History of timpu or puchero

The original Puchero or Timpu, prepared by the Incas, was a simple stew of potatoes, chuño, yuca, white carrot, and chalone. During the colonial era, it evolved with the addition of beef, lamb, bacon, cabbage, chickpeas, and rice, reflecting the cultural exchange and adaptation that shaped Peruvian cuisine.

Origin and evolution

Due to its similarity with a Spanish dish, during the viceroyalty, the Cusco timpu began to be called puchero. Timpu, or stew, unlike any soup, is served dry, with the broth on the side. This distinction is important as it reflects the cultural exchange and adaptation that have shaped the dish over time.

Cultural importance

Time preparation and consumption are not just culinary traditions but cultural rituals during the carnivals in Cajamarca, Ayacucho, and Cusco. Time is the main dish shared with family and friends, a part of a collective ritual in these festivities of great joy and color that connect generations and communities.
 

Traditional recipe for timpu or puchero

• One kilo of lamb.
• One kilo of beef.
• Half a kilo of chalona.
• Four chorizos.
• One kilo of yuca.
• Six potatoes.
• One kilo of virraca or white carrot.
• One kilo of sweet potato.
• One cabbage.
• Chickpeas to taste.
• Rice to taste.
• Corn to taste, cut into three or four pieces.
• Salt to taste.
   

Preparation

1. In a large pot, bring water to a boil.
2. When it starts to boil, add the already cut meats in medium pieces and the corn.
3. Cook them over medium heat for approximately one hour.
4. Then, add the carrots that you have cut into thin slices.
5. Four or five minutes later, add the remaining vegetables and, as they soften, transfer them to a separate bowl.
6. It is essential that you taste the salt throughout this process.
7. Once the meat is cooked, remove it from the pot and place it next to the vegetables.
8. The chickpeas should be boiled separately in unsalted water and kept aside until serving time.
9. The broth is put into a container, and the meat and each diner can serve themselves, adding a personal touch to the tables they serve, a style that reflects warmth and hospitality.
10. It is an integral part of each diner's taste. And it is worth the Peruvian culture.

Where to try timpu or  in Peru

In Lima

The Market in Lima may be the ideal place to eat Timpu. However, it is not specified whether this dish is on its menu; it is most likely that it is, as the establishment offers a huge variety of typical dishes from all regions of Peru.
 

Cusco

Pachapapa:  Eating at Pachapapa is a unique opportunity to learn about the Cusco cuisine cult, rooted in the concept of Mother Earth, or Pachamama, in Quechua. You can learn about this cult by trying typical dishes such as ají de gallina, timpu, or roasted guinea pig. At Pachapapa's tables, you can try these dishes and see for yourself.
At its restaurant, located at Carmen Bajo 120, Cusco 08003, you will experience the excellence of Cusco cuisine in an environment where its customs, mysticism, and culinary art, now world-renowned, truly shine.

Machu Picchu

Indio Feliz: This restaurant, located in the heart of Aguas Calientes, offers a culinary fusion of French and Peruvian cuisine. This fusion produces creative, exquisite, and abundant dishes that will delight you.
Its service and impeccable attention are complemented by refreshing tropical juices and cocktails that perfectly complement the flavors of the dishes. You will live this experience in an enjoyable and beautifully decorated environment.

The timpu or stew, with its different ingredients and delicate preparation, is one of the best gastronomic experiences you will have in Peru. You need to book your visit to this country in advance, as it offers a wealth of culture, history, customs, and traditions. And we will tell you in advance: bon appétit!