- The 5 main typical dishes of Pasco
- 1- Peruvian Charquicán
- 2- Head broth
- 3- Strukala
- 4- Spicy guinea pig
- 5- Pachamanca
- References
Among the typical dishes of Pasco, the charquicán, the caldo de cabeza, the strukala, the spicy guinea pig and the pachamanca stand out. The gastronomy of Pasco is very varied as Spanish and indigenous influences are mixed.
In areas such as the Oaxapampa Valley, it is possible to taste typical German and Austrian dishes, thanks to the immigrants 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.
The 5 main typical dishes 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 historical records it is narrated that it was precisely the charquicán what the liberator San Martín and his soldiers consumed during their passage through that department in the independence era.
Its ingredients are guinea pig meat, charqui (dehydrated meat), corn, yucca, maca (Peruvian plant) and at least three types of endemic tubers from the Andes.
Among these tubers, the mashua, the olluco and the goose stand out, which is very similar to the potato. Finally, ají panca and chicha de jora are added.
2- Head broth
This soup to recharge energy is made from lamb's head, which is minced and boiled for several hours.
As accompaniments, potatoes, rice or corn kernels are added, and strong herbs such as chili and peppermint are added.
It is very common to find in almost all popular markets in Pasco, and is highly recommended for people with anemia or vitamin deficiencies.
3- Strukala
It is a typical dessert of the Oxapampa region in Pasco and its roots come from the Tyrolean immigrants.
This dish has been transformed to include elements typical of the region, such as banana.
Its ingredients are wheat flour, eggs, milk, sugar and banana jam. Its appearance is analogous to a patty or croissant.
4- Spicy guinea pig
It is a dish of roasted guinea pig and then stewed in a sauce of red chili pepper and peanuts.
It is served 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 carried out using hot stones located in a hole dug in the earth, simulating a kind of oven.
The content of the pachamanca is beef, chicken, pork, guinea pig, vegetables, Andean tubers such as oca or mashua, beans in pod and yucca. It is seasoned with chincho and huacatay, plants also native to Peru.
References
- L, Berríos. (2014). Historical development of the gastronomy of Peru. Retrieved on November 22, 2017 from: uns.edu.pe
- L, Flores; J, Estrada. (2010). Gastronomy in Peru since the colony. Retrieved on November 22, 2017 from: minam.gob.pe
- Matta, R. (2011). Possibilities and limits of development in intangible heritage. The case of Peruvian food. Retrieved on November 22, 2017 from: scielo.org.co
- L, Guinocchio. (2012). Small agriculture and gastronomy of Peru. Retrieved on November 22, 2017 from: minam.gob.pe
- Matta, R. (2014). Gastronomic Republic and country of chefs: food, politics, media and a new idea of nation for Peru. Retrieved on November 22, 2017 from: redayc.org