AREQUIPENIAN COOKING

The gastronomic tradition in the “White city” is enjoyed in the “picanterias” (traditional restaurants with firewood ovens). A great table is served with “rocoto relleno” (cooked chili pepper with chopped meat, spices, cheese, eggs and milk), “soltero de queso” (just like the broad beans but with corn or maize, olives and chopped chili), “ocopa” (slices of cooked potatoes with peanut cream, onions and cookies) and “chicharrones”. Among soups we have, the prefer ones are “caldo blanco – white soup” (lamp loin, potato, corn or maize, chickpea, chuño and spices) and the “puchero” (beef, pig and chicken with vegetables and spices).

Among main dishes we have: adobo (pig loin soup, chili, onions and chicha de jora, served with bread), “picantes” (of pig or beef, lamp or duck), “locro” (dish of beef or lamp), “chupe de camarones” (chopped prawns in chili and cooked with broad beens, milk, rice, corn or maize and potatoes) and the “Malaya frita” (boiled fees and cooked).

Among desserts we have: the “bañuelos” (of flour, eggs and milk covered with chancaca honey), “queso helado” (milk ice cream, cinnamon, coconut and spices), the chocolates and the toffees.
To drink, we have a good local beer, the regional sodas or the “chichi de jora” (liquor of maize). We have also some beverages which help to digest: el té piteado (tea with aniseed) or the Najar aniseed.

Chupe con camarones