Tacna's gastronomy dates back to the colonial era and is constantly intertwined with the admirable history of the southern city of Caplina.
The typical dishes inherited from the purest traditions of this region are exquisite to the palates of diners from different places, giving it a culinary reputation throughout Peru and the world.
Some of these delicious dishes have ancient roots in indigenous cuisine, featuring products native to the area such as potatoes, panca chili peppers, corn, and guinea pig, among other varied products. Needless to say, Tacna's gastronomy has made Peru a global favorite.
The people of Tacna, steeped in history and customs, did not hesitate to absorb some of the preparation of some dishes from the diverse Peruvian cuisine, and today, they are as much their own as their land, accompanied by a good Tacna farm wine.
Both in the city and in the countryside, you can appreciate the preparation of different dishes in the traditional way, in clay pots and over a wood fire to enhance their flavor, as well as the use of farm wine; ingredients that, in some cases, are specially produced for renowned restaurants that showcase the typical cuisine of this region.
We will showcase, taste, and learn about the main dishes of this city in the Caplina region.
Traditional Dishes
Tacna-Style Spicy
A typical dish from Tacna's gastronomy, possibly dating back to the beginning of the Republic. It is cooked over a wood fire to preserve its essence. It is accompanied by marraqueta bread and is "set" with Tacna farm wine. Duck Rice:
Duck Rice is inspired by the Spanish paellas that came with European ladies and blended the dishes with the resources of these lands and the nostalgia for their distant homeland. In this dish, delicious duck is combined with Spanish spices and herbs, as well as chili peppers from these lands, to create one of our best dishes.
Grilled Lamb
Throughout human history, sheep have played a part in human life, offering their lives in religious sacrifices and their meat and wool for daily subsistence. The origin of cheese is attributed to the milk milked from a sheep and stored in the stomach of a lamb, and consumption of its meat increased as grazing flocks did not require very fertile land.
Tacna Marinade
Marinations emerged to preserve meat for longer, something that was quite complicated in ancient times. This greatly influences the meat's productivity; by allowing it to be preserved for longer, a larger quantity can be produced.
A typical dish of our southern region, especially Arequipa and Tacna. For a successful dish, care must be taken in marinating the meat, which must last several hours. Pork, boiled and fried in a clay pot over a firewood fire. Served with potatoes and sweet potatoes.
Corn with Cheese
Boiled sweet corn accompanied by fresh cheese.
Pork cracklings with toasted corn
Fried pork accompanied by toasted corn.
Tacneña Patasca (Cake-like Soup)
Beef soup, pig's feet, wheat, mote, yellow potato, squash, chuño, and garlic.
Fried Guinea Pig
Fried in a pan under a heavy, flat stone.
Humitas (Hummitas)
Sweet, half-dried corn dough with raisins and peanuts.
There are also traditional drinks such as farm wine, pisco, Tacna sour, and apricot, strawberry, and tumbo macerations.
Choclo (Choclo Pie)
Prepared with fresh corn, it can be savory or sweet with raisins.
