Picantería
A picantería, is a traditional eatery and beverage establishment in Arequipa devoted to serve typical Arequipan cuisine. Offerings include corn beer chicha de jora, robust soups and a variety of plates preferred by locals. The name "pincanteria" refers to a special serving called "Picante", (translated in English: spicy food) available late afternoon, compound of diverse stews served in one plate, and which is not necessarily spicy.
Following a tradition well known by locals, a special lunch menu based on a soup and a small second plate is offered for each day of the week (with seldom changes) as was common during the Spanish colonial period. Monday: Chaque, Tuesday: Chairo, Wednesday: Chochoca, Thursday: red stew or black potato flour soup, Friday: Friday's soup, Saturday: Timpusca, and Sunday: white broth, pebre loins and adobo. This is respected in every picanteria in the city.
Picanterias were born in the countryside. A house with a post and a red cloth was the place where field workers knew there was food offered. Entrance was crossing the kitchen, so clients could see what was being cooked and could place their order tasting first. Dining room was rustic. Large tables with benches, no private spaces. While eating, conversation between customers was fluid even when they didn't know each other.
Picanterias supplied the social space that bars provide in some countries. After eating, and following the conversation, liquor was served. In order to satisfy guests hunger, owners created the "Picante", which is served only late afternoon and before closing. By the way, no Picanteria is opened after day light is gone. Its only a lunch time restaurant.
Today there are still original Picanterias in the rural area and in Arequipa city. Due the growth of the city and change of costumes of the locals. many Picanterias have disappeared and the ones still operating are on risk of disappearing. Some have turned into modern restaurants serving traditional food but with modern settings. There are still some with the kitchen to the view of the clients, tables and all the old settings. A big effort is being done in order to keep them opened and make tradition and roots survive.
Among the most traditional food served in Picanterias are: Chupe de Camarones (shrimp), Ocopa Arequipeña, Rocoto Relleno (stuffed chili), Adobo, Solterito de Queso, Potato Cake, Costillar Frito, Cuy Chactado (Guinea Pig), Cauche de Queso, Locro, Chaque de Pecho, etc. Common items for dessert include: Queso Helado, donuts, Spanish style convent candy, chocolates and Chicha de Jora (made of black corn, beer and anise liqueur).