given at the beginning of that month where it is said that various gangs of
blacks take to the streets to dance just as they did at christmas. these various
brotherhoods of blacks have been the basis for the current brotherhoods of blacks
that currently exist throughout huánuco and lima with the subsequent migration that
occurred in the middle of the last century.characters:the turk and the lady: they
represent the black traffickers. as masters, they walk showy, graceful, and proud
around the gang as a show of power.el abanderado: this character was later
incorporated into the dance. the characteristic of the character is that he carries an
argentine flag and is said to represent the independence of our country.
el corrochano: said to represent a curmudgeonly old barber named
corrochano. he is a particular character in dance since he has a double
role. on the one hand, he ridicules this old character by playing games
or scaring the audience; on the other hand, he fulfills the mission of
ordering the blacks and keeping the space free so that the gang can
perform the dance. he is the only character with a white mask and long
beards, sometimes using a whip or sometimes a big old rattle. they say
that a good corrochano is one who never lets anyone know who he is,
hence he modulates his voice so as not to be recognized.
the caporales: the caporales are the leaders of the black gang. they are
the ones who guide and order the "pampas" what moves to do. they
dress in a more showy way and are placed at the head of each side of
the gang dancing in a more elegant and stately manner.
the pampas: they are the blacks that make up the gang. usually between
10 to 12 couples dance in 2 rows following the orders of the foremen
regarding what moves to execute. the blacks wear a cotton cloth
adorned in sequins and ribbons, a feathered hat, a black mask and in
their hands they carry a "chicotillo" that represents the chain of slavery.
the “chicotillos” end in a bell that they ring as they perform the dance.
DANZA DE TIJERAS

the dancers, who wear garments

embroidered with golden stripes,
sequins and little mirrors, are prohibited
from entering the churches with this
clothing because their capacities,
according to tradition, are "the fruit of a
pact with the devil." this has not stopped
the dance of the scissors from
becoming a prized component of
catholic holidays.
The Dance of Scissors is a ritual dance whose origin dates back to the Chanka
civilization, which rivaled the Incas in the 15th century and spread through the central
Andean mountain range of Peru, in the current Huancavelica, Ayacucho and Apurímac
regions.
The interpreters of this ancestral dance maintain that they descend from the "tusuq
laykas" who were pre-Hispanicfortune-tellers and healers. During colonial times they
were known as "supaypa wawan" or sons of the devil, for which they were priests,
persecuted by the catholic church and the then spanish authorities. this forced them to
take refuge in the high andean areas.
with the passage of time, the colonizers accepted that they dance again, but
conditioning them to pay tribute to jesus and the saints. this is how the tradition of
performing this dance at the patron saint festivities would begin.

COMPETITIVE DANCETHE

dance of scissors is expressed as a competition and its execution coincides with

important phases of the agricultural calendar. it owes its name to the two polished metal
blades, similar to those of a scissor, that the dancers brandish in their right hand.it is
executed in groups and each one of them –formed by a dancer, a harpist and a violinist–
represents a specific community or people. to perform the dance, the teams of dancers
face each other, who to the rhythm of the melodies interpreted by the musicians who
accompany them, have to clash the metal sheets and fight a choreographic duel of
dance steps, acrobatics and movements each time more difficult.this duel between the
dancers, called "atipanakuy" in quechua, can last several hours, and the criteria to
determine who is the winner are the physical skill and choreography of the performers
and the interpretive quality of the musicians who accompany the dance.the dancers,
who wear garments embroidered with golden stripes, sequins and little mirrors, are
prohibited from entering the churches with this clothing because their capacities,
according to tradition, are "the fruit of a pact with the devil." this has not stopped the
dance of the scissors from becoming a prized component of catholic holidays.
 PLATOS TIPICOS DE LA REGION SIERRA
TYPICAL DISHES OF THE SIERRA REGION

PACHAMANCA
INGREDIENTES
1 cebolla roja picada _ 1 red onion, minced
500 g de panceta de cerdo en trozos _ 500 g of pork belly in pieces
500 g de presas de pollo _ 500 g of chicken pieces
2 ½ cdtas. de sal _ 2 ½ tsp. of salt
¼ de cdta. de pimienta sibarita _ ¼ tsp. sibarita popper
¼ de cdta. de comino _ ¼ tsp. by comino
4 cdas. de ajo siba _ 4 tbsp. garlic siba
3 cdas. de panquita _ 3 tbsp. by panquita
1 taza de hojas de chincho _ 1 cup of chincho leaves
1 taza de hojas de huacatay y dos ramas enteras _ 1 cup of huacatay leaves and
two whole branches
4 cdas. de aceite vegetal _ 4 tbsp. vegetable oil
16 unidades de habas con cáscara y sin vaina _ 16 broad beans in shell and
without pod
4 camotes chicos (500 g) _4 small sweet potatoes (500 g)
4 papas huayro _ 4 huayro potatoes
2 choclos _ 2 corn
16 hojas de pancas de choclo _ 16 cornbread leaves
1 yuca pelada en trozos (opcional)_ 1 yucca, peeled into chunks (optional)
PREPARATION
tasty and forceful traditional dish from the Andes of Peru, which pays
tribute to mother earth:

1. In a bowl, prepare a mixture with 2 tablespoons of salt, Sibarita

Pepper, Sibarita Cumin, 2 tablespoons of Siba Garlic, 2 tablespoons
Panquita
2. Spread the meats with the seasoning mix.

3. Blend the chincho leaves, the huacatay leaves, four tablespoons of

oil, half a cup of water and half a teaspoon of salt.

4. In a pot, heat the oil. Add the chopped onion, 2 tablespoons of Ajo
Siba and a tablespoon of Panquita, and let it brown over low heat.
Then mix with the blended herbs.

5. Spread the meats with this dressing and let them rest for at least 2
hours or overnight.
6. In a pot, put a light bed of corn bread. Then add the meats skin side down. On
top of them, place the potatoes, sweet potatoes and yuccas. Lastly, beans and
corn.

7. Sprinkle everything with the remaining dressing in the source and cover with
the huacatay branches.

8. Cover with the corn pancas and put the lid on the pot.

9. Bring to a high heat for 8 minutes and then leave it for an hour on low heat.

10. Insert a wooden stick into the tubers to verify that they are well cooked.

11. If necessary, add half a cup of water during cooking to generate steam and
avoid burning.

12. Serve the Pachamanca accompanied by chili sauce for a perfect combination.

Now that you know how to prepare Pachamanca, let's continue with the
preparation of an exquisite chili sauce that will be the perfect complement.
CUY CHACTADO
INGREDIENTS

1 whole guinea pig clean

1 teaspoon oregano
Salt
ajinomoto
200 grams of cornmeal
1/2 cup of chicha de jora
2 lemons
vegetable oil
1 tablespoon of ground chili pepper or special chili
1 teaspoon minced garlic
2 white potatoes
1 small onion
coriander leaves
1 chili pepper
black pepper
PREPARATION

For the guinea pig, the first thing we will do is wash the guinea pig well to
remove any trace of blood.
With the help of a paper towel we are going to dry it making sure that the
paper does not stick to the skin.
We are going to season the guinea pig with the panca pepper, then add the
garlic, oregano, chicha de jora, salt and the juice of a lemon.
Since we have seasoned the guinea pig, we are going to let it marinate for
about 2 hours, this helps the ingredients to soak up better and enhance its
flavor.
In a container we are going to add the corn flour.
We pass the guinea pig through the flour, remember to cover it on both
sides.
We will put a saucepan over high heat and add regular oil so that the
guinea pig can swim in it.
Since the oil is hot, we are going to add the guinea pig being very careful
not to burn ourselves and we will let it cool until it becomes golden.
Serve with golden potatoes and Creole sarsa.
CHUPE VERDE
INGREDIENTS

01 kl. yellow potato

1/2 onion in brunoise
1/2 tsp. minced garlic
01 coriander branch
01 branch of parsley
01 branch of huacatay
01 peppermint branch
01 branch of muña
01 branch of paico
01 cup milk
130 gr. fresh cheese
01 egg
01 liter of clear background or broth
salt
PREPARATION

we make a dressing with the onion and garlic in a little hot oil.

add the broth and bring to a boil. when it breaks the boil we add the peeled
and quartered potatoes, if they are large, and if they are small, we cut them
in two. you have to be careful with the yellow potato since its cooking is very
fast and takes a few minutes.

one minute before the potatoes are cooked, add the crumbled cheese, the
semi-beaten egg and the finely chopped herbs and finish cooking for just
one more minute.

when turning off the fire we add the milk.

to create a thicker consistency we can let the potato fall apart a bit. we can
also add eggs and, without stirring, let them poach or cook while preserving
their shape.
PATASCA
INGREDIENTS OF PATASCA
¼ kilo of mutton
¼ kilo of beef
¼ kilo of tripe
¼ kilo of pork
ram's feet
250 grams of white corn (mote)
4 potatoes
onion
garlic
pepper
salt
oregano
peppermint
parsley
coriander
chinese onion to taste
PREPARACIÓN

✅ step 1 boil the meat and then pour the mote. later the herbs are added,
salt and voila.
✅ step 2 soak the white corn the day before and boil it in plenty of water
until it bursts for about an hour.
✅ step 3 cut the meats into pieces and in the same pot add the onion, the
ají panca and the minced golden garlic for a few minutes. add the green
pepper and cook for three more minutes.
✅ step 4 serve hot, first the broth with the corn and the meat on top. cover
with chopped herbs.
✅ step 5 it is recommended to boil the internal part of the mutton
(previously washed) in a pot overnight. that way the legs will taste
fabulous.
CHICHARRÓN
INGREDIENTS

08 servings
2 kg pork belly (ribs)
1 medium onion cut in 4
6 cloves garlic
200 g butter
to taste salt and pepper
cumin
1 sprig of peppermint (optional)
1 liter boiled water
white mote
PREPARACIÓN DEL CHICHARRÓN
start by cleaning the pork well and remove any excess fat that the piece
of meat may have. next, cut the pork into medium pieces.
add the pork pieces to a large pot and add enough water to completely
cover the pieces of meat. add the thyme, peppermint, and salt and
pepper to taste.
let the pork cook over medium heat for at least twenty minutes or until
you notice that the water has been completely consumed. when the
water has dried, extract the thyme and peppermint.
the pork now has to be fried in the same pot. add a little oil or butter and
wait ten minutes for it to brown.
as soon as you notice that the pieces of meat are browned and fried on
all sides, your peruvian pork rinds will be ready. turn off the heat and
serve it with a salad or white mote. enjoy your meal!