DISH NAME: CHAIRO
ORIGIN:
According to the Aymara language dictionary and the
Runa Simi (Quechua) dictionary, the word chayru
means soup. Chairo is one of the most important
dishes in the gastronomy of the regions of Cusco,
Arequipa and Puno, it is a thick and substantial soup.
HISTORY:
It is said that this soup was created by the need of the
peasants in the area, who needed to work far from
home and walked long hours to return until evening.
This is why the ingredients used are ingredients that
could be transported for a long time without spoiling.
 INGREDIEN
TS
potatoes

onions tripe
Green fava beans
carrots squash

cumin spinach garlic

chuño

wheat salt Hominy corn

sprig of oregano
 PREPARATI
ON
First of all you make what we call a dressing by sauteing minced
garlic and diced onion with a dash of cumin. Once the dressing is
ready you add to it boiled water and then add the well washed tripe
as well as the wheat. Boil these for an hour.

Once the time has passed you remove the tripe and slice
them into rounds. Then you add the vegetables cut into
small rectangles and the potatoes cut into fourths.

When the potatoes are almost cooked you add the chuño. It should
have been well soaked in water and then broken into bits. Stir the
soup while it boils for about five minutes more. Then you add the
sliced tripe, the minced oregano, and the boiled mote as well as salt
to taste.

The chairo is now served in big bowls along with a

piece of bread.
 WHERE IS IT SOLD?

Outside of Cuzco’s homes, the most recommended place to enjoy this incredible lunch is
found on Choquechaca street. Its name is Quinta Eulalia. There you can enjoy this meal
and chase it down with a delicious cold chicha morada.