Exotic Food That Amazes The World

Exotic Food That Amazes The World, One way to learn more deeply about the cultures of the towns is by trying their stews. Cusco offers one of its most important cultural elements, which are its typical dishes.

The spicyrías and the almost disappeared chicherías remain through the years. In many restaurants we can find these Cusco dishes.

Cusco dishes stand out for the use of native foods rich in carbohydrates such as potatoes, corn and quinoa, among others that are not very widespread and varied types of meat such as guinea pig, alpaca, pork, mutton, among others, and the seasonings are the one in charge of giving the special flavor to each dish.

CHIRI UCHU

Cuzco gastronomy has a representative dish called Chiri uchu, which means cold chili or cold spicy chili in Quechua. It is a delicious stew that is served cold and consumed during the Corpus Christi festivities, and all the patron saint festivities.

The food is cold, prepared with baked guinea pig, boiled chicken, mountain sausage, fresh cheese, toasted field, rocoto, fish egg cup, onion, blood sausage, cochayuyo or seaweed, chicken broth, charqui or chalona and a tortilla based on corn flour and pumpkin, toasted corn, rocoto, everything together is served on a plate.

Chiri Uchu is considered the traditional flag dish of Cusco and considered the star dish of Corpus Christi. This food has a mix between the coast, mountains and jungle, having its origins in the time of the Incas.

CUY PEPIAN

It is a stew of guinea pig meat with potatoes and deer with rice, for which the guinea pig is sprinkled with corn flour to fry it in very hot oil. In another pot, prepare a dressing of onion, garlic, and diced potatoes parboiled in the stew. Finally, the fried guinea pig is added to the stew and peanuts are added to taste. This dish is served on special occasions or birthdays.

TIMPU OR STEW

It is a typical carnival dish. A beef or lamb breast and bacon are boiled. When it is fully boiling, add cabbage leaves, potatoes, chickpeas and rice, already prepared. In another pot, sweet potatoes, pears and yuccas are boiled. The boiled products are served on a plate and the broth is served separately.

CUSCO-STYLE PORK RINDS

The pork meat is chopped and seasoned with garlic and boiled in a pot, and then fried in its own fat, which is the reason for its peculiar flavor. The dish is served accompanied by mote, potato, sebolla and mint salad, and a delicious chili (uchucuta). Es Chicharrón is one of the typical dishes most sought after by tourists when they visit Cusco, now it is offered by all traditional restaurants.

BAKED GUINEA PIG

One of the most emblematic animals of the Peruvian mountains, especially in Cusco, is the Cuy.

The guinea pig is a very important food in the diet and for the preparation of this exotic dish. For this dish the guinea pig must be peeled and without visors. Then it is seasoned with huacatay leaves and at the end it is placed in an oven.

This typical meal can be accompanied with baked potatoes, stuffed rocoto, and baked noodles. Don’t forget that to drink you can opt for chicha de jora, beer.

BAKED PORK OR BAKED SUCKLING PIG

The Cusco Baked Lechón, unlike chicharrón, the seasoning is different. In Cusco, it is one of the traditional dishes and is offered in all the restaurants in the city.

The preparation consists of seasoning the entire pig both inside and out with salt, pepper, cumin, ground garlic, mustard, oregano, chicha de jora, fresh yellow chili, ground mirasol chili and ground panca chili. Then let it rest for at least 12 hours and place it in the oven. This typical dish is an option that will certainly not disappoint. It is served accompanied by moraya, tamale and a stuffed rocoto soufflé.

DRINKS

AQHA OR CHICHA DE JORA

(yellow chicha), is an alcoholic drink inherited from the Inkario, prepared based on dried and sprouted yellow corn that is ground and then boiled. The liquid is sifted in large baskets of “reed” reeds with “ichu” or wild straw, and fermented for three days in “rakis” or ceramic vessels; At the end of the process this drink should have more or less 3% alcohol content.

Strawberry

Its preparation is very similar to that of chicha de jora, with the difference that liquefied strawberries (strawberries from the Sacred Valley) are added to this one, which gives it a special flavor.

Quinoa Chicha or Kiwicha

They are refreshing, non-alcoholic drinks prepared from quinoa (Chenopodium quinoa) or kiwicha (Amaranthus caudatus) flour without fermentation.

Purple Chicha

refreshing drink made from the liquid resulting from boiling ears of purple corn to which lemon juice is added, sweetened with sugar.