Described below are some of the region's typical dishes, a must for tourist visiting the area.
"Chairo" is a soup prepared with meat and lamb, potatoes, chopped vegetables, mashed chuño, and chalona or dried meat.
The "Natacha" is prepared with pearl barley, pork skin, habas and peas and it is served with potatoes, chopped mint, salt and chili.
To prepare "Caldo de Cabeza" a lamb's head must be boiled with potatoes and chuños, serving it afterwards with parsley and adding salt to taste.
The "Thimpo de Karachi" is prepared with fish and afterwards served with potatoes and chuños, muña, onion, garlic and chili.
In order to prepare "Huatida", an earth oven must be heated first, using firewood until reaching a high temperature. Then, potatoes and ocas (vegetables) are added and the dish is returned to the oven. Finally, it is served with cheese.
"Pesq'e de Quina" consists of washed quina seasoned with milk and grated cheese. This is a semi dry dish that will revive jaded palates.
The "Mazamorra de Quina" is prepared with mashed quina cooked in a saucepan and when it is almost ready, lime diluted with water should be added to the saucepan, very slowly until it becomes yellow.
|
