Chiriuchu Gastronomic Festival
June 15th
Starting at 9 a.m., more than 200 women who are members of gastronomic associations are offering the most representative dish of the Cusco region, which is also a prominent symbol of the Inti Raymi festival, to both local residents and visitors. This activity is taking place in the Plaza San Francisco, located just two blocks from the main square of the historic city of Cusco.
History of the origin of Chiriuchu
There are several stories about the origin of this dish, dating back to the time of the Incas, where the meaning of each ingredient included in its preparation is explained.
It is said that the Chiri Uchu arose from the Aynis, a work system based on family reciprocity among the members of a community. At the end of the workday, each Ayllu (family group) shared the best of their home with the others, thus creating an amalgam of food from the coast, highlands and jungle, which became great banquets.
In 1572, the chronicler Pedro Sarmiento de Gamboa explained the duality that the ancient Peruvians applied to their meals, classifying them in foods coming from the land as “males”, and the others as “chinas or females”. The Chiri Uchu uses ingredients such as corn, guinea pig, chicken, seaweed, huevera, among others, which fall within this classification.
With the arrival of the Spaniards to the Cusco territory, indigenous cults and rituals were replaced by religious traditions, including Corpus Christi, a Catholic festivity that brought together the patron saints and virgins of the different parishes. Thus, the Chiri Uchu was also integrated into this cultural evolution, fusing European elements with Andean traditions.
What does Chiriuchu contain?
The chiriuchu is a dish that includes a variety of ingredients, such as guinea pig meat, chicken, chalona (made with lamb meat), cheese, torreja (a kind of fritter), tullan (guinea pig tripe or viscera stuffed with potatoes and sangrecita), roasted corn, yuyo, rocoto, jerky, cheese and chorizo.
It is mentioned that the torreja is prepared using the broth from the chicken meat and is made with Cusquenian corn flour. In addition, when serving the dish, it can be accompanied with chicha or beer, according to the preferences of each person.
Important data:
Chiri Uchu is traditionally served during the Corpus Christi festivity in June. This choice of date is due to the fact that the ingredients that make up the dish were offered to the god Inti on June 24, which explains its consumption during this month.
In addition, the Chiri Uchu symbolizes the duality of the Inca world, since it was offered to the sun, a warm being, but had to be consumed cold.
