Chicha de guiñapo

Chicha de Guiñapo is a traditional beverage indigenous to the region of Arequipa, historically consumed since the 18th century and made from black maize, known locally as "maíz negro" or "maíz morado". The preparation of chicha de guiñapo is a meticulous process.

It starts with the germination of the black maize, a process lasting about eight days. Once germinated, the roots, or "guiñapo", are dried for another five days. Following this, the dried roots are ground and boiled for over two hours. After cooling, the mixture is filtered and left to ferment with a bit of brown sugar for 24 hours.

The resultant beverage can be consumed as is or mixed with other local drinks, offering a refreshing accompaniment to traditional Arequipa dishes.