Whichever it way it was done, the maize would then be cooked and strained through cloth with clean water making a brew of chicha. Fish was often dried to enhance and retain many of its healthy nutrients. But what fueled the culture that built Macchu Pichu and Cusco? But many people note a fishy flavor — most likely thanks to the pure fish diet of the penguin. They can either be red, orange or green with uniform red or purple flesh. I’m buying a lot more! Although we might find it an outrage today, Dolphin was a delicacy among Inca foods. Taste is great! Some Chili peppers are known for their extreme spiciness. A typical deer has the same amount of meat you would expect from an alpaca in a similar size.
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Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common. There were also several types of edible clay, like pasa, which was used as sauce for potatoes and other tubers, and chaco, something used by the poor or religiously devout. As in the rest of Central and South America, chili peppers were an important and highly praised part of their diet.