Ancash Cuisine

The Best of Ancash Peru Cuisine

The following is a list of the typical dishes of the region:

Picante de cuy: barbecued guinea pig stew, seasoned with aji colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth.
Cuchicanca: Succulent pork meat marinated in vinegar and then roasted; it is served with boiled yellow potatoes and hominy (dried boiled corn).
Tamales: Mashed corn filled with beef wrapped in banana leaves.
Charqui: Dry salty pork meat.
Llunca kashki con gallina: Chicken broth with wheat.
Pecan caldo: ram head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy.
Pachamanca: a dish with three types of meat (chicken, ram, and pork) plus a tamale, a sweet tamale, lima beans, oca, sweet potatoes, potatoes, rocoto (hot pepper) with huacatay (black mint) and cheese.
Humitas: These can be sweet or salty. Both are made from corn, like the tamal, but the sweet ones have raisins and more lard and the salty ones come with a piece of cheese inside. They are rapped up with corn leaves and steamed.
Cebiche de pato casmeño: Duck marinated in orange and lemon juice and then steamed.

A great variety of traditional products can also be found, like queso mantecoso (a spread cheese), quesillo or queso fresco (fresh cheese without salt served with honey), ham, butter, honey, manjarblanco (sweetened condensed milk cooked down), and a diversity of fruit like Cape gooseberries, quinces, lucuma, granadilla (similar to passion fruit), custard apple, guava, tuna, etc.

Content elaborated by the Commission for the Promotion of Peru - PromPeru

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