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GASTRONOMÍA HUARACINA
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The Huaracina cuisine and the Alley of Huaylas is varied and exquisite, testimony of
Andean cuisine. Enjoy each of the dishes is a way to learn about the cultures of the
peoples of the Callejon de Huaylas. Typical dishes highlight the Cuy Picante, Llunca
Kashki with Gallina, Cuchicanca, jerky Pig, Corn, Fried Trout, Sweet (API) Pumpkin,
Tamales, Humitas, Pachamanca, Pecan Caldo. All these delicacies can be accompanied
with a heladita Chicha de Jora.
Huaraz and the Callejon de Huaylas there are specialized restaurants serving typical regional, national and international meals.
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MAIN DISHES
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| Picante de Cuy (haka pichu):
Fried guinea pig served with potatoes and peppers. | |
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| Llunca Cashki:
Wheat soup slipped (shelling) with meat (chicken, lamb, beef), vegetables. | |
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| Pecan Caldo:
Sheep's head soup. It is boiled the head with tripe and paptitas. It served with good chopped grass. |
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| Shakwi:
Flour soup (peas, beans or wheat), egg and cheese. | |
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| Puchero:
Based soup cabbage or cabbage with beef, lamb or pork. It served with good or oregano herb. | |
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| Cuchi Canca:
Roast pork served with salad, roasted potatoes and lettuce. |
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| Huallpa Caldo:
Boiled chicken meat in salt, once boiled is added raw peeled potatoes. A partly a adrezo butter, garlic and ground pepper mirasol is made, and added to the broth along with dams and potatoes. | |
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| Pachamanca:
Pacha = earth, Manca = kettle. Oven made onshore, until a bed of hot stones. Potatoes, beans, marinated beef with chinchu, parsley and ground coriander sets. Covered with leaves over hot stones, cooked about 1 hour. | |
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| Trucha Frita:
Fried trout served with salad and lettuce, it can also serve with sliced potatoes or rice hervidad. | |
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| Tamales:
With ground meat filling wrapped with leaves and steam cooked corn. | |
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| Humita:
Ground corn sugar, wrapped eb leaves and steamed. |
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| Ceviche de chocho:
A type of legume prepared as ceviche, prepared with diced tomatoes, hot peppers, coriander, pepper, cumin, salt, lemon juice. You can serve with corn, lettuce. | |
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| Chicharrón:
Boiled pork meat in its own fat. The dish is accompanied with hominy corn, salad and mint leaves. | |
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| Charqui:
Meat cut into strips and dried in the sun. | |
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| Api (Dulce) de Calabaza:
Peeling pumpkin, then cut into pieces, boiled with cinnamon, cloves, orange peel. To spice you add molasses or caramel. | |
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»» Typical Drinks:
Chicha de Jora: Drink prepada fermentad based corn. Boiled and then stored in jars ("Kuntus"), cured with molasses and sugar.
»» Photos of dishes from Huaraz:
