The Cajamarca cuisine is considered one of the most varied and succulent of the High Andes.
The aroma and the strength of its tasteful dishes have transcended the regional borders, to nourish and to adorn the gastronomically varied cuisine of Peru.
A celebration of the good eating with Andean products - Choclo (tender Andean corn or maize), potatoes, guinea pig and a variety of aromatic herbs, to mention just a few; and others that arrived in the Spanish caravels - especially the meats.
When exploring their aromas and flavours, you will find surprising dishes like the fried guinea pig
with hot chilli potatoes, where the well seasoned pieces of the "Guinea pig" shares honours with a potato stew, seasoned with so called Panca red peppers, peanuts, pepper and salt. It is accompanied by a sauce made out of chopped onions and thin slices of the so called Rocoto hot peppers marinated in Peruvian lime.
Another traditional recipe is the so called green broth. Of humble farmer origin - but sufficiently rich to win over even the most sophisticated palates – this dish is prepared with potatoes, eggs, a local quesillo cheese and aromatic herbs like the so called Paico, plus a local mint called hierbabuena and parsley.
The Cajamarca banquet must also always include, a serving of Chicharrón con Mote, a forceful union of pig meat (chopped into pieces and fried in its own lard) with several handfuls of Mote (mature, shelled and boiled maize).
Equally recommendable are the so called Humitas, sweet or salty, a mass of ground tender maize filled with cheese, raisins and cinnamon. These are then wrapped in so called Pancas (the leaves of the cob) and then cooked in steam.
Those that like desserts will feel more than satisfied when tasting the so called Manjar Blanco, (Sweet Delight) amazingly sweet milk that is boiled over a slow fire until it reaches a creamy consistency.
Those travellers little given to local gastronomical adventures, will find international and vegetarian flavours to bite into. There is no reason to worry, it is only necessary to have just a little bit of patience and to choose the restaurant that complies most with your fancy.
Colourful, varied and tempting, such are the appetizing recipes of Cajamarca. The table is served. To you is only left to choose and to enjoy.