The chicha, the chupes and the spicy places, in the Pan-Hispanic Dictionary of Gastronomy prepared by the Academies of the Language

Suck the fish. A Peruvian recipe. (Photo: Capture)

The Association of Spanish Language Academies (Asale) promotes the Pan-Hispanic Gastronomic Dictionarywhose first fruits should be presented at the IX International Congress of the Spanish Language, which will be held in March 2023 in Arequipa (Peru).

It will include dishes, products and culinary techniquesthe congress coordinator announced on Monday, The Peruvian poet Alonso Ruiz Rosasat the headquarters of the Cervantes Institute in Madrid, during an act on the richness of the gastronomic language through the thepicarías (houses of food) of Arequipa.

They are indigenous voices like lass -fermented drink which in the case of Arequipa is based on black corn or güiñapo-, originated first of the chicherías and then of thepicarías, since the “picantitos” (spicy appetizers) were first added to the offer to encourage consumption, and then dishes such as suck (a soup of chicken, lamb, beef or shrimp with potatoes and vegetables) and stews.

The chicherías appeared in the 16th centurywhen the cities founded after the Spanish conquest began to flourish and became “piccanterías” starting from the 19th century.

Stuffed Rocoto: symbol of Arequipa's gastronomy.  Credits: Andina.
Stuffed Rocoto: symbol of Arequipa’s gastronomy. Credits: Andina.

I’m “A culinary institution in Peru and in particular in Arequipa”where they are recognized for “spaces of magnificent cuisine and popular tradition, of sociability and democracy”, underlined Ruiz Rosas.

Always in the hands of womenhave kept a traditional recipe book prepared “without any electrical device, slowly with wood” and with the “artisan blender” which is the fullera kind of volcanic stone mortar, explained the spicy Mónica Huerta.

In addition to preserving the culinary tradition, the picadors retain an extensive vocabulary of Quechua, Aymara and and, to a lesser extent, other indigenous languages, whose voices are part of the “lonco” or chacarero language of the rural environment.

Words like “Ocopa”which defines a chili, onion, huacatay, peanut or walnut sauce; “Latan”a spicy chili sauce; “Sarza”garnish with onion, tomato, rocoto, vinegar and oil to accompany the spicy zamponi, or “Jayari”spicy snacks, are some of what the dictionary will include.

According to Carmen Nogero, Cervantes general secretary, gastronomy is a “powerful tool for language teaching”, as well as a “succulent international cover letter”.

(Source: EFE)


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