Dishes of Arequipa: A journey through its traditional gastronomy

Rocoto Relleno (Stuffed Rocoto Pepper)

Rocoto Relleno is Arequipa’s flagship dish. At first glance, it might seem like just a large chili pepper, but its preparation and flavor elevate it to the category of culinary art. The rocoto, known for its spicy flavor and intense red color, is carefully deveined and cooked to moderate its spiciness. It is then stuffed with a flavorful stew of ground meat, onion, garlic, peanuts, black olives, and spices, topped with a generous layer of fresh cheese.

This delicacy is baked until golden brown and served with a creamy and golden potato cake (pastel de papa). In many cases, it is paired with cuy chactado (flattened fried guinea pig), making this duo an explosion of flavor. Its mix of textures and its balance between spicy, savory, and creamy make it an unforgettable gastronomic experience.

Chupe de Camarones (Shrimp Chowder)

Considered a jewel of Arequipa’s cuisine, Chupe de Camarones is a thick, warm, and comforting soup, perfect for cold days or for recharging energy. Its star ingredient is river shrimp, caught in the clean waters of southern Peru. It is combined with yellow potatoes, green beans, shelled corn, rice, fresh milk, poached egg, and a touch of fresh cheese.

The secret of the chupe lies in its base, made with onion, garlic, ají panca (red chili pepper) and huacatay (Peruvian black mint), which give it its characteristic color and flavor. It is a soup that nourishes both the body and the soul, and is usually served as a single dish due to its richness.

Adobo Arequipeño (Arequipa Adobo)

Adobo Arequipeño is a dish traditionally enjoyed on Sunday mornings, as a hearty and flavorful breakfast. It is prepared with pork marinated overnight in a mixture of ground ají panca, vinegar, chicha de jora (corn beer), garlic, cumin, oregano, pepper, and salt.

The meat is cooked slowly until tender, and served in its own juice, with red onion and rocoto. The reddish color of its sauce and the intense aroma make it unmistakable. It is always accompanied by the crispy and unique pan de tres puntas (three-pointed bread), typical of Arequipa. This combination is a true delight that you cannot miss trying.

Ocopa Arequipeña (Arequipa Ocopa)

Ocopa Arequipeña is a traditional and refreshing starter that captivates from the first bite. It is served with boiled potatoes and covered in a creamy sauce made from ají amarillo (yellow chili pepper), onion, garlic, peanuts, fresh cheese, soda crackers, huacatay, and milk. Everything is mixed in a grinding stone (batán) or blender until a smooth texture and a slightly spicy flavor are obtained.

It is garnished with lettuce leaves, hard-boiled egg, and black olive. Its intense yellow color and huacatay aroma make it an explosion of freshness and tradition.

Cuy Chactado (Flattened Fried Guinea Pig)

Cuy Chactado is an ancestral dish, loaded with symbolism and flavor. The cuy (guinea pig), considered an important source of protein since pre-Inca times, is marinated with spices, salt, lemon, and garlic, lightly breaded with corn flour, and fried until it reaches a crispy golden brown.

It is served whole, accompanied by golden potatoes, creole salad (ensalada criolla) or rice, and often alongside a rocoto relleno. Although its appearance can be striking to the uninitiated, its juicy meat and crispy texture make it a delicacy worth discovering.

Locro de Pecho (Beef Brisket Stew)

Locro de Pecho is a quintessential homemade dish, a dense and aromatic stew prepared with beef brisket, potatoes, turnip, carrot, leek, and celery. Everything is cooked with ají colorado (red chili powder), onion, garlic, pepper, and cumin, resulting in a preparation that is comforting from the first bite.

It is accompanied by white rice and is usually consumed in cold weather due to its warming effect. It is a dish of family heritage, often cooked on special occasions or as a Sunday meal.

Traditional Starters and Side Dishes

Solterito de Queso (Cheese Solterito Salad)

Refreshing, colorful, and full of flavor, solterito de queso is one of Arequipa’s most representative starters. It is a cold salad that combines fresh regional ingredients: shelled corn (choclo), tender fava beans, red onion, tomato, parsley, black olives, and cubes of fresh cheese.

Everything is mixed with a simple but tasty dressing based on vinegar, vegetable oil, salt, and pepper. This dish is not only a light delight to start a meal but also a tribute to Andean produce. Its name, curious and charming, refers to its simplicity: “solterito” (single man), because it is served alone without accompaniments.

Escribano Arequipeño (Arequipa Escribano)

Escribano is a humble starter, but with character. Its roots go back to the colonial era, when scribes—public officials who wrote documents—ate quickly during their workdays. Hence its name.

It is made from boiled potatoes, pieces of ripe tomato, and finely chopped rocoto, all seasoned with a good splash of vinegar and salt. It is a simple combination, but its spicy intensity and freshness make it a delicious option for those who enjoy traditional flavors with a touch of heat.

Pastel de Papa (Potato Cake/Gratin)

Creamy inside and slightly crispy outside, pastel de papa is a much-loved accompaniment in Arequipa cuisine. It is prepared with layers of cooked white potato and slices of fresh cheese interspersed, to which a mixture of milk, egg, and butter is added to give a soft and firm texture when baked.

Finally, it is covered with beaten egg whites, a pinch of salt, oregano, and anise seeds. Once golden in the oven, it is cut into portions and usually accompanies main dishes like rocoto relleno. It is the perfect balance between soft, savory, and comforting.

Typical Soups and Broths of Arequipa

Caldo Blanco (White Broth)

Caldo blanco is a clear, comforting, and mildly flavored soup. It does not contain seasoning (aderezo), which highlights the natural flavor of its ingredients: beef, moraya (dehydrated potato), white potato, rice, chickpeas, turnip, garlic, and leek.

It is a traditional dish in Arequipa homes, ideal for those seeking something light yet nutritious. It is commonly served at lunch and during cold seasons, accompanied by bread or ground chili (ají molido) to add intensity to the taste.

Chairo Arequipeño (Arequipa Chairo Soup)

Chairo is a hearty stew with a peasant soul. Made with lamb and beef, it combines typical ingredients of the altiplano (high plateau) such as white potato, fava beans, pumpkin, sweet potato, onion, garlic, aromatic herbs, and moraya.

Its deep flavor comes from its slow cooking, where all the ingredients release their essences and merge into a dense and aromatic broth. It is ideal for regaining energy, especially in cold climates or after an intense day.

Puchero Arequipeño (Arequipa Puchero Stew)

Also known as sancochado, puchero arequipeño is a dish of Inca origin, which has remained popular to this day thanks to its simplicity and flavor. It consists of boiling meats (generally beef brisket or lamb), potatoes, sweet potato, corn on the cob, and cabbage, all in the same broth.

A peculiarity of this dish is that it is served in two parts: first the solids on a plate and then the broth in another, as if to savor it slowly and appreciate each element separately. It is a substantial meal, perfect for festive days or family gatherings.

Traditional Desserts and Sweets

Queso Helado (Frozen “Cheese” Dessert)

This traditional dessert has a misleading name, as it contains no cheese. Its white, firm, and grainy texture is what resembles fresh cheese, hence its name. It is made with a base of fresh milk, evaporated milk, sugar, cloves, cinnamon, and vanilla extract. The mixture is slowly frozen in a rotating barrel with ice and salt, an artisanal technique that is still preserved.

Served in small cups and sprinkled with ground cinnamon, queso helado is the perfect dessert for a hot afternoon in Arequipa. Its subtle flavor and spiced aroma make it a nostalgic experience for locals and visitors alike.

Buñuelos Arequipeños (Arequipa Fritters)

Buñuelos are small golden delights, similar to picarones, but without pumpkin in their dough. They are prepared with a mixture of flour, milk, egg, yeast, and anise, which is left to rest until fermented. They are then fried in abundant oil until they obtain a crispy texture on the outside and a spongy texture on the inside.

Once golden, they are bathed in chancaca (unrefined cane sugar) or cane honey, which gives them that tempting shine and a sweet and deep flavor. They are perfect to accompany coffee or as a snack on an Arequipa afternoon.

Mazamorra de Airampo (Airampo Pudding)

This mazamorra (sweet pudding) is a gem of traditional medicinal cuisine. Airampo, a seed from the cactus, gives it its characteristic purple color and digestive properties. It is cooked together with chopped fruits like apple or peach, cinnamon, cloves, and sugar.

Cassava or corn flour is used to thicken it. Once ready, it is left to cool and served with cinnamon powder on top. It is a tasty, healthy, and refreshing dessert, much appreciated at family gatherings.

Typical Drink of Arequipa

Chicha de Guiñapo

This emblematic ancestral drink is prepared from guiñapo, a variety of germinated purple corn. Its traditional fermentation process in clay pots gives it its unique flavor and its characteristic intense red, almost garnet color.

Chicha de guiñapo is a protagonist of many popular Arequipa celebrations and is considered a symbol of regional identity. It is usually served cold in mugs, especially during the Fiesta de la Chicha, every first Friday of August.