7 junio, 2024

The 8 Most Famous Typical Pasco Dishes

Between the typical Pasco dishes The charquicán, the head broth, the strukala, the spicy guinea pig and the pachamanca stand out. The gastronomy of Pasco is very varied, since Spanish and indigenous influences are mixed.

In areas like the Oaxapampa Valley it is possible to taste typical German and Austrian dishes, thanks to the immigration that occurred from those countries in the 19th and 20th centuries.

Pasco is one of the twenty-four departments of Peru and is located in the center of the country, in the so-called Andean region.

Typical dishes of the gastronomy of Pasco

1- Peruvian charquicán

It is a very common consumption dish in Pasco, although it is estimated that its origins come from Chile. Its name comes from Quechua and means jumble.

It has been tasted in the region for at least 300 years. In the historical records it is narrated that it was precisely the charquicán that the liberator San Martín and his soldiers consumed in their passage through that department in the independence era.

Its ingredients are guinea pig meat, charqui (dried meat), corn, cassava, maca (Peruvian plant) and at least three types of tubers endemic to the Andes.

Among these tubers, the mashua, the olluco and the oca stand out, which is very similar to the potato. Finally, panca chili pepper and chicha de jora are added.

2- Head broth

This stew to recharge energy is made from lamb’s head, which is minced and boiled for several hours.

Potatoes, rice or mote grains are added as accompaniments, and strong herbs such as chili and mint.

It is very common to get it in almost all the popular markets of Pasco, and it is highly recommended for people who are anemic or have a vitamin deficiency.

3- Strukala

It is a typical dessert from the Oxapampa region in Pasco and its roots come from Tyrolean immigrants.

This dish has been transformed to include elements typical of the region, such as plantains.

Its ingredients are wheat flour, eggs, milk, sugar and banana jam. Its appearance is analogous to an empanada or croissant.

4- Spicy guinea pig

It is a dish of roasted guinea pig and then stewed in red chili pepper sauce and peanuts.

It is accompanied with steamed potatoes and boiled eggs. The guinea pig is one of the most consumed animal proteins in the department.

5- Pachamanca

Its name means «pot on the ground» in the Quechua language. This dish is one of the most traditional in Pasco and in many regions of Peru and the Andes.

Its origin can be recorded about eight thousand years ago, in the Late Archaic. The pachamanca has been declared a Cultural Heritage of Peru.

Its cooking is done using hot stones located in a hole dug in the ground, simulating a kind of oven.

The content of the pachamanca is beef, chicken, pork, guinea pig, vegetables, Andean tubers such as oca or mashua, broad beans in pods and cassava. It is seasoned with chincho and huacatay, plants also native to Peru.

6- Green broth

Very nutritious dish and ideal to warm up when you get up very early. Among its ingredients we find white potatoes, cheese, chincho, rue, muña, coriander, salt and huacatay.

7- Peas with meat

Pea stew with meat, beef broth, chili, potatoes, onion, garlic and various spices such as pepper. Another nutritious dish to warm up and regain strength for the working day.

8- Milanese beef

Milanese is a breaded beef fillet. Although it is not a particularly traditional dish in Pasco, being its European origin, the truth is that it is widely consumed among the inhabitants of this region.

References

L, Berrios. Historical development of the gastronomy of Peru. Retrieved from: uns.edu.pe
L, Flowers; J, Estrada. Gastronomy in Peru since the colony. Recovered from: minam.gob.pe

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