Written by:
peru.travel
Friday, September 25, 2020
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According to the legend, Manco Cápac and Mama Ocllo emerged from the waters of Lake Titicaca, in Puno, where the history of the Empire of the Incas would have begun. To survive, the brothers took advantage of the different supplies that nature offered them, like potatoes, quinoa and chuño, which have been passed from generation to generation, until today.
This is how the gastronomy of Puno was forged: in absolute harmony with the natural environment and in response to the needs of a population resistant to the inclemency of altitude. Over time, techniques and influences were enriching this ancestral cuisine until it became one of the tastiest in the Peruvian Andes.
Next, you will find a selection of the most representative dishes of the nutritious cuisine of Puno.
Sancochado
Also known by the locals as Sajita, this dish has hen, chicken or beef belly as its main ingredient. Cattle meat is boiled and served with potatoes, carrots, peas, onion and chuño. The ingredients are then mixed with a sauce composed of ground peanuts, cheese, cookies and panca pepper.
Chairo
This soup is one of the best known dishes in the region. At the beginning, you may not feel used to the texture of the preparation, since it is usually quite thick because of its ingredients, like chuño, potato and mote, accompanied by lamb meat. However, once you get used to its intense flavor, you will want to repeat it.
Trucha frita (fried trout)
The Titicaca Lake is the source of this fish rich in protein, vitamins and minerals. Trout meat contains potassium, phosphorus, magnesium, iron and zinc, vital elements to strengthen the body. The trout is fried in oil and served with fried potatoes, corn and salsa criolla (a combination of onion, lemon and parsley).
Trout contains potassium, phosphorus, magnesium, iron and zinc, vital elements to strengthen the body. Credit: Fernando López / PromPerú.
Chupe de quinua
Sea ingredients are not absent in the gastronomy of Puno. These are dipped in water and salt in a pot, along with vegetables and various types of potatoes. At the same time, the quinoa is cooked in water. Then both preparations are brought together and the broth is strained, and then all the ingredients are added again.
Cancacho
This is another dish made from lamb. One day before grilling the meat (with the skin included, to make it more delicious), it is marinated in vinegar, lemon, chili, garlic and cumin (there may be more ingredients, but they vary depending on the area). Its main accompaniments are baked potatoes, chuño, cheese and chili. Tasty!
A delicious Cancacho, one of the emblematic dishes of Puno. Credit: PromPerú.
Caldo de cabeza
The name couldn't be more literal. A head of pork or lamb is cut into smaller pieces so that It can be cooked better. While It is boiling, add potatoes, garlic, chuño and onion. The meat prey is usually served separately from the broth, in the style of a Sancochado from Lima. A portion of rice is also a must.
Sources: Perú info / About español / Hoteles Puno / Peruvian Airlines
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