Easter in Ica: the best typical dishes to enjoy in southern Peru

Ica has become one of the favorite destinations to escape during Easter holidays when you don't want to get too far from the city, but you also want to use these days to disconnect from obligations, get out of the routine and visit new places that have different things to offer you.

This region, located in the south of Lima, stands out for the pre-Inca culture that prevails in the area, the incredible marine fauna it possesses and its large vineyards where different types of pisco and wine are produced. In addition, the local cuisine is one of the most recognized in Peru and even has dishes that not only stand out in the region, but have become a fundamental part of the country's Creole food such as the Dry Soup and the Carapulcra, among others.

If Ica is one of your options to visit during the long-awaited Easter holidays, continue reading the following article in which we tell you what are some of the typical dishes and desserts that you can try while you are there.

SOPA SECA

The Dry Soup is one of the most traditional dishes in Ica. They are noodles seasoned with annatto, basil, tomato, parsley, red pepper and some other condiments. Its usual companion is chicken, but it also varies with chicken or pork. It is usually served with Carapulcra.

CARAPULCRA

Carapulcra is a dish that has existed since colonial times, making it one of the oldest mixed foods in the country. Its main ingredients are dried potatoes, ground peanuts, chili pepper, panca and pork. It is a type of stew that is usually accompanied by the Dry Soup, the combination of both is already a classic not only of Ica, but also of Creole food in general.

PALLARES VERDES SUCKER

The chupe iqueño or chupe de pallares is a dish based on the nutritious stew and is accompanied by milk, cheese and a dressing made by mixing onions and garlic.

TEJAS

On the dessert side we have Las Tejas. This is a dessert that is made from citrus fruit peels. The tiles originate from three recipes from the Colony: candied fruits, the white delicacy and the topping of sugar, lemon and water. Currently, shingles have different fillings and the most common are those that have raisins, nuts and dulce de leche inside.

STRAINED BEANS

While this dessert is original from Cañete and Chincha, it has become so popular in Ica that it feels like traditional. The basis of this sweet is cooked and smoothed beans to which chancaca, milk, sugar and cloves are added. When the dessert is ready, the taste of the stew is not felt, because the sweet of the other ingredients stands out.

THE CHAPANAS

This is also a very popular dessert in Chicha. Its origin occurred in pre-Columbian times, this is known because its inputs are ingredients from ancient Peru such as yuca, chancaca and the corn panca in which the sweet is wrapped.

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