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.'
PLATES OF BOTTOM
Source: http://cocinandolapaz.tripod.com / cocinapiura.html
WOUND OF PRAWNS
TERRACE OF THE LIBERAL CLUB DE PAITA
DRY OF KID WITH FREJOLES - CHICHA DE JORA: CLEARING
DRY DE CHAVELO
Page created web March 30 of the one 2005.
© Copyright 2005 Gualberto Valderrama C.