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The Capital of the Inca Imperium has been flooded throughout the year with different national and private gastronomic organizations, worldwide recognized Peruvian chefs, forums, contests and vendors serving up different tasting options.
For a bit of background, the popular Benéfico, an event run in the San Pedro market located in the center of Cusco, brought in chefs from the Peruvian government food program “Generación con Causa” (Cause Generation), as well as chefs from Palmiro Ocampo (1087 Restaurant), Francesco de Sanctis (Sibaris), Renzo Alcantara (Aranwa Sacred Valley Hotel and Wellness, Urubamba) and Doña María Zúñiga, a well-known traditional food cook. They worked together with some of the most representative Cusquenean traditional restaurants, known as Picanterías, to create a six-course menu. According to Paul Rivera (TaytaFe), one of the chefs running the event, the idea was to build an out of the box experience for a good cause, which in this case was a fundraiser for children at the Juan Pablo II Albergue in Cusco.