Foods of the Inca Empire
Join us as we adapt ancient Inca recipes from South America using indigenous oral histories, archaeological evidence, and ethnohistoric accounts from Spanish explorers.
We follow the Inca's decision to split their kingdom, Tawantinsuyu, into four parts by splitting our menu into four days, each based on the culinary specialties of one region.
Friday, May 5
Collasuyu (high plains)
Corn on the cob with cheese
Papa a la huancaína - Potatoes with spicy cheese sauce