A picantería, is a traditional lunchtime restaurant in

Peru Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pac ...

, predominantly in and around the cities of

Arequipa Arequipa (; Aymara language, Aymara and ), also known by its nicknames of ''Ciudad Blanca'' (Spanish for "White City") and ''León del Sur'' (Spanish for "South's Lion"), is a city in Peru and the capital of the eponymous Arequipa (province), ...

and

Cuzco Cusco or Cuzco (; or , ) is a city in southeastern Peru, near the Sacred Valley of the Andes mountain range and the Huatanay river. It is the capital of the eponymous province and department. The city was the capital of the Inca Empire unti ...

. Typical offerings of Arequipan cuisine include

chicha ''Chicha'' is a Fermentation, fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest of Peru, Spanish conquest periods, corn beer (''chicha de jo ...

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 Pebre is a Chilean condiment made with coriander, parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy ají, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as cho ...

lamb loins and breakfast

adobo or (Spanish language, Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, Edible salt, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese cu ...

. Among the most traditional food served in Picanterias are: Chupe de Camarones (shrimp), Ocopa Arequipeña, Rocoto Relleno (stuffed chili), Adobo, Solterito de Queso, Potato au-gratin, Costillar Frito, Cuy Chactado (Guinea Pig), Cauche de Queso, Locro, Chaque de tripas, etc. Common items for dessert include: Queso Helado, Bunuelos (donuts-like made out of squash and sweet potato), Spanish style convent candy, chocolates and Chicha (made of black corn). It is a custom in picanterias to offer a shot of anise flavored liquor called a "cortesia" - on-the-house.

History

Picanterias were born in the countryside. A house with a post hung with a red cloth was the place where field workers knew there was food offered. Clients would enter via the kitchen so they could see what was being cooked and could place their order. The dining room was rustic, with benches ranged along large tables. The atmosphere was usually conducive to lively conversation, even among strangers. Picanterias supplied the social space that bars provide in some countries. After eating, and following the conversation, liquor was served. In order to satisfy guests' hunger, owners created the "Picante", which is served only late afternoon and before closing. There are still original picanterias in the rural area and in Arequipa city, but many picanterias have disappeared or are at risk of disappearing. Some have turned into modern restaurants serving traditional food but with modern settings. There are still some with the kitchen open to the diners, traditional tables and furnishings.

References

{{DEFAULTSORT:Picanteria Peruvian cuisine Latin American restaurants South American cuisine

History

See also

References