The food of Arequipa is famous for its wide variety which it has thanks to a wide pantry resulting from the agriculture, the valleys as well as the long coast. It is characterized by its good taste, thanks to the use of spices and preparation methods, a tasty blend of the Andes and Europe.
One of the special features of the food is the myriad spicy combinations that led to the places where they are sold being called “picanterías”.
The variety of this mestizo cuisine can be summarized in the existence of its broths, with one for each day of the week:
• Monday: “Chaque”
• Tuesday: “Chairo”
• Wednesday: “Pebre”
• Thursday: “Timpusca”
• Friday: “Chupe de Camarones”
• Saturday: “Tiempo de Rabo”
• Sunday: “Caldo blanco de Lomos”
Arequipa is known in the country and in the world for the delicacy of its stews, prepared with firewood and in clay pots. Among the best known include u.a. Chupe de Camarones, Ocopa Arequipeña, Rocoto Relleno, Adobo de Chancho, Soltero de queso, Pastel de papas.