Pucusana: Gastronomy

CUISINE OF PUCUSANA

Pucusana has a historic cuisine, in some cases dating from 1920, Its cuisine is basically marine.

As is the case chilcano is a fish broth, lots of vegetables, cilantro yellow potatoes, parsley and rice. The humitas of raka mysterious tasty dish made with a unique flavor mollusk.

In the 30´s, appears Guatia pieces of fish, yellow chili paste homemade onion, cilantro, accompanied with sweet potato, cheese, yucca, potatoes and white rice. The spicy fish with a good fish, yellow peppers, seafood and yuca.

In the 40s, the Chupín de Trambollo or Angler fish with a traditional seasoning of onion and garlic, the tomato, with yellow potato and white wine.

Without specifying the time, appears ceviche Tuna with his inseparable onions, peppers, lemons and a touch of salt.

Today, in the festivities is offered is Picante ajiaco two colors, grates, ceviche and fried fish accompanied with bolied cassava. Carapulcra based on the dried potato soup and the famous dry.

In the evenings you can taste the exquisite picarones, purple porridge, rice Zambito and rice pudding, in winter you can taste the shampoo, in the evenings, kebabs, stomach, the chunchuli and corn.

To cool off on summer days the rich snowcone, ice cream or a fruit cremolada.

Saturdays and Sundays you can enjoy the delicious breakfast pork rinds and chicken or pork tamales.

For lunch we recommend the famous: tiraditos, ceviche, fish sweated with seafood, rice, seafood, pork fish and squid, jellies, suck, egg fried tiger's milk, fried fish or breaded or batter, octopus in olive.

Pucusana was conducted in a Food Competition 2009. Where Eli's chefs Cornejo, Alfredo Aramburu Max Calmet and enjoying a rich seafood dishes of one of the local restaurants.

the cuisine is a great attraction that offers tourists, which is expected to visit for many tourists in summer to taste the dishes of Pucusana, thereby improving infrastructure service and restaurants.

chilcano