What do we eat at Inti Raymi?

The festival of Inti Raymi allows to be part of a cultural ritual with great value for the Andean indigenous peoples, who provide spirituality and life to all objects that are on earth. In Cayambe , the festival is celebrated on June 21, when the sun is closer to the earth. A tribute is paid to the 'Taita Inti' (Father Sun) for allowing fertility in the Pachamama, for this reason several foods are offered in his honor, which are integrated into the party to share and thank the products of the land in a popular festival. 

Andean corn and products

• In the celebration the traditional Pambamesa is made, consisting of several foods on a white tablecloth that are consumed by all the participants of the celebration. The corn (mote, roasted, choclo) is one of the principal of the festival with potatoes, beans  mellocos, geese and other products. For the preparation of food the cooperation of men, women and children of the community is integrated, the ultimate goal is to share.          

Roasted guinea pig with potatoes

• The consumption of meat in the indigenous rituals was reserved for the festivals of transcendence. Thus, the celebrations offered the best tributes to thank the food provided by the land. The communities strive and prepare the guinea pig with great dedication to offer an outstanding dish with an incomparable flavor. Mother Earth receives the best in this indigenous ceremony .     

Guarango, ceremonial drink

• The drink is prepared with the water from the penco plant. Only the pencos of more than 15 years can be used to extract the mishque, a natural sweet liquid, which is subsequently fermented, at least two days, to obtain the ' guarango '. Currently, it is served in different presentations including mix of fruit juices that give a special and different flavor.  

Uchu jacu, ancestral food

• With the flour obtained from the mixture of white, yellow and black corn, in addition to pea, beans and barley, a nutritious soup is prepared. The stew is accompanied with potatoes, onion, mote, eggs, fresh cheese and guinea pig. The soup gives strength to the dancers at the celebration to the Sun, at the present , his soup can be consumed in certain places that prepare it traditionally, although the soup is representative of the Inti Raymi celebration.  

Chicha de Jora

• It is an ancestral beverage which uses sprouted corn for about 7 days. It is consumed since pre-Inca times and is considered sacred. Several indigenous communities drink it at popular and family celebrations. For its fermentation includes panela (a product not refined of sugar cane), and make it rest in clay pots that give it a special flavor. The drink was considered the most important for the Incas .