During the pre-Hispanic era, maize was the most important grain; it was used to make a variety of breads for different occasions, each with its own name: Huminta, prepared for festivals; Tanta, used for gifts; and Zancu, which was offered during Inti Raymi, the Sun God. The Zancu, a delicious maize bread, was prepared by the Sun maidens, who ground the maize, kneaded it, and finally baked it in honor of the Sun God.
The Indigenous People and Bread
At the beginning of the 16th century, indigenous people consumed maize breads; they sifted the maize flour over cotton mats to obtain a finer flour, until the Spanish colonizers arrived, bringing wheat and sifting tools.
Black and indigenous enslaved women learned from their Spanish mistresses how to make bread following Western traditions and using stone or brick ovens.
Thus, women bakers emerged, baking maize breads for the army and supplying ships.
Kneading the History
After a while, in the mid-16th century, with the arrival of wheat, bread began to be kneaded, and the Spanish conquerors imposed it on the natives' diet.
Each region started producing a different type of bread, and secret recipes proliferated, some of which are still known today.
There is a great variety of breads; it is estimated that there are around 120 types in Cuzco, with the Chuta bread being famous.
