Activity description
Arequipa's restaurants offer some of the freshest ingredients and intriguing flavors, with recipes passed down from generation to generation. You'll visit only the best restaurants, bars, and cafes, while experiencing the exotic flavors of local farmers and artisanal producers.
Take the guesswork out of your trip with this small-group food tour and let us show you the best.
ITINERARY
Let's get to know Arequipa in 5 of the most emblematic restaurants in Arequipa.
Included: 7 different dishes, 4 drinks and 1 dessert.
Arequipa's diverse array of typical dishes can be sampled in various cooking establishments, formerly known as 'picanterías' (spicanterias), rustic-looking adobe buildings, where you'd always find the warmth of a fire upon entering. Arequipa's cuisine is a fusion of the best of the Andean cultures that settled in the region and Spanish influence. This leads to the creation of exquisite dishes such as rocoto relleno (rocoto relleno), chupe de camarones (shrimp stew), cuy chactao (cuy chactao), picante (spicy stew), and a wide variety of dark and light broths.
In Arequipa, there's a custom, almost a rule, that appetizers, chupes, broths, lunches, stews, or main courses are organized for each specific day, as well as to celebrate certain dates and birthdays. Thus, on Mondays, it's customary to prepare caldo de callos chaque; on Tuesdays, chairo; on Wednesdays, crash; on Thursdays, chupe de chuño; on Fridays, chupe de viernes; on Saturdays, timpusca; and on Sundays, the legendary adobo and caldo de lomo.
The city of Arequipa boasts traditional spicy restaurants, a modern expression of an ancestral custom that preserves the history and memory of the Arequipa people's flavors. These traditional restaurants, most of which still cook with wood, intensifying the spicy aroma, sell stews, spices, extras, and chicha.
They also have a wide variety of desserts, such as fried foods and frozen cheeses. Chocolates and caramels are also popular. The traditional drink is chicha de maíz or chicha de jora y anise from Nájar, a local liqueur drunk as a digestive, especially after eating pork.
We need a whole day to talk about our food! That's why we created this tourist itinerary, to learn about the history, visit typical places, and eat very well.
Notes:
Reservations can be made up to the day before the departure date.
What do you need to bring?
- Come very hungry
