77:, Ocopa Arequipeña, Rocoto Relleno (stuffed chili), Adobo, Solterito de Queso, Potato au-gratin, Costillar Frito, Cuy Chactado (Guinea Pig), Cauche de Queso, Locro, Chaque de tripas, etc. Common items for dessert include: Queso Helado, Bunuelos (donuts-like made out of squash and sweet potato), Spanish style convent candy, chocolates and Chicha (made of black corn). It is a custom in picanterias to offer a shot of anise flavored liquor called a "cortesia" - on-the-house.
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Picanterias were born in the countryside. A house with a post hung with a red cloth was the place where field workers knew there was food offered. Clients would enter via the kitchen so they could see what was being cooked and could place their order. The dining room was rustic, with benches ranged
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There are still original picanterias in the rural area and in
Arequipa city, but many picanterias have disappeared or are at risk of disappearing. Some have turned into modern restaurants serving traditional food but with modern settings. There are still some with the kitchen open to the diners,
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Picanterias supplied the social space that bars provide in some countries. After eating, and following the conversation, liquor was served. In order to satisfy guests' hunger, owners created the "Picante", which is served only late afternoon and before closing.
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corn beer made out of a locally grown black corn called
Guinapo. Meanwhile in the north of Peru they make chicha de Jora which is germinated corn. Dishes include "Chupes", more stews than soups, which have a designated day of the week.
62:, Wednesday: Chochoca, Thursday: red stew or black potato flour soup, Friday: Sopa de Viernes, "Friday soup" made with fish, Saturday: Timpusca, and Sunday: white broth,
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It is usual for the restaurant to offer a lunch menu of soup and a small main dish according to the following weekly scheme: Monday: Chaque, Tuesday:
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along large tables. The atmosphere was usually conducive to lively conversation, even among strangers.
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183:(in Spanish). Lima, Peru: Empresa Editora El Comercio. April 23, 2017
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151:"La picantería arequipeña, Patrimonio Cultural de la Nación"
177:"Picantería arequipeña es Patrimonio Cultural de la Nación"
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Among the most traditional food served in
Picanterias are:
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27:, predominantly in and around the cities of
23:, is a traditional lunchtime restaurant in
125:"Cuzco's Traditional Food: Picanterías"
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94:traditional tables and furnishings.
55:, a one-plate dish of various stews.
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149:Vizcardo, Janet (April 30, 2014).
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16:Peruvian traditional restaurant
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75:Chupe de Camarones (shrimp)
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214:Latin American restaurants
48:refers to a place serving
66:lamb loins and breakfast
123:Coraza Morveli, Walter.
35:. Typical offerings of
219:South American cuisine
157:(in Spanish). Mediakot
37:Arequipan cuisine
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209:Peruvian cuisine
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181:El Comercio
203:Categories
129:Cuzco Eats
110:References
46:Picanteria
21:picantería
187:April 17,
161:April 17,
134:April 17,
53:("spicy")
98:See also
39:include
29:Arequipa
81:History
51:picante
60:Chairo
41:chicha
104:Tapas
68:adobo
64:pebre
33:Cuzco
189:2017
163:2017
136:2017
31:and
25:Peru
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19:A
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