The gastronomy of Huancaya

The supply of the gastronomy of Huancaya is extremely varied, we can taste typical as the traditional food like the “Coloured Cuy”,” Grilled Trout”, “Pachamanca”,” The Kanchi”. Huancaya is characterized by the great quantity of establishments that presents a variety of all the tastes

COLOURED CUY

This is a delicious stew cuy prepared based on coloured chili, peanut, onion and achiote , a kind of condiment.



It looks good



PATASCA

It's akind of soup. The previous night the maize is boiled, also the meat, guts of cow, meat of pork, lamb and bones of pork. Once boiled the broth is served adding perejíl and onion.

FRIED TROUT

In Huancaya exist trouts naturally, and also the trout grows up, their meat is very agreeable and economic.
This pottage is representative of this part of the country, there are a great variety of plates based on the trout.

The trout is soften with garlics, pepper and cumins, for an hour approximately. It’s also prepared with by onion, garlics and oil.
In a pan on a fathom of coal, oil is put in the surface and on it the trouts, the special seasoning is added.
Its served with frites.

PACHAMANCA

The name comes from two Quechua words, Pasha: land and Manka: pot.
The process of boiling of the pachamanca is very particular, we do a hole in the ground on which an oven is based on stones "Rijchi Rumi",  the stones warm up with fuelwood ,when it warms enough, they move back to put the potatoes, later the meats (meat of cuy, beast, sheep, alpaca, trout) alternating with stones; then there are put humitas and the beans; all this is covered with malrmaquilla or queña, a kind of herb. Finally it is covered with the ground that was extracted when the hole was done. The time of boiling can be 45 minutes or 1 hour, in agreement to the warming that the stones had.