The history and origins of Carapulcra
Carapulcra is one of The oldest dishes in Peruwith the roots that extend to the pre -Columbian era.
THE Joint And other Andean civilizations have developed a method to preserve potatoes Free them in the regions at high altitude of the Andescreating what is known today as Pope Seca.
This process made it possible to keep potatoes for long periods, making them an essential ingredient in traditional Andean cuisine.
When the The Spaniard arrived in the 16th centuryhave introduced new cooking techniques, meats such as pork and chicken and spices like cloves and cinnamonwhich gradually transformed the rich and tasty carapulcra carapulcra that we know today.
Over time, Afro-Peruvian communitiesparticularly in Chinchaperfecting the dish further by adding Peanuts and the Aji Pankaimproving its deep, smoky and slightly hazelnut taste.
Today Carapulcra is appreciated throughout Peru, with Regional variations This reflects the different cultural influences that have modeled Peruvian cuisine.
Made with pork, chicken or even beef, this dish remains a testimony of The rich culinary history of PeruMelt the ancient Andean traditions with Spanish and African flavors in an abundant and comforting meal.
