{"id":370,"date":"2023-05-20T18:01:57","date_gmt":"2023-05-20T18:01:57","guid":{"rendered":"https:\/\/quinoamuseum.com\/?page_id=370"},"modified":"2023-05-28T02:57:45","modified_gmt":"2023-05-28T02:57:45","slug":"gastronomy","status":"publish","type":"page","link":"https:\/\/quinoamuseum.com\/es\/themes\/gastronomy\/","title":{"rendered":"Gastronom\u00eda"},"content":{"rendered":"<div class=\"wp-block-group wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flow wp-container-core-group-is-layout-27ae563d wp-block-group-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:var(--wp--preset--spacing--60);padding-left:0\">\n<div class=\"wp-block-cover is-light has-parallax\" style=\"min-height:200px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim wp-block-cover__gradient-background has-background-gradient\" style=\"background:linear-gradient(180deg,rgba(0,0,0,0) 0%,rgb(0,0,0) 57%)\"><\/span><div role=\"img\" class=\"wp-block-cover__image-background wp-image-394 has-parallax\" style=\"background-position:50% 50%;background-image:url(http:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-scaled.jpeg)\"><\/div><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-container-core-group-is-layout-73747aa9 wp-block-group-is-layout-constrained\">\n<h1 class=\"wp-block-heading has-text-align-center has-base-color has-text-color has-x-large-font-size\">Gastronom\u00eda<\/h1>\n<\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator alignwide has-alpha-channel-opacity\"\/>\n\n\n\n<p>Ante la crisis alimentaria y la pandemia en el Per\u00fa, la cocina tradicional de los habitantes del altiplano ha permitido revalorar el consumo de la quinua. La pandemia de COVID-19 y el aumento del costo de los alimentos en los \u00faltimos a\u00f1os ha llevado a que las personas revaloricen la importancia de la quinua, que alguna vez se consider\u00f3 \u201calimento de los pobres\u201d. Durante la pandemia, que incluy\u00f3 cierres e interrupciones en el transporte, el cultivo y almacenamiento de alimentos en el hogar contribuy\u00f3 a la seguridad alimentaria de las familias rurales. Este tiempo en casa tambi\u00e9n foment\u00f3 la preparaci\u00f3n de comidas tradicionales utilizando cultivos locales, incluyendo platos elaborados a base de quinua. Si bien el \u00e9nfasis en el valor nutricional de la quinua ha fomentado cierta innovaci\u00f3n gastron\u00f3mica y la adaptaci\u00f3n de platos internacionales (\u201carroz frito con quinua\u201d, por ejemplo), los platos de quinua m\u00e1s comunes contin\u00faan siendo aquellos que han sido parte de la dieta tradicional y la vida cultural en el altiplano. Alimentos t\u00edpicos como el kispi\u00f1o, elaborado con quinua molida, se transforman en animales que simbolizan la fertilidad y el crecimiento de los reba\u00f1os para el pr\u00f3ximo a\u00f1o. Platos como el pesque (gachas de avena) se venden en puestos de mercados concurridos y se preparan en casa. Si bien la popularidad de la quinua crece a nivel internacional, en las comunidades rurales del altiplano, tambi\u00e9n debe competir con alimentos preparados como el arroz y la pasta, los gustos cambiantes y la p\u00e9rdida del conocimiento culinario tradicional.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group wp-embed-aspect-16-9 wp-has-aspect-ratio has-global-padding is-layout-constrained wp-container-core-group-is-layout-d4bb0a6a wp-block-group-is-layout-constrained\" style=\"padding-bottom:0\">\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"JIWKI (tostadora de barro o arcilla), para tostar la quinua roja.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/z30W_tznR68?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">JIWKI (tostadora de barro o arcilla), para tostar la quinua roja<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1210\" height=\"960\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5.jpeg\" alt=\"Thajti and uspiscos (in the shape of animals) to mark the Day of the Dead.\" class=\"wp-image-389\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5.jpeg 1210w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5-300x238.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5-1024x812.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5-768x609.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_2adbbeb7-6af3-4884-b087-76bd98e04dc5-15x12.jpeg 15w\" sizes=\"auto, (max-width: 1210px) 100vw, 1210px\" \/><\/a><figcaption class=\"wp-element-caption\">Thajti y urpiscos (en forma de animales) para conmemorar el D\u00eda de los Muertos.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-scaled.jpeg\" alt=\"Waculla, clay vessel used in the preparation of quinoa chicha (fermented drink).\" class=\"wp-image-390\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Chicha-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Waculla o embace para la preparaci\u00f3n de la chicha de quinua.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-scaled.jpeg\" alt=\"Aymara culinary innovation: quinoa pur\u00e9e and stew.\" class=\"wp-image-391\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_guiso-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Aymara culinary innovation: quinoa pur\u00e9e and stew, with potatoes and chu\u00f1o.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-scaled.jpeg\" alt=\"Quinoa porridge served with grated cheese.\" class=\"wp-image-394\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_pesque-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Mazamorra de quinua con queso rallado.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1255\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino.jpeg\" alt=\"Kispi\u00f1o, made with ground white quinoa, are shaped in the palm of the hand.\" class=\"wp-image-393\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino.jpeg 1255w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-300x287.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-1024x979.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-768x734.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-13x12.jpeg 13w\" sizes=\"auto, (max-width: 1255px) 100vw, 1255px\" \/><\/a><figcaption class=\"wp-element-caption\">La elaboraci\u00f3n del kispi\u00f1o de quinua blanca.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso.jpeg\" alt=\"A snack of kispi\u00f1o and fresh cheese.\" class=\"wp-image-395\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_queso-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><figcaption class=\"wp-element-caption\">La merienda del kispi\u00f1o con queso.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-scaled.jpeg\" alt=\"Kispi\u00f1o cooking in a clay pot.\" class=\"wp-image-392\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_kispino-olla-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Cocci\u00f3n del kispi\u00f1o de quinua en olla de barro.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-scaled.jpeg\" alt=\"Steaming the kispi\u00f1o and urpiscos.\" class=\"wp-image-396\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspirco-olla-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Cocci\u00f3n del kispi\u00f1o y los urpiscos al vapor.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-scaled.jpeg\" alt=\"Shaping uspircos and kispi\u00f1os for the celebration of Saint John the Baptist Day.\" class=\"wp-image-397\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Preparing urpiscos and kispi\u00f1os for the celebration of Saint John the Baptist Day.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-scaled.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-scaled.jpeg\" alt=\"The dough is shaped into the form of llamas, birds, a sheep pen, and other animals.\" class=\"wp-image-398\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-scaled.jpeg 1920w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-1536x2048.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspirco2-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><figcaption class=\"wp-element-caption\">Los urpiscos en forma de llama, p\u00e1jaro, corral de ovejas, y otros animales.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo.jpeg\" alt=\"Urpiscos can be fried in oil or lard.\" class=\"wp-image-399\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_uspircos-cocidos-en-aceite-o-cebo-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><figcaption class=\"wp-element-caption\">Urpiscos fritos en aceite.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten.jpeg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten.jpeg\" alt=\"Urpiscos just out of the frying pan.\" class=\"wp-image-400\" width=\"310\" height=\"232\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-extraidos-del-sarten-16x12.jpeg 16w\" sizes=\"auto, (max-width: 310px) 100vw, 310px\" \/><\/a><figcaption class=\"wp-element-caption\">Urpiscos extraidos de la sart\u00e9n.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1152\" height=\"864\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos.jpg\" alt=\"Uspircos\" class=\"wp-image-401\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos.jpg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-300x225.jpg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-1024x768.jpg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-768x576.jpg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/gastronomy_Uspircos-16x12.jpg 16w\" sizes=\"auto, (max-width: 1152px) 100vw, 1152px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>In the face of the food crisis and the COVID-19 pandemic in Peru, the traditional cuisine of the inhabitants of the highlands has made it possible to reassess the consumption of quinoa. The pandemic and rising cost of food in recent years has led people to reevaluate the importance of quinoa, which was once considered [&hellip;]<\/p>","protected":false},"author":1,"featured_media":0,"parent":483,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-370","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/comments?post=370"}],"version-history":[{"count":17,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/370\/revisions"}],"predecessor-version":[{"id":649,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/370\/revisions\/649"}],"up":[{"embeddable":true,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/483"}],"wp:attachment":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/media?parent=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}