The gastronomy of La Convención features unique flavors from the edge of the Cusco jungle
The province of La Convención, whose capital is Quillabamba, is considered one of the most diverse gastronomic destinations in Cusco. Its location on the edge of the jungle facilitates the fusion of Andean and Amazonian ingredients, resulting in a vibrant cuisine with a distinctive character.
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Coffee and cocoa are emblems of La Convención
The convention’s coffee impresses world-renowned coffee experts with its exceptional quality, aroma, and flavor.
Artisans craft the area’s famous chocolate, made from cocoa sourced in Quillabamba, which is considered one of the best in Peru.
Tourist routes dedicated to coffee and cocoa invite visitors to tour the plantations, engage in the production process, and taste the finished products.
Traditional Dishes of La Convención
Kapchi de setas
People prize this typical dish from the Peruvian highlands for its simplicity and nutritious flavor. Cooks prepare it as a stew using Andean or wild mushrooms, beans, potatoes, fresh cheese, milk, and aromatic herbs like huacatay, which gives the dish its distinctive flavor. This vegetarian dish has a creamy texture and cooks typically serve it with rice or boiled potatoes.
Chicharrón con mote
If you visit the Peruvian highlands, you will soon encounter one of its most representative dishes: chicharrón con mote. This simple recipe bursts with flavor, featuring pork fried in its own fat until it turns golden brown and crispy. Vendors serve it with mote, boiled white corn that perfectly balances the intensity of the chicharrón.
People enjoy it not just as a dish, but as a vital part of Andean cultural life. You can commonly find it at local fairs, patron saint festivals, and Sunday breakfasts. Thus, each bite offers not only an authentic flavor but also a direct connection to the tradition and hospitality of the mountain villages. In conclusion, trying chicharrón with mote becomes an essential experience for anyone who wishes to discover the authentic essence of Peruvian cuisine.
Puchero or timpu
Origin: Associated with important festivals and celebrations.
Ingredients: Beef, lamb, chicken, chickpeas, potatoes, sweet potatoes, cabbage, and aromatic herbs.
Characteristics: Served in large quantities as a symbol of abundance. Each family adds its own special touch.
Fish stew
Origin: This dish comes from the Amazon region of La Convención.
Characteristics: This dish is juicy and spicy, ideal for warm climates.
Creole chicken broth is very popular early in the morning or after long days at work.
Ingredients: Free-range chicken, noodles, potatoes, hard-boiled egg, aromatic herbs, and chili pepper.
Its intense flavor and energizing properties make it very well known. Many consider it revitalizing.
Chiriuchu
Ingredients: The recipe includes guinea pig, chicken, llama jerky, dried fish, chorizo, cheese, corn fritters, roasted corn, and seaweed.
Characteristics: It is served cold and combines ingredients from the coast, mountains, and jungle. The dish symbolizes cultural unity.
Cooks wrap rice, chicken, egg, olives, and spices in bijao leaves.
People enjoy this festive dish on June 24, San Juan Day, in Quillabamba.
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