Tips Arequipa

Cultural World Heritage Site by UNESCO. Arequipa conserves one of the best architectural treasures in the colonial time of Peru, expressed maybe in the best way in its temples and religious convents and beautiful elegant large-houses in colonial-mestizo architecture. The ornamented architecture in the historic centre of Arequipa represents a masterpiece of the creative integration of European and native characteristics, crucial for the cultural expression of the entire region.

Its the most popular excursion from Arequipa. Valley, formed by the Colca river in which side banks exists a great beauty scene, hot springs, and enormous cultural attractiveness where you will have an encounter with the descendants of the Collaguas. Special place to appreciate a Living Culture.

An expedition through the Colca Canyon is reserved for the true adventurer. Deep within the Andes Mountains of southern Peru courses one of the most spectacular rivers in the world - the Colca River. From the wind-swept peaks of Condorama Crucero Alto, it flows through a canyon measured at a depth of 10,725 feet. Accessible only via raft or kayak, few people have yet witnessed the wonders of Colca Canyon since its 1981 first descent. The canyon features fantastic geologic features, colossal riverside waterfalls, and an abundant population of gigantic (10 foot wingspan!) Andean condors. Due to the combination of demanding whitewater and sheer inaccessibility, an expedition through the Colca Canyon is reserved for the true adventurer!

Rocoto Relleno: Elaborated with fragrant and tender rocotos that are cut on its top as a cover, the seeds and veins are extracted to diminish the hot flavor and they are stuffed with chopped meat, peanuts, boiled eggs, olives, cream cheese, and milk, seasoned and baked in the oven; it is served with baked potatoes.

Ocopa: Boiled potatoes covered with a cream (ocopa) made of yellow hot pepper, onion, garlic, cream cheese and huacatay (spice leaf), all blended with dry bread. It is served with boiled eggs, olives, lettuce.

Adobo: Elaborated with pieces of pork meat that have been marinated during the night in chicha, vinegar, hot pepper and spices, cooked in a clay pan and it is served with gravy.

Chairo: Beef broth, marinated with yellow hot pepper, garlic, onion, spices, black chuño (root), pieces of cured meat, tongue of lamb and "patasca" (pork and corn stew). It is served with toasted corn.

Chupe de Camarones: Soup made with potatoes, milk, eggs, cheese, spices, hot pepper, tomato and shrimps. Chactado: Guinea pig or rabbit that is covered with a spicy and hot pepper gravy and then cooked in a pan placing on top a stone until it is cooked, it is served with boiled potatoes. There is a regional beer that is considered one of the best in Peru, and also an excellent liquor of anisette. There is also a very good factory of chocolates, bonbons (masapán) and toffees.