Bienvenidos a Puerto Inka

-------Enjoy our beach

-----------:: Archeology

 

Puerto Inka is the most important archeological site of the Peruvian Coast between Nazca (Peru) and Copiapo (Chile, it is a pre-inka culture settlement also called The Archeological Complex “Quebrada de la Vaca”. This culture settled down on the sea shore in a beautiful bay Known as “Puerto Inka” (Inca Handbook).

The people here were living mainly from the collection of sea food; because this bay is very rich in sea food and sea weed (cochallullo).

The collected products were selected and dried in natural driers to be later transported to Cusco on a very well marked inka road which exists between Cusco and Puerto Inka; this road almost runs in a straight line and is the shortest distance between Cusco and the Peruvian Coast.

Tradition tells us that this place was preferred by the inka who came from Cusco with his concubine (colla), while visiting different parts of the empire, to a rest the inka used to come with high dignitaries of his court and “Mitmas” who celebrated rites to the sun, their God.

Because of this we can find places here like “the Inka Chair” and some ceremonial platforms where animal and human sacrifices were made. There can also be found tombs where collective burials were done.

The still existing Inca trail was a very important road in the Inca time. Through this road the different parts of the “Tahuantinsuyo” received sea food, sea weed (rich in iodine) and other agricultural coastal products; the towns on the coast have also received different products from the mountains and the jungle
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The constructions here were made with shaped-stones and joined with a special mud made of calc, sea shells and sand; it’s almost as hard as concrete.

They have built corridors, rooms and “yard The circular constructions above the surface are surprising and are known as “Chullpas”, which are located inside and outside of the constructions.

There are also subterranean deposits from 1.5 to –2 meters- deep and from 1 to 1.20 meters in diameter, with stone walls and stairs.

To select, clean and dry the seafood they used the “Secadero” which is a distribution of 16 constructions from one side to the other with walls and roofs of stone in front of a wide and enclosed patio
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