Easter Week: get to know typical dishes from the mountains

Holy Week has already begun and in our country it is manifested not only through religious celebrations, but also through gastronomy. Each city has dishes that are usually consumed during these holidays and are part of the tradition.

The mountains tend to be one of the most popular destinations during these holidays, not only because of its beautiful landscapes and tourist attractions, but also thousands of people travel to experience the famous Easter celebrations and delve into its culture.

If you want to know typical dishes that are eaten in some regions of the country's highlands during Easter celebrations, continue reading the following note and find out more.

AREQUIPA

CHUPE 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.

AREQUIPEÑO WHITE BROTH

This dish is also known as Arequipa Easter broth, since it is customary to prepare this soup during Easter Sundays. To prepare it you need good ingredients and a lot of patience to make the recipe look good.

The White Broth Arequipa has many ingredients, some of them are: lamb, beef and chicken meat, chickpeas, rice, potatoes, yuccas, celery, turnip, pore.

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, beets and carrots. But some restaurants also serve only chorizo.

AYACUCHANO MARINADE

The preparation of Adobo Ayacuchano is based on pork meat, this is seasoned with chili panca, onion, garlic, 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.

FRIDAY SOUP

The Friday Soup is another dish that is enjoyed in Ayacucho at Easter, although it does not stand out as much as the Ayacuchano Chorizo, it is also traditional. This dish is usually consumed from Palm Sunday to Easter Sunday. This soup contains ingredients such as olluco, goose, potatoes, milk, plenty of vegetables and cilantro.

It is important not to confuse it with the Friday Chupe, which is also a traditional dish of this celebration but from the city of Arequipa and there are differences in its ingredients.

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 lawa soup, olluco or lisas soup, machas 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.

CUZQUEÑO CORN SOUP OR CORN LAWA

This soup is usually part of the salty foods of the 12 dishes we mentioned earlier. However, although you don't follow this tradition, corn soup is a classic dish during the celebration of Easter in Cuzco.

The basis of the preparation of the Lawa de Corn is ripe corn that is mixed with grains such as beans and vegetables such as potatoes and onions that together create a soup with an incredible consistency and flavor.

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