Inside the Peruvian cooking class that masters Inca potato baking

It’s lunchtime in Huancarani, an altitudinous village near the city of Cusco, and I’m peeling the scorched skin off a baked potato, then slathering it with freshly made spicy salsa, uchucuta. The refuelling is welcome – we’re 3,850m above sea level, here at farmer María Pinchi’s homestead, and as well as the lack of oxygen …

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