Arequipa is known for its Spanish colonial style stews and casseroles cooked on firewood in clay pots at picantería. Among the best known are the Chupe de Camarones (shrimp), Ocopa Arequipeña, Rocoto Relleno (stuffed chili), Adobo, Solterito de Queso, Potato Cake, Costillar Frito, Cuy Chactado (Guinea Pig), Cauche de Queso, Locro, Chaque de Pecho, etc. Common items for dessert include Queso Helado, donuts, Spanish style convent candy, chocolates and Chicha de Jora (made of black corn, beer, and anise liqueur).
The menus change daily and include chaque, chairo, pebre, timpusca, river crawfish soup (chupe de Camarones) and Blanco de lomos. Typical plated offering are rocoto relleno(stuffed with chopped meat, peanuts, boiled eggs, olives, cream cheese, and milk) served with baked potatoes. Ocopa (boiled potatoes covered with a cream (ocopa) made from yellow hot pepper, onion, garlic, cream cheese and huacatay (spice leaf) blended with dry bread. It is served with boiled eggs, olives, lettuce. Arequipan adobo with pieces of pork meat marinated overnight in chicha, vinegar, hot pepper and spices and served with gravy. Chairo is a beef broth marinated with yellow hot pepper, garlic, onion, spices, black chuño(a root), pieces of cured meat, a tongue of lamb and patasca (a pork and corn stew). It is served with toasted corn. Shrimp soup is made with potatoes, milk, eggs, cheese, spices, hot pepper, and tomato. Chactado is made with the Guinea pig or rabbit in a spicy and hot pepper gravy served with boiled potatoes. A regional beer and liquor of anisette are also available, as well as chocolates, bonbons (masapán) and toffees.River crawfish are also a regional specialty
Arequipa has various options for test buds such as spicy, moderate spicy to non-spicy, fried to wooden cooked as well as there have been many different drinks to offer along with too.
Lest have a tour of Arequipan cuisine with our best knowledge.
Chicha de Jora is a corn beer chicha prepared by germinating maize, extracting the malt sugars, boiling the wort and fermenting it in large vessels for several days. The process is essentially the same as the process for the regular beer. It is traditionally made with corn.Some add quinoa or other adjuncts to give it consistency, then it is boiled. Chancaca, a hard dried sugar cane (not refined), helps with the fermentation process.It is traditionally prepared from a specific kind of yellow maize (Jora) and is usually referred to as chicha de jora.
Rocoto is typical Arequipa famous food which is spicy Capsicum pepper stuffing inside the rocoto can include anything.which were cooked in water and vinegar to remove as much spiciness as possible. Hard-boiled eggs are placed inside the rocotos and any meat will be stuffed too inside, then topped with melted cheese, baked and served whole.
Adobo arequipeño, also known as adobo de Chanco, is a traditional dish from Arequipa, Peru. … The arequipeño dish is a soupy pork stew, slow-simmered with chicha de Jora, spicy rocoto pepper, aji panca, garlic, onions, oregano, cumin, and other herbs and spices. http://ephemerratic.com/adobo-arequipeno-recipe-arequipa-peru
Arequipa Kui ( grilled or baked guinea pig ). It is one of the most favorite dishes of Arequipa, especially for the occasions. It is served with fried whole potato and salad with lemon.
Chairo is a traditional dish of the Aymara people, consumed mainly in Bolivia and other countries in the Andes.It is a soup made of vegetables and beef. It is made of chuño (potato starch), onions, carrots, potatoes, white corn, beef, and wheat kernels. It also contains herbs such as coriander and spices. It is native to the region of La Paz.
**Solterito de Queso:
Solterito de queso is dice up all the vegetables I can find, add olive oil and vinegar. Soltero de queso includes queso Campesino, lima beans, tomato, onion, corn, rocoto, parsley. Served with potato. If trying to burn fat, nix the potato and corn. Source:http://www.expat-chronicles.com/2012/11/arequipa-food-peru/
**Chupe de Camarones:
Chupe de Camarones is Shrimp Chowder. little spicy and tangy full of flavor with salad.http://www.expat-chronicles.com/2012/11/arequipa-food-peru/
**Estofado de Res:
Estofado de res is beef in a sauce with rice. Generous portions of roast cuts are stewed with chicha de Jora juice, carrots, peas, onion, tomato, and bay leaves. It’s almost sweet. http://www.expat-chronicles.com/2012/11/arequipa-food-peru/
**Locro de Pecho:
Pecho is the chest of a cow or brisket. It’s boiled until soft and mixed in with a mess of mashed potato, spicy ají, and mint. http://www.expat-chronicles.com/2012/11/arequipa-food-peru/
**Americanos, Dobles, Triples:
Arequipa picanterías offer doubles, triples, and ‘Americans’. These are combination plates. The double has rocoto relleno, pastel de papa, and baked or fried pork. The triple has those three plus zarza de patitas (pig’s feet salad). The Americano is basically everything a restaurant has that day.