Huaraz has a wide variety of typical dishes such as:
PatascaBoiled corn with the head, leg, the mutton or beef tripe, pork bacon and ham, and when boiled is often itchy. There is a dressing, a pinch of garlic, chopped onion, red pepper and also mirasol ground and fried in pork fat until golden brown.
This dressing is poured into the stock and add the nickname (corn) and added to the last mint and roasted peppers whole.
Cuchicanca (roast pork)
The pig must be taken into account the age of pork should not exceed one year. Were skinned and bleeding. Aside in a bowl mix a bottle of vinegar, crushed garlic, ground pepper mirasol, pepper, cumin and salt. With these ingredients it smears the muscles through holes can be made using the knife, marinate the pork and leave it all day. Then it is roasted in wood ovens.
Parboiled potatoes are cut into slices and fry. Besides preparing the salad with tomato, lettuce and onion.
In a pan put the sucker in the oven at moderate temperature until done. Then served with golden potatoes and salad.
Pecan broth (stock head)
For this dish is boiled the head, entrails and legs of lamb in water with salt and leaders of garlic and onion. Once boiled strain the broth, the meat is minced and added to the bouillon a little mint and roasted peppers whole. Serve immediately.
Aji ahogado
Put in a pot an amount of butter and bring the fire. Once butter is hot add the red pepper and chilli powder. When it is brown is added to a "plate" of minced onion, milk and cheese chunks. When it all boils eggs are broken and let it cook. Boil potatoes and peel them.
Cashqui Huallpa
Despresar is a chicken and starts to parboil with salt. Once you add some boiled potatoes peeled raw. Besides preparing a dressing of: butter, garlic and chili dressing mirasol ground and this is added to the broth along with dams and potatoes. Served.
Bistecitos small cut loin pork are salted and then dried in the sun, two to three, hanging from a string (of course if there is no need sun most days.)
To prepare fried in lard very hot, cook the potatoes and cut into slices, washed the lettuce and prepared the onion sauce. Besides toasting the field (corn) and cut into slices peppers.
It is served with potatoes. In the same plate you place a lettuce leaf with chili sauce and sliced onions. Apart from a small plate put the court toast.
Puchero
Porridge prepared based on cabbage, spiced with plenty of garlic and "mint" as well as anise field. Accompany beef, lamb or pork: the preparation is done in large pots or pans usually in the house steward. Served at parrots and "Ankara" donors or "Kellis", which serve to see friends and family in small mates or food.
Frito
The way starts pork consumption is through the preparation of "Fried." The stew consists of small pieces of pork cooked in clay pots over low heat, ready once served with salsa criolla and mote (boiled corn).
Haca Uchu
Guinea pig was smeared with garlic, pepper, cumin and salt, allow to marinate at least an hour. Then they put on the grill. Apart begins to cook the potatoes and prepare the red pepper. Once cooked the cuy is served immediately accompanied by sliced potatoes and chili.
Mote de Maiz
White corn is subjected to cooking with ash from burning of eucalyptus, when used as firewood - after washing - this is cooking again, enough to eat. Accompanying the pork rinds, fried and prepare another dish such as tripe.
Mondongo
Is to bring to a boil in a pot pieces of beef offal, lamb, mint and salt. Besides a special dressing made with garlic, finely chopped onion. Then he made the broth along with the nickname of corn and let a boil. Serve hot.
Llunga bushing
Cook the chicken in pieces into the water where previously peeled wheat has been boiled with cumin and salt. Then prepared with garlic dressing and pour it over the stock. Is eaten immediately.
Chakui
Dressing is made with finely chopped onion, garlic, cumin and salt. Apart dissolves pea flour in a bowl with cold water and add the dressing, it adds water until the grass is left off the heat before made an egg is shaken and served. Get used to eat at breakfast.
Trucha
Clean the trout seasoned with cumin, pepper and salt, then fried. Besides potatoes are parboiled, peeled, sliced and browned. Besides preparing the onion salad with lettuce and tomato. Serve the trout around the potatoes and side salad. It is also often serve the trout with a side salad.
chicha de jora
It is a drink nmade with corn sprouts, boiled. This is stored in jars or cuntus, "then is cured with molasses and sugar and melted before serving is sweetened to taste. It also takes interspersed with "washcu"
PachamancaCharqui a la huaracina
Parboiled potatoes are cut into slices and fry. Besides preparing the salad with tomato, lettuce and onion.
In a pan put the sucker in the oven at moderate temperature until done. Then served with golden potatoes and salad.
Pecan broth (stock head)
For this dish is boiled the head, entrails and legs of lamb in water with salt and leaders of garlic and onion. Once boiled strain the broth, the meat is minced and added to the bouillon a little mint and roasted peppers whole. Serve immediately.
Aji ahogado
Put in a pot an amount of butter and bring the fire. Once butter is hot add the red pepper and chilli powder. When it is brown is added to a "plate" of minced onion, milk and cheese chunks. When it all boils eggs are broken and let it cook. Boil potatoes and peel them.
Cashqui Huallpa
Despresar is a chicken and starts to parboil with salt. Once you add some boiled potatoes peeled raw. Besides preparing a dressing of: butter, garlic and chili dressing mirasol ground and this is added to the broth along with dams and potatoes. Served.
Bistecitos small cut loin pork are salted and then dried in the sun, two to three, hanging from a string (of course if there is no need sun most days.)
To prepare fried in lard very hot, cook the potatoes and cut into slices, washed the lettuce and prepared the onion sauce. Besides toasting the field (corn) and cut into slices peppers.
It is served with potatoes. In the same plate you place a lettuce leaf with chili sauce and sliced onions. Apart from a small plate put the court toast.
Puchero
Porridge prepared based on cabbage, spiced with plenty of garlic and "mint" as well as anise field. Accompany beef, lamb or pork: the preparation is done in large pots or pans usually in the house steward. Served at parrots and "Ankara" donors or "Kellis", which serve to see friends and family in small mates or food.
Frito
The way starts pork consumption is through the preparation of "Fried." The stew consists of small pieces of pork cooked in clay pots over low heat, ready once served with salsa criolla and mote (boiled corn).
Haca Uchu
Guinea pig was smeared with garlic, pepper, cumin and salt, allow to marinate at least an hour. Then they put on the grill. Apart begins to cook the potatoes and prepare the red pepper. Once cooked the cuy is served immediately accompanied by sliced potatoes and chili.
Mote de Maiz
White corn is subjected to cooking with ash from burning of eucalyptus, when used as firewood - after washing - this is cooking again, enough to eat. Accompanying the pork rinds, fried and prepare another dish such as tripe.
Mondongo
Is to bring to a boil in a pot pieces of beef offal, lamb, mint and salt. Besides a special dressing made with garlic, finely chopped onion. Then he made the broth along with the nickname of corn and let a boil. Serve hot.
Llunga bushing
Cook the chicken in pieces into the water where previously peeled wheat has been boiled with cumin and salt. Then prepared with garlic dressing and pour it over the stock. Is eaten immediately.
Chakui
Dressing is made with finely chopped onion, garlic, cumin and salt. Apart dissolves pea flour in a bowl with cold water and add the dressing, it adds water until the grass is left off the heat before made an egg is shaken and served. Get used to eat at breakfast.
Trucha
Clean the trout seasoned with cumin, pepper and salt, then fried. Besides potatoes are parboiled, peeled, sliced and browned. Besides preparing the onion salad with lettuce and tomato. Serve the trout around the potatoes and side salad. It is also often serve the trout with a side salad.
chicha de jora
It is a drink nmade with corn sprouts, boiled. This is stored in jars or cuntus, "then is cured with molasses and sugar and melted before serving is sweetened to taste. It also takes interspersed with "washcu"
PachamancaCharqui a la huaracina
The Pachamanca is done in an oven in the ground. Different seasoned pork, mutton, beef with Chinchu, parsley and cilantro. Season with pepper, cumin and salt, massage and let marinate for a while. Then in the oven put a bed of hot stones, then a layer of banana leaf that is clean, put the meat beans, potatoes and corn. Cover with a layer of banana leaves over hot stones. Let it cook one hour and serve.
Jaca cashqui
Peel the guinea pig and starts to drain. It logs the guinea pig is placed in a pot to boil. Then make a dressing with the garlic, cumin and salt and add to broth along with potatoes peeled and cut into chunks. Serve at once. This dish is prepared only in the field.
Chochoca humitas
Prepare the dough with ten eggs per pound of sifted Chochoca butter and sugar to taste. The eggs are beaten until smooth and then added the Chochoca and butter. The dough is placed in one of corn stover and filled with cheese and raisins tightly wrapped and tied, the tamales are boiled in water bath.
Llaghuari
A base of potatoes, root vegetables, peeled wheat, eggs and meat, accompanied by a cachanga (a kind of flour tortilla with butter).
Jaca cashqui
Peel the guinea pig and starts to drain. It logs the guinea pig is placed in a pot to boil. Then make a dressing with the garlic, cumin and salt and add to broth along with potatoes peeled and cut into chunks. Serve at once. This dish is prepared only in the field.
Chochoca humitas
Prepare the dough with ten eggs per pound of sifted Chochoca butter and sugar to taste. The eggs are beaten until smooth and then added the Chochoca and butter. The dough is placed in one of corn stover and filled with cheese and raisins tightly wrapped and tied, the tamales are boiled in water bath.
Llaghuari
A base of potatoes, root vegetables, peeled wheat, eggs and meat, accompanied by a cachanga (a kind of flour tortilla with butter).
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| Llaghuari |
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| Cuchicanca |
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| puchero |
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| Pachamanca |
Agricultural Production:
In The Andean Valleys :
Potatoes
Corn
Wheat
Barley
Geese
Ollucos
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