Five traditional dishes from Arequipa that truly stand out

Whether for their flavor, history, or cultural significance, these five traditional dishes from Arequipa are a source of pride and a delight for visitors.

Arequipa is undeniably one of Peru's top culinary destinations. Its picanterias, declared a National Cultural Heritage in 2014 and recognized by UNESCO as a Creative City of Gastronomy, stand out for their use of native ingredients and time-honored recipes passed down through generations. Here are five traditional Arequipa dishes that showcase the richness and flavor of its cuisine.

Source: PROMPERÚ

 

1. Rocoto relleno

Rocoto relleno is Arequipa's most iconic dish. It features rocoto, a spicy red chili pepper, filled with a savory mixture of ground beef, peanuts, egg, olives, and spices. Topped with melted cheese and baked to perfection, it is traditionally served with a slice of potato cake. This dish, balancing bold heat and rich flavors, is a testament to the fusion of Andean and Spanish cuisine and a true showcase of Arequipa's culinary creativity.

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2. Adobo

Adobo is a traditional dish, especially enjoyed on Sundays for breakfast in picanterias. This hearty pork stew is marinated in chicha de güiñapo (a type of fermented corn beverage), panca chili pepper, garlic, onion, and spices, then slow-cooked until tender and flavorful.

It is served as a rich broth alongside the famous pan de tres puntas, perfect for soaking up its flavorful marinade. A traditional drink that often accompanies adobo at Arequipa’s breakfast tables is tea piteado—black tea with a splash of aniseed, believed to aid digestion.

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3. Chaque de tripas

Chaque de tripas is a hearty and nutritious soup, deeply rooted in rural Arequipa. Made with beef, tripe, wheat paste, potatoes, corn, chuño (dried potato), squash, broad beans, cabbage, and aromatic herbs. This comforting dish is perfect for cold days or for replenishing strength after a long day’s work. Prepared using traditional slow-cooking techniques, it allows all the ingredients to fully absorb the rich, savory broth.

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4. Ocopa

Ocopa is a traditional appetizer, similar to papa a la huancaina, but with a distinct and unique flavor. Its signature sauce is made from dried mirasol chili pepper, huacatay (Peruvian black mint), onion, peanuts, milk, fresh cheese, and animal crackers, all blended into a smooth, creamy texture. Served over boiled potatoes and garnished with a hard-boiled egg and olives, ocopa dates back to pre-Hispanic times, when Arequipa’s inhabitants already used huacatay and chili in their cooking. Today, it remains a beloved staple on Arequipa tables

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5. Solterito de queso

Solterito de queso is a fresh and vibrant salad, perfect as a side dish or a light appetizer. It combines fresh cheese, fava beans, corn, tomato, onion, olives, and parsley, all dressed with oil, vinegar—or chichagre (chicha vinegar)—and a touch of salt. The name solterito comes from the tradition of single people sharing this dish at gatherings, as it was considered an easy and quick meal to prepare. A healthy and flavorful option, it showcases the natural taste of Andean ingredients.

Arequipa’s cuisine is a reflection of its rich history, culture, and geography. Each of these dishes holds a special place in the region’s culinary tradition and continues to thrive in picanterias, where recipes have been lovingly passed down through generations. Have you tried any of these delicious specialties? Let yourself be captivated by the bold flavors of Arequipa and experience its incredible cuisine!