This is Huancayo
Some typical food:
1. “La Machka”: Corn flour,
wheat or toasted barley, which is ground by hand. It is served as breakfast with
fresh milk.
2. “El sango”: Put a bit of
machka into a leaf and heat it on a low flame. Then add a bit of water, butter and
salt. Everything needs to be stirred until it has thickened.
3. “El yacu chupe”:
“caldo
verde”, sliced potatoes have to be boiled, then onions are added. In the end eggs
are added, shortly before everything is taken off the flame. Chili sauce, which
has been especially prepared with 7 aromatic herbs, is added.
4. “Pachamanca”:
“Pacha”=earth,
“Manca”= The leaf in the earth. This soup is prepared in the heat
of hot stones, which are covered with branches of marmaquilla and sealed hermetically
with soil. The whole needs to cook under ground for about an hour.
5. “Trucha a la parilla”:
In the Mantaro valley, trout is being bred. They are very tasty and are affordable
for the people in the region. Therefore this dish has become very representative
of this part of the country.
Marinade the trout with
pepper and cumin for about an hour. During this time the “aderezo” is being prepared
with season onion, garlic, chili pepper panca and oil. The trout is served with
potatoes, lettuce and japchi (chili pepper with cheese and huacatay).
6. “Papa a la huancaina”:
It is known that this dish has its origins in Lima, however its name and most of
its ingredients come from Huancayo. Therefore in many homes people like to prepare
this dish.
7. “Chicharrón Colorado”:
This dish is prepared from pieces of pork meat, which have been cooked in advance.
They are cooked in an “aderezo”, which is prepared from colored chili peppers, achiote
and onion. It is served with potatoes or rice.
8. “El anticucho”: This dish
is prepared from pieces of meat, which are first seasoned with garlic, pepper, colored
chili pepper, and then grilled.
9. “El mondongo”: Also known
as “patasca”. Beef stock
Desserts and sweets:
1. “Picarones”: To prepare
those sweets you need flour, sweet potatoes, zapallo and anise. The juice, which
accompanies the dish, is made from boiled honey, cinnamon and clove.
2. “Mazamorra de chuño”: The
“Chuño” flour needs to be dissolved with a bit of fresh water. When the water is
boiling, the cinnamon, cloves and sugar are added whilst stirring. Add a few drops
of lemon before serving and decorate with ground clove.
3. “El dulce de Caya”: The
(ocas?) are cut open lengthwise and then left in the sun to dry and become sweeter.
After a few days they are ready to be prepared. They have to be boiled with cinnamon,
cloves, honey and sugar. They are served in desserts bowls.
4. “Mazamorra de maiz”:
A
ripe pumpkin is cut into pieces and cooked in a bit of water. Add cinnamon and cloves
whilst cooking and sweeten with sugar and “chancaca”. The toasted and ground corn
is dissolved in fresh milk and added slowly. Keep stirring until you have reached
the “mazamorra” point.
5. “Mazamorra de nispero”:
The fruit has to be peeled and then boiled with cinnamon, cloves and sugar.
6. “Las humitas”: Prepared
from fresh ground corn. Seasoned with cloves and cinnamon. Then little portions
are packed into corn leaves and put into the oven.
Drinks:
1. “Chicha de Jora”:
Jora is germinated corn, dry and ground, boiled in water. When cooled down, it needs
to ferment.
2. “Chicha de Molle”: The
fruits are ground in a stone grinder. After sweetening it, it needs to ferment in
special pots. Normally it is being prepared in November.
3. “Calientito”: This is a
drink from the colder regions. It is prepared from cinnamon, orange peel, honey
cloves, lemon and healing herbs from Huancayo, which makes this drink something
special and exquisite.
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