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Picantería
A picantería, is a traditional lunchtime restaurant in Peru, predominantly in and around the cities of Arequipa and Cuzco. Typical offerings of Arequipan cuisine include chicha corn beer made out of a locally grown black corn called Guinapo. Meanwhile in the north of Peru they make chicha de Jora which is germinated corn. Dishes include "Chupes", more stews than soups, which have a designated day of the week. ''Picanteria'' refers to a place serving ''picante'' ("spicy"), a one-plate dish of various stews. It is usual for the restaurant to offer a lunch menu of soup and a small main dish according to the following weekly scheme: Monday: Chaque, Tuesday: Chairo, Wednesday: Chochoca, Thursday: red stew or black potato flour soup, Friday: Sopa de Viernes, "Friday soup" made with fish, Saturday: Timpusca, and Sunday: white broth, pebre lamb loins and breakfast adobo. Picanterias were born in the countryside. A house with a post hung with a red cloth was the place where field wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arequipan Cuisine
Arequipan cuisine is the cuisine of Arequipa, a regional Peruvian cuisine. Arequipan cuisine is known for its ''picanterías'' (place of spicy food), traditional local restaurants offering chicha de jora accompanied by four small plates of spicy rocoto seasoned regional delicacies along with singing or music. Picanterías Traditionally, a set list of dishes are served on each day of the week (and seldom changes) as was common during the Spanish colonial period. Monday: chaque, Tuesday: chairo, 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 (shrimp), Ocopa Arequipeña, Rocoto Relleno (stuffed chili), Adobo, Solterito de Queso, Potato Cake, Costillar Frito, Cuy Chactado (Guinea Pig), Cauche de Queso, Locro, Chaque de Pech ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peru
, image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Firm and Happy for the Union" , national_anthem = "National Anthem of Peru" , march = "March of Flags" , image_map = PER orthographic.svg , map_caption = , image_map2 = , capital = Lima , coordinates = , largest_city = capital , official_languages = Peruvian Spanish, Spanish , languages_type = Co-official languages , languages = , ethnic_groups = , ethnic_groups_year = 2017 , demonym = Peruvians, Peruvian , government_type = Unitary state, Unitary Semi-presidential system, semi-presidential republic , leader_title1 = President of Peru, President ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arequipa
Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city in Peru, after Lima, with an urban population of 1,008,290 inhabitants according to the 2017 national census. Its metropolitan area integrates twenty-one districts, including the foundational central area, which it is the seat of the city government. The city had a nominal GDP of US$9,445 million, equivalent to US$10,277 per capita (US$18,610 per capita PPP) in 2015, making Arequipa the city with the second-highest economic activity in Peru. Arequipa is also an important industrial and commercial center of Peru,Chanfreau, p. 40 and is considered as the second industrial city of the country. Within its industrial activity the manufactured products and the textile production of wool of camelids. The town maintains close commercial links wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuzco
Cusco, often spelled Cuzco (; qu, Qusqu ()), is a city in Southeastern Peru near the Urubamba Valley of the Andes mountain range. It is the capital of the Cusco Region and of the Cusco Province. The city is the seventh most populous in Peru; in 2017, it had a population of 428,450. Its elevation is around . The city was the capital of the Inca Empire from the 13th century until the 16th-century Spanish conquest. In 1983, Cusco was declared a World Heritage Site by UNESCO with the title "City of Cuzco". It has become a major tourist destination, hosting nearly 2 million visitors a year. The Constitution of Peru (1993) designates it as the Historical Capital of Peru. Spelling and etymology The indigenous name of this city is . Although the name was used in Southern Quechua, its origin is found in the Aymara language. The word is derived from the phrase ('rock of the owl'), related to the city's foundation myth of the Ayar siblings. According to this legend, Ayar Awqa () ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicha
''Chicha'' is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (''chicha de jora'') made from a variety of maize landraces has been the most common form of ''chicha''. However, ''chicha'' is also made from a variety of other cultigens and wild plants, including, among others, quinoa (''Chenopodium quinia''), kañiwa (''Chenopodium pallidicaule''), peanut, manioc (also called yuca or cassava), palm fruit, rice, potato, oca (''Oxalis tuberosa''), and chañar (''Geoffroea decorticans''). There are many regional variations of ''chicha''. In the Inca Empire, ''chicha'' had ceremonial and ritual uses. Etymology and related phrases The exact origin of the word ''chicha'' is debated. One belief is that the word ''chicha'' is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungency
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radish, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chairo (stew)
Chairo is a traditional dish of the Aymara people, consumed mainly in Bolivia and other countries in the Andes. It is a soup made of vegetables and beef. It is made of chuño (dehydrated potatoes), onions, carrots, potatoes, white corn, peas, fava beans, a small piece of ''châlona'' (dehydrated lamb or llama meat,) beef, and wheat kernels and sometimes a small piece of pork rind that goes on top. It also contains herbs such as coriander and spices. It is native to the region of La Paz. It is also very popular in the Peruvian Altiplano, forming an important part of the gastronomy of the Puno Region. See also * Chilean cuisine * List of beef dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ... * References Bolivian cuisine Chilean cuisine Peruvian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pebre
Pebre is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. History The word ''pebre'' in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.Sebastian de Covarrubias Orozco, Tesoro de la lengua castellana o española The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adobo
or (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as . The practice, native to Iberia (Spanish cuisineManuel Martinez Llopis (1989), ''Historia de la gastronomía española'', Alianza editorial, and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia. In the Philippines, the name was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence. Characteristics In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as ''adobo'', became necessary. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prawn Soup
Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including ''Penang prawn mee'' in Malaysia, Peruvian ''chupe de camarones'', Thai ''kaeng som kung'' and Mexican ''caldo de camarones''. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen. Varieties by country Iceland Rækjusúpa is a shrimp soup in Icelandic cuisine prepared using shrimp, fish such as haddock, bacon, cream, corn, celery and other ingredients. It has been described as having a sweet and smoky flavor. Frozen shrimp can be used to prepare the dish. Malaysia ''Penang prawn mee'', also referred to as ''har mee'', is a prawn soup in Malaysian cuisine, and it is a specialty of Penang, Malaysia. The shells and heads of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapas
A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In some bars and restaurants in Spain and across the globe, tapas have evolved into a very sophisticated cuisine. In some Central American countries, such snacks are known as ''bocas''. In parts of Mexico, similar dishes are called ''botanas''. History The word "tapas" is derived from the Spanish verb ''tapar'', "to cover", a cognate of the English ''top''. In pre-19th-century Spain tapas were served by ''posadas'', ''albergues'' or ''bodegas'', offering meals and rooms for travellers. Since few innkeepers could write and few travellers read, inns offered their guests a sample of the dishes available, on a "tapa" (the word for pot cover in Spanish). According to ''Joy of Cooking'', the original tapas were thin slices of bread or meat wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
