- The 5 main typical dishes of Huancavelica
- 1- Tripe
- 2- Pot
- 3- Trout and ram on the stick
- 4- The pachamanca
- 5- Chicha de qora
- References
In the typical dishes of Huancavelica, department of Peru, elements made from typical products of the altiplano and the Andean region are mixed, such as corn and beef, mutton and pork.
Because it is a region far from the coasts, fish does not have the same prevalence in Huancavelica that it has in other areas of the country. Still, trout (a river fish) is among the most consumed in the region.
You may also be interested in the typical recipes of Lima.
The 5 main typical dishes of Huancavelica
1- Tripe
It is a soup made of white corn, whole and peeled, with beef, mutton and bacon, depending on the availability and the taste of the cook.
Traditionally it is made in a clay pot because it gives better taste to the palate. The soup is dressed with chili, onion, coriander, parsley and salt.
The ají rocoto, a kind of hot pepper, takes precedence in this dish, especially for lovers of strong flavors.
2- Pot
It is made almost exclusively in the first quarter of the year, around the carnival celebrations.
It is a dish prepared with beef and mutton, potatoes, cassava, corn and grains such as chickpeas, peas or beans.
Part of its seasoning comes from the inclusion of fruits such as peaches, apples and quinces. This stew is served in two parts: a starter with the liquid part that is presented as soup, and then the dry part that includes solid elements served with white rice.
3- Trout and ram on the stick
Depending on availability, charcoal or firewood preparations are traditional in the region and these can include stick trout, stick mutton, and meats such as alpaca, beef or pork.
As the name indicates, the meats are crossed by sticks or wooden rods that serve as a support for their cooking on a charcoal or firewood grill. Protein is often served with potatoes, vegetables, and beans.
4- The pachamanca
It is a preparation made from a variety of meats, including mutton, kid, pork and beef.
They are cooked in a hole made in the earth, where all the ingredients are inserted and a series of porous volcanic stones are preheated and serve as a source of heat for cooking.
The cooking method is as traditional as the dish. In fact, its name derives from the words pacha (land) and manca (pot) of the Quechua language.
5- Chicha de qora
Chicha de qora stands out as the main drink in Hancavelica, and is prepared with plenty of water, ground qora, cloves, cinnamon and orange.
The qora or "cora" is a traditional plant of the region. The concoction is fermented for a couple of days and is sweetened with sugar when serving.
References
- Huancavelica.com - Gastronomy of the department of Huancavelica: huancavelica.com
- Yachay - La Pachamanca: yachay.com.pe
- Tourism Huancavelica - Gastronomy: turismohuancavelica.com
- About - Typical dishes of Huancavelica: aboutespanol.com
- Wikipedia - Huancavelica: es.wikipedia.org