Gastronomy In Arequipa

Arequipa cuisine has achieved fame as one of the most varied and tasty of the Peru. Food from Arequipa stands out for good taste, thanks to the use of spices and forms of preparation, both Andean and introduced by Europeans; the rocotos (kind of peruvian chilli ) and chili peppers, fruit varied, vegetables, beef and beef, mutton, cuy (guinea pig), pig, alpaca, ostrich, variety of fish and greatly shrimp, milk and cheese of excellent quality, wine and Pisco, chicha of maize, etc.

The Arequipa "picanterías" , usually located in the districts of Sachaca, Tiabaya, Yanahuara and Cerro Colorado, are genuine temples of the flavor, which preserved the ancient culinary tradition of the White City.

It is known in the country and the world by the delicacy of its stews and soups prepared to fire wood and earthenware pots. Among the best-known are:

• Chupe de Camarones (the shrimp chowder soup), with milk, eggs, and oregano.
• Rocoto Relleno , stripped rocoto(Peruvian chilli) filled with minced meat with cheese, milk and accompanied by potato cake.
• Soltero de Queso, salad of fresh cheese, beans, onion, olives, tomato and red pepper.
• Adobo Arequipeño , Arequipa marinade pork meat, marinated with concho of chicha and spices, cooked in the pot.
• Ocopa, potatoes boiled, covered with fresh cheese sauce, beans, onions, olives and rocoto (peruvian chilli).
• Escribano , salad of potato, red pepper, vinegar, oil, tomato and parsley.
• Pebre, soup with lamb, beef, chalona or ram jerky.
• The Sango sweet made with wheat, raisins, honey chancaca (sugar cane honey), milk and butter.