THE 8 TYPICAL DISHES OF MOQUEGUA MAIN - CULTURE VOCABULARY - 2024

In the typical dishes of Moquegua, department of Peru, the tripe broth, the cacharrada and the spicy guinea pig stand out. Moquegua is a gastronomic destination par excellence.

In the city there are more than 400 sweet recipes. Examples of these are the litter, fried dough bathed in honey, peanuts and coconut. The streets of Moquegua are full of businesses where they sell desserts.

Pisco stands out especially, which many consider the best in Peru. Pisco cream is especially popular.

Other typical liqueurs are macerated apricot and nun's milk, a white brandy with eggs and lemon juice.

List of typical main dishes of Moquegua

1- Moqueguana patasca or tripe broth

It is a soup made from cow entrails, corn and mint. Also contains bacon, hominy, potatoes, lamb, achiote, beef brisket, red pepper sauce, and other products.

At the time of eating the pataca, hot pepper is added to suit the diner.

2- Spicy guinea pig

Two of the typical Peruvian ingredients are used: cuy or guinea pig and potato. The guinea pig is first fried on both sides.

Boiled potatoes are added in the same oil. Everything is cooked in a broth with peanut sauce and ají panca, which is a hot pepper.

It is served with white rice as a garnish.

3- Cacharrada

It is a distinctive dish since it is exclusive to Moquegua. It is prepared based on different cooked meats and potatoes.

It has at least seven different meats, among which the giblets of veal, heart, chinchulin or tripe, sweetbreads, veins, intestines and liver stand out.

Everything is fried separately, this makes it necessary to invest a lot of time when cooking this dish.

It is served hot and each meat independently, accompanied with boiled potatoes or yuccas and ground chili.

Its preparation and consumption is practically a ritual, since the objective is the family reunion. It is accompanied with dry wine.

4- Horse mackerel or mixed ceviche

Ceviche is such a typical Peruvian dish that it even has its national day, which is celebrated on June 28.

For this recipe, raw fish or seafood or marinated in lemon juice are used. The typical ceviche of Moquegua is horse mackerel.

Salt, minced garlic and lemon are added to fish without skin or bones. Coriander, celery and onion are also added.

It is served immediately after preparation, accompanied with onions, potatoes, sweet potatoes, corn and lettuce.

5- Parihuela

A very popular soup in Peru. It is rich in phosphorus, iron, and protein. It is estimated that it dates from pre-Hispanic times.

It is a plate of fish or seafood. It is preferably made with cabrilla, machete, corvina or cojinova, which when mixed with shellfish produces one of the tastiest soups in Peruvian cuisine.

It also contains a base of red pepper, onions, tomatoes and wine. It is considered an aphrodisiac dish due to its high phosphorus content.

6- Shrimp suck

Chupe is a traditional Peruvian soup and in this variation shrimp are used as the main element, yellow potatoes, peas and chili peppers.

It may additionally contain milk, eggs and other spices that are combined during cooking depending on the seasoning of the cook, but it usually contains oregano, huacatay and garlic. Sometimes it is served with pieces of chopped cheese.

7- pork rinds

It is about cooking the meat and skin of the pig in its own fat, previously melted in a pot or cauldron. This natural oil can be seasoned with garlic and chili peppers to convey these flavors to the prepared meat.

When served it is accompanied with potatoes, corn and tomato, although some daring cooks can serve it with a ceviche.

8- Sweets and drinks

Pisco is an alcoholic drink made from grapes. The distillate has a designation of origin and is one of the main export products of Moquegua and has been produced since colonial times.

Unlike wine, pisco is a spirit drink or brandy made from the fermentation of grapes matured in copper barrels. It is estimated that about seven kilos of grapes are required to produce one liter of the liquor.

The candy store is also typical in Moquegua since its inception and includes a wide variety of nougat and alfajores, cakes with various fillings as well as candied fruits, corn cake and delicacies.

There are an estimated 500 different recipes for making sweets, breads, and cakes, which makes Moquegua the only city in America to have such diversity.

References

1. Editor. (2002). Peruvian Typical Food by Region - Moquegua. 10/23/2017, from A Recetas Website: arecetas.com
2. Lorraine Caputo. (2012). To Culinary Paradise. 10/23/2017, from Viva Travel Guide Website: vivatravelguides.com
3. Natasha Clay. (2015). Moquegua five dishes you should try on your next trip. 10/23/2017, from Living Peru Website: livinginperu.com
4. Editor. (2012). Moquegua. 10/23/2017, from Latino Travel Website: latinotravel.com.pe
5. Manuel Orbegozo. (2017). 10 Reasons Why Peru is One of The World's Top Gastronomy Countries. 10/23/2017, from The Culture Trip Website: theculturetrip.com