Tourism Agency Project

Tourism Agency Project

The agency that we want to be is a company that has specialized in activities to the direct contact with the nature like trekking and climbing in the Blanca and Huayhuash Mountain ranges, run for the exciting rapids of the Santa river, trips in mountain bike across the Andean valleys that are part of the highest tropical mountain range in the world, or flying in Paraglide these incredible landscapes dominated before only for the majestic Condors.

All those that work in this company, to have been born in this region love and we know the geography, customs and ancestral traditions of our area deeply where the imposing mountains and beautiful lagoons form impressive ecosystems that make possible the existence of a rich flora and Andean high fauna.

In this type of activities and to travel with us will become a sure experience, pleasant and at the same time exciting for that always try of pleasing the best thing that we can our clients besides offering security in our expeditions without neglecting the ecological aspects creating a style, hot and friendly to all our passengers.

Traveling with us you, it will be wrapped by the human heat that characterizes to people and native communities that inhabit the valleys and mountains of the Peruvian Andes, the personnel that accompanied them, who has wide experience in leading these types of trips; enthusiastic experts of our culture will be the contact between you and them with an fluid English and domain of the native dialect (the Quechua ).

If you choose some of the trips in those that camps are included, our kitchen personnel will take special attention in that the conditions of hygiene, to prepare the pottages that will be served in tents with tables and camp chairs or by the light of a bonfire, be of excellent quality.

For the River Rafting mountain bike trips or paraglide flights we the first quality professional equipement.

POST 6

Chavin de Huantar

                                              Cathedral of Huaraz

touristic project to improve the zone

PROJECT: Turístico Cultural Chavín

The ministry of Tourism and the fundacion Telefonica signed an ‘’Agreement of institutional support and donation’’ whereby it undertook to make efforts for the implementation of Tourism Project Cultural Chavin , with an investment of $2000,000 dollars in a period of one year.

The agreement with the Telefónica Foundation aims to conduct a feasibility study to assess the tourism of Ancash, taking into account the enhancement of major archaeological monuments of the department of Ancash, the implementation of roads and infrastructure necessary telecommunications and promotion of provate investment as well as the evaluation of its potential market and therefore provides a payout of $800,000.00 dollars in a 4 years horizon.

The project includes the provinces of Huari , Recuay , Huaraz , Carhuaz, Yungay , Huaylas , Corongo,Pallasca, Santa and Casma.

The archaeological sites are covered by Sechin, Chavin and Pashash, which are flanked by the peaks of the Cordilleras Blanca and Negra.

Objetives:

·         Develop Feasibility study to assess the tourism of Ancash and its market potential.

·         Ensure the implementation of the archaeological works included in the project.

·         Develop conservation projects, restoration of archeological sites.

·         Develop management plans for archaeological sites within the project.

·         Develop profiles of Ancash archaeological sites that could be incorporated in future enhancement projects.

·         Activities to promote tourism in the region of Ancash

PROJECT: Remodeling of the Colosseum Sports Huaraz

Ministry of Economy and Finance of Peru

Objective: The objetive of the project is to provide Efiicient conditions for sports and recreation at the Coliseum in the city of Huaraz.

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·Leer fonéticamente

·Diccionario - Ver diccionario detallado

PROJECT: Reconstruction of the Cathedral of Huaraz

Antamina Mining Fund (FMA) will award a million new soles to finance the completion of this work.

Representatives of the Antamina and 16 provincial mayors in the Ancash region signed an agreement for cooperation to finance social and productive development in their areas up to an amount of one million new soles.

By signing the agreement with the 16 provincial mayors , the FMA fulfilled the commitment to the Association of Municipalities of Ancash Region , to carry out this project, wich the called “Support to Social Infrastructure and Production pf Provincial Goverments of the Ancash Region’’

typical dances

TYPICAL DANCES

Each ancashino village folklore has many and varied dances; and others that are common to serrano folklore of the country, but with certain original ingredients like huayno marinera the parade, Carnival, etc. The typical dances of the region are:
Antihuanquillas- this dance is executed by 6 or 8 dancers to the sound of a harp and two violins. His costume is a miter decorated with artificial flowers colours, polychrome metal masks, a small poncho, a dark cloth and a blue trousers vest.

Wancas or Wanquillas.- Dance in the break and entry in central day, with the eighth streets and squares with moving and traditional music. The dancers are those directly involved in number pair of eight, twelve or more colorful dress

Gangs- simulates the struggle of two tribes. Wild intended to kidnap the daughter of the Goblin encourages them box and pinkullo, while Captain stops it her parents and the pallas are encouraged by the harp and violin

The Negritos.- Represent a satirical dance, are composed of 8 or more. Rhythmically dance to the sound of the harp, violin, and trumpets muted (instrument to moderate sound). His disguise consisting of a black suits, hats decorated with artificial flowers, wood or leather mask. Dances and pantomimes and so-called representations.

important festivals

Important festivals

January

January 23: the Virgin of the Belenita is performed every year in the District of Huaraz and lasts approximately 4 days. Eve burn Fireworks and the wizards dance to the beat of the musicians.
February
February 2: in the province of Aija pays tribute to the Virgen de la Candelaria, the presence of dancers dressed up as black and tasting of typical food.
Movable. Carnivals. Huaraz and other districts are celebrated with great pomposity and folk dances, meals and dressed demonstrations.

July
8 July: feast of Santa Isabel. One of the most pompous celebrations of Huaylas involving numerous musical, who enjoy the activity during the day and night.
July 18: Virgen del Carmen in Chavin

25 July: feast of the Apostle Santiago in the province of Aija. Popular religious activity where villagers practise yuca-canga meaning "gift of cassava"

December
8 December: feast of the Immaculate Conception in Taricá (Huaraz).

gastronomy

Huaraz has a wide variety of typical dishes such as:

Patasca

Boiled corn with the head, leg, the mutton or beef tripe, pork bacon and ham, and when boiled is often itchy. There is a dressing, a pinch of garlic, chopped onion, red pepper and also mirasol ground and fried in pork fat until golden brown.

This dressing is poured into the stock and add the nickname (corn) and added to the last mint and roasted peppers whole.

Cuchicanca (roast pork)The pig must be taken into account the age of pork should not exceed one year. Were skinned and bleeding. Aside in a bowl mix a bottle of vinegar, crushed garlic, ground pepper mirasol, pepper, cumin and salt. With these ingredients it smears the muscles through holes can be made using the knife, marinate the pork and leave it all day. Then it is roasted in wood ovens.

Parboiled potatoes are cut into slices and fry. Besides preparing the salad with tomato, lettuce and onion.

In a pan put the sucker in the oven at moderate temperature until done. Then served with golden potatoes and salad.

Pecan broth (stock head)

For this dish is boiled the head, entrails and legs of lamb in water with salt and leaders of garlic and onion. Once boiled strain the broth, the meat is minced and added to the bouillon a little mint and roasted peppers whole. Serve immediately.

Aji ahogado

Put in a pot an amount of butter and bring the fire. Once butter is hot add the red pepper and chilli powder. When it is brown is added to a "plate" of minced onion, milk and cheese chunks. When it all boils eggs are broken and let it cook. Boil potatoes and peel them.

Cashqui Huallpa

Despresar is a chicken and starts to parboil with salt. Once you add some boiled potatoes peeled raw. Besides preparing a dressing of: butter, garlic and chili dressing mirasol ground and this is added to the broth along with dams and potatoes. Served.

Bistecitos small cut loin pork are salted and then dried in the sun, two to three, hanging from a string (of course if there is no need sun most days.)

To prepare fried in lard very hot, cook the potatoes and cut into slices, washed the lettuce and prepared the onion sauce. Besides toasting the field (corn) and cut into slices peppers.

It is served with potatoes. In the same plate you place a lettuce leaf with chili sauce and sliced onions. Apart from a small plate put the court toast.

Puchero

Porridge prepared based on cabbage, spiced with plenty of garlic and "mint" as well as anise field. Accompany beef, lamb or pork: the preparation is done in large pots or pans usually in the house steward. Served at parrots and "Ankara" donors or "Kellis", which serve to see friends and family in small mates or food.

Haca Uchu

Guinea pig was smeared with garlic, pepper, cumin and salt, allow to marinate at least an hour. Then they put on the grill. Apart begins to cook the potatoes and prepare the red pepper. Once cooked the cuy is served immediately accompanied by sliced potatoes and chili.

Mote de Maiz

White corn is subjected to cooking with ash from burning of eucalyptus, when used as firewood - after washing - this is cooking again, enough to eat. Accompanying the pork rinds, fried and prepare another dish such as tripe.

Gastronomy of the zone

Huaraz has a wide variety of typical dishes such as:

Patasca
Boiled corn with the head, leg, the mutton or beef tripe, pork bacon and ham, and when boiled is often itchy. There is a dressing, a pinch of garlic, chopped onion, red pepper and also mirasol ground and fried in pork fat until golden brown.
This dressing is poured into the stock and add the nickname (corn) and added to the last mint and roasted peppers whole.

Cuchicanca (roast pork)

The pig must be taken into account the age of pork should not exceed one year. Were skinned and bleeding. Aside in a bowl mix a bottle of vinegar, crushed garlic, ground pepper mirasol, pepper, cumin and salt. With these ingredients it smears the muscles through holes can be made using the knife, marinate the pork and leave it all day. Then it is roasted in wood ovens.
Parboiled potatoes are cut into slices and fry. Besides preparing the salad with tomato, lettuce and onion.
In a pan put the sucker in the oven at moderate temperature until done. Then served with golden potatoes and salad.

Pecan broth (stock head)
For this dish is boiled the head, entrails and legs of lamb in water with salt and leaders of garlic and onion. Once boiled strain the broth, the meat is minced and added to the bouillon a little mint and roasted peppers whole. Serve immediately.

Aji ahogado
Put in a pot an amount of butter and bring the fire. Once butter is hot add the red pepper and chilli powder. When it is brown is added to a "plate" of minced onion, milk and cheese chunks. When it all boils eggs are broken and let it cook. Boil potatoes and peel them.

Cashqui Huallpa
Despresar is a chicken and starts to parboil with salt. Once you add some boiled potatoes peeled raw. Besides preparing a dressing of: butter, garlic and chili dressing mirasol ground and this is added to the broth along with dams and potatoes. Served.

Bistecitos small cut loin pork are salted and then dried in the sun, two to three, hanging from a string (of course if there is no need sun most days.)

To prepare fried in lard very hot, cook the potatoes and cut into slices, washed the lettuce and prepared the onion sauce. Besides toasting the field (corn) and cut into slices peppers.
It is served with potatoes. In the same plate you place a lettuce leaf with chili sauce and sliced onions. Apart from a small plate put the court toast.

Puchero
Porridge prepared based on cabbage, spiced with plenty of garlic and "mint" as well as anise field. Accompany beef, lamb or pork: the preparation is done in large pots or pans usually in the house steward. Served at parrots and "Ankara" donors or "Kellis", which serve to see friends and family in small mates or food.

Frito
The way starts pork consumption is through the preparation of "Fried." The stew consists of small pieces of pork cooked in clay pots over low heat, ready once served with salsa criolla and mote (boiled corn).

Haca Uchu
Guinea pig was smeared with garlic, pepper, cumin and salt, allow to marinate at least an hour. Then they put on the grill. Apart begins to cook the potatoes and prepare the red pepper. Once cooked the cuy is served immediately accompanied by sliced potatoes and chili.

Mote de Maiz
White corn is subjected to cooking with ash from burning of eucalyptus, when used as firewood - after washing - this is cooking again, enough to eat. Accompanying the pork rinds, fried and prepare another dish such as tripe.

Mondongo
Is to bring to a boil in a pot pieces of beef offal, lamb, mint and salt. Besides a special dressing made with garlic, finely chopped onion. Then he made the broth along with the nickname of corn and let a boil. Serve hot.

Llunga bushing
Cook the chicken in pieces into the water where previously peeled wheat has been boiled with cumin and salt. Then prepared with garlic dressing and pour it over the stock. Is eaten immediately.

Chakui
Dressing is made with finely chopped onion, garlic, cumin and salt. Apart dissolves pea flour in a bowl with cold water and add the dressing, it adds water until the grass is left off the heat before made an egg is shaken and served. Get used to eat at breakfast.

Trucha
Clean the trout seasoned with cumin, pepper and salt, then fried. Besides potatoes are parboiled, peeled, sliced and browned. Besides preparing the onion salad with lettuce and tomato. Serve the trout around the potatoes and side salad. It is also often serve the trout with a side salad.

 chicha de jora
It is a drink  nmade with corn sprouts, boiled. This is stored in jars or cuntus, "then is cured with molasses and sugar and melted before serving is sweetened to taste. It also takes interspersed with "washcu"

PachamancaCharqui a la huaracina

The Pachamanca is done in an oven in the ground. Different seasoned pork, mutton, beef with Chinchu, parsley and cilantro. Season with pepper, cumin and salt, massage and let marinate for a while. Then in the oven put a bed of hot stones, then a layer of banana leaf that is clean, put the meat beans, potatoes and corn. Cover with a layer of banana leaves over hot stones. Let it cook one hour and serve.

Jaca cashqui
Peel the guinea pig and starts to drain. It logs the guinea pig is placed in a pot to boil. Then make a dressing with the garlic, cumin and salt and add to broth along with potatoes peeled and cut into chunks. Serve at once. This dish is prepared only in the field.

Chochoca humitas
Prepare the dough with ten eggs per pound of sifted Chochoca butter and sugar to taste. The eggs are beaten until smooth and then added the Chochoca and butter. The dough is placed in one of corn stover and filled with cheese and raisins tightly wrapped and tied, the tamales are boiled in water bath.

Llaghuari
A base of potatoes, root vegetables, peeled wheat, eggs and meat, accompanied by a cachanga (a kind of flour tortilla with butter).

Llaghuari

Cuchicanca

 

puchero

Pachamanca

Agricultural Production:

 In The Andean Valleys :

Potatoes

Corn

Wheat

Barley

Geese

Ollucos