Table of Content
Chicha de jora invites you to discover the sacred nectar of the Incas, a unique sensory experience that will connect you with over 500 years of Andean tradition while you enjoy the most emblematic ceremonial drink of Cusco culture.
What you’ll discover about this ancestral drink
The Inca legacy you’ll drink: Chicha de jora is an ancestral fermented beverage made since pre-Hispanic times, favored by Inca nobility and used in important religious ceremonies honoring huacas (sacred places) and apus (Inca gods). Technically, it is an artisanal corn beer, as its preparation requires malting the grain before fermentation.
The legend you’ll learn: There is a fascinating legend about its accidental discovery during the reign of Inca Túpac Yupanqui, when a torrential rain damaged the silos storing harvested corn, causing the grains to ferment. A hungry indigenous person found this discarded malt, consumed it, and became intoxicated, thus discovering the alcoholic value of fermented corn.
The experience you’ll have
Where to find it: On a street where you see a red bag or red cloth hanging from a cane, there is chicha. Both national and foreign tourists visit picanterías to enjoy the delicious drink of the Incas. The distinctive mark of this corn liquor is a plastic bag or flag (usually red or blue) hanging from a stick.
The authentic places you’ll visit:
- Traditional chicherías: Generally, these are an unused room of a house or a kitchen, where preparation follows ancestral methods.
- San Blas neighborhood: Traditional chicherías still exist very close to the historic center of Cusco.
- Sacred Valley of the Incas: You can enjoy a variety of drinks such as the famous chicha de jora, delicious frutillada chicha, and quinoa chicha.
- Aqllawasi Chicharía: A museum dedicated to the sacred drink of the Incas, located on Loreto Street, where you can learn about the production process.
Its properties and characteristics
Alcohol content: Its alcohol level ranges from 1 to 3 degrees, not as strong as traditional beer, but incredibly tasty and refreshing.
Traditional benefits: The Andean people say that this fermented drink gives vigor and strengthens the body. All locals talk about these additional benefits of drinking corn beer.
Culinary use: Chicha is used in various typical Peruvian dishes, such as the famous pork adobo, fish sudado, and other traditional meals, enhancing their unique flavor.
The artisanal process you’ll learn about
Traditional preparation: The modern preparation of this drink takes five days. First, the corn flour is cooked. The next day, the corn flour is cooked again and placed in a vessel. After two days, the chicha ferments well and has transformed into a full-bodied drink.
Natural ingredients: It is primarily made with jora (malted corn), water, and occasionally sweet herbs and chancaca are added to enhance its special flavor.
Its current cultural importance
Modern ceremonial drink: Today, chicha de jora maintains its status as a ceremonial drink in the Peruvian highlands, served during festivities honoring the Incas, such as Inti Raymi (June 24) in honor of the Sun God.
Culinary tourism: Nowadays, chicha de jora has become a symbol of gastronomic and cultural tourism in Peru. Travelers seeking an authentic experience find in this drink a unique flavor that summarizes the history and customs of the Andes.
Tips for your experience
- Drink it in moderation: We recommend drinking it in moderation and accompanied by a delicious lunch.
- Avoid mixing: An important tip is to avoid mixing it with other liquors (especially if they are of different origins), as it loses its essence and may have unfavorable effects.
- Look for the red flag: Identify traditional chicherías by the characteristic red bag or flag hanging on the houses.
- Authentic experience: Visit small family chicherías for a more authentic experience where chicha is prepared using traditional methods.
Chicha de jora in Cusco is not just a drink; it is a bridge to the past that allows you to savor the living history of the Andes while experiencing a tradition that has survived centuries and continues to be a fundamental part of Cusco’s cultural identity.
