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 hon Continue reading
