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Kevin Godbee ha publicado una actualización
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Adobo Arequipeño (Pork Stew with Rocoto & Chicha). Orange Glazed Sweet Potatoes.
Adobo Arequipeño originated in the Cayma district of Arequipa, Peru, around 1525, evolving from an early blend of chicha de jora (corn beverage), vinegar, and spices used as a marinading and cooking liquid for pork. This traditional pork stew is now a signature dish of the city, particularly known for its use of chicha de jora (like a corn beer), rocoto and ají panca peppers, garlic, and spices, and is traditionally served on Sunday mornings as a comforting hangover cure. Here it is a comforting Sunday dinner.
Chicha de jora is an ancient fermented drink indigenous to many cultures ranging from the Andes up to what is now the southwestern United States. It’s definitely “a thing” in the Peruvian Andes. You’re more likely to find chicha in a village than a store; chicherias are often (if not mostly) identified by a red flag hanging outside the establishment. Unfortunately, none of the four latin markets near me have it. I used the recommended substitute of light lager and apple cider vinegar.
For the orange glazed sweet potatoes I found Minneola Tangelos from Peru at my local store as a special item. The sweet potato recipe is a simple and tasty one from the Scoolinary course Peruvian Cuisine and Ceviches by Roberto Sihuay.
Ezra Origuella, Mercedes Minaya Palacios y4 más3 Comentarios-
Level:
Scoolinary Team
Chef, this Adobo Arequipeño is a beautiful blend of history, technique, and soul — rich, balanced, and visually stunning. Love how you adapted it with care while staying true to its roots; this kind of thoughtful cooking really stands out!
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@soldamiani Thank you, Sol!
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Level:
Stagier
Honestly, if this is “Sunday dinner,” I’d gladly sign up for every Sunday at your place! ☺
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