Our guide promises to make a short stop at a small chicha (beer made of fermented corn or quinoa)
farm where we learn about its production. The husband of the couple generously offers to sit
outside the Inka Bar drinking a large jug of chicha and posing for pictures.
During are visit we are welcomed to use the bano (toilet) a rather primitive
but slightly impractical style of toilet
When the Spanish entered this fertile valley they found a lush, green countryside filled with fields of corn and
quinoa. Corn was perhaps the most valuable crop in the kingdom. It was used for bartering and as a food staple
that appeared in everything from main dishes to the alcoholic chicha. When people drank chicha, they
dipped their fingers into the liquid and then sprinkled it toward the sun, earth or fire. As they did so they
prayed for life and contentment. It often was also poured out and used as an offering for Pachmama.
At the time chicha was prepared
by young women who chewed corn, then spat it into jars where it fermented with their saliva.
The owners of the Inca Bar assured us that nowadays a much more modern approach is used
in the production of chicha. The alcohol content is only 3%.
Our last stop of our day long bus tour is here at the town of Chinchero.
This hill leads into the courtyard (below) and again a colourful handicraft market fills its space.
The town of Chinchero was apparently one of the valley's major Inca cities.
Here in the courtyard is the town's colonial church, Iglesia de Chinchero, built on top of the
remains of an Inca palace.
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