Spices of Arequipa
A white-stone city in southern Peru, known for rocoto relleno, a stuffed hot pepper, and for picanterias.
Traded and grown here
Best time: April to November, drier months.
Arequipa lies at the foot of the El Misti volcano. Its cooking is known for strong flavours, and its picanterias, traditional restaurants, serve dishes such as rocoto relleno, adobo and chupe de camarones.
Spices and trade
Rocoto, a thick-walled red pepper, is stuffed with minced meat, peanuts and cheese. Dishes use aji panca, cumin and oregano. Local markets sell dried chiles, herbs and corn.
The place and its people
Local pride in the cooking is strong, and Sunday lunches in picanterias are traditional.
Visiting
The historic centre is a UNESCO site. The Santa Catalina Monastery is a main sight.
A trail idea for Arequipa
- A picanteria Eat rocoto relleno.
- San Camilo market See chiles and herbs.
- Santa Catalina Monastery Visit the convent city.
- The Plaza de Armas Admire the white sillar stone.
Written by the EveryMasala desk with AI assistance. Background: "Arequipa" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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