Power of the Peruvian Potato with Manual Choqque
We believe and it has been proved that indigenous wisdom and ancestral native practices have proved to be successful in the conservation of seeds, soil, microclimates, biodiversity, etc. Where most modern solutions have not succeeded, applying indigenous and ancient techniques in a modern narrative can be helpful on many levels.
Set out on this journey to immerse yourself in the ways of the Incas in the Andes where local communities still adopt the ancient ways to live and move forward. Leading the pack is Manuel Choqque, saviour of the Peruvian potato. Considered one of the 50 most impactful people, shaping the future of gastronomy in the world, Manuel is a fourth-generation farmer from Huatata near Cusco. He focuses on the natural genetic improvement of native potatoes thereby creating red, rosé, white and sparkling wines that grace the tables of Virgilio Martinez’s award winning restaurants, Mil and Central, facial creams and natural pigments.
The potato itself is more than 10,000 years old. From measuring time, to milestone rituals, and health and beauty these hardy plants were even the first “vegetable” to be grown successfully off the planet in 1995 and NASA intends on using potatoes for food on Mars one day!
How does this plant that we all take for granted have such an incredible impact on the world and shaping the course of history?
How does such an important concept as the Quechuan ‘sumaq kausay’, ‘great living’,or ‘life in harmony’ be perfectly embodied in something as unassuming as the humble potato?
On this journey with Ubuntu, you will meet Manuel Choqque and participate in potato ‘saving’, wine making, cooking, making creams and dying with potato pigments too. You will meet the local Andean communities, hear their stories and learn how they still use ancient techniques and knowledge to farm, weave and live their lives in harmony with Pachamama.
And bringing it all together is a very special culinary immersion at the award-winning chef Virgilio Martinez restaurant, Mil Centro where they strictly source from the ecosystem surrounding the restaurant and support the local rural communities. Interestingly, it is located on the edge of the Moray Archaeological complex – a place where the Incas carried out all their agricultural research!
Days: 8 days + 2 days extension with local communities
Best time to visit: March 2023 to December 2023
Group Size: 4 to 6 people (Please get in touch in case there are less than 4 or more than 6 people)
- Services with professional local English-speaking guides
- Transfers with English-speaking representative
- Private transfer from Cusco airport to Sacred Valley with a visit to Sacsayhuaman, and Casa Museo Sulca
- Visit an Andean community with Manuel Choqque to have the chance to get involved in the agricultural process (planting, working in the field, harvesting) with lunch at the community
- Dying activity with Manuel Choqque using different types of fabrics, and natural dyes made out of potato pigments
- A culinary experience with Manuel Choqque
- Wine experience with Manuel Choqque
- Half Day Deep Culinary Immersion and lunch at Mil Centro
- Private transfer back to Cusco city
- All guided excursions described in the itinerary
- All entrance fees for the activities proposed.
- All specified meals – Vegetarian option is available at no extra charge.
Itinerary: Click Here
**IMPORTANT NOTE: This program and price quotation are subject to change depending on the Health and Safety Protocols that may be implemented by the Peruvian Government related to COVID 19. Any relevant changes will be duly informed.
Cancellation Policy: Please refer to the itinerary link shared with you.
COVID-19 Information: Peru Official Covid-19 Guidelines
For any other queries please get in touch at firstname.lastname@example.org