Description

Arequipa's restaurants offer some of the freshest ingredients and interesting flavors, with recipes passed down from generation to generation. You visit only the best restaurants, bars and cafes, while tasting the exotic flavors of local farmers and artisan producers.
Take the guesswork out of your trip on this small-group food tour and let us show you the best.

ITINERARY
Let's discover Arequipa in 5 of the most emblematic restaurants in Arequipa.
It will include: 7 different dishes, 4 drinks and 1 dessert.
The diversity of typical Arequipa dishes can be tasted in various preparation places that have long been recognized as 'picanterías' in the past, they were places with a rustic appearance made of adobe and when you entered you always found the heat of the fire. The gastronomy of Arequipa is a fusion of the best of the Andean cultures that settled in the region and the Spanish influence. This leads to the creation of exquisite dishes such as stuffed rocoto, shrimp chupe, cuy chactao, spicy and a wide variety of dark and light broths.
In Arequipa there is a custom, almost like a rule, the appetizers, chupes, broths, lunches, stews or seconds are organized for each specific day, as well as to celebrate certain dates and anniversaries. In such a way that on Mondays it is customary to prepare the tripe chaque broth; Tuesday: chairo; Wednesday: crash; Thursday: chupe de chuño; on Friday: Friday suck; Saturday: timpusca; Sunday: the legendary adobo and loin broth.
The city of Arequipa has its traditional spicy restaurants that are a modern expression of an ancestral custom that preserves the history and memory of the flavor of the Arequipa people. These are traditional restaurants where most of them still cook with firewood, which intensifies the aroma of spices in food, these traditional establishments sell stews, spicy foods, extras and chicha.
It also has a variety of desserts such as fritters and frozen cheese. Chocolates and toffees are also famous. The traditional drink is corn chicha or chicha de jora and Nájar anise, a local liquor that is taken as a digestive, mainly after eating pork.
We need a full day to talk about our food! That is why we have created this tourist tour, to learn about history, visit typical places and eat very well.