We will pick you up from your hotel at the agreed time for a unique culinary experience in the highlands of Huatata, Cusco. There, agronomist Manuel Choqque, representing the fifth generation of Andean farmers and recognized on The World’s 50 Best Restaurants’ 50 Next list, will welcome you into his farm and laboratory. Manuel is the creator of Oxalis, an innovative Andean “wine” made by fermenting yellow oca, an ancestral tuber cultivated at 3,700 meters above sea level.
During this private tour, you will learn firsthand about the domestication, conservation, and artisanal genetic improvement of native potatoes, through which Manuel has developed his renowned super potatoes. You will also discover the processes behind the creation of oca wines: from the soleado, an ancestral technique in which ocas rest in the sun to concentrate their sugars and balance their acidity, to the cooking, maceration, and high-altitude fermentation that transform this tuber into an exceptional beverage.
The experience concludes with a guided tasting and pairing of the different expressions of Oxalis, accompanied by chips made from native super potatoes and other carefully selected appetizers designed to highlight the aromas, flavors, and nuances of each oca wine. These products reflect the richness of the Andes and have captured the interest of world-class restaurants such as Central, Maido, Mayta, and Mil. At the end of the experience, we will transfer you back to your hotel.
