Travel Guide Antabamba
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This village, 150 km south of Abancay, west of Cusco, is typical of the department of Apurímac. Lost at 3 620 m, between the majestic peaks of Allpa kmarca and Utupara, it is poor and retains its traditions, some dating back to the Inca Empire, like the Yawar Fiesta where the female costume is made of embroidered dresses and blouses, a cartwheel and a straw hat.The festivities rhythm the life of Antabamba: from 6 to 14 August, Mayrura honours the Patron of San Salvador; on August 15, La Faena del Apu Huanso pays tribute to water (Yacu Mama); on the same month, the anniversary of the creation of Antabamba and, on October 8, the Yawar Fiesta with this very peculiar bullfighting.The region is littered with Inca archaeological sites such as Campanayuk, Liulipata or Keuñapukro, as well as hot springs (Quilcata, on the Río Supayco, Kocho, La Paca, 2 hours of Antabama horse). The craft, no one will surprise, is centered on the work of camelidae wool and sheep. The kitchen, Andean, is based on quinoa, maize, wheat (wacta kancha, jawa chupe, payko), and mutton and guinea pig meat, which is known as toast kancha. As for drink, it is, of course, chicha.
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