Arequipa's gastronomy is not too different from that of the rest of Peru. The city at the foot of the three volcanoes has a wide variety of delicious dishes made with high-quality products sourced from its local areas.
These dishes represent the history and culture of the "White City," with a wide range of courses, from starters to main dishes, as well as delightful desserts and beverages.
Arequipa's gastronomy dates back approximately 10,000 years, with the first discovery being charred shells in Camaná.
The early inhabitants were hunters, and over time, they settled in the valleys of Vitor, Majes, Camaná, and Chili, where they produced their own food and took advantage of the rivers for fish and shrimp over several years until the presence of other Andean cultures.
With the arrival of other cultures, Arequipa's gastronomy was enriched, with improved recipes made with Andean and native products. The arrival of the Spaniards also led to gastronomic mestizaje.
This is how the most iconic dishes of the "White City" originated, such as adobo arequipeño, rocoto relleno, and other flavors that give taste to the delicious dishes we enjoy today. We shouldn't forget about the mestizo lawas, chupes, chochoca, black chuño, among others.
Rocoto Relleno is an iconic dish in the region. It's made with rocoto peppers without seeds or veins, stuffed with meat, cheese, stews, and olives, then baked. When served, it can be accompanied by potato pie, cuy chactado, and more.
Shrimp Chowder (Chupe de Camarones) is a delicious soup whose main ingredient is river shrimp, along with potatoes, fava beans, peas, corn, cheese, rice, egg, and milk. This dish is highly nutritious and is known throughout Peru, typically found in the city's traditional eateries (picanterías).
Arequipa Adobo, also known as pork adobo, is a delicious dish. Its ingredients include pork meat seasoned with chili peppers, garlic, lard, onions, rocoto, and chicha, all boiled and served in its characteristic red juice. It is accompanied by Arequipa's famous three-pointed bread.
Arequipa Ocopa is a dish that comes with a sauce made from yellow chili peppers, garlic, onions, huacatay, oil, milk, peanuts, cookies, cheese, and salt. It is served with a lettuce leaf, an olive, a boiled egg, and potatoes.
Cuy Chactado is a dish typical of Peru. Its preparation involves seasoning cuy (guinea pig) with lemon juice, orange juice, salt, roasted corn, and salt. It is then coated in flour for frying. This dish is typically served with rice, salad, potatoes, and rocoto relleno, depending on individual preference.
Locro de Pecho is a delicious stew made with beef breast, white potatoes, celery, leek, red chili peppers, onions, turnips, mint, peppercorns, cumin, and salt. It is a main dish usually served with white rice and traditional drinks from the region.
Soltero de Queso is a dish typically served as an appetizer. Its ingredients include onions, tomatoes, cheese, corn, fava beans, olives, parsley, pepper, oil, vinegar, and salt to taste.
Its preparation involves cooking the fava beans and corn, then chopping them along with onions, tomatoes, and cheese. They are mixed with oil, vinegar, pepper, and salt to create a salad that is served cold.
Escribano Arequipeño is a salad typically
served as an appetizer. Its ingredients include rocoto, boiled potatoes, tomatoes, vinegar, and salt. It is a nutritious and low-calorie dish.
Potato Pie is made with white potatoes, cheese, flour, milk, eggs, oil, butter, and anise. Its preparation involves cutting the boiled potatoes into slices along with the cheese, layering them until the tray is full. Milk is added between the layers to prevent drying. Finally, it is covered with whipped egg whites with salt, pepper, and oregano. Anise is sprinkled on top before placing it in the oven. This dish is typically served in slices and is usually accompanied by stuffed rocoto.
Arequipa also offers rich and nutritious soups, perfect for lunch, important festivities, or during cold seasons.
White Broth is a broth made with meat, moraya, potatoes, rice, chickpeas, garlic, leek, turnip, pepper, and oregano. It is known for its lack of heavy seasoning and is a light dish usually served during lunchtime for locals and visitors.
Chairo Arequipeño is a broth made with beef, lamb, white potatoes, sweet potatoes, corn, fava beans, pumpkin, celery, oregano, garlic, coriander, pepper, and salt. It requires patience to prepare because its essence and flavor are its main attractions.
Arequipeño Stew is also known as Arequipeño Sancochado. Its origin dates back to Inca times, which is why this dish is also known in the Andes of Peru. Its ingredients include beef breast, white potatoes, corn, cabbage, and sweet potatoes.
Its preparation involves boiling the meats and vegetables with condiments and serving them in one plate, with the broth from the boiling process in another plate.
Another attraction of Arequipa's gastronomy is its delicious desserts, made since colonial times. These desserts are unique to the city, so you'll only find them in traditional picanterías.
Frozen Cheese is a delicious dessert whose history dates back to colonial times in the towns of Viraco, Chuquibamba, and Pampacolca. Its preparation involves a large wooden barrel filled with ice, with a metal container where the boiled mixture of fresh milk, sweetened condensed milk, cloves, cinnamon, coconut, and vanilla essence is placed. This mixture freezes on the barrel's walls, giving it the appearance of cheese. It is finally served in a cup with ground cinnamon sprinkled on top.
Arequipeño Fritters are a dough made with flour, milk, water, eggs, anise, and yeast. This mixture is fried in hot oil and then coated with cane sugar syrup.
These fritters are similar to picarones, but picarones are made with pumpkin, while Arequipeño Fritters are not.
Airampo Mazamorra is a dessert recommended for stomach problems. Its preparation involves boiling chopped fruit with airampo, cinnamon, cloves, and sugar, then adding cassava to achieve its characteristic thickness. Finally, it is served with ground cinnamon on top.
Chicha de Guiñapo is an ancient beverage with deep roots in Arequipa. Every first Friday in August, the Chicha Festival is celebrated. This drink has a deep crimson red, similar to the color of the Arequipeño flag. The main ingredient is Guiñapo, a type of sprouted purple corn, which is boiled in water and fermented for several days in clay vessels.
Scottish Cola is a soft drink produced in the "White City." It has a tutti-frutti flavor and a burgundy color. It is an Arequipeño emblem often served with traditional dishes from the region.
