INGREDIENTS OF OUR KITCHEN

* Quinua :

It is a grain of excellent nutritious properties, 30% of its weight this contained the germ, the one that does not happen with other cereals del world. Its culture occurs in america of the south between 3000 and 4000 msnm.

* Quiwicha : 

Food that comprised of the diet of the Incas, call also Amaranth, is a graminea whose grain has an average of 14% of proteins, normally is consumed in flours, toasting, in soups, candies (pies, desserts, turrones, etc.) and drinks. There is no better food than the Kiwicha that helps a better development

* El Tarwi :

It is a turgid herbaceous leguminosa of robust stems, something ligneous. It reaches height of 0.8-2.0 m. Adaptacio'n: cultivated mainly between 2000-3800. in temper-cold climates of Peru and Ecuador. Its preparation is varied and it is possible to be used in stews, purés, in sauces, mountain dish of marinated raw fish, soups (cream of tarwi); stews (pepián), desserts (mazamorras with orange) and refreshments (juice of papaya with flour of tarwi). 

* Maize :

The South valley of the Cusco by its special climate to the allowed the development of best and but great grain of maiz, important ingredient of the diet in ours buffets and presentations varied like soups and creams, tortillas, pie, bread and others

* Pope :

Still varying from species to others approximately one is made up of 75 % of water, nitrogenadas substance 2 %, 0.15 % lipids, 20 % of fécula, 1 % of cellulose. It is a native tubercle of highly nutritional the $andes, at the present time they exist but of 500 varieties of Pope which are used in variety of typical plates of national and also international food

Also we used aromatic grass and species for the flavor of our plates which are gone away of our orchards