In all of Peru, it is one of its many culinary gems. Perhaps the most emblematic to warm the soul when the cold increases is the caldo de gallina. The diversity of 'raise the dead' dishes that characterize this cuisine has made caldo de gallina the flagship of many restaurants.
Here, you can learn a little about its origin, preparation, and places that we recommend to enjoy a pleasant experience when tasting this dish. The unique flavor, infused with the aroma of yellow chili, is impossible to resist and will surely leave you intrigued and eager to try it.
History of Peruvian caldo de gallina
And what is its history, or how did it begin to be prepared in Peru? Since when did it become so popular? In the 19th century, this stew became particularly popular during times of Spanish predominance. That is, in the middle of the colonial era. This rich history connects us to the cultural significance of Caldo de Gallina, which was particularly popular in the middle of the 20th century. Our delicious stew increased its value much more, like high-purity gold, by becoming the most requested and consumed dish in La Parada, a district of La Victoria. It is said that it sold like hotcakes. There, it was born as La Estrella, which we all know today.
From its humble beginnings, crossing the republican era, and until its recognition among the nations of the civilized world, caldo de gallina has had a spectacular evolution. This journey makes us a part of its history and helps us appreciate its cultural importance.
Ingredients of the traditional Caldo de gallina recipe
- Black or double-breast chicken.
- 2 onions.
- 1 cup of diced mashed squash.
- 4 diced yellow potatoes.
- 1/2 kilo of spaghetti.
- 1 cup of Chinese onion.
- Kion.
- Salt.
Preparation:
- In a large pot, place 2 liters of water to boil with all the chicken meat and separate it from the bones.
- In another pot, place the bones along with the celery and pumpkin cut into cubes. Add two liters of water to obtain a potent concentrate.
- When it reaches a medium cooking temperature, add the potatoes, which were previously cut. With salt to taste.
- Immediately put everything together in a single pot, and if you want, you can add the noodles.
- After 7 minutes, remove from the heat and serve.
Where to try Peruvian Caldo de Gallina.
We recommend some places in the country's main cities, such as Lima and Cusco, where you can taste this dish and have a pleasant experience.
Restaurants in Lima
Caldo de Gallina Aramburú Go to Avenida Andrés Aramburú 806, Urbanización Limatambo Surquillo, and check for yourself, from Monday to Friday, the level of this Caldo de Gallina, which is their specialty. They have a free delivery service.
Restaurants in Cusco
Mercadio San Pedro: Located just 10 minutes from the Plaza de Armas, this market offers delicious caldo de gallina prepared
Restaurants in Machu Picchu
Chef House: Located at 616 Imperio de los Incas Avenue, Aguas Calientes, Machu Picchu 08681 Peru. You'll find an extensive menu where you can savor the exquisite flavor of caldo de gallina.
Another unforgettable experience is visiting El Mercado local de Machu Picchu, where you'll find the best popular food that the people of Cusco have to offer you.
