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EAT TYPICAL PIURANA


The food piurana occupies the first place in the northern gastronomy and the second position in the national environment, according to studies carried out by Promperú. To think of her means to imagine a well served and fresh cebiche, a kid, the dry meat or a dry of chabelo. To appease the thirst he/she takes the sweet jora chicha, the clearing, the rompope, and the algarroba wine. Equally they are typical the custards and the chifles, candy them, the threads of dead, those 'angelitos.' Piura, in turn, stands out for its rudimentary kitchen, of firewood, those 'cholitas cooks' and its peculiar gear, its wooden utensils, and ceramic vessels, its festejos and big banquets. With everything it, Piura constitutes a source of culinary unique wealth.

The kitchen piurana is famous for the wide variety of plates and the singular season of its cooks that have made that one of its pottages represents Peru: the cebiche. He/she gets ready with fresh fish, pickle in lemon and accompanied with corn in their court varieties, motto and choclo, besides the yam, the yucca, and the clearing or the jora chicha taken place in Catacaos, The Union, Chulucanas, The League or other towns and districts of Piura.

The base of the kitchen of the north of Peru is the marine products that are in wide variety in these lands, because the coast of the department is one of the fishing most important areas in the country. When communication didn't exist among the northern towns, the such fish was salted which the prehispanic time. Today like in the past he/she gets used to consume the fishes and shellfish in the Peruvian fresh, raw or cooked north.

According to Anne Marie Hocquenghem, the wealth of the coastal food is its prehispanic origin. Because their populations of the First floor and High Piura, and it leaves of Chira, they are indigenous that they have conserved the whole culinary tradition of their ancestors. On the other hand in the mountain, towns in their majority for the Spaniards, their plates are made with the help of vegetables, soups, and they are of Spanish origin.

A white flag hung in some door is the sign that indicates the pedestrian where there is a 'chicherío' or 'picantería' that expends these. They are an entire institution, mainly in Catacaos and in Chulucanas. There it is sold, also, tamales, kid, chancho, cebiches, soups of bull paw, dry, the clearing, and the chicha, etc.

The housings of the rural bajopiuranos have, generally, earth floor, walls of mud and cane, and a roof sustained by locust horquetas that usually compose their structure. These houses are very wide and they consist of three atmospheres: a big room in whose part power station the chicha tavern is; the kitchen and the corral.

It is frequent to observe for the highways 'cholitas' piuranas with their pots of food, and that they are generally superimposed in the cart of a donkey or in the firewood kitchen and coal. They accustom to sell cebiche of river fish, fried fish, with grains of choclo of fried corn, yuccas, kid, among other plates. They, for a chicha jar, give a 'piqueo'; they are hablantinas, their dresses are until the knees, they use cloth, they take braid, and they have the accent piurano and every time that are surprised they emit a 'gua.'

ENTRANCES

  • Seasoned meat
  • Meat cebiche
  • Cebiche of black shells
  • Cebiche of prawns
  • Cebiche of mere
  • Dry meat
  • Fish fried pork rinds or mixed
  • Pickle of fish
  • Pounded of yucca
  • Fish gone by hot water
  • 'Picau' of flat
  • Green tamales
  • Tortillas of prawns
  • SOUPS

  • Thin of shellfish
  • Broths of 7 meats
  • Chilcano of crabs
  • Suck of crabs
  • Suck of lobster
  • Menestrón
  • Parboiled
  • Boyfriends' soup
  • PLATES OF BOTTOM

  • Rice with chancho
  • Rice with shellfish
  • Copuz - Pachamanca-
  • Turkey 'baked'
  • Malarrabia
  • Choclo Pepián and hen
  • Spicy of shellfish
  • Jumped of shellfish
  • Kid
  • Dry of chabelo
  • Sweated
  • PROSTRATE

  • Alfajores of cornstarch
  • Rice zambito
  • Yam Bueñuelos
  • Champuz
  • Chumbeques
  • Cocadas
  • Mangociruelo preserve
  • Preserve of cherimoyas
  • Sweet of quince and banana
  • Gofios
  • Sweet Humitas
  • Algarrobina syrup
  • Algarrobina Mazamorra
  • Mazamorra of geese
  • Marzipans of corn
  • Natilla
  • Yam cake
  • Quesillo of honey
  • DRINKS

  • Jora Chicha
  • Algarrobina cocktail
  • Diamantina
  • Gloried
  • Rompope
  • Yupisín
  • Source: http://cocinandolapaz.tripod.com / cocinapiura.html



    ENROLLADO DE LANGOSTINOS
    WOUND OF PRAWNS



    TERRAZA DEL CLUB LIBERAL DE PAITA
    TERRACE OF THE LIBERAL CLUB DE PAITA



    SECO DE CABRITO CON FREJOLES CHICHA DE JORA CLARITO
    DRY OF KID WITH FREJOLES - CHICHA DE JORA: CLEARING



    SECO DE CHAVELO
    DRY DE CHAVELO



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    Page created web March 30 of the one 2005.
    © Copyright 2005 Gualberto Valderrama C.