Arequipa’s restaurants are famous across Peru for a range of delicious dishes that make use of local food resources such as rocoto (an indigenous type of pepper), guinea pig, peanuts, maize, potatoes, chillis and river shrimps. The city is particularly well known for the following dishes:
Adobo Typically eaten for breakfast In Arequipa. This is a pork dish where the meat and bones are soaked and cooked in maize-beer sediment or vinegar, onions, garlic, boiled small rocotos and chillis.
Cuy chactado The name comes from the flat, round stone – or chaqueria – which is placed on top of a gutted and hung guinea pig to splay it out flat in a large frying pan, while cooking it in ample olive oil; it is usually served with toasted maize and a sauce made from chillis and the herb huacatay (black Andean mint)
Chupe de camarones River shrimp casserole incorporating squashes, cheeses, chillis and potatoes.
Ocopa A cold appetizer that originated in this city but can be found on menus across Peru. iIt is made with potatoes, eggs, olives and a fairly spicy yellow chilli sauce, usually with ground peanuts added.
Rocoto relleno A spicy Andean pepper usually stuffed with minced pork meat and blended with garlic, tomato paste, eggs and mozzarella.