PLATOS TIPICOS DE ICA

TYPICAL ICA DISHES

The gastronomy of Ica is a fusion between Creole cuisine and with the influence of
African cuisine, its meals are based on lollipops and beans seasoned with chili
peppers, the representative dish is the neat face accompanied with dry soup or
seasoned noodles, Ica is one of The places in Peru that have a variety of marine
species, therefore you can cook dishes based on fish and shellfish such as
delicious ceviche, jellies, stretchers, tiraditos among other dishes.

Among its drinks stands out the wine and pisco Sour original liquor and produced
in the wineries of the Ica region, recognized as our flagship product nationally and
internationally and as the most representative traditional desserts or sweets this
"las Tejas" made with dried lemon, figs stuffed with manjar blanco, and with a
chocolate coating.
 PLATOS TÍPICOS:

CARAPULCRA

Ingredients
½ kilo of dried potato
½ kilo of pork meat
1 large onion, diced
3 tablespoons of ají panca
1 ½ tablespoon ground garlic
Chicken soup
150 grams of ground peanuts
50 grams of ground cookies
Boiled yucca
Oil
Salt to taste
 Preparation
Pick and sift the dried potato to verify that there are no pebbles. Then, in a hot pan,
brown the dried potato little by little and pour it into a container with water to hydrate
it.
Once hydrated (swollen), rinse well and drain. Now, in a pot, fry the meat cut into
pieces and seasoned with 1/2 tbsp in very hot oil. garlic and salt. Reserve.
In the same pot, fry the onion very well, then add the panca pepper, brown very well,
add the garlic, stir to integrate the ingredients well and finally pour the dry potato and
add the broth as it thickens until it is almost cooked. Then mix with the meat that had
been reserved, bring to a boil and serve with yucca.

SOPA SECA

Ingredients
½ chicken (4 medium pieces)
2 tsp. of salt
2 tbsp. Garlic Siba
1/8 tsp. Sibarita Pepper
1 pinch of Sibarita Cumin
2 red onions, chopped
1 tbsp. by Panquita Sibarita
1 tomato, peeled and chopped
¼ unit of grated carrot
2 sprigs of parsley (one for cooking and the other for garnish)
1 stick of celery
1 piece of Sybarite Dry Mushroom
1 Sibarita Bay Leaf
20 g of basil
½ liter of water (to liquefy the basil)
½ cup of water
4 olives
¼ cup raisins
250 g of spaghetti
1 splash of sweet white wine or ¼ tsp. of sugar
1 cup of chicken broth
4 tbsp. vegetable oil

Preparation

1. Season the chicken with salt, Sibarita Pepper, a pinch of Sibarita Cumin and
Siba Garlic.
2. In a pot, heat the oil over medium heat and let the prey brown. Then, remove
them and reserve.
3. In the same pot, make the dressing over low heat with the onions, the Siba
Garlic, salt, Sibarita Cumin and Sibarita Pepper.
4. Add 1 tablespoon of Panquita Sibarita and the peeled and chopped tomato, and
cook for a minute. Then add the grated carrot, chopped parsley and celery.
5. Add the chicken pieces and the basil (previously blended with water).
6. Add the splash of wine or ¼ teaspoon of sugar, ½ cup of water and 1 cup of
chicken broth. Also, the piece of dried mushroom and the bay leaf, and stir the
ingredients. When it starts to boil, cut the spaghetti in two, add it to the pot and stir
again.
7. Add the raisins and leave the pot on medium heat for about 18 more minutes
until the water evaporates.
8. The Dry Soup can be served in a deep dish or flat. Garnish with one or two
olives.
9. To accompany, the carapulcra is ideal. You can also add a boiled yucca and
chopped parsley.
1. The touch of sweetness characteristic of this dish is given with ¼ tsp. of sugar
or, if you have, a splash of sweet white wine. Don't forget to add this ingredient!

Easy right? For you who did not know how to make Sopa Seca, you already have
the solution thanks to Sibarita.
 ENSALADA DE GARBANZOS

INGREDIENTS
300 g chickpeas
1/2 onion
1 coriander branch
1 bay leaf
1 lettuce
2 chopped onions
3 tomatoes without skin or seeds, chopped
1/2 cup oil
1/4 cup white vinegar
1/4 cup lemon juice
1 tsp minced garlic
1 tsp oregano
1 tbsp parsley, minced
salt and pepper

PREPARATION
Soak the chickpeas in salted water from the day before. Strain and cook in water
that covers them along with the onion, cilantro and bay leaf in pieces, for about an
hour. If you use a pressure cooker, it will take 30 minutes to cook. Drain and cool.
Arrange lettuce leaves in salad bowl; then chickpeas, onion and tomato. Prepare a
dressing with the oil, vinegar, lemon, garlic, salt, pepper and oregano. Pour over
the salad, mix well and sprinkle with the parsley.

PICANTE DE PALLARES VERDES

SPICY GREEN PALLARES

Ingredients
1 kg fresh green beans
1 red onion cut into squares
1/2 ground chili clove
1 pickled or yellow pepper ground
2 cups water
Salt and pepper

PREPARATION
1. In a pot, brown the onion in oil, after being transparent add the garlic, yellow
pepper, salt and pepper, stir for 5 minutes.
2. Add the lollipops and water, cook over medium heat for 20 to 30 min, until they
become soft.
3. We liquefy half of the lollipops with a little of the water from the pot and
reincorporate again, stir well until the water has evaporated. It should be creamy.
4. Enjoy it with rice, a fried egg if you wish, and add a dash of olive oil! Delicious!

CHUPE DE PALLARES VERDES

INGREDIENTS
2 tbsp oil
1 cup onion, chopped
1 tbsp minced garlic
1/2 cup ground yellow chili
2 tbsp ground chili panca
400 gums in strips
200 gpallares green
1 cup rice
2 liters vegetable broth
1/2 cup evaporated skim milk
2 tbsp minced peppermint

PREPARATION
Heat the oil in a saucepan over medium heat and brown the onion and garlic for
five minutes. Add the ají amarillo and the ají panca. Sauté the dressing for five
minutes. Add the ollucos, the pallares and the rice. Mix and pour in the hot broth.
Cover the pot, lower the heat and cook for 25 minutes. Uncover, add the milk and
peppermint. Remove from heat, stir and let stand for 10 minutes. Serve. It can be
served with a poached egg and toast.

ENSALADA DE PALLARES

Ingredients
500 grams of green beans cooked and peeled
2 tomatoes cut into cubes
Lettuce leaves
1 red onion, thinly julienned
2 tablespoons of chopped parsley
1 yellow pepper cut into thin julienne
100 grams of dambo cheese cut into cubes
2 tablespoons white vinegar
1/2 cup olive oil
1 tablespoon mustard
1 teaspoon of sugar
Salt
Oregano

Preparation
Prepare a vinaigrette with the white vinegar, mustard, sugar, salt, oregano, and
olive oil.
Pour the cooked lima beans, onion, tomato, yellow pepper and dambo cheese into
a bowl
Pour in the vinaigrette. Stir gently.
Serve on lettuce leaves.
Sprinkle with the chopped parsley.

BEBIDAS TÍPICAS:

TYPICAL DRINKS:

PISCO

PERUVIAN PISCO: THE STORY BEHIND THE ICONIC NATIONAL DRINK

Many years and colonies are those that date back to give life to pisco, extracted
from various grape strains, including aromatic and non-aromatic, being until now a
perfect drink for cocktails for its versatility in the mix and favorited worldwide.
In the year of 1532, with the arrival of the Spaniards in Andean territory, which it
was not only a variety of culture but, from Spain, the tradition of growing grapes
became popular in the area of Peru due to the need of its use by the churches of
the new colony.
It is not known exactly where the wine production began, but the most popular

theory indicates that in the year of 1563 in the Valley of Ica vineyard crops were

grown.

On the other hand Pisco, which is the schnapps grape, has several arguments
about its origin; however, it is mentioned the year of 1572, Álvaro De Ponce
founded the town of Santa María Magdalena in the Pisco Valley, later called
Pisco , where eventually the largest quantity of this drink would be produced and
marketed.

The valley of Pisco, is the place of the most production for this liquor, and it is
believed that mass cultivation occurred at the beginning of the 16th century, when
the grape musts were distilled and turned into schnapps, the same was stored in
clay jars called “pisco”.

After all this process, Pisco spread to different parts of the world, becoming a way
of payment in various deals that were made at that time; and its mass production is
due to the Jesuits who produced it in Lima, Arequipa, Cusco, Ayacucho and Potosí
in Upper Peru (present-day Bolivia).

In spite of all these advantages that the drink possessed, they were replaced by
others such as whiskey, diminishing the crops during the 20th century for some
decades; until 2003 when the Peruvian government encouraged the production of
pisco with a special regulation, which now places Peru as a promoter of this liquor
and endemic of the country.

As expected, the variety is what makes this drink special, deriving from aromatic
grapes: Italy, albilla, muscatel, torontel; and the non-aromatic ones: quebranta,
negra criolla, mollar, ulvina; resulting in an exquisite unique flavor, represented in
its three varieties:
Pure Pisco – of greater consumption, is extracted from a single variety of grapes,
characterized by giving a better purpose to the taste than to the smell, being tasted
fully

Pisco green must – the most expensive and thin, gentle and full-bodied,
processed must with little sugar content, that is, before its fermentation process

Pisco acholado – comes from several mixtures of grapes, its name, from the
colloquial term “cholo” denotes the mixture of bloods, this liquor combines the
smell of aromatic with the flavors of cigars