Arequipa, or “The White City” as it is sometimes called, is the second largest city in Peru by population and one of the most visited by tourists. Every year, hundreds of thousands of visitors flock to this southern city surrounded by volcanoes to appreciate its beautiful colonial architecture, get to know the local culture, and visit nearby sites such as the Colca Canyon.
Arequipeños are immensely proud of their local culture – a culture so strong and unique that Peruvians often joke that a different passport is required to enter the region. It could be my stomach talking, but I think the best way to experience a new culture is by trying the local food and drink. I am also a big fan of spicy foods, and Arequipa is known for its picanterías (a special type of local establishment that serves spicy foods), although there is also plenty for those with milder taste buds.
What to Eat in Arequipa?
Rocoto relleno
Rocoto relleno is the signature dish of Arequipa. It is served as a starter as well as a main dish. As its name indicates, it is made from rocoto, a spicy fruit shaped like an apple. Rocoto is stuffed with ground beef, cheese, olives, stews and everything cooked in the oven. In Arequipa this dish is usually accompanied by potato pie. There is a story that attributes the creation of this dish to the priest Manuel Mesías who created this spicy dish to satisfy the devil's palate and thus recover his daughter.
Where to eat? La Lucila Restaurant, Laurita Cau Cau Restaurant or San Camilo Market.
How much does it cost? (approximately): From 10 to 50 soles depending on the restaurant you choose.
Adobo arequipeño
This dish is also known as adobo de chancho or simply adobo arequipeño. As its name indicates, it is made from pork seasoned with chili, garlic, lard, chicha and rocoto. All these ingredients are fried and cooked in the same juice. Arequipeños usually accompany it with three-cheeked breads that are soaked in its sauce. Historian Enrique Ramírez points out that the origin of this dish was in the Arequipeño district of Cayma in 1525.
Where to eat? La Nueva Palomino Restaurant, Laurita Cau Cau Restaurant or the San Camilo Market.
How much does it cost? (approximately): From 10 to 50 soles depending on the restaurant you choose.
Shrimp soup
Shrimp soup is a famous dish throughout Peru although it originates in Arequipeño. As its name indicates, river shrimp is its main ingredient. It is a soup seasoned with potato, cheese, milk, beans, peas, corn, rice and egg. Although shrimp can be caught in any river in Peru, traditionally shrimp are caught in the Ocoña and Majes rivers in Arequipa. It is one of the most famous dishes of Arequipa's picanterías. Its fame is also widespread in the city of Lima.
Where to eat? La Nueva Palomino Restaurant, Laurita Cau Cau Restaurant or La Lucila Restaurant.
How much does it cost? (approximately): From 15 to 60 soles depending on the restaurant you choose.
Ocopa from Arequipa
Ocopa is a very popular sauce throughout Peru although its origins are in the city of Arequipa. Its preparation is similar to the also famous 'papa a la huancaína'. It is made of yellow chili, cheese, milk, huacatay, peanuts, cookies, oil and salt. This dish is usually accompanied by boiled egg and fresh lettuce. Peruvians prefer it as a starter. Ocopa has an Andean tradition. It is believed to have origins before the Spanish invasion in the 16th century.
Where to eat? Laurita Cau Cau Restaurant, La Lucila Restaurant or San Camilo Market.
How much does it cost? (approximately): From 5 to 20 soles depending on the restaurant you choose.
Potato pie
The world-famous potato pie has its own characteristics in Arequipa. The most notable thing is that in Arequipa this pie is not filled with meat. It is made with white potato, cheese, milk, flour, eggs, butter, oil and anise. All these ingredients are cooked in the oven for approximately 30 minutes. Arequipeños usually accompany the stuffed rocoto with the potato pie.
Where to eat? Laurita Cau Cau Restaurant, La Lucila Restaurant or San Camilo Market.
How much does it cost? (approximately): From 5 to 20 soles depending on the restaurant you choose.
Chaque
Chaque is a delicious soup originating in the city of Arequipa itself. Its ingredients are mostly Andean, so it is believed that its origins date back to the Inca era. It is made from beef ribs, beef tripe, wheat, corn, potatoes, carrots, cabbage, chuño as well as garlic, salt and oil and other spices. Arequipeños have the tradition of eating it on Mondays. It is widely consumed in the popular markets of the region.
Where to eat? Laurita Cau Cau Restaurant, La Nueva Palomino Restaurant or San Camilo Market.
How much does it cost? (approximately): From 5 to 20 soles depending on the restaurant you choose.
Chupe de olluco
Peru is a land where different types of ‘chupes’ are usually prepared. There is shrimp chupe, squash chupe, bean chupe and also olluco chupe. As its name indicates, this dish is prepared with chopped olluco, cheese, squash, corn, broad beans, yellow potatoes, huacatay, milk, salt and pepper. Its ingredients are mostly produced in the Andes of Peru. Arequipeños usually eat it as a starter in the main markets of the city.
Where to eat? La Lucila Restaurant, La Nueva Palomino Restaurant or San Camilo Market.
How much does it cost? (approximately): From 10 to 30 soles depending on the restaurant you choose.
Locro de pecho
Although this dish is prepared throughout Peru, it is in Arequipa where it became most famous. Its main ingredient is beef brisket. White potato, red chili, onion, turnip, celery, salt and mint are also used. Throughout the country it is consumed accompanied by white rice. In Arequipa it is usually consumed in the spicy restaurants of the 'white city' as a main dish. It can be accompanied by a glass of chicha.
Where to eat? La Nueva Palomino Restaurant, the San Camilo market or in any restaurant in the city.
How much does it cost? (approximately): From 10 to 40 soles depending on the restaurant you choose.
Arequipeño scribe
This peculiar Arequipeño dish is a salad made with rocoto, potato, tomato, vinegar, salt and oil. Its name is due to a story that says that the scribes worked a long time so they arrived late to the spicy restaurants of Arequipa. This is how they were served this easy-to-prepare dish. Cuy chactado is usually served decorated with huacatay branches. In some picadoras, seafood is added. It is prepared as a starter.
Where to eat? La Lucila Restaurant, La Nueva Palomino Restaurant or the San Camilo market.
How much does it cost? (approximately): From 5 to 20 soles depending on the restaurant you choose.
Cuy chactado
Cuy chactado is a dish spread mainly in the Andean region of Peru. Although its origins are uncertain, the people of Arequipa claim to be the creators of this dish made from guinea pig. It is also prepared with corn flour, lemon, garlic, pepper, cumin and all fried in a pan with plenty of oil. Cuy chactado is present in the main tourist restaurants in the city. It is usually accompanied by potatoes, onions and, at the customer's request, a glass of chicha.
Where to eat? Laurita Cau Cau Restaurant, La Nueva Palomino Restaurant or the San Camilo market.
How much does it cost? (approximately): From 30 to 70 soles depending on the restaurant you choose.
