ENDANGERED SPECIES HAVE A GOOD CHANCE AT ARCAS PROJECT

Many animal species in Guatemala are in danger of extinction, such as green parrots, sea turtles, iguanas, crocodiles, jaguars, scarlet macaws, etc., but thanks to the ARCAS project, these species have a good chance of surviving for generations to admire them.
Since 1989, ARCAS has achieved a lot, rescuing animals from poachers and returning them to the wild, protecting eggs and hatchlings, but that´s not all...
They also have created a social awareness of the need of humans to get directly involved, both Guatemalan nationals and even foreigners that come and work as volunteers in any work that is needed, allowing the directors use the money they get from donations to be spent in materials, medicines, etc.
Today, ARCAS offers an excellent experience to animal medicine students and anyone that wants to help animals get back to the wild in a healthy and good way, or just learn how to work with exotic species.
They have 2 camps, one in the Peten jungles in the north and one in Hawaii (close to Monterrico) beach in the Pacific Coast.  Each work with endemic species and teach the local communities to protect them.
Headquarters are in Guatemala City, and handle all the administration, donations, etc.
If you are interesting in helping ARCAS and Guatemala's wildlife, please contact us.

GOD´S CHILD PROJECT

This is one of Guatemala´s most efficient projects, dedicated to children.
Located in San Felipe, a small village just next to Antigua Guatemala, is now celebrating it´s 20 years.
They operate several areas:
Dreamer Center: with a school for children and with special classes for mothers;  Medical, Dental & Psychology Clinics; Legal aid, Domestic Violence & Social Work offices;  Library and Chapel, and even community rooms and with weekly distribution of food.
Casa Jackson: an Emergency Recovery Center for children and infants with extreme malnutrition or malnourished problems.
Homeless Shelter: for indigents, with meals, a place to sleep, medical care and people with love to say "I care" to drunks, junkies or anybody sleeping in the streets.
Scheel Center: a Technical School for local children and teenagers, where not only students receive 2 meals a day (for some, the only food they get), they also get basic and technical education, to help them work in many different areas, earning an income for their families.

Coming here and working as a volunteer, will really make a difference in your own life, and of course, many children that have a hard life and immense lack of nutrition, education and joy.
If you would like to help this project with a donation or going there in person as a volunteer, please contact us.

Lima’s electric train was inaugurated on July 11th

Undoubtedly a great project that aims to relieve the stress caused by traffic in the capital. 

 Lima’s Electric Train Line 1, located between the districts of Villa El Salvador and Grau Avenue, will be inaugurated on July 11, Peruvian President Alan Garcia is to attend the inauguration of Lima’s Electric Train Line 1, a long awaited project by the people of Lima and that will start operating in October.

Line 1 already has five trains. French company Alstom will be manufacturing 19 additional trains, which will be arriving to the country in 18 months.

“This administration will leave Line 1 finished and working, and the process for the construction of the Lima-Callao subway has already begun. This will be fast because it will be beneath or above the city,” Minister of Transport and Communication Enrique Cornejo said.

In the coming weeks testing of the first electric trains will begin. The five Italian-made trains that are currently undergoing a stage of "overhaul" or revision and mechanical and structural maintenance.

If interested in visiting Lima please contact us.

The stations along the new line represent a significant advance and will have elevators and many facilities for people with disabilities.

ROSES RACE IN ANTIGUA

This is one of the most popular races in Latin America: the "half Marathon" race taking place in Antigua Guatemala in July, to celebrate it´s Patron Saint: St. James of the Knights.
St. Jame´s day is July 25th, and the race is held normally the sunday before.
Local runners compete next to international participants comming from countries as far as Kenia, proving that next to the Coban race held in May, these races are world famous.
Participants not only enjoy the race, passing through colonial streets, covered with cobble stones, some with pavement and some with dirt, but always with fresh air and amazing views of the volcanoes around the valley.
2011 celebrates the 30th anniversary of this event, and the race was held last Sunday, July 17th, and had around 3500 participants.
The winner was the Kenian Elisha Korir, who also won in 2010, with a time of 1:02:23.
The second place was for Guatemalan Santos Pirir, only 30 seconds behind.
If you would like more information about this event, please contact us.

Sacsayhuamán, part of the city of Cusco, is a walled complex near the old city of Cusco, at an altitude of 3,701 m. or 12,000 feet.   The archaeological park covers an area of 3,094 hectares.

Sacsayhuaman refers to ruins of the giant fortress featuring layered walls. Located at the confluence of the Cuzco and San Cristobal districts, this was the capital of the Inca Empire as well as the venue of Inti Raymi, the Festival of the Sun. Sacsayhuaman is within the walking distance from Cuzco City and is at a soaring height that is surprisingly more than Machu Picchu.

This citadel overlooks the Cuzco city and so is among the breathtaking sights in the Parque Arqueológico de Sacsayhuamán that is a National Park holding many more ruins. The reason why it is called fortress is due to the fact that it is located high above Cuzco and boasts vast terrace walls.

Please contact us for more information.

EL MIRADOR RUINS

When most people think about Mayan ruins, most think about Tikal, Palenque and Copan, and people that have studied the Maya civilization a bit more, know about Bonampak, Uaxactun, Xunantunich, etc., but not many think or even know about El Mirador.

In a nutshell, El Mirador is the SINGLE MOST AMAZING MAYAN CITY discovered yet, BY FAR!

Not only it´s massive structures are proof of the incredibly advanced knowledge the Maya had, but also archaeologists get more and more amazed as they keep digging, to a point where the entire system for dating the Maya history is most likely to be changed, since now they know that the period called “Classic”, where the Maya were supposed to achieve  their zenith in cultural and scientific development, actually started many years before.

The Danta complex is the largest human made structure of the ancient world, almost 3 times bigger than the Great Pyramid in Egypt, and the causeways connecting this city to Nakbe and other important cities forming almost perfect straight lines in the jungle, proves to be the most ancient road system in the world.

Open now for adventurous tourists and donors, you can either fly in a helicopter in & out in a day, or in a 5 day by foot trip, camping in the jungle…  there is no other way to get there!

If you would like to learn more or visit this amazing city, please contact us. 

Lights and music for Machu Picchu's 100th birthday

Peru celebrates 100 years of Machu Picchu with lights and music.  Machu Picchu will be lit at night for the first time ever late Thursday to mark the 100th anniversary of the discovery of the archaeological wonder, kicking off official celebrations.   A light and sound show directed by Peruvian theatre director Luis Llosa is planned at the famed ancient citadel, which was declared a UNESCO world heritage site in 1983.

The extravaganza of multicolored lights -- with accompaniment by Cuzco's symphony orchestra playing Antonin Dvorak's "New World Symphony" -- will mark the first nighttime illumination of Machu Picchu.    In addition to Thursday's show, Andean dancing, concerts, historical processions, mystic rituals and academic conferences are planned in the coming days and weeks for the centenary celebrations.

For more information please contact us.

GUATEMALAN MAYAN PRINCESS : RABIN AHAU

Guatemala´s Mayan population have their own beauty pageant, held every year, in which the "king`s daughter" is elected by a panel of judges that don´t necessarily give points for the girls beauty, but actually give their vote to the ones they feel represent with more dignity and honor, the Mayan population.

This is one of the most interesting cultural events of the year, a truly amazing thing. 

It is held normally in Coban, a city famous for being the land of a Maya-Kekchi king that was never defeated in battle, and actually was taken to Spain and met Fernando V, king of Spain, to make a "peace" treaty...

The ceremony includes traditional dances, meals, and of course, parades and scenic plays, with girls and boys fully dressed in their traditional garments.

The "king´s daughter" wears her crown proudly one year, representing the Mayan people, now, in the 21st century, the most amazing of Guatemala´s treasures.
If you would like to comment or get more information about this, please contact us.

Folk Dance Show Dinner in "Las Brisas del Titicaca"

Las Brisas del Titicaca - Lima

Would you like to enjoy the best  Peruvian folklore, under the sky of our beautiful city of Lima?   During 3 hours of an impressive show you will be introduced to the Peruvian music, dance and cuisine at night that will approach you to the traditional culture of our country.

In the centre of Lima, near Bolognesi Square and well-protected by private security, we find "Las Brisas del Titicaca Restaurant".  Every Thursday, Friday and Saturday at night from 8:30 pm you can enjoy an amazing and spectacular Peruvian Folk Show.

You will appreciate the beauty of dances from different parts of Peru, performed by different dance schools. We will see dances such us "El Festejo", "Los Caporales", "Los Cholones", "Los Tigrillos", "Marinera Norteña" and "Marinera Limeña", "Huayllas", "Tondero", "Valicha", "Diablada" and much more.

 All of them spectacularly represented in typical colourful dresses of the regions.

Besides that, you will taste a delicious Pisco Sour and Peruvian snacks, highlighting the flavours of the Andes.

For more details please contact us.

City of the Kings

Lima's Cathedral

Although severely damaged by earthquakes, this 'City of the Kings' was, until the middle of the 18th century, the capital and most important city of the Spanish dominions in South America. Many of its buildings, such as the Convent of San Francisco (the largest of its type in this part of the world), are the result of collaboration between local craftspeople and others from the Old World.

The historic centre of Lima bears witness to the architecture and urban development of a Spanish colonial town of great political, economic, and cultural importance in Latin American. San Francisco de Lima is an outstanding example of a convent ensemble of the colonial periods in Latin America. 

The historic monuments (religious or public buildings, such as the Torre Tagle palace) which lie within the perimeter of the World Heritage site date from the 17th and 18th centuries and are typical examples of Hispano-American Baroque. The architecture of the other buildings is often representative of the same period. Thus, despite the addition of certain 19th-century constructions (such as Casa Courret in the Art Nouveau style) to the old urban fabric, the historic nucleus of the town recalls Lima at the the Spanish Kingdom of Peru.

For more information please contact us.

QUETZALTENANGO

The second most populated city in Guatemala is Xelajú (Mayan name), now named Quetzaltenango, or the place of the Quetzal, our beautiful national bird.
Populated centuries ago by the Maya-Quiche people, and home to some of the most important lords, such as our historic & legendary National Hero: Tecun Uman.
The small towns around the city are silent witnesses of the amazing past and historic facts that have taken place here, so, a visit to San Adres Xecul, Salcaja, Zunil, Totonicapan, etc., is a must for tourists that want to have a direct contact with the modern Maya people.
Today, touris not only find this cultural haven, but also can enjoy a hike to Chicabal volcano, with a beautiful sacred lagoon in the top where shamans go to perform their religious ceremonies, or take a tour to the colonial towns around, go and see how blown glassware is made in the same way as the colonial times, or relax at the famous Georginas hot springs.
Besides, Quetzaltenango has beautiful hotels, spanish schools and any service a visitor may need.
The weather, fresh air all around, mountains, volcanoes and vegetable crops give us breathtaking landscapes to relax and enjoy
If you would like more information about this place, please contact us.

New Peruvian Cuisine

Lomo Saltado

Peru's ecological and climactic diversity has given rise to a major supply of fresh produce, which any chef would be ecstatic about. The rich Peruvian fishing grounds abound in fish and shellfish species, the heart of the succulent coastal gastronomy; rice, fowl and goat, meanwhile, are the key ingredients of Peru's north coastal cooking. In the Andes, meanwhile, delicious ingredients such as the potato and sweetcorn in all its varieties, plus cuy (guinea pig) and ají chili pepper are the basis of highland cooking and are to be found across the country. The jungle adds its own touch, wild game with a side serving of fried banana and manioc root, local fruit varieties such as chirimoya (custard apple) and lucuma produce incomparable deserts.

Over the course of centuries, Peru has felt the influence of Spain in stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary methods which have given birth to one of the most popular gastronomic traditions in Peru: chifa. But the originality of Peru's cuisine does not stem just from its traditional cooking -rather, it continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine. The main features of the art of Peruvian cuisine and gastronomy are its presentation, unique taste of recipes, and mixture of a variety of ingredients in cooking. All these things combined together are making possible for this cuisine to be in the top 10 tasty cuisines in the world.

It is a veritable privilege to experience Peru's cooking.

Bon appetite

Please contact us if you are interested in our gastronomic tour.

Huancayo Central Highlands

Huancayo Central Highlands

The Mantaro Valley in Peru’s central highlands is one of the country’s most productive agricultural areas, a giant swath of flat land famous for its potatoes, corn, barley, quinoa, artichokes, and many vegetables. The charming adobe villages of this valley are the best places in all of Peru to see a wide range of craftspeople at work (and acquire the highest quality artwork at a fair price that benefits the artist,

Mantaro Valley are proud and prosperous people. Depending on the time of the year, villagers are out in the fields planting or harvesting, threshing wheat with horses and donkeys, herding cows with colorful tassels tied to their ears, or building rammed-earth homes that are the same chocolate color as the surrounding fields.

Cerrito de la Libertad, Torre Torre, Parque de la Identidad Huanca, Gaudí-esque park, Plaza Constitución de Armas, Church La Merced

The best base for touring the valley is Huancayo.

For more information please contact Humanitravels.

GUATEMALAN TREATS: ATOL

If you thought that tortillas and tamales were the only things Guatemalans prepared out of corn, you are wrong!
There are actually many other dishes and even drinks, such as atol.
They call it atole in Mexico, and is pretty similar.
You have to boil the corn grains until very soft, then smash them in the same grinding stone as where the tortilla paste is made, then, boil it again with sugar, cinnamon and a bit of salt.
It is served steaming hot, with a few grains of boiled corn seeds, normally in clay cups.
Guatemalans love to have it in the evenings with their favorite traditional snacks, and tourists can find it in the small plazas in Antigua, Panajachel and most main towns.
Another variation is the white atol, without sugar and without the cinnamon, served usually with some boiled black beans and a teaspoon of chile sauce.
There are some other variations of this last one, with large green beens and even boiled plantains.
If you wish to have more information about this, please contact us.

PANAJACHEL

Lake Atitlan is truly an amazing destination, and Panajachel, the largest town around it is the obligated stop for visitors.

The main road from Guatemala city gets you to Panajachel, and there, tourists can easily find hotels for all budgets, restaurants, bars, street handicraft markets, local tour companies, banks, ATMs, internet places, and anything a tourist can need.

Called “gringotenango” (place of gringos) by many, maintains a floating population of foreigners, be it tourists coming for one or two days only, or people that practically live here on a regular basis, for retirement or because it is a nice and cheap place to live.

The bohemian ambiance in the bars also attracts many Guatemalans on the weekends, specially the younger party-seekers, but families also come to enjoy the weather and views.

If you would like more information about this place, please contact us.

GUATEMALAN TREATS: CHILES RELLENOS

Chiles rellenos means “stuffed peppers”, and is a very popular Guatemalan dish.  

Some people like to use hot jalapeños and some prefer sweet green or red peppers.

The stuffing is made out of beef and/or pork meat, onion, potato, carrots, and green beans, all finely diced and chopped.

The peppers are washed, cut and the inside vanes are taken away.  Then, they are roasted directly on the flame or in a clay pot, and reserved in a vinegar solution to rest.

The stuffing is prepared, fried and cooked until a soft paste is achieved.

The peppers are then stuffed by hand and dipped in an egg white batter, and finally are fried in a deep pan in vegetable oil until brown.

The peppers are then set aside to dry and cool down, and later are served with a boiled tomato sauce, rice and tortillas.

If you would like for information about this, please contact us.

XOCOMIL WATER PARK, THE BEST IN LATIN AMERICA

Did you know Guatemala has the best water park in Latin America?

Yes!  Xocomil park was built in the 1990s, by the Guatemalan Institute of Worker Recreation (IRTRA) to allow private sector`s workers to have an amusement and water park that would nothing to envy from international waterparks.

With water slides, a man-made river and even a wave pool, state of the art equipment and rides, security, food stands, etc., has been awarded by many international organizations that evaluate recreational parks such as SeaWorld, Disney Parks, etc.

Located in Retalhuleu, in the Pacific Coast of Guatemala,  where it is always hot and humid, being in the water and having so much fun at low prices is just great.

With the arrival of Xetulul theme park just next door and several hotels also belonging to IRTRA, Guatemalan workers and visitors from around the world can enjoy an amazing weekend with a low budget. 

If this is not enough, nearby Abaj Tajalik Mayan ruins and Tulate black volcanic sand beaches also help attract more tourists.

If you would like more information about this place, please contact us.

Inti Raymi in Peru

THE INTI RAYMI IN PERU

During the Inti Raymi in Peru the native residents gathered to honor the Sun God, sacrifice an animal to ensure good crops and to pay homage to the Inca, as the first born Son of the Sun.

The ceremonies took place at the winter solstice, when the sun is farthest from the earth. Fearing the lack of sun and ensuing famine, the ancient Incas gathered in Cuzco to honor the Sun God and plead for his return. The celebrants fasted for days before the event, refrained from physical pleasures and presented gifts to the Inca, who in return put on a lavish banquet of meat, corn bread, chicha and coca tea as they prepared to sacrifice llamas to ensure good crops and fertile fields.

Today, it's the second largest festival in South America. Hundreds of thousands of people converge on Cuzco from other parts of the nation, South America and the world for a week long celebration marking the beginning of a new year, the Inti Raymi, the Festival of the Sun.

Every day has its events, from daytime expositions, street fairs, and people milling and dancing in the streets. In the evenings, live music from the best of Peruvian musical groups draws the crowds to the Plaza de Armas for free concerts. During the preceding year, in preparation for Inti Raymi, hundreds of actors are chosen to represent historical figures. Being selected to portray the Sapa Inca or his wife, Mama Occla, is a great honor.

The centerpiece of the festival is the all-day celebrations on June 24, the actual day of Inti Raymi. On this day, the ceremonial events begin with an invocation by the Sapa Inca in the Qorikancha, square in front of the Santo Domingo church, built over the ancient Temple of the Sun. Here, the Sapa Inca calls on the blessings from the sun. Following the oration, Sapa Inca is carried on a golden throne, a replica of the original which weighed about 60 kilos, in a procession to the ancient fortress of Sacsayhuaman in the hills above Cuzco. With the Sapa Inca come the high priests, garbed in ceremonial robes, then officials of the court, nobles and others, all elaborately costumed according to their rank, with silver and gold ornaments.

They walk along flower-bedecked streets, to music and prayers and dancing. Women sweep the streets to clear them of evil spirits. At Sacsayhuamán , where huge crowds await the arrival of the procession, Sapa Inca climbs to the sacred altar where all can see him.

Once all the celebrants are in place in the grand square of the fortress, there are speeches by Sapa Inca, the priests and representatives of the Suyos: the Snake for the world below, the Puma for life on earth, and the Condor for the upper world of the gods.

 For more details please contact us.

GUATEMALAN TREATS: FRIJOLES VOLTEADOS

Besides corn, specially eaten in the tortillas, the black beans have also been the base of the daily diet of the Guatemalans for centuries.

If you ask around, surely about 90% of the population loves to have them for breakfast and/or dinner, but also love them with tortillas for a snack or a side order for a traditional Guatemalan lunch.

The black beans are first washed and boiled, and "caldo de frijol" is first served with rice (broth), then, the soft boiled beans are turned into a paste either by hand with a handheld stone grinder or with a modern blender.  The result is a kind of liquid paste, and this is fried with garlic and onion to have "frijoles colados".

People love them like this, but some even go further into "perfection" by frying yet again the "frijoles colados" with more oil, onion and garlic to make a thicker paste called "frijoles volteados".

This is the presentation black beans were meant to be...  You will find them in tables of special occasions, when a family gathering is taking place, pic nics, etc.

Spreading some in a hot tortilla with some sour cream or white cheese and chile, is just amazing, but when you ask for a Guatemalan breakfast, they will come on the side of eggs, fried sweet plantains and coffee of course!

If you would like more information about this, please contact us.  

PISCO SOUR - National Drink in Peru

Pisco, a brandy traditionally distilled from Quebranta grapes, is a liquor enjoyed in Peru. Pisco is a delicious, distinct brandy, and the essential ingredient for the Pisco Sour.

"The earliest historical reference about the preparation of this grape “aguardiente” in Peru dates back to the beginnings of the 17th century. The well-known Peruvian historian Lorenzo Huertas states that: 'We have found a document from 1613 which refers to the preparation of "aguardiente” (from grape) in Ica. This date may be one of the earliest references to the preparation of Pisco not only in Peru but also in America.' " Peruvians furthermore see Pisco, the drink, as inherently Peruvian because it is based on a word in Quechua meaning "flying bird" and because Pisco was the name of a city in Peru.

February 8 was the day of the Pisco Sour, the Peruvian national drink of exquisite taste. Thousands of Peruvians in different cities celebrated for several days.

Famous brands like Biondi, Huarangal, Ocucaje, Santiago Queirolo and Tacama participated by offering their products.

At the Pisco Bar in Lima, the celebration lasted around the clock for two days. The bar offered 30 types of Pisco drinks.

For more details please contact us.

TODOS SANTOS CUCHUMATAN

Todos Santos Cuchumatán is a mayan village located in the Cuchumatanes mountains, the highest in Central America.

Surrounded by thick and ancient pine tree forests and breathtaking landscapes, plus their strong cultural heritage, this is place that is well worth the visit for tourists interested in ancient cultures that still live strong in the XXI century.

November 1^st is All Saints Day, that is where the town get`s it´s name, and the celebrations are legendary, from horse races to the “Flying Men Pole” and of course, the drinking of cusha and other home-made liquors.

Mayan roots and culture are still so strong today that many activities are scheduled according to the Mayan calendar, and men still use their traditional garments with pride.

If you would like more information about this place, or would like to visit, please contact us.

100th Anniversary of Machu Picchu

The beauty of coexistence between men and nature are exposed as a great lesson in the misty mountains and fresh forest surrounding the ruins of Machu Picchu.  In Cusco centuries of history are hidden between rocks, streets, handicrafts and rituals.  All of them are celebrating now and are inviting the whole world to celebrate with us.

With the 100th anniversary of Hiram Bingham’s discovery of the Inca archeological treasure Machu Picchu approaching, Peru’s Chamber of Tourism is preparing to celebrate in many ways.

Over the last days, preparations for the Centenary of Machu Picchu for the World are getting much vigorous than ever.  

Please contact us for more details.

GUATEMALAN TREATS: PEPIAN

In traditional Guatemalan weddings, in Mayan families specially, the one thing you will have for sure, after the bride and groom, is the delicious spicy Pepian.

This is a kind of stew made out of several spices such as round and black pepper, cinnamon, dried and sweet chiles, cilantro, sesame seed, etc., boiled in chicken or beef broth and thickened with flour, and served with chicken, pork or beef, and even sometimes with the 3 meats!

You first roast all of the ingredients in a clay pan while you cook the meats, and carrots, green squash and potatoes.   Then, reserving the meats and vegetables, the spices are thrown into the broth and this is thickened with darkened flour until a heavy soup point is reached.

People that love hot spicy food like to add jalapeños or other hot chiles.

This is served with rice and eaten with the traditional corn tortillas.

If you would like more information about this, please contact us.

GUATEMALAN TREATS: TORTILLAS

As many other Latin American countries with roots deep into the past of ancient civilizations that practically built empires after domesticating the corn plant, most Guatemalan`s diet still depends greatly on the corn, specially presented as “tortillas”.

Tortillas are a flat, round piece of corn, boiled with a bit of limestone, and then shaped by “clapping” hands , to finally be cooked to perfection in hot clay pans.

Many indigenous families in the country side still grow their own corn and other vegetables to survive, but rich and poor, indigenous or not, everybody enjoys them all day long, be it for breakfast, snacks, lunch or even dinner.

Once you try them with refried black beans or some white fresh cheese, you will understand why they are our “national pastime”!

Guatemalans normally prefer them to bread with many meals, to eat with a steak, grilled meats, avocado, chicken and of course, the traditional salsas and stews such as the Pepian, Jocon, etc.

Don’t  worry, you don’t have to get in hustle to find them, they will find you!

If you would like more information about the tortillas, please contact us.

There is a theory that pre-Hispanic people cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

Ceviche is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. The fame of Peruvian food increases every day because of the fresh ceviches, (conchas negras, shellfish or pieces of underdone fish marinated with lemon juice, chili, salt, onions, sweet potato and corn or boiled corn). El Chinguirito, a sort of Ceviche using dry meat, salt and frayed meat of Guitarra fish and seasoned with lemon, pepper, onion and grinded chili, it is another typical dish; as well as the “sudado” (steam fish), where the yellow chili lose its itch and it turns into a generous cream in order to be served with king prawn, the rest of seafood and crabs.

Tiger milk is the juice that stays in the plate after eating the fish. Perfect after a "resaca", the way we call that miserable feeling we have after drinking too much the night before. It is not a misbehavior if you raise the plate with your hands and put it in your mouth to drink it. But you can also put it in a glass, alone or with some vodka or Pisco, if you like. For more information please contact us.

Paul McCartey: "Viva el Peru, Carajo!"

Viva el Peru, carajo

The Peruvian government presented Sir Paul McCartney with three major awards minutes before his Monday night concert at the Estadio Monumental in Lima, Peru’s largest football stadium, the first show of the Up & Coming Tour 2011.

 Prime Minister Rosario Fernandez honored the former Beatle with the country's highest accolade, Orden El Sol del Perú (Peru's Order of the Sun).
Paul McCartney made history on Monday night with his first ever show in Peru before 50,000 awestruck fans that traveled from across the country for the momentous occasion.  We will never forget Paul saying: “Viva el Peru, Carajo”
The show saw Paul McCartney on his best form, delivering nearly three hours of the world’s best loved and most known music. 

More concerts held in Lima, Peru

Please contact us

 

COLONIAL CONVENT TURNED INTO 5 STAR HOTEL

When the Dominican Priest Order built this amazing convent and monastery in the Colonial Capital of Central America (Antigua), didn't have a clue of the use that the property is having now, a little over 300 years later.
Today, Casa Santo Domingo is a 5 star hotel inside an amazingly beautiful colonial property, named in the Top 100 Hotels in Latin America by Conde Nast and Wanderlust travel magazines, plus many other top awards for it`s quality and excellent service.
It even has one of the best restaurants in Latin America and a new addition: a small restaurant in the top of a hill with the best view of Antigua and it`s volcanoes, surrounded by a natural ambiance and lots of sculptures and paintings of recognized Guatemalan artists.
Staying here, guests travel to the colonial times, relax and enjoy Antigua at it`s best.
Weddings, conventions and corporate events also talk about the quality and beauty of this place.
If you are interested in staying here or getting more information, please contact us.

Huaca Pucllana Archaeological Complex

The Archaeological Complex "Huaca Pucllana" was an Administrative and Ceremonial Center of the Lima Culture, a society that developed at the Peruvian Central Coast between 200 AD and 700 AD.

Two important reasons inspired the group of sacred priests, who were the governing rulers at that time.  The first reason was their need to express their religious authority. The second reason was directly linked with the control of the hydrological resources stemmed from the water canal system of the Rimac River.

Huaca Pucllana is located in today's district of Miraflores and is one of the most important ancient monuments in Lima. Located right in the middle of a modern residential area it is resisting the urban growth and reminding the Limeños every day about their archaeological patrimony.

Would you like to volunteer in Lima? Please contact us.

GUATEMALAN TREATS: CHUCHITOS

In a previous entry in this blog, we introduced you to the Guatemalan Tamales, and today, we bring you a delicious smaller “cousin”: Chuchitos.

In Guatemalan slang, “Chucho” is a dog, and “Chuchito” would be a “little dog”, but the name is also given to this snack.

They are also a corn based doe with tomato sauce and a small piece of meat, normally chicken, but with a much drier texture than the tamales, and of course, a different flavor, since the doe is wrapped in dried corn leafs and then boiled.

Their size is smaller than the tamale, and are served with a bit more tomato sauce and crumbs of dried white cheese.

Some people mix leaves of different herbs in the doe, giving them a twist to the palate.

Truly one of the most traditional mid morning or mid afternoon snacks.

If you would like more information about this, please contact us.

Peruvian Art Style

Music within Peru dates back literally thousands of years, preserved by the local community. Music plays a large part of the culture of Peru, where locals build their own instruments. Ancient Peruvian instruments were made from a variety of materials including cane, conch shells, horns, precious metals, and even mud!   Peru Music is a merger of sound and style absorbing on the ancient musical roots of Peru and musical influences of Spain.

Peruvian art is known for it's deep ties throughout Peru's history, well distinguished by it's pre-Hispanic shapes and symbols. This ancient Peruvian art has merged with the art style that was brought across the world by the Spanish conquistadors. The resulting art style is known as naïf, and it gives Peru an interesting diversity with it's local arts and crafts that is like no other.

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GUATEMALA`S CARIBBEAN COAST

Guatemala has been blessed with coasts in 2 large water bodies: the Pacific Ocean in the south and the Caribbean Sea in the north-east.

The coastline is much longer in the Pacific than in the Caribbean, and both are quite special.

In a previous blog, we wrote about Monterrico Beach, a black volcanic sand paradise in the Pacific, and now, we dedicate this space to tell you about Livingston and Rio Dulce, the famous Guatemalan Caribbean.

Livingston is quite special, since was founded by Garifuna people (resulting people of black slaves brought to the Caribbean by Europeans in the XVI and XVII centuries mixed with local natives), and today offers visitors a truly special scene with black natives, mayan natives and even a relatively large population of Indian immigrants.

With a beautiful ash-like beach in town, jungle and rivers around, several white sand beaches reachable by a short boat ride, and guarding the entrance to the Rio Dulce river, Livingston is a place you have to visit.

The Rio Dulce river actually is a natural way to connect the Caribbean Sea and the Atlantic Ocean to Izabal lake, where the colonial warehouses used to be, serving the boats coming back and forth between the colonial Guatemala and Spain.

The boat ride in this beautiful river is an unforgettable experience not to be missed.

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GUATEMALAN TREATS: TAMALES

Everyone has seen or even tried the famous Mexican Tamales.  Guatemala, sharing a very similar past, also has excellent Tamales, but are quite different.

Guatemalan tamales are made of pure corn paste, refried tomato sauce and normally a piece of meat that can be chicken or pork.

For special dates, such as Christmas, they also have capers and olives inside, and the sweet "black" tamales invade the tables (made with dried plums sauce).

The corn beads are boiled in plain water or chicken stock, and then grinded to make a moist doe.  The doe is  then manually shaped in some kind of thick bowl, and tomato sauce is poured in with a small piece of the meat.

The doe is shaped to cover the sauce and meat, and wrapped with "chichicaste" leaves first and then with larger banana leaves, in a shape that resembles a pillow.

"Cibaque" (some kind of flexible tree bark) is used to wrap around the small package to hold everything in place.

They are then boiled for hours in big clay pots, traditionally with firewood, and then are left to rest for the doe to get to it`s semi-gelatinous texture.

They are served in plates by first cutting or untying the small rope of Cibaque, and then unfolding the leaves, but the tamale is placed with it`s leaves on the plate.

Most people love them with some fresh lime juice and white bread.

If you come to Guatemala, we strongly recommend trying one!  

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