The South Valley is a broad countryside area, with forests, agricultural land and picturesque villages which have maintained a long gastronomical tradition of Cusco's
emblematic dishes, such as the Pork Crackling (Chicharrón), in Saylla, and the Oven - baked Guinea Pig (Cuy), in Tipón.
Marking the arrival of Creole tomato
dishes on local restaurant menus, the festival is a celebration of the Pelican State's unique cultural and cuisine offerings, of which the Creole tomato is
emblematic.