Cochabamba

The valley of Cochabamba has been inhabited for thousands of years due to its fertile productive soils and mild climate. Archaeological evidence suggests that the initial inhabitants were of indigenous ethnic groups: Tiwanaku, Tupuraya, Mojocoya, Omereque, and Inca inhabited the valley at times before the Spanish arrived. The name Cochabamba is a Spanish spelling of the Quechua compound noun qucha pampa (literally 'lake plain', phonemically /qutʃa pampa/, phonetically [ˈqɔtʃa ˈpampa]). Under the Inca Empire, the area was conquered by Topa Inca Yupanqui (ruled 1471–1493). His son Huayna Capac turned Cochabamba into a large production enclave or state farm to serve the Incas. The local population was possibly depleted during the Inca conquest and Huayna Capac imported 14,000 people, called mitimas, to work the land. …

Cochabamba is known for its "Eternal Spring". Neither experiencing the humid heat of Santa Cruz nor the frigid winds of La Paz, Cochabamba experiences a semi-arid climate (Köppen: BSk), bordering on a subtropical highland climate (Köppen: Cwb). The characteristic of the climate is an extended dry season that runs from May until October with a wet season that generally begins in November with the principal rains ending in March. The valley of Cochabamba has been classified as a mesothermal valley. The basin floor has an average elevation of 2600 m but at its lowest point in the east it runs at 2480 m. Surrounding mountains vary in height with the highest elevation in vicinity of valley being Tunari with 5,023 m a.s.l. The city is primarily built on the Cenozoic and more specifically, Quaternary sedimentary fill of the basin-valley. …

In Cochabamba, one of the most important religious festivities in Bolivia is held: that of the Virgin of Urkupiña, also known as the Patroness of National Integration. This celebration brings together Catholics from all over the country as well as foreign pilgrims, who participate either as spectators or as dancers in the folkloric procession of the same name, immersing themselves in the dual nature of a religious and traditional celebration. Another important festivity is the Alasitas Fair and the Corso de Corsos. The cuisine of Cochabamba is characterized by its great variety of culinary dishes. Since 2017, Cochabamba has been part of UNESCO's Creative Cities Network in the category of gastronomy. Chicharrón: a dish made with pork cooked for approximately 5 to 6 hours, served with cooked corn hominy (mote) and potatoes. …