Arequipan cuisine is the cuisine of Arequipa, a regional Peruvian cuisine. Arequipan cuisine is known for its picanterías, traditional local restaurants offering chicha de jora accompanied by four small plates of spicy rocoto seasoned regional delicacies along with singing or music.
Picanterias
Traditionally, a set list of dishes are served on each day of the week as was common during the Spanish colonial period. Monday: chaque, Tuesday: chair, Wednesday: chochoca, Thursday: red stew or potato flour, Friday: stew, Saturday: stew or timpusca, and Sunday: white broth, pebre loins and adobo. Arequipa is known for its Spanish colonial style stews and casseroles cooked on firewood in clay pots at picantería. Among the best known are the Chupe de Camarones, Ocopa Arequipeña, Rocoto Relleno, Adobo, Solterito de Queso, Potato Cake, Costillar Frito, Cuy Chactado, Cauche de Queso, Locro, Chaque de Pecho, etc. Common items for dessert include: Queso Helado, donuts, Spanish style convent candy, chocolates and Chicha de Jora. The menus change daily and include chaque, chairo, pebre, timpusca, river crawfish soup and Blanco de lomos. Typical plated offering are rocoto relleno served with baked potatoes. Ocopa made from yellow hot pepper, onion, garlic, cream cheese and huacatay blended with dry bread. It is served with boiled eggs, olives, lettuce. Arequipan adobo with pieces of pork meat marinated overnight in chicha, vinegar, hot pepper and spices and served with gravy. Chairo is a beef broth marinated with yellow hot pepper, garlic, onion, spices, black chuño, pieces of cured meat, tongue of lamb and patasca. It is served with toasted corn. Shrimp soup is made with potatoes, milk, eggs, cheese, spices, hot pepper, and tomato. Chactado is made with Guinea pig or rabbit in a spicy and hot pepper gravy served with boiled potatoes. A regional beer and liquor of anisette are also available, as well as chocolates, bonbons and toffees. River crawfish are also a regional specialty.
