Cuisine and Gastronomy of Arequipa
The Gastronomy of Arequipa has international reknown. It has a great variety that is the biggest variety compared to that of the other departments of Peru and it’s well known for its good taste, the way it is seasoned and its red pepper; it’s for that reason that the places in which it’s sold are called ” picanterias ” (from the word picante meaning: too much hot ).
Pork marinated overnight in salt, vinegar, red pepper, garlic, cumin, rue, oregano, two onions cut into thick slices and chicha. Boiled and served as hot soup with bread.
Cooked corn kernels, beans and carrots peeled and chopped tomatoes, cheese, olives and parsley served with potatoes and a lettuce leaf.
Prepared with yellow panca peppers sauce, oil, onion is added to the shrimp and cooked potatoes.
Soup cooked with milk, eggs and oregano.
Potatoes baked, topped with cheese sauce, beans, onions, olives and chilli served with lettuce and boiled egg.
Chicken soup with potatoes, cassava, Moray, parsley Pork skin, fried pork, onion salad, mint with boiled potatoes and corn kernels.
soltero de patitas
cheese salad, beans, onions, olives, tomatoes and hot peppers with potatoes and black olives.
The guinea pig Chactado accompanied with potatoes and roasted corn salad with lettuce and tomato.
Pork fried, onion salad and mint with boiled potatoes and fresh corn.