Easter in Ayacucho: discover the typical dishes of this historic city

Ayacucho is one of the regions with the most history and culture in Peru. Its traditions for Holy Week are known all over the world, which means that every year hundreds of tourists, both Peruvian and foreign, come to enjoy religious festivities in the city.

This region located in the heart of the Peruvian highlands not only stands out for its tradition and history, but also for its extensive gastronomy. The guinea pig, potato, corn, mote and yucca are just some of the ingredients that characterize Ayacucho cuisine.

If you are thinking of visiting Ayacucho during the Easter holidays, in the following note we will tell you what are some of its typical dishes, so that you can enjoy them during your stay.

AYACUCHANO SAUSAGE

Chorizo Ayacuchano is not only one of the flagship dishes of this city, but it is one of the must-have dishes during Easter. Despite the fact that in most regions the traditional thing during this time is to eat fish, in the city of Ayacucho the same thing does not happen.

This is prepared the night before by seasoning the ground pork with chili panca and vinegar. This macerate is then fried in hot butter and served with parboiled or golden potatoes and salad of lettuce, beets and carrots. What distinguishes it from traditional chorizos is that it is not served in sausage, but as shredded meat.

AYACUCHANO MARINADE

The preparation of Adobo Ayacuchano is based on pork meat, this is seasoned with chili panca, onion, cumin and pepper. It is usually served with parboiled potatoes and mote. It is customary to serve this dish at burials, but also as a festive dish on Holy Saturday.

HEAD BROTH

Caldo de cabeza is known as an “energy recharger”. This is why it is often consumed by women in recovery after childbirth, due to its high supply of vitamins and minerals. In addition, it is one of the typical dishes of family celebrations.

Although it may seem complicated to prepare, it is actually very easy. After washing the head of the lamb well and chopping it, it is boiled for two hours and peeled white potatoes, rice and salt are added to it to taste. It is served with mote, yucca and mint.

PUCA PICANTE

La Puca Picante is one of the dishes that cannot be missed in Ayacucho celebrations. The word 'Puca' is a word in Quechua that means “red”, which is the characteristic color of this dish. In its early days, this color was achieved thanks to the fruit of ayrampo, but due to its scarcity it is now achieved using beetroot and panca pepper. These ingredients cover potatoes, guinea pig and pork. It is usually served with rice, pork rinds and creole sauce.

MONDONGO AYACUCHANO

This is a soup whose preparation consists of beef, peeled corn, tripe and lamb meat. It is served with ground panca pepper and peppermint. According to tradition, cooking should begin the night before so that the mondongo tastes better.

CUY CHACTADO

Cuy Chactado is one of the most consumed dishes during the Ayacucho carnival and family festivities. It is prepared by adding ground corn and seasonings to the whole peeled guinea pig and then cooked on charcoal, this gives it a special and different flavor. It is served with golden potatoes, corn and salad.

AYACUCHANO STEW

This dish is usually consumed before the start of the Ayacucho carnival troupes, as it provides energy to those who consume it. El Puchero Ayacuchano is characterized by many ingredients such as dried beef or ram meat, pork bacon, sweet potato, potatoes, yucca, chickpeas, corn, peach cabbage, apple and chuño. It is served with red pepper.

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