19:02 | Arequipa, Aug. 07.
Large numbers of visitors gathered at the Arequipa’s Main Square to celebrate the third edition of the Chicha Festival intended to boost the traditional beverage consumption within the framework of the 475th Anniversary of the city.
Over 25 traditional restaurants also called Picanterias offered chicha de guiñapo, which consumption is promoted by Sociedad Picantera de Arequipa, a city-established guild comprising restaurants specialized in offering spicy dishes.
The aforementioned association organized the event, which also encouraged the consumption the Arequipan gastronomy.
On this occasion, the society forecasted last year's 10,000 glasses of the beverage -sold to attendees- would be exceeded.
Chicha de guiñapo is made of Arequipa region-harvested black corn, which is germinated, dried and ground. Once ground, it is boiled for several hours, later filtered and poured into clay jars until it has fermented. A couple days later it is ready to delight tasters.
(END) RMC/MAO/MVB
Published: 8/7/2015