Learn about the soups, stews, and stews from Puno that make it unique within Peruvian cuisine.
There are so many typical Peruvian dishes that we'll probably never finish talking about them. Each one is delicious in its own way, and together they make Peruvian cuisine what it is today: recognized and respected worldwide. On this occasion, we'll talk about the gastronomy of the beautiful Puno region, whose geography and nature provide ingredients that make this southern Peruvian cuisine unique. Discover 5 typical dishes from Puno with us.
Chairo
This is a hearty and very nutritious soup, perfect for eating before or during long work days. It's made with potatoes, chuño negro (black beans), lamb, vegetables such as carrots, onions, broad beans, chalona (dried lamb), and seasonings such as salt and oregano. In Puno, it's very popular for its high nutritional value and exquisite flavor.
Puno is the country's largest producer of quinoa, so it's no surprise that it has dishes that feature this ingredient. Quinoa Fish is a stew made with milk, cheese, butter, salt, and, of course, quinoa. Very simple to make and very nutritious, as quinoa is one of our superfoods. It's usually accompanied by a meat stew, either lamb or beef.
Alpaca meat is quite nutritious and low in calories, so if you're craving something fried, this may be your ideal option. The meat is cooked until all the water is gone, then browned and served with potatoes, chuño, serrano corn, or a delicious salsa criolla.
Since it contains quinoa, this dish is already quite nutritious. Cooked in cold, unsalted water, it also contains vegetables such as fava beans, corn, and carrots, seafood, or fish. It's served with potatoes and huacatay leaves.
Trout is caught from Lake Titicaca itself and is rich in nutrients and proteins such as phosphorus, magnesium, iron, and zinc. It's super easy to make, as after frying the fresh trout, you can serve it with boiled or fried potatoes, salsa criolla, cooked corn or chuño, and rice.
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