In Arequipa, food is of a seasoning which is different and unique in Peru. The "rocoto relleno" (stuffed pepper), a dish emblematic of the White City's cuisine; the amazing variety of "chupes" (a type of chowder which varies according to the day of the week) or the Sunday "adobo" (marinated pork, very spicy); a combination of flavors of "mestizo" origin, blending perfectly with the spirit of the city.

Arequipa's "picanterías" (name owed to their food based on hot pepper), most of which are in the districts of Sachaca, Tiabaya, Yanahuara and Cerro Colorado, are veritable temples of flavor which preserve the age-old cuisine traditions of the White City.

Here, cult is rendered to a variety of entrees, "chupes", main dishes, deserts and refreshments such as the "cebiche de camarones" (raw shrimp marinated in lemon juice), "chicharrones" (deep-fried pork), cheese "cauchi", "ocopa", "zarza de patas", "cuy chactado", the celebrated "chupe de camarones" (shrimp chowder) or the refreshing "chicha de jora" (refreshment prepared with corn and left to ferment).

At the first taste of any of these pottages, your palate will feel the typical characteristic and the unmistakable and "mestizo" flavor of Arequipa's cuisine. What is more, and of this there is no doubt, you will become one devotee more of those temples of taste called "picanterías".

But, if you don't like experimenting with new tastes, you need not worry because in Arequipa there are restaurants serving international dishes, Chinese food ("chifas") and barbecued chicken; all providing good service and excellent flavoring.