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.
Thursday, May 4
Cuntisuyu (southern coast)
- Chupe de camarones - Shrimp stew
- Cooked vegetables
- Rocoto relleno - stuffed bell pepper