chiriuchu cusco
1.- THE FASCINATING HISTORY OF CHIRIUCHU CUSCO
There are many stories behind the origin of the most important dish of the city of the Incas, Chiriuchu Cusco is a gastronomic delight that is believed to have been created during the Inca era. Like the Andean cosmogony (Andean belief) Chiriuchu Cusco was considered as part of the duality by the integration of various foods, however the most successful was a particular way of living that still exists today in the local communities of the Andes.
The Ayni is a method used in various things (work, celebration, food, etc.) This same can be used in the food, in which an Ayllu (Family) could provide a main ingredient to which the neighboring ayllus could contribute a little of what they had, this is how little by little is creating this custom that the Chiriuchu Cusco is performed specifically in celebrations making this flavor something unique in the year.
Even today you can see that the Ayni system is still in use, because when someone in the city wants to do some work, they ask for help from neighbors who kindly do it and hope that when it is their turn this person also attends the call for help.
Of course the Chiriuchu Cusco changed with the arrival of the Spaniards, the dish was destined to be the representation of the Corpus Christi festivity that as well as being performed in the city of the Incas is also performed in other parts of the world (mainly Europe). But why for this festivity? Well, in the city of Cusco there was a ceremony or festival that was dedicated to the ancient rulers, in which they took their Mallquis (Mummies) in procession and at the end they tasted the delicious dish as a symbol of sharing and celebration, it is important to know that at that time the Chiriuchu Cusco only had among its ingredients guinea pig, corn, cochayuyo (seaweed), charqui (dried meat) and rocoto.
With the intention of evangelizing these acts, the Spaniards designated that what would go out in procession from that moment on would be The Saints that are catholic images and partially modified the dish by adding pieces of chicken, cheese and blood sausage. The last ingredients which are the torreja of corn and the fish eggs were added later giving as a result the dish of Chiriuchu Cusco that we know today.
| “A dish can also tell a story, you just have to know how to taste it” |
2.- UNVEILING THE SECRETS: THE INGREDIENTS OF CHIRIUCHU CUSCO
It is normal that people and world travelers are curious to know why the taste of Chiriuchu Cusco is so unique, because it is due to the select variety of ingredients that you can only find here, no matter how hard you try to recreate the taste will not be the same, the main ingredients are:
- Guinea pig: It is a kind of rodent that has its origin in Peru and Bolivia, can reach a weight between 1 kg or 2 kg, regularly in the city of Cusco is cared for in corrals where it reaches the right size and then consumed.
guinea pig
- Corn: Cusco and the Sacred Valley are proud to have a quality of corn superior in many ways to others, not only for the size or color but also for the unique flavor it brings to the dish.
corn
- Cochayuyo (Seaweed): A seaweed found in the Peruvian coast, it is rich in iodine and contributes many nutrients to the Chiriuchu Cusco dish, so it is not only rich in flavor but also in nutrition.
Cochayuyo
- Charqui (dried meat): It comes mainly from the jungle, it is dehydrated meat by the use of salt for preservation and later use.
Charqui
- Rocoto: It is a spicy fruit that provides a unique flavor, in fact it is for this ingredient that the dish is named Uchu.
rocoto
- Chicken: Brought by the Spaniards during their conquest, it provides freshness and variety in flavor.
chicken
- Cheese: Part of the ingredients that arrived with the Spaniards, it is a derivative of curdled milk.
cusquenian cheese
- Morcilla: It is a sausage where the blood is placed inside an intestine which makes the flavor concentrated when cooked.
morcilla
- Corn Turret: Made from ground corn flour and the broth (Umami) of the chicken.
corn turret
- Fish eggs: They are the ideal complement, as they maintain the salty taste of the sea and delight the palate with freshness.
3.- AUTHENTIC CHIRIUCHU CUSCO: MASTERING THE ART OF TRADITIONAL PREPARATION
Preparing a dish of Chiriuchu Cusco is quite a challenge since the ingredients must be prepared separately but somehow complement each other. The correct way to prepare it is as follows:
- Step 1: The guinea Pig? It is the main actor of the Chiriuchu Cusco so its flavor should be stronger and delicious, the first thing is that after having cleaned it in its entirety you must give it a marinade with garlic, salt, oil, pepper, cumin, lemon juice and Huacatay branches (the latter is what makes the magic). You must let it rest at least 1 night for the flavor to be more intense, then you can put it in the oven at a temperature of 250°C for 1 hour, you will see that it becomes crispy on the outside and juicy inside.
- Step 2: The corn is an ingredient that accompanies an appetizer, the first thing to do is to select a ripe corn and then start shelling it in a bowl. After washing it you can take it to a skillet where you give it a light fry, you want it to just toast, not burn.
- Step 3: The cheese, cochayuyo and Cau Cau can be found inside an artisan market like San Pedro (Cusco), although everything needs to be washed carefully, only the cau cau cau should be boiled. You can also find dried meat in the market, but making it yourself is much more time consuming.
- Step 4: In a pot put water, salt, pepper, natural herbs (Cilantro), cumin and pieces of garlic. You should wait until it is at boiling point to place the chicken pieces and wait a period of 10 minutes until it is completely cooked, remember not to throw away the broth that is left over.
- Step 5: The remaining broth is used to combine with corn flour, eggs and pumpkin puree. This mixture makes a mash to which you can add Chinese onion, salt and pepper to taste until it has a looser texture. Proceed to put a frying pan with oil and wait until it gets hot, then place the mixture in small portions until it browns and you will get the delicious corn turret.
- Step 6: The blood sausage is the most complicated thing to elaborate, but well done it can be a delight. The first thing you need to put in a container pork blood, fat, salt, paprika, cumin, cinnamon, ginger, oregano, garlic, sugar, parsley, anise, as nutmeg, onion and pieces of bread or potato, to mix them homogeneously you can pass to dress them inside a pig or cow intestine (It is the most complicated part, try to have a large space to do it) and then in a pot with hot water is placed for a few minutes so it can take the form and ready. If you want to omit all this step you can substitute the blood sausage for chorizo or other sausage but the flavor is not the same.
- Final step: The preparation is finished by taking a large plate where the guinea pig is placed first, followed by the rest of the ingredients equally. This way you get a delicious plate of Chiriuchu Cusco.
4.- TRADITION AND HISTORY, ON A SINGLE PLATE
“Did you know that guinea pig meat is extremely high in protein? It contains 20.3% protein, 1.6% fat, 1.2% minerals and 0.1% carbohydrates in total so eating a plate of Chiriuchu Cusco is beneficial to combat anemia and malnutrition.”
5.- WHERE TO INDULGE IN CUSCO’S BEST CHIRIUCHU: A FOODIE’S PARADISE
Within the city there are places where tasting the Chiriuchu Cusco becomes a unique experience. Some of the best places are:
- San Pedro Market
It is easy to get here, from the main square it takes about 5 minutes walking. This place is one of the epicenters of the Cuzco cuisine that is why the taste of Chiriuchu Cusco that is found here is traditional. The recipe they follow has been passed down for generations.
Located in the bohemian neighborhood of San Blas, it represents a more sophisticated and exclusive space where you can taste the Cuzco delicacies in a more personalized way. The flavor of the Chiriuchu Cusco that it offers has a smoked touch due to its wood oven.
Quite close to the main square, this restaurant is located on Choquechaca street, is one of the oldest traditional picanterias in Cusco and offers a time travel experience with the delicious taste of Chiriuchu Cusco that offers, even the environment where you enjoy it is a colonial courtyard.
- San Francisco Square
During the celebration of Corpus Christi (May 30) the San Francisco square becomes a complete gastronomic exhibition where the best cooks of the city compete to offer their guests the best flavor that can offer a traditional and original dish of Chiriuchu Cusco.
If you made it this far, we are sure that you are just like us at the time of writing this article, eager to try it!. Delight this dish on your visit to Peru this 2024, contact Auri Peru to make it happen, we are professionals designing experiences and yours can be the next one.
“Everything you spend on travel, food and good food is not money spent, it is money invested.”
