This is a special day to learn about Cusco and the Sacred Valley gastronomy, discovering the amazing variety of local agricultural resources and biodiversity, to later put into practice a traditional Andean cooking interaction. We will drive to the community where the locals will give us their welcoming and take us to their Interpretation Center, were they will share their knowledge about their produce and the Andean agricultural cycle. Later, we will visit their farms with local crops (potatoes, tarwi, quinuoa, beans), and will learn about the traditional farming techniques, while we taste their local produce. We will participate in a farming activity, according to the time of year and the agricultural calendar. The interpretation will be focused in the agricultural and food processing techniques, such as harvesting the corn, the cleaning and uses of quinoa, the elaboration of Chicha de Jora and other interesting Andean activities. After farming time, our hosts will share with us their traditional recipes and we will participate in the preparation of a nutritive and local lunch. We will enjoy interacting with the locals and learning about their life and culture.