After visiting Sillustani, Jose and I returned to Julio’s home for lunch. As I mentioned before, Julio Vilca Monteagudo is a member of the LOS QOLLAS SILLUSTANI, ASTURIS, and my visit was arranged by Nina Fogelman of Ancient Summit. (Read about Nina’s views on “AYNI–The gift of giving and receiving with tourism.”)
Julio’s home is typical of many rural farms–a group of stone or adobe building connected by walls around an inner courtyard.
Julio and I in front of his home
Another view
Julio’s wife and daughter came out to greet me.
Isabelle and Melissa
Inside, Julio was dressed as if he were still working in a hotel kitchen–a white toque and jacket. The meal began with cheese fritters followed by quinoa soup with eggs and lots of vegetables. The main course consisted of alpaca steak with super-creamy mashed potatoes, rice, broccoli, and a garnish of carved tomatoes and cucumber. Not only did everything taste delicious, but it was elegantly presented. And for dessert–a perfect Crème Anglaise with a peach half.
Jose told me that Julio had gone to culinary school and worked in several hotel kitchens. What wasn’t clear was whether he left his family to train and work as a chef as part of his effort to initiate living tourism in Atuncolla or if he returned to Atuncolla after studying and working in the city and then began to work on ways to use his city-acquired skills. Either way, I salute him for his initiative–and cooking skills.
If you want to read about another tourist’s experience at Julio’s with lots more pictures, see http://wintersong.wordpress.com/2009/08/11/part-2-rural-tourism-experience-in-village-of-atuncolla/