Arequipa Arequipa And Canyon Country, Peru Travel Guide
"Picanterías" are traditional Arequipeñan eateries. Historically, these humble, family-run establishments served spicy (picante) and flavorful dishes.
Cooking in clay pots over wood fires imbues an unique smoky flavor. Picanterías typically operate on specific days, with Thursday being "Adobo" day, for a special pork stew.
Arequipeña cuisine is a distinct regional variation within Peru, known for flavors and dishes not found elsewhere. The main variation exists between traditional picanterías and modern restaurants.
Breakfast (desayuno): 7:00 AM to 9:00 AM. Lunch (almuerzo): The main meal, 1:00 PM to 3:00 PM. Dinner (cena): After 8:00 PM, usually lighter.
These establishments open for lunch, sometimes with specific days for certain dishes. The atmosphere is casual and communal.
Iconic spicy rocoto pepper, deseeded and blanched, stuffed with seasoned minced beef, onions, olives, hard-boiled egg, and herbs. Topped with melted cheese and baked.
Found in almost all traditional restaurants and picanterías.
Hearty pork stew marinated in chicha de jora (corn beer), vinegar, onions, and rocoto. Slow-cooked in a clay pot for tender meat and a rich, tangy sauce.
Traditionally served for breakfast on Thursdays in picanterías.
Rich and creamy shrimp chowder, a staple. Contains potatoes, corn, cheese, milk, and sometimes a fried egg.
Available in many restaurants, especially those specializing in local cuisine.
Arequipa's unique "ice cream" (despite its name). A frozen dessert from coconut, milk, cinnamon, and vanilla. Find it from street vendors around Plaza de Armas.
Salchipapa: French fries with sliced hot dogs. Anticuchos: Skewers of grilled marinated beef heart.
Arequipa has a growing fine dining scene, with modern interpretations of traditional Peruvian and Arequipeña cuisine.
The most common type of restaurant, with a balance of quality, atmosphere, and price.
Authentic, hearty, and affordable meals for a local culinary experience.
A large, bustling market near the historic center. It includes fresh produce, meats, spices, and a substantial food section with various stalls.
A great place for a truly local culinary experience.
The market's food section offers very affordable and fresh local dishes.
A insight into local life.
Pasta and pizza options.
Peruvian-Chinese fusion.
Alternatives to local flavors.
Generally found in the city center.
Halal food is extremely rare in Arequipa.
Travelers with these requirements should consider self-catering or consuming fresh fruits and vegetables.
Kosher food is extremely rare in Arequipa.
Pre-packaged goods that meet dietary standards are options.
Use apps like HappyCow to find vegetarian/vegan restaurants. Research menus online in advance.
Chicha Morada: Non-alcoholic, purple corn drink. Chicha de Jora: Traditional alcoholic corn beer. Inca Kola: Peru's national yellow soft drink. Pisco Sour: National cocktail.
Several companies in Arequipa offer cooking classes focused on Peruvian and Arequipeña cuisine.
Tours guide participants through local markets and traditional picanterías, offering tastings and cultural insights.
Some tours include visits to local farms outside the city.
Arequipa hosts various gastronomic fairs throughout the year, especially during the anniversary month of August.
These events showcase local produce, traditional dishes, and new culinary trends.
The fairs provide a lively atmosphere for food lovers, demonstrating the breadth of Arequipa's cuisine.
A great opportunity to experience local flavors and culture.
Peru's national cocktail, a must-try with pisco, lime juice, simple syrup, egg white, and Angostura bitters.
An authentic experience. These traditional eateries serve hearty Arequipeña dishes, often cooked in clay pots over wood fires.
The region's volcanic soil yields diverse agricultural products, creating fresh and flavorful cuisine.
Arequipa's unique blend of Spanish and pre-Incan culinary traditions makes its food distinct from other Peruvian regions. Meal portions are often generous.
