Fire of the Andes

The secrets of the gastronomy of the North, the possibility of living a real and different experience, is the reason for taking this class of regional cuisine in the open air, enjoying nature and an incomparable landscape environment.

Jairo receives his guests at his farm, at the foot of the Cuesta de Lipán. He welcomes his guests with natural juices, before going to collect the necessary ingredients to prepare the meal of the day.

While they prepare the utensils and ingredients to use, Jairo enjoys sharing the

history of the local gastronomy, the culinary secrets of the region and explains the production cycle of the ingredients that they are going to use.

The ingredients in each recipe depend on the time of year you make the experience, since they are subject to seasons:

● From March to May: harvest season.

● From June to August: dry product season.

● From September to December: sowing season.

● All year round: potatoes, quinoa, goat cheese and homemade sweets.

Respecting the seasons and their cycles is understanding the importance of the balance between man and earth, the people of the Andes know that they have to embrace these gifts and create recipes according to when the time is right, as the Pachamama is the one who wisely gives it to them.