Food From Arequipa
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
Rocoto Relleno
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 the soups we have, the prefer ones like “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).
Puchero
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 lamb), “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 “buñuelos” (of flour, eggs and milk covered with chancaca honey), “queso helado” (milk ice cream, cinnamon, coconut and
Chicharrones
spices), the chocolates and the toffees.
To drink, we have a good local beer, the regional sodas or the “chicha 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 de Camarones
November 15th, 2009 at 7:20 pm
My mother drew a distinction between achievement and success. She said that ‘achievement is the knowledge that you have studied and worked hard and done the best that is in you. Success is being praised by others, and that’s nice, too, but not as important or satisfying. Always aim for achievement and forget about success.’
November 16th, 2009 at 2:15 pm
A minute’s success pays the failure of years.
November 27th, 2010 at 9:29 pm
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