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EveryMasala

Spices of Arequipa

A white-stone city in southern Peru, known for rocoto relleno, a stuffed hot pepper, and for picanterias.

Arequipa

Traded and grown here

Capsicum pubescensCuminCapsicum baccatum

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.

Plaza de Armas, Arequipa
Photo: Draceane, CC BY-SA 4.0, via Wikimedia Commons

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

  1. A picanteria Eat rocoto relleno.
  2. San Camilo market See chiles and herbs.
  3. Santa Catalina Monastery Visit the convent city.
  4. The Plaza de Armas Admire the white sillar stone.
About this page

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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