2. Ñoqanchis. Nosotros. We.
We are the people and traditions of Peru. As old
as the Incan Empire, ancient traditions can still
be seen, tasted and heard throughout the moun-
tains and valleys of Peru today. These traditions
are an important part of the current culture and
it is crucial that the wisdom of the past is sha-
red with the innovation of the present to ensure
a strong future. Together, Peruvian photographer
Carlos Garavito Herrera and American photojour-
nalist Kristin Grafft Horton present Ñoqanchis, a
look into the lives and traditions of the people in
the Sacred Valley of Peru.
3. Traditional
Textile Weaving
With an almost entirely indigenous population, and Quechua
as the main language for over 80% of the residents, Chinchero
remains one of the most authentically traditional cities in the
sacred valley. Once believed to be an important city for the
Incan Empire, it is now an important city in the preservation
of the traditional craft of textile weaving. Unlike modern
weaving techniques, the traditional style has a rich history
and many layers of meaning. Each step in the process
embodies ritual-like traditions from the Incan past—from
the way the yarn is made and colored to the designs that are
carefully woven into the material. Textile weaving is not just a
craft, but a documentation of culture and history in itself.
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9. Traditional
Huatia Cooking
What is more traditional than an oven made entirely from the
earth? Huatia is a traditional Peruvian way of cooking that
dates back to the days of the Incan Empire. Using chunks of
the ground, the pieces are stacked up to resemble an igloo. A
fire is then created inside the igloo and the food is placed in-
side to cook along with the embers, dirt and spices. The igloo
is smashed down to fully envelope the food—usually a mix
of potatoes and occasionally meat, which is then left to bake.
After a couple of hours the food is dug out and enjoyed just
like that.
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15. Traditional
Chicha Making
Much more than “the beer of the Andes” Chicha de jora, or
‘chicha’, is a traditional fermented corn drink that has been
used for centuries in rituals, festivals and social gatherings
throughout Peru. Rumor has it that these chicherias were
even the breeding ground for the Incan revolution. Despite
it’s continued popularity and importance, only some chiche-
rias continue to make this special brew in the traditional way.
Indicated by a pole with a red bag on the end, chicharias are
more commonly found in the countryside or in neighbor-
hoods, where the chicha is prepared in an extra room or in
the backyard or patio. The final beverage is then sold and sha-
red with friends and family—but don’t forget to share your
first sip with Pachamama, Mother Earth.
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21. Traditional
Corn Farming
Corn, potatoes and quinoa. The staple foods of Peru. You will
be hard-pressed to find a dish that doesn´t have at least one of
these ingredients in it. Corn, in particular, has been a corners-
tone of the Andean region since at least 1200 BC, with over 55
varieties grown today—more than anywhere else in the world.
Yet little thought is given to the production of this historic
commodity, despite the remnants of Incan agriculture that
dot the mountainsides and dominate the ruins so frequented
by tourists. The traditional farming practices of the Peruvian
people are an important piece of their heritage and a part of
the culture worth preserving for generations.
