- Typical main dishes of Huancayo gastronomy
- Fries Huancaina
- Pachamanca
- Grilled Trout
- Guinea Pig Colorado
- Chicha de Jora and Mulle
- References
Of the typical dishes of Huancayo, the most famous recipe is the Papas a la Huancaína, but the gastronomy of this Peruvian city is much more varied.
Various stews, broths and meats are also part of Huancaí cuisine, which, although it shares much with that of other regions of Peru, also includes a contribution from the traditional pre-Hispanic ones of the region.
Beef, mutton and pork lead as sources of protein along with trout, followed by potatoes and corn typical of Andean cities.
Typical main dishes of Huancayo gastronomy
Fries Huancaina
Both the name of the dish and the ingredients come from the Mantaro Valley, where both the department of Junín and the city of Huancayo are located.
It consists of a paste made of oil, chili peppers, cheese and milk that cover the boiled white potatoes, and are served with boiled eggs and olives.
This pasta or "huancaína sauce" can also be combined with meat, poultry, fish and noodles.
Pachamanca
In Quechua language it means "pot of earth" (pacha means earth and manca means pot). It refers to both the production process and the dish itself.
It is a stew prepared underground in which the ingredients are cooked with the heat of heated volcanic stones, covered with branches and hermetically closed.
It includes a variety of meats, including mutton, pork, pork, goat and beef.
Grilled Trout
The region's climate is ideal for the development of trout, which is quite cheap and consequently popular in Huancayo.
The trout, whole or filleted, is macerated with cumin and pepper for one hour, while a dressing of onion, garlic, chili and oil is prepared in parallel.
The trout is cooked on the grill, with coals or wood, and served with the dressing. It is usually accompanied with rice or boiled potatoes.
Guinea Pig Colorado
The guinea pig is a large rodent that weighs approximately 1 kilogram and is commonly consumed throughout the Mantaro Valley region.
The cleaned meat is put in a brine for 2 hours, then it is left to dry and it is fried in an oil previously seasoned with garlic, minced onion and ground red pepper.
Once the meat is browned, chopped white potatoes are incorporated and both the potatoes and the guinea pig meat are served together, both bathed in the remaining sauce made with the oil, onion and spices.
Chicha de Jora and Mulle
Chicha is any drink made from the fermentation of cereals, the best known being corn.
Jora and Mulle chichas are made in a process similar to corn or the traditional "chicha morada", but using Jora (germinated, dried and ground corn) or Molle, which is one of the fruits of traditional plants in the area..
In the case of jora or molle, either of the two is boiled in plenty of water and fermented for a couple of days.
If sugar is added before fermentation begins, the process converts fructose into alcohol.
References
- DeHuancayo.com - Typical dishes of Huancayo Peru www.dehuancayo.com
- Huancayo.info - Typical dishes of Huancayo huancayo.info
- Huancayo Peru - Gastronomy of Huancayo www.huancayoperu.com
- Galeon - Typical dishes of Huancayo portalturisticohuanc.galeon.com
- About Spanish - Typical foods of Junín www.aboutespanol.com