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.