7 junio, 2024

The 6 most famous typical Apurimac dishes

The typical Apurimac dishes They are found daily on the tables of the region. Families are used to cooking and offering their delicacies to travelers or tourists who visit them.

Among the typical delicacies, homemade breads are never lacking in meals. Its varieties are the grill, tarapacos, avocados and bagels. The typical ingredients in the main dishes are local products. Potatoes, chili peppers, guinea pig, lamb and corn are part of the diet of the people of the region.

As in all of Peru, in Apurimac the variety of dishes is surprising. The characteristics of this area are the huatía, the potato and egg dish, the pork rinds, the stuffed guinea pig, the chicken stew and the house noodles, among others.

The traditional drinks to accompany these dishes are chicha and punch.

The most typical dishes of the gastronomy of Apurimac

1- Huatia

It is a preparation that is impregnated with the flavor of Mother Earth and is related to the harvest. It is considered indigenous food, and the Spanish and Creoles were not accustomed to consuming it. But the most remote communities continued with the singular custom.

These are potatoes cooked in an oven made on the ground. For its preparation, a hole is dug into which firewood is introduced, which is lit to heat the hole red hot.

When that temperature is reached, the firewood is removed, the potatoes are introduced, the ocas potatoes and they are covered with earth. After half an hour, it is dug and the potatoes are removed. They are served with cheese and sweet potato prepared with water and salt.

2- Cancacho

The name comes from Quechua and means «roasted lamb». Although it is not widely spread, it is one of the tastiest dishes in Peruvian cuisine.

It is lamb marinated in a preparation of black beer, panca peppers, garlic, cumin and salt.

After having rested in the preparation for several hours, the lamb is cooked in the oven. Then it is cut into pieces and served with chili peppers and potatoes.

3- Chairo apurimeño

Chairo blends indigenous and Spanish cuisine by incorporating beef or pork. Llama or alpaca meat is also often used.

Chairo means soup in the Aymara language. It is a kind of stew or stew prepared with onion, pumpkin, beef, wheat, lamb, sheep meat, potatoes, carrots, celery, corn and broad beans.

Chuño puree and spices are added. It is served in a deep plate and accompanied with toasted broad beans.

4- Chuño Qapchi

To prepare the qapchi, the chuño (dehydrated potato) is soaked overnight and then cooked over low heat. Drain and mix with a preparation of onion, tomato, eggs and cheese.

It is used as a garnish for other main dishes such as noodles, boiled potatoes or chicken stew.

5- Stuffed guinea pig

Cuy or cuis, guinea pig or guinea pig, is a traditional dish of great importance on the Peruvian table.

The typical stuffed guinea pig from Apurimac is seasoned with garlic, huacatay, cumin, salt and pepper. It is stuffed with the chopped giblets, onion, garlic and cumin, all cooked. Once stuffed, the guinea pig is fried in oil.

6- Pork cracklings

They are made with pork cut into pieces and marinated with onions, mint, lemon, salt and oil. It is customary to serve it with corn, potato, parboiled potato or nickname.

Deja una respuesta

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *