All recipes in this category:. 1. Agua de Manzana. 2. Cerveza Casera. 3. Chicha de Frutas. 4. Chicha de Jora. 5. Chicha de Maíz Blanco. 6. Chicha de Maní. 7. Elaboración tradicional de chicha de jora – Elaboración de la Chicha de Jora. Características organolépticas de la chicha de jora. La Chicha. Definición de chicha. Historia de la chicha. Aspecto económico. Aspecto socio cultural. La elaboración de chicha. Ingredientes. Productos.

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Valuing what is ours. Chicha, the ancient drink of Peru.

There are several varieties by region but their preparation is mainly composed of the “improves”, ie malting or fermented corn. It is made from pre-Inca times, it is a sacred drink used in ceremonial events and parties of all Hispanic cultures of the Andean central zone.

Acllas prepared her for the Inca and ceremonies served to worship the Sun and the Moon and Mother Earth. Chicha is a corn microbrew, because for their preparation must be malted grain and then fermented, alcoholic strength of it varies according to the region and “chichero”, popular name of the person who makes it.

Since ancient times, each region wlaboracion its typical way of preparing chicha, according to the ingredient used: The chicha was used not only for its nutritional value but also for its religious function. It was the favorite drink of the Inca nobility, was used in ceremonial rituals. During the Inti Raymi, the Inca offered with chicha in honor of the sun.

Unappetizing this drink is also left on the grave of a deceased relative or offered as payment to the Pachamama Mother Earth and the Apus guardians hills to have a good harvest.

Después del trabajo-Fin de semana-vacaciones: Chicha or nectar the Incas. Valuing what is ours

Today the chicha is used in religious rituals by some Andean communities that maintain ancestral customs. Corn was considered a sacred plant, crops are celebrated and represented the agricultural wealth of the Inca empire. It was perhaps more important than the potato, which was cultivated in the family. According to history, the Inca Atahualpa in the first encounter with the Spaniards, the square of Cajamarca, offered the Dominican priest Valverde, kero glass containing gold chicha.


The priest threw the kero to the ground, thinking that Atahualpa wanted to poison him, when in fact that act, was an Inca custom to start the conversation. After the independence of Peru ina song called “Chicha”, referring to the chicha, written by the authors of the National Anthem, Jose de la Torre Ugarte and Jose Bernardo Alcedo, was very popular because vindicated meals and national drinks. Chicha and Peruvian Gastronomy.

The chicha is inseparable from the gastronomy, either as ingredient or the perfect complement to the varied and delicious Peruvian food. In Peruvian cuisine delicious chicha also used in the preparation of many dishes such as lamb and dry marinade Arequipa, where it is used to marinate the meat, giving it a tasty.

In some places like in Catacaos in Piura, on sites which sells chicha, he gets a white flag to indicate that they have the drink.

Here are some places where chicha has predominant presence. In Tumbes typical cuisine is made with fish and seafood, among which fish ceviche, black shells, prawns, crabs and shrimp cocktail, fried squid, seafood pionono. The chilcano, barrow, d rice shell, rice with seafood, sanguito of black shells and majarisco.

Peruvian & Latinamerican recipes in spanish

Ceviche of black shell is one of the most exquisite Peruvian cuisine entries. According to Peruvian tradition is one of the aphrodisiacs dishes par excellence. It is prepared with black shells, lemon, yellow peppers, hot chili peppers, hot peppers and onions. He served with slices of sweet potato, corn kernels, mountain court, chifles. The chicha is df perfect complement. Rice with elaboracionn is traditional dish of the northern coast of Peru, near the ceviche and jelly is made with various types of seafood such as octopus, shells, squid, prawns, mussels, clams, shrimp or conch.

It is painful to admit that despite its durability over time and its traditional consumption, chicha is prepared in a few places.

Lambayeque is the jlra of good food, good drink; your kitchen dates back to ancient times. It is said that an attractive table on the palate must have two kinds of dishes: Among the former are the chinguirito, ceviche of fish, seafood, chirimpico, panquitas, sausages and humitas, all accompanied by boiled yucca and mote. To drink chicha is traditionally served for degustation “potos”the pisco sour or llonque spirits distilled from sugar cane.


Ve is a tasty and varied number of dishes, in some cases preparing ancient tradition based on fish, shellfish, seaweed, birds, livestock, land products, etc. There are over a hundred typical dishes. Trujillo must try chicha de Moche, Magdalena de Cao and other known places. Ceviche, according to historical sources, originated about 2, years ago in the ancient Moche culture, south of the city of Trujillo.

The dish is prepared with 5 main ingredients: The dish is added a variety of ingredients to taste, one of the results of this combination is mixed cebiche.

Fish that can be used are very diverse and include species can be fresh or sea water, accompanied with seafood, seaweed; and according to the taste with sweet potato, corn, trifles, cassava, lettuce leaves, weed, roasted corn called canchaetc. This dish has been declared Cultural Heritage of the Nation by the Peruvian government. Chicha is the favorite drink of men, Apus or gods.

Sometimes they add barley and quinoa getting a different and tasty on the palate. Cultural heritage of the nation.

As you see white flag in northern Peru, and red bags attached to a stick in the Cuzco streets, you know cicha you can find there chicha. Sociologist Isabel Alvarez Novoa, “This is the most important and significant as it has been in the country for the preservation of historical memory and recognition of the kitchens and women in their leadership role.

There is still something to be done.

Chicha de Maíz Blanco

Mariano Valderrama, in his book “The Kingdom of loche” that Boniface Carranza Quiroz entrenched tradition for over 70 years, with his homemade chicha and its famous duck rice casserole chicken, prepared with animals raised at home and served for years between walls and roof thatch ramada. Experto de Comida peruana. Fouilles dans les demeures des souverains incas, guerriers chichw. Publicado por Carlos Rivas en Publicar un comentario Nota: