PLAGETC180-1U
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This dish is typically served for Peruvian Sunday breakfasts. It is also a festive food: no event or major happenings is complete without it. The Peruvian tamal is found in all regions of the country and is also known as humita. They can be sweet or savory, and are different colors (green, purple, white, yellow)
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In pre-Hispanic Peru, corn was a mediator between men and the gods of the Andean worldview. Its importance is reflected in the myth of the founding of Cusco, in which Manco Capac and his brothers planted the first corn kernels from the apu (mountain deity) Paqaritampu, as a symbol of their claim to the new lands.