Arequipa travel guide

Rocoto relleno

Arequipa's most famous dish — a large rocoto chilli (spicy, not sweet like capsicum) stuffed with a filling of minced beef, onion, peanuts, raisins, cheese and egg, baked until the chilli softens slightly; served with a potato-and-cheese gratin (pastel de papas); the rocoto provides genuine heat that distinguishes Arequipeño cooking from milder coastal Peruvian food

Adobo Arequipeño

Arequipa's Sunday morning tradition — pork marinated in chicha de jora (fermented corn beer), vinegar, garlic, cumin and chicha, slow-cooked overnight and served with freshly baked bread at dawn; restaurants open from 6am on Sundays specifically for this dish; the combination of flavour and Andean daybreak ritual is unique to Arequipa

Queso helado

Arequipa's iconic sweet — literally 'frozen cheese' but actually a coconut-milk sorbet flavoured with cinnamon, cloves and sugar, served in a cylindrical shape that resembles a block of white cheese; sold from traditional carts by women in traditional dress throughout the historic centre; the definitive Arequipa street food

Chupe de camarones

Arequipa's luxury bowl — a thick chowder of freshwater prawns from the Río Chili, with potato, milk, egg, cheese and ají amarillo; the prawns from the Arequipa region are considered Peru's best; this is the dish that defined the regional reputation for great cooking