Iconic Dishes of Arequipa

Rocoto Relleno

Rocoto Relleno is one of the most iconic dishes of Arequipa. This dish consists of a rocoto pepper stuffed with ground meat, cheese, and spices, covered with a layer of melted cheese. It is served with baked potatoes and a fresh salad.

History

The history of Rocoto Relleno dates back to the colonial era when the Spanish introduced new culinary techniques and European products to the region. The people of Arequipa adapted these ingredients to their own cuisine, using rocoto, a native Andean hot pepper. The combination of flavors and techniques resulted in the delicious dish we know today.

Adobo Arequipeño

Adobo Arequipeño is a pork stew marinated in chicha de jora, ají panca, and other spices. It is typically eaten on Sunday mornings for breakfast, accompanied by bread and a cup of chicha de jora.

History

Adobo Arequipeño has its roots in the colonial era when chicha de jora, a fermented corn beverage, was commonly used in Peruvian cuisine. This dish has become a Sunday tradition in Arequipa, reflecting the fusion of indigenous ingredients and Spanish culinary techniques. Its early morning preparation and consumption symbolize togetherness and sharing in Arequipa's culture.

Ocopa Arequipeña

Ocopa Arequipeña is a traditional dish consisting of boiled potatoes served with a thick sauce made from huacatay, yellow chili pepper, peanuts, and fresh cheese. It is generally served with hard-boiled eggs and olives.

History

Ocopa Arequipeña perfectly showcases the richness of pre-Columbian cuisine fused with Spanish influences. Huacatay, an aromatic Andean herb, is an essential ingredient that gives the sauce its distinctive flavor. This dish reflects the adaptation of local ingredients in the creation of new culinary combinations, preserving the cultural identity of Arequipa.