Chiriuchu is, without a doubt, one of the most unique dishes of Cusco and Peruvian cuisine. Translated into Spanish, it means ‘cold chili pepper’, since this stew is eaten unheated and contains Cusco hot pepper, which makes it spicy to the palate. Due to its unique characteristics, this food has just been recognized internationally.
The Andean Parliament is the supra-national deliberative and citizen representation body of the Andean Community, composed of the countries of Bolivia, Chile, Colombia, Ecuador and Peru, and in recognition of its work in strengthening regional integration, it gave value and international recognition to the gastronomy of Cusco, through the flagship dish of the city of the Incas, the chiriuchu, naming it: ‘Cultural, Intangible Heritage and Ethnographic Reference of the Andean Region, for its important gastronomic value to the culture and history of our regions’.
This statement and recognition, in the framework of a formal ceremony, full of joy and pride for the people of Cusco and Cusco fanswas held at the facilities of the provincial municipality, in the presence of the city authorities, headed by Mayor Luis Pantoja, the council members and the general public.
On the other hand, they received distinctions and recognitions, The Chiriuchera ladies, traditional vendors of the city of Cuscoby the members of this international entity, for the valuable work of promoting this valuable gastronomic icon of an Andean, historical and Incan region, which transcends time.
FACT:
– The chiriuchu It is a stew that dates back to the time of the Incas and the colony, which combines ingredients from the coast, mountains and jungle of Peru, which makes it the star dish of Cusco cuisine, because it is made of guinea pig, chicken, beef, lamb, fish roe, seaweed, corn, cheese, traditional Cusco toast, among others. It is generally served with chicha de jora.
