History of the Capchi de Habas

With the arrival of the Spanish in America, many of their products also came, including cheese. The Incas, tasting it, associated it with the latex of the tree called Cachu Cachu. Thus, a toponymic relationship with Kapchi was formed, which, over the years, they would call Kapchi. It is worth saying that Kapchi or kapchi is cheese in Quechua.
So this delicious dish of Peruvian cuisine has its origin and evolution as part of a fascinating cultural fusion between what the Incas did with their native products and what the Spanish conquerors brought. This unique blend of cultures is what gives Kapchi de Fabas its distinctive flavor and character.
 

A traditional recipe for Capchi de habas
 

• A large onion.
• A tablespoon of chopped or ground garlic.
• 150 grams of green beans.
• Half a kilo of potatoes.
• Ground black pepper to taste.
• Ground cumin to taste.
• A branch of huacatay.
• A branch of pico.
• Two corn cobs-
• A quarter kilo of cheese.
• Evaporated milk, as estimated at the time.
• Salt to taste.

Preparation

1. Pour a splash of oil into the pot.
2. Add the onion, chopped into small pieces, and a pinch of salt.
3. Add the chopped or ground garlic.
4. Add a pinch of pepper and another of cumin.
5. Add the yellow chili and mirasol chili and stir.
6. Now add water and let it boil.
7. Add the sliced ​​corn and a sprig of huacatay.
8. Add the yellow potato that you have already peeled and cut into medium pieces.
9. Add the previously peeled and boiled beans.
10. Finally, add the milk and stir gently so that everything is integrated.
11. When everything is integrated and soft, turn off the heat and let it rest for a few minutes before serving. This dish pairs well with a side of rice or quinoa and a fresh salad.

Where to try Capchi de Habas

Here are some recommended establishments in various cities and towns where you can treat yourself to the Capchi de habas.

In Lima

Cusqueñisima Picantería: It specializes in traditional food from Lima. It is a place full of familiarity and tradition, with the generosity and seasoning of grandmothers.
 

In Cusco

Rumasini Restaurant: It specializes in the Cusco culinary tradition, with recipes that have a long history carefully passed down from generation to generation. It's a wood-fired oven, located in Calle Ruinas 457, in front of the Marriott Hotel, Cusco 08001, Peru.

Any Organic: located in Tandapata 353-B San Blas, Cuzco 084 Perú.  It's strictly regional food, and local producers guarantee all ingredients.
To do this, you only have to add the ancient culinary techniques combined with the talent and creativity of its owner, who is of worldwide fame, so that the Capchi de Habas is one of your best choices.

Machu Picchu

Chef House:  The restaurant in Machu Picchu is delightful, just two blocks from the main square. On its menu, this restaurant offers a tour of the cuisine of the Peruvian Andes, with healthy and locally produced ingredients. After you have visited the citadel of Machu Picchu and appreciated the spectacular landscapes of the area, do not miss a visit to this high-quality restaurant.

The experience of trying Capchi de habas, if you haven't tried it before, is one of the best gastronomic experiences in Peru. Knowing the history of Peru, its customs, and traditions will always go hand in hand with enjoying its excellent cuisine.
You have to plan your visit to Peru, and for now, you already know what kapchi de habas is, and you are willing to sit down, eat it, and toast it.