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 The small region of Mokegua is located in southern Peru, occupying the western slope of the Andes with the country's only active volcano, valleys, desert areas, agricultural land and part of the Pacific coast.
The geographical and natural diversity is emphasized by the excellent cuisine based on the products produced in the department. The main focus of the local economy is the cultivation of olives and avocados, as well as citrus fruits, apricots, wheat, corn and cherimoya. In addition, sheep breeding, the extraction of seafood, especially shrimp, and the production of alcoholic beverages are of great importance.
Mokegua's cuisine is very varied and varies by location. Part of the Indian rituals was the preparation and eating of the "Indian rabbit", that is, the guinea pig, which is preserved in the Andean culture to this day. Typical of the region are two dishes from this rodent: pig, fried in corn bread and served with boiled potatoes, salad and toasted corn kernels (cuy frito), and guinea pig stewed in a spicy peanut sauce with chili, cassava, corncobs, and boiled eggs (picante de cuy).
The traditional Sunday breakfast of the South of the Department consists of pork pieces fried with the skin (chicharron de chancho)... This dish does not take long to prepare, but it is important that the pieces of meat are golden brown and crispy. Served Chicharron with sweet potatoes, potatoes, chips, corn or fresh vegetable salad, to which may be added creole sauce (salsa criolla)consisting of red onions, yellow bell peppers, yellow chili, parsley, and lemon juice.
The Mokegua metropolitan area is characterized by cacharrada - beef entrails and tubers baked together in an earthen hole. Seven types of meat are taken, including the heart, liver and parts of the digestive tract. Before cooking, which takes a long time, the ingredients are seasoned with ground chili and caraway seeds. The dish is accompanied by cassava, potatoes and a glass of dry red wine. In addition to carracada, soup made from beef, pork and lamb offal is widespread in the capital. (patasca)which is cooked with corn, fresh and dried potatoes, achiote, hot peppers and mint. Another culinary icon in Mokegua is the marine bivalve shellfish ship (sudado de machas) - a unique dish with a delicate taste and intense aroma, prepared with the addition of white wine, lemon juice, chili paste, onions and garlic.
Since ancient times, a seafood soup called by the Spaniards has been known on the Mokegua coast parihuela... It has a very rich, concentrated broth rich in phosphorus and iron from fish, shrimp, crabs, mussels and other seafood. The soup is complemented by tomato paste and slices of tomatoes, rocoto peppers, garlic, onions, herbs, including seaweed, and white wine. Shrimps in a spicy milk broth are also a classic in this area. (moqueguano de camaron), which are cooked with corn, rocoto, rice, onions, paprika and aromatic herbs, of which fragrant cheese stands out. The cuisine of the coast is not complete without cevicherecognized as the cultural heritage of the nation - a cocktail made from pieces of fish, shellfish, fresh vegetables and corn seasoned with lemon juice.
Mokegua is a confectionery paradise. Many types of sweets are produced here, of which Alfahor, Manhar blanco are especially popular, nougat, corn pie, tubes with boiled condensed milk and others.The list of typical products continues with regional fruit liqueurs based on apricots, cherries, plums, figs, as well as wines, pisco, cognac and all kinds of chichas.
Elena
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