CULTURAL EXPERIENCES
Being a cultural project, we have set ourselves the goal of rescuing some of the Andean traditions through diverse cultural experiences where we explain the importance and benefits of each one of them to reeducate and at the same time give the opportunity to have a unique experience in the world on the equator line.
These cultural experiences are composed of three projects: Quitsato, Oriens and Mishky Huarmy.
We direct guests to the cylinder of the sundial for the Project presentations of Quitsato and Oriens. After the presentation, time is given to go to the bathroom, to see the place, drink water, etc.
Oriens is the geographic educational project that proposes the correct scientifically supported geo-perspective to see the world in a free, fair and natural way.
Mishky Huarmy is a community project that rescues the elaboration of the agave syrup based on ancestral traditions, elaborated at low temperature to maintain its properties, in this way it maximizes the benefits of the product and its derivatives.
Andean tradition, pacha means land and manga means pot in Quichua. The food is cooked with volcanic stones under the earth, it’s a ceremony in grattitude to Mother Earth or Pachamama for the food it provides us.
Distillate of penco (Miske or Mezcal). Elaborated in an artisan machine made with clay pots to attenuate and maintain its flavor and process.
A toast is made with distilled penco on equinoctial line, the only place in the world where you can make a toast with an artisanal drink from Ecuador with one foot in the north and one in the south.
Botanical Penco / Agave garden in Quitsato Sundial. Visit to the botanical garden of agaves where we have a collection of different varieties and explanation of the two large groups of agaves.
Participants are invited to see how the food is taken out of the Pachamanga. Meanwhile, mats will be placed with tablecloths along the equinoctial line and on a main mat the Pambamesa is organized where food is placed in containers and participants can serve themselves the food they like.
For dessert we will have a tasting of Mishky Huarmy products (agave syrup) with bizcochos (biscuits) from the region, there will be a brief explanation of each product
Once lunch is finished, we give guests the Oriens package and a bottle of 125ml of Mishky Huarmy
Explanation of the history of the Hacienda, and its historical importance, since it is the oldest hacienda in Ecuador
Explanation about how the chaguarmishky is extracted, the ancestral uses of the agave sap and the different parts of the plant (shampoo, thread and needle, etc.) explained mainly by its producers.
ORIENS
Oriens is the geographic educational project that proposes the correct scientifically supported geo-perspective to see the world in a free, fair and natural way.
MISHKY HUARMY
Mishky Huarmy is a community project that rescues the elaboration of the agave syrup based on ancestral traditions, elaborated at low temperature to maintain its properties, in this way it maximizes the benefits of the product and its derivatives.
PRESENTATION OF PROJECTS AT QUITSATO SUNDIAL
We direct guests to the cylinder of the sundial for the Project presentations of Quitsato and Oriens. After the presentation, time is given to go to the bathroom, to see the place, drink water, etc.
PACHAMANGA
Andean tradition, pacha means land and manga means pot in Quichua. The food is cooked with volcanic stones under the earth, it’s a ceremony in grattitude to Mother Earth or Pachamama for the food it provides us.
All the food is prepared under the philosophy of Slow Food, which “aspires to a world in which we can all access and enjoy a good food for us, for those who produce it and for the planet.” It is based on a notion of Food quality defined by three interrelated principles: good, clean and fair:
We gather guests in the circle of stone walls, where the Pachamanga oven is located and we explain the tradition of the Pachamanga, its Andean products and its process
The Pachamanga will already be cooking the food prior to the arrival of guests as it takes several hours, however, they will be able to see how the cooked food is removed. The food will vary depending on the season.
Here we will also explain the distillate of penco (Miske or Mezcal) with the homemade machine made with clay pots to attenuate and maintain its flavor and process. A shot of the distillate will be served in the carrizo glass. For children we will serve chaguarmishy or agave sap (antiseptically treated).
SUPAY
Distillate of penco (Miske or Mezcal)
Elaborated in an artisan machine made with clay pots to attenuate and maintain its flavor and process.
A shot of the distillate will be served in the glass / reed to make the toast and the children will be served chaguarmishy (antiseptically treated)
TOAST/CHEERS WITH PENCO / MISKE DISTILLATE
On the equator line
Where you can make a toast with an artisanal drink from Ecuador with one foot in the north and one in the south.
Time is given for photos
PRESENTATION OF THE MISHKY HUARMY PROJECT
Botanical Penco / Agave garden in Quitsato Sundial
Visit to the botanical garden of agaves where we have a collection of different varieties and explanation of the two large groups of agaves.
Differences between Mexican and Ecuadorian agaves
Tasting of chaguarmishky (antiseptically treated)
Explanation on how the chaguarmishky is extracted, the ancestral uses of the agave sap and the different parts of the plant (shampoo, thread and needle, etc.).
PAMBAMESA
On the equator
Only place in the world where you can eat on the two hemispheres of the world!
It’s an exclusive and completely traditional service, we do not use plates or plastic cups, but Atseras (leaves) to serve the food and glass jars for drinks, these are completely ecological experiences.
The Pambamesa is an Andean tradition, which is a demonstration of gratitude to the Pachamama or Mother Earth for the food we received, it is done at floor level to have direct contact with the Pachamama and feel its energy. This way it is a space created and shared in where “there is a real redistribution of wealth, equity and social equality”.
Participants are invited to see how the food is taken out of the Pachamanga
Meanwhile, mats will be placed with tablecloths along the equinoctial line and on a main mat the Pambamesa is organized where food is placed in containers and participants can serve themselves the food they like.
Host or native guide will explain the meaning of the Pambamesa and importance in the Andean culture.
TASTING OF MISHKY HUARMY
Agave syrup
For dessert we will have a tasting of Mishky Huarmy products (agave syrup) with bizcochos (biscuits) from the region, there will be a brief explanation of each product
ORIENS PACKAGE AND MISHKY HUARMY AS SOUVENIRS (OPTIONAL)
Once lunch is finished, we give guests the Oriens package and a bottle of 125ml of Mishky Huarmy
VISIT TO ARCHAEOLOGICAL COMPLEX OF PAMBAMARCA / VISIT TO HACIENDA GUACHALÁ
Explanation of the history of the Hacienda, and its historical importance, since it is the oldest hacienda in Ecuador
VISIT TO COMMUNITIES
Explanation about how the chaguarmishky is extracted, the ancestral uses of the agave sap and the different parts of the plant (shampoo, thread and needle, etc.) explained mainly by its producers.
Tasting of chaguarmishky (antiseptically treated)
