All recipes in this category:. 1. Agua de Manzana. 2. Cerveza Casera. 3. Chicha de Frutas. 4. Chicha de Jora. 5. Chicha de Maíz Blanco. 6. Chicha de Maní. 7. Elaboración tradicional de chicha de jora – Elaboración de la Chicha de Jora. Características organolépticas de la chicha de jora. La Chicha. Definición de chicha. Historia de la chicha. Aspecto económico. Aspecto socio cultural. La elaboración de chicha. Ingredientes. Productos.

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To drink chicha is traditionally served for degustation “potos”the pisco sour or llonque spirits distilled from sugar cane. The dish is prepared with 5 main ingredients: In Peruvian cuisine delicious chicha also used in the preparation of many dishes such as lamb and dry marinade Arequipa, where it is used to marinate the meat, giving it a tasty.


Después del trabajo-Fin de semana-vacaciones: Chicha or nectar the Incas. Valuing what is ours

The priest threw the kero to the ground, thinking that Atahualpa wanted to poison him, when in fact that act, was an Inca custom to start the conversation. There is still something to be done. The chicya is the perfect complement.

Experto de Comida peruana. It is made from pre-Inca times, it is a sacred drink used in ceremonial events and parties of all Hispanic cultures of the Andean central zone. Since ancient times, each region had its typical way of preparing chicha, according to the ingredient used: Here are some places where chicha has predominant presence.

Peruvian & Latinamerican recipes in spanish

Publicado por Carlos Rivas en Ceviche, according to historical sources, originated about 2, years ago in the ancient Moche culture, south of the city of Trujillo. In some places like eoaboracion Catacaos in Piura, on sites which sells chicha, he gets a white flag to indicate that they have the drink.


The chicha was used not only for its nutritional value but also for its religious function. Fish that can be used are very diverse and include species can be fresh or sea water, accompanied with seafood, seaweed; and according to the taste with sweet potato, corn, trifles, cassava, lettuce leaves, weed, roasted corn called canchaetc.

It is said that an attractive table on the palate must have chicna kinds of dishes: There is a tasty and varied number of dishes, in some cases preparing ancient tradition based on fish, shellfish, seaweed, birds, livestock, land products, etc. Chicha is a corn microbrew, because for their preparation must be malted grain and then fermented, alcoholic strength of it varies according to the region and “chichero”, popular name of the person who makes it.

Today the chicha is used in religious rituals by some Andean communities that maintain ancestral customs. Jkra Isabel Alvarez Novoa, “This is the most important and significant as elaboracioon has been in the country for the preservation of historical memory and recognition of the kitchens and women in their leadership role.

Chicha, the ancient drink of Peru. According to Peruvian tradition is one of the aphrodisiacs dishes par excellence. Among the former are the chinguirito, ceviche of fish, seafood, chirimpico, panquitas, sausages and humitas, all accompanied by boiled yucca and mote.

Lambayeque is the land of good food, good drink; your kitchen dates back to ancient times. Valuing what is ours.

It is prepared with black shells, lemon, yellow peppers, hot chili peppers, hot peppers and onions. It is painful to admit that despite its durability over time and its traditional consumption, chicha is prepared in a few places.

Sometimes they add barley and quinoa getting a different and tasty on the palate.

FERMENTACIÓN CHICHA Y CERVEZA by Margarita Hernández Serrano on Prezi

It was the favorite drink of the Inca nobility, was used in ceremonial rituals. Chicha and Peruvian Gastronomy. Rice with seafood is traditional dish of the northern coast of Peru, near the ceviche and jelly is made with various types of seafood such as octopus, shells, squid, prawns, mussels, clams, shrimp or conch. According to history, the Inca Atahualpa in the first encounter with the Spaniards, the square of Cajamarca, offered the Dominican priest Valverde, kero glass containing gold chicha.


The chicha is inseparable from the gastronomy, either as ingredient or the perfect complement to the varied and delicious Peruvian food. As you see white flag in northern Peru, and red bags attached to a stick in the Cuzco streets, you know that you can find there chicha. During the Inti Raymi, the Inca offered with chicha in honor of the sun. There are over a hundred typical dishes. Mariano Uora, in his book “The Kingdom of loche” that Boniface Carranza Quiroz entrenched tradition for over 70 years, with his homemade chicha and its famous duck rice casserole chicken, prepared with animals raised at home and served for years between chiicha and roof thatch ramada.

The dish is added a variety of ingredients to taste, one of the results of this combination is mixed cebiche. Cultural heritage of the nation. The chilcano, barrow, tasty rice shell, rice with seafood, sanguito of black shells and majarisco.

He served with slices of sweet elaborackon, corn kernels, mountain court, chifles. In Tumbes typical cuisine is made with re and seafood, among which fish ceviche, black shells, prawns, crabs and shrimp cocktail, fried squid, seafood pionono.