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43-535: Lake Pacucha is a lake in the Apurímac Region in Peru . This Apurímac Region geography article is a stub . You can help Misplaced Pages by expanding it . Apur%C3%ADmac Region The region is divided into 7 provinces ( provincias , singular: provincia ), which are composed of 80 districts ( distritos , singular: distrito ). The provinces, with their capitals in parentheses, are: According to

86-458: A sling tournament between several districts takes place, a kind of duel, at times typically leaving several participants wounded. May 13 . Fiesta de la Virgen de Fátima . A great demonstration of folklore, specially music and dance. Numerous musical groups arrive to Grau to show their arts. June 24 . Farm Products and Livestock Fair in Pachaconas (Antabamba), where the best products of

129-529: A staple of Tex-Mex cuisine , have been associated with chili as far back as the early 20th century. The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic. The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in

172-431: A starchy vegetable , such as potatoes . These chilis nearly always include beans. Variants may contain corn , squash , sautéed mushrooms , pearl onions , shallots or beets . Chile verde ('green chile') is a moderately to extremely spicy New Mexican stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic , green tomatillos , and roasted green chile. The spiciness of

215-631: A chili parlor in 1907, competing with other chili parlors that had opened in Nashville during the 1890s. In the 1920s and 1930s, chains of diner-style chili parlors began opening in the Midwest. Cincinnati chili is a substantially different dish developed by Macedonian and Greek immigrants, deriving from their own culinary traditions. Dozens of restaurants offer this style throughout the Cincinnati area. It can be traced back to at least 1922, when

258-676: A claim to some kind of secret recipe. By 1904, chili parlors were opening outside of Texas, in part due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century. After working at the Louisiana Purchase Exposition , Charles Taylor opened a chili parlor in Carlinville, Illinois , serving Mexican Chili . Varallo's , the oldest restaurant in Tennessee, opened as

301-399: A composition of meat and chili, while attending the rodeo (cattle roundup) and herradero (cattle branding celebration) in the village of Santiago in the state of Hidalgo in 1840: ”The Indians had cooked meat under the stones for us, which I found horrible, smelling and tasting of smoke. But we had also boiled fowls, and quantities of burning chili, hot tortillas, atole, or atolli, as

344-409: A kit of spices), insisted on adding tomato sauce to his chili in the ratio of one 15-ounce can per three pounds of meat (425 g per 1.36 kg). He also believed that chili should never be eaten freshly cooked, but refrigerated overnight to seal in the flavor. Matt Weinstock , a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to

387-590: A word that derives from the Quechua language. Among the variety of breads, we find rejillas , tarapacos , paltos and roscas . January 1 through 6 feature New Year's celebrations in Andahuaylas. During this period the Baja de Negros (dancers disguised as black men) is celebrated. There is entertainment of all sorts, especially religious folklore . February is celebrated with Carnivals. The whole town fills

430-410: Is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder ), meat (usually beef ), tomatoes , and often pinto beans or kidney beans . Other seasonings may include garlic , onions , and cumin . The types of meat and other ingredients used vary based on geographic and personal tastes. Recipes provoke disputes among aficionados, some of whom insist that

473-546: Is also known as Machacha Cocharcas and is one of the most adored in Apurimac and throughout Peru since the sixteenth century. September 24 . Fiesta de Nuestra Señora de las Mercedes . The whole town of Antabamba is invited to dance, drink, eat or to the bullfights and horse racing. October 7 . Fiesta de la Virgen del Rosario . Everyone in Abancay takes part. There are processions and fireworks. The alferado or majordomo

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516-904: Is first recorded in a book from 1857 about the Mexican–American War . A recipe dating back to the 1850s describes dried beef , suet , dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in Monterrey , of what is now Nuevo León , Mexico. Chili also became commonly prepared in northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket , chili largely originated with working-class Tejana and Mexican women . The "chili queens" of San Antonio, Texas , were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual "chili joints". The San Antonio Chili Stand, in operation at

559-582: Is historically known as rebellious and fearless warriors of ancient Peru. Chronicles relate that the Chancas prepared themselves for years to conquer the imperial city of Cusco. Only due to the great figure and strategy of Inca Pachacutec , the Inca Empire did not yield. By the time the conquerors established the first political organization of the Colony, almost the whole extension of the current region

602-427: Is responsible for the expenses of the feast. November 3 . The anniversary of the city of Abancay. Celebrated with several sports, folklore and social activities. Also, cockfights and bullfights. December 8 . Fiesta de la Virgen de la Concepción . In Cotabambas, dancing is featured in the main square during three or four nights, before and after the celebrations. December 25 . During Christmas Eve and Christmas,

645-530: Is the wathiya . Traceable to ancient times, this is prepared by building a fire surrounded by stones, on the center of which potatoes are placed until done. The ancient settlers used to prepare it during sowing and harvesting. A dish that is also well known in Apurímac is potatoes and eggs with uchullaqwa , a sauce made with chili , cottage cheese and Tagetes minuta , a culinary herb known in Peru as wakatay ,

688-565: Is the capital and most important economic and political center. Also in the region is Andahuaylas , a rather cold city, located at 2980 meters above sea level (9,800 ft) and the region's agricultural centre. Its main church is the Cathedral de San Pedro, built in Colonial style architecture. A one-piece stone fountain stands out in the Plaza de Armas. Close to Abancay in the way to Cusco is

731-909: Is traditionally cooked in a slow cooker and served with a side of salted crackers . Cactus chili is a relatively rare variation of chili con carne. However, it has gained prominence as a menu item at restaurant chains such as Showmars . White chili is made using chicken or turkey meat and broth, white beans , and green chili peppers. The resulting dish appears light in color when cooked. A white cheese, such as Monterey Jack, or sour cream are often added when served. The dish may be served with toppings or accompaniments; grated cheese , diced onions, and sour cream are common toppings, as are saltine crackers , tortilla chips or corn chips , cornbread , rolled-up corn or flour tortillas , and pork tamales . Chili can also be served over rice or pasta in dishes such as chili mac . Willie Gebhardt, originally of New Braunfels, Texas , and later of San Antonio, produced

774-466: The 2007 Peru Census , the first language learned by most of the residents was Quechua (70.58%) followed by Spanish (29.01%). The Quechua varieties spoken in Apurímac are Cusco Quechua and Chanka Quechua . The following table shows the results concerning the language learnt first in the Apurímac Region by province: Over 80% of the population identifies as Quechua as of 2017. Most of

817-927: The 1893 Columbian Exposition in Chicago , helped popularize chili by giving many Americans their first taste of it. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West of the United States . Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. Before World War II , hundreds of small, family-run chili parlors could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had

860-607: The Indians call it, a species of cakes made of very fine maize and water, and sweetened with sugar or honey; embarrado, a favourite composition of meat and chili, very like mud, as the name imports, which I have not yet made up my mind to endure; quantities of fresh tunas, granaditas, bananas, aguacates, and other fruits, besides pulque, à discrétion. American traveler Theodore Taylor Johnson also wrote about eating carne con chile while in San Blas, Nayarit in 1849: Returning to

903-508: The United States. Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic , also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added. Tomatoes are another ingredient on which opinions differ. Wick Fowler, a north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as

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946-478: The chile is adjusted by the use of various peppers: Hatch chile, poblano , jalapeño , serrano , and occasionally habanero . Chile verde is a common filling for the Mission burrito . Cactus chili is a spicy Southwestern stew that is a variation on traditional chili con carne, usually containing traditional ingredients such as chili peppers, beef, tomatoes, and pinto beans, along with sliced cactus pieces. It

989-563: The famed Saywite Stone . Another notable place favored by visitors is Talavera de la Reyna , located 4 km (2.5 mi) from Andahuaylas. The main square or Plaza de Armas is remarkable, built in stone with an impressive tower with a clock. Nearby, the thermal baths of Hualalache may be visited. Chalhuanca , the capital of the province of Aymaraes, located at 2,800 m (2,100 ft), preserves beautiful churches built during Colonial times, containing fine wood carvings and gold leaf. A detailed account of Apurímac 's architecture can be found in

1032-513: The fiesta. Also, there are cockfights and the traditional ride to the lake Paqucha, for good trout fishing. August 15 . Fiesta de la Virgen de la Asunción . The people of Grau crowd the streets to take part in processions and prayers. Simultaneously, the tinka or branding of the cattle takes place. In Cotabambas, the festivity is celebrated with the Yawar Fiesta . September 8 . Fiesta de Nuestra Señora de Cocharcas . This Marian advocation

1075-488: The first canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas , developed Wolf Brand Chili in 1895. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés. In 1921, Davis began canning his product, naming it for his pet wolf, Kaiser Bill. Wolf Brand canned chili

1118-473: The late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis . It featured a chili-topped dish called a slinger : two cheeseburger patties, hash browns, and two eggs, and smothered in chili. As of 2014 no O.T. Hodge-branded locations remain, though Tully's Tap, a pub and restaurant in O'Fallon, Missouri , offers what it claims to be the original O.T. Hodge recipe on its menu. Beans ,

1161-474: The meat that is dried in the sun after being salted and cut into long, thin strips to prevent putrefaction, which would be more active than the absorptive force of the sun, if one tried to dry it in thicker pieces, and despite this caution, it always retains an unpleasant smell and taste. In her book — Life in Mexico (1843)— Scottish noblewoman Frances Erskine Inglis wrote about eating a dish called embarrado ,

1204-477: The medical profession". Vegetarian chili (also known as chili sin carne , chili without meat , chili non carne , and chili sans carne ) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism . It is also popular with those on a diet restricting the use of red meat . To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue , such as textured vegetable protein or tofu , quinoa , or

1247-502: The original Empress Chili location opened. In Green Bay , Wisconsin , the chili parlor Chili John's has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe has more chili powder and a higher proportion of fat. The original proprietor's son opened a second location in Burbank, California in 1946, which remains open. The Green Bay location closed in 2020. Until

1290-560: The people of Cotabambas go out to dance in the streets together with disguised dancers. Large crowds salute the Holy Child in adoration with songs and prayers. There are also processions, fireworks and banquets with typical food. 14°10′00″S 72°45′20″W  /  14.16667°S 72.75556°W  / -14.16667; -72.75556 Chili con carne Chili con carne ( Spanish: [ˈtʃili koŋ ˈkaɾne] ; lit.   ' chili with meat ' ) or carne con chile

1333-444: The population is Catholic at nearly 80%. 80.8% (324,938) of the population is literate and 19.2% (77,347) of the population is illiterate. Little is known about the region's origins. However, chroniclers note that the first settlers were formed by tribes of several regions originating among the Quechua and Aymaras. The Chancas, originally from Choclococha and Huancavelica, settled in the region of Andahuaylas. This group of tribes

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1376-410: The preparation of chili for official competition—nor are they allowed to marinate any meats. Small red or pink common beans are commonly used for chili, as are black beans , black-eyed peas , kidney beans , pinto beans , great northern beans , or navy beans . Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called " chili no beans " in

1419-553: The primary meat originated when the Spanish introduced cattle to Mexico. Most of the beef being consumed in Mexico, especially by the Rancheros or cowboys in the 17th, 18th, and 19th centuries, was dried salted beef known as “ tasajo ” or “cecina”. Tasajo was consumed in many dishes, including a stew of red chili sauce known as Carne con Chile, or meat with chili. Carne con chile was very common throughout much of Mexico, as it

1462-409: The region are exhibited. A majordomo , called Carguyoc, is in charge of entertaining the guests. July 28 . Yawar Fiesta ("blood festival") in Andahuaylas. A special bullfight in which a condor is tied to the back of the bull. In its efforts to release itself from the back of the bull, the condor wounds the bull. The bull is then killed by the condor, or by the villagers. The condor is released after

1505-513: The sinews from the flesh with anatomical precision. Two men devoted themselves to cutting the meat into long strings or ropes, which they threw to another who rubbed them well with salt: after this, no other process remained but to hang the beef in festoons over long poles to dry in the sun. I breakfasted with the Rancheros, when their work was done, on dry meat with chili sauce and piping hot tortillas served up in rapid succession. Our second course

1548-458: The streets to participate in La Yunsa . It is the only opportunity in which Apurímac shows all its folklore, with disguised groups dancing through all quarters. In Andahuaylas, women and men dance in groups day and night. In Grau, bullfights are organized, and the day before, the torril velacuy or velada de toros takes place to drive away evil spirits and avoid any harm to the toreros. In Aymaraes,

1591-471: The town we obtained a true Mexican dinner, consisting of jerked beef stewed with onions and plenty of cayenne pepper, which they call "carne con chile colorado". This was accompanied by the ever lasting frijoles or beans; and for desert, delicious chocolate and tortillas. In Spanish, the term "chile con carne", consisting of the word chile (from the Nahuatl chīlli ) and con carne , Spanish for 'with meat',

1634-553: The word chili applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs , and may be used as a side , garnish , or ingredient in other dishes, such as soups or salsas . In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan , now the location of Mexico City . The use of beef as

1677-535: The works of Peruvian Writer and architect Armando Arteaga. In Antabamba, trepanations so accurately performed that astonishing medicines have been found there, in addition to mud sculptures, weapons, domestic utensils, and hunting implements. Considered one of the largest and most beautiful lakes of Peru, Paqucha Lake is located at 3,000 m (9,800 ft) in the route between Andahuaylas and Abancay. Known as an ideal place to rest and enjoy nature, fishing and duck hunting are permitted. A typical Apurímac Region dish

1720-525: Was a dish of cow's blood stewed with sweet herbs: and having prefaced our meal by a glass of white brandy distilled in the Rancho, we all ate heartily. French colonist Mathieu de Fossey had a similar experience in 1831 when he was served tasajo cooked in chili in the village of Jáltipan near Coatzacoalcos in southern Veracruz: “That day we had a completely Indian meal, in which they served us tasajo cooked with chili, beans and tortillas. They call tasajo

1763-609: Was a favorite of Will Rogers , who always took along a case when traveling and performing in other regions of the world. Ernest Tubb , the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits. Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. Another major maker of canned chili, Hormel , sells chili available with or without beans, made with turkey or in vegetarian varieties, under their own name and other brands like Stagg. Another method of marketing commercial chili in

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1806-407: Was an easy and cheap meal. An English naval officer and explorer, George Francis Lyon , wrote in 1826 about eating dried beef in a chili sauce with Rancheros while travelling through northern Veracruz , near Pánuco : I then joined a party of Rancheros who had assembled to kill a cow and cut her flesh into tasajo, —an operation which they performed with extraordinary skill and dispatch, separating

1849-487: Was under the jurisdiction of the authorities of Huamanga; nevertheless, there is no recollection on the foundation of cities and towns. At the beginning of the Republic, Abancay belonged to Cusco. It was not until April 28, 1873, that a law was given to create the department of Apurímac, based on the provinces of Andahuaylas (Ayacucho), Antabamba, Aymaraes and Cotabambas (Cusco), and naming Abancay as its capital. Abancay

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