While it is true that Peruvian cuisine has a thousand-year-old tradition, in the case of carapulcra, it is the dish that best represents the Inca culture. It is not only because of its native ingredients, but also because of its cooking techniques, that carapulcra showcases Andean tradition and authenticity in a single dish.
If you're unfamiliar with this iconic dish, please stay to learn more about its history, how to prepare it, and where you can try it.
History of carapulcra
The name of this dish, carapulcra, reveals its unique cooking method. The word' qala parka' in the Aymara language translates to 'to cook on stones '. This method, used by the Incas in the 17th century, involved using dried potatoes as the main ingredient, often accompanied by alpaca or llama meat. With the arrival of the Spanish, ingredients such as chicken, pork, rice, and yuca were added. However, it wasn't until the 19th century that carapulcra became a staple at feasts.
The traditional recipe for carapulcra
- 1/2 kg of previously dried potatoes, toasted slightly, and soaked for a minimum of 2 hours.
- 1/2 kg of pork or pig meat.
- 50 grams of roasted and crushed peanuts.
- 1 large red onion divided into squares.
- 4 tablespoons of crushed panca chili.
- 1/4 cup of sweet red wine.
- 1 tablespoon of oil.
- 1 small tablespoon of crushed garlic.
- 1 cup of rice with meat.
- 1/2 kg of white rice is ready to serve as a side dish.
- Parsley, onion, salt, and pepper.
Preparation
- The pork should be browned with a bit of oil. Do not freeze it. Then, remove it and store it in a closed container to keep it warm.
- Then, heat a little oil in a pan, add the red onion, and cut it into squares. When it begins to change color, add the crushed garlic and red chili. Allow it to cook a little.
- Then add the cooked pork and mix it properly. Add a little cumin pepper and let it fry. Always make sure that it cannot burn you.
- Now, add the dried potato and mix everything together. Tip: If the dried potato is not yet wholly soft, or you don't want to wait, you can cook it for a few minutes.
- Then, pour in the beef broth and wine. Combine again and simmer for about ten minutes.
- Taste and see if it needs a little salt.
- Finally, add the roasted and ground peanuts, stir well, and let them sit for an additional 5 minutes. If the mixture is too thick, add a small amount of water to thin it out.
Where to try carapulcra
Lima
Carapulcra is a local dish, but it is not readily available in all restaurants across the country's different regions. However, Lima, the capital city, holds a special place in the culinary scene. There are a wide variety of restaurants in Lima that offer it on their menu, making it a must-try for any food enthusiast visiting the city.
Kasamama Criollo Buffet Restaurant: Its restaurant is located in Lima's Lince district and is the perfect place to savor typical Peruvian cuisine, including carapulcra. In a small but cozy environment, you can spend a pleasant time with your friends or family.
El Rinconcito Escondido: Located in Parque Hernan Velarde N. 71, Int. 01, Lima, Peru, lives up to its name because it is a little corner where you can find the country's traditional foods. Carapulcra, obviously, cannot be missed.
José Antonio: The restaurant has two locations, one in San Borja
and the other in San Isidro. It is a charming place where you can find carapulcra with pork and white rice, but you can also enjoy other typical dishes of Peruvian cuisine, such as seco de carne, ají de gallina, among others.
Cusco
Nuna Raymi: Enjoy carpulcra at this great restaurant located in the city of Cusco.
Chica by Gastón Acurio: An internationally renowned restaurant where you can enjoy this iconic dish. Located in Plaza Regocijo, Cusco, Cuzco, Peru
Carapulcra is an emblematic dish of Peru that you must treat yourself to. You will also be fascinated by its ancient history.
