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Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪38gProtein
🌾45gCarbs
🥑38gFat
🌿5gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten

Carapulcra Huacachina

How to order / say it
Say it Carapulcra Huacachina — [kar-a-pool-kra wah-kah-chee-na]
Order I'd like the Carapulcra Huacachina, please.
Locally Quisiera la Carapulcra Huacachina, por favor.
Say locally

A traditional stew made with dried potatoes and pork.

Why try it?

This dish gives a taste of Huacachina’s cultural roots, combining indigenous ingredients with cooking techniques passed down through generations.

How it tastes

The stew is hearty with tender pork, offering a rich blend of flavors from the dried potatoes and a subtle smokiness.

Origin & History — first documented: 1600

Carapulcra has been prepared in the Ica region since the 17th century. It became a Huacachina specialty, where local adaptations gave it unique flavors.

Recipe

Ingredients

  • 🥕 200 g dried potatoes
  • 🥩 250 g pork
  • 🧂 30 g aji panca
  • 🧄 10 g garlic
  • 🧄 100 g onion
  • 🥜 50 g peanuts
  • 🧂 8 g salt
  • 🧂 5 g pepper

Method

  1. 1 Soak dried potatoes in water for 2 hours.
  2. 2 Cook pork with salt and aji panca until browned.
  3. 3 Add garlic, onion, peanuts and soaked potatoes, simmer until tender.

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All South America recipes — Peru — Huacachina — Carapulcra Huacachina
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