Arequipa’s crimson chicha: a fermented drink made with black corn and scented with anise. It lands gently tart, mildly sweet, and deeply tied to picantería tradition. It asks for patience and respect: long simmer first, then fermentation.
1645 min
A treasure of Moquegua pastry, defined by a crumbly texture and a mellow quince heart. This regional gem captures the spirit of southern Peru, balancing short, tender dough with the perfume of sweet wine and anise. Pure tradition that melts on the palate.
95 minTurn what you find into an experience you can actually bring to your kitchen.
A savory corn (choclo) bake with a creamy, pudding-like texture, scented with anise and enriched with eggs and butter. Inside, it hides a classic “pino” filling of ground beef with onion, raisins, and botija-style black olives for that sweet-savory punch. Baked until the top turns golden and the center sets while staying juicy. Home cooking with real character: corn aroma and a proper crust.
75 min
