Easter in Peru: get to know the most popular typical dishes of this religious celebration

In Peru, Holy Week is felt throughout the country with different traditional celebrations known worldwide, but also with great gastronomic fervor.

Although the traditional thing is to consume fish-based dishes, as is traditional during these dates, this is not always true.

If you want to know what are the typical dishes of 6 regions of the country during Easter. Continue reading the following note.

1. AMAZON: PATARASHCA

Despite how immense the Amazon is, they have similar culinary practices throughout their territory. This can also be seen during Easter, when dishes made with fish are usually enjoyed.

A traditional dish is Juane, but at Easter instead of chicken or chicken it is made with fish. Another common delicacy of these dates is freshwater fish ceviche with chonta salad. However, the dish that stands out most in this region during religious celebrations is Patarashca. This consists of a fish stew that is cooked seasoned inside bijao branches and served with yucca and ripe plantain.

2. AREQUIPA: CHUPE ON FRIDAY AND SUNDAY

The city of Arequipa is one of those with its most consolidated culinary identity and is largely due to the region in which it is located. This can be seen in the influence of religious orders on the creation of some dishes and desserts, in the fervor with which they live these days and the fact that each day of the week they have been assigned a soup or suck that is usually carried out disciplinely.

On Mondays you eat chanque, on Tuesdays chairo, on Wednesdays chochoca broth, on Thursdays chupe colorado or chuño, on Fridays chupe on Friday, on Saturdays stew or timpusca and on Sundays white broth or lamb loins pebre, also known as Sunday chupe.

El Chupe de Viernes is a dish that mixes fish and seafood, plenty of vegetables, eggs and fish jerky. On the other hand, the white broth tends to be lighter, although for the holidays chicken is added in addition to the beef it carries. White broth is the basis of Chupe de Domingo or Pebre.

3. AYACUCHO: AYACUCHANO SAUSAGE

Although the traditional thing in most regions during this time is to eat fish, in Ayacucho the same does not happen. Although a traditional dish of the region during Easter is also Friday Soup, which consists of a light broth made with tubers, milk and herbs, the dish that is most distinguished in the Ayacuchano Chorizo.

This dish is similar to the huachana sausage, since it is sewn in pork seasoned with chili pepper and vinegar. However, what distinguishes it from traditional chorizos is that it is not served in sausage, but as shredded meat. It is usually accompanied by parboiled or golden potatoes and salad of lettuce, beetraga and carrot. But some restaurants also serve only chorizo.

4.CUZCO: THE 12 DISHES

Cuzco is also one of the cities with the strongest religious and gastronomic customs. In addition, it is during this week thousands of tourists also come to the city to visit and experience the traditional religious celebrations of the place. These begin on Holy Monday with the procession of the Lord of the Tremors. In Cuzco, as in Arequipa, the gastronomic tradition during Easter is oriented towards broths, soups and sweets.

However, there is a custom that stands out from the place and that of the 12 dishes of the Cuzqueña fiestas. This is done on Good Friday and consists of fasting until noon to eat six salty dishes and six sweet dishes, commemorating Christ's last supper.

Although the 12 dishes vary depending on the house and have changed over the years, the ones that are almost always present are, on the salty side: corn or Iawa soup, olluco or lisas soup, macha and shrimp soup, rice with seafood and fried fish or trout. While on the sweet side, the Cuzco empanadas, the sighs and the mazamorra stand out.

5. EL NORTE MOCHE: CAUSE AND THEOLOGIAN SOUP

Moche cuisine is quite recognized as one of the best in the north of the country. This territory includes Lambayeque and La Libertad. At Easter, the dishes that shine the most are the cause with fish pickle and theologous soup, this is usually consumed more in Trujillo.

The Northern Cause, by Lambayeque and Ferreñafe, tends to be less elaborate than Lima. This basically consists of cooked and pressed potatoes with a touch of salt, pepper, lemon and chili pepper. The cause is served accompanied by a pickle or stew, either cold or hot, which is made with fish onions, tomatoes, sweet potatoes, corn, yucca, hard-boiled egg and olives.

On the other hand, the Theologous Soup is usually eaten on Palm Sunday and this is a chicken or chicken soup with lots of vegetables, cheese and milk. There are also recipes that prepare it with beef and pork.

6. PIURA: MALARRABIA AND SWEATY

Piura is also known for being one of the culinary regions of northern Peru, thanks to the diversity of its territory it has from the Andean punas or its famous coast. That's why their gastronomic customs are so varied. During Easter, one of the most outstanding dishes in this region is Malarrabia. This is mainly prepared in Catacaos, but over time tradition has spread it throughout Piura.

Malarrabia combines the masado of cooked banana, seasoned with garlic, chili and onion and crumbled goat cheese. All this is accompanied by a fish prepared in brine or sweat type and a stew that usually varies between chickpeas, beans and lentils. This dish synthesizes the complex culture of the place quite well.

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