Travel Reference
In-Depth Information
The highlands are also known as the source of all things
cuy
- guinea pig. It is often
served roasted or
chactado
(pressed under hot rocks). It tastes very similar to rabbit and is
often served whole. River trout - prepared myriad ways - is also popular.
Arequipa has a particularly dynamic regional cuisine. The area is renowned for its
pic-
antes
(spicy stews served with chunks of white cheese),
rocoto relleno
(red chilis stuffed
with meat) and
solterito
(bean salad).
For special occasions and weddings, families will gather to make
pachamanca:
a mix
of marinated meats, vegetables, cheese, chilis and fragrant herbs baked on hot rocks in the
ground.
Amazon
Though not as popular throughout the entire
country, Amazon ingredients have begun to
make headway in recent years. This includes
the increased use of river snails and fish (in-
cluding paiche and doncella), as well as pro-
duce such as
aguaje
(the fruit of the moriche palm),
yuca
(cassava) and
chonta
(hearts of
palm).
Juanes
(a bijao leaf stuffed with rice, yuca, chicken and/or pork) is a savory area
staple.
The dessert
turrón de Doña Pepa
was first made by
a slave woman, in 1800, to honor the Christ of Mir-
acles after she regained the use of her paralyzed
arms.
