Between the vast and abundant legacy Peru has received from the Incas, there’s a palpable legacy that’s over 500 years old, and people from the Peruvian Andes to the Amazon jungle still consume.
We’re talking about the “Chicha de Jora”, a corn-beer-like drink from the Inca Empire. This drink was important in Incas’diet diet then and is still part of Peruvian daily life. Let’s find out about this ancestral drink’s history, details, and curiosities.
What exactly is Chicha de Jora?
In Peru, there are plenty of corn kinds; the ones that people use for making this ancient potion are white or yellow corn called “Jora”.
This corn goes through the germination and fermentation process before people can use it. This gives it its distinct flavor and qualities.
During the Inca times, this drink was central to important ceremonies and religious events, such as human sacrifices.
Incas believed that drinking “chicha de jora” was a way to communicate with the “apus” (mountain deities), gods, and their ancestors. Incan royalty most likely drank chicha from ceremonial cups called “keros”.
Chicha was a key part of “Pachamama” rituals that worshiped the gods and Mother Earth. The traditional chicha-making process is a tedious task, taking more than 15 days from start to finish.
The result is a hazy yellow liquid with a sour, somewhat corn-like flavor. The result is an alcoholic drink with a low alcohol concentration.
Chicha de Jora, the origin
The legend has it that winter was harsher under the reign of Inca Tupac Yupanqui. Heavy rains slammed the empire, and many people lost their homes and supplies.
The rain’s humidity reached the containers where workers stored the corn, ruining the crop. Mixing corn seeds with rainfall fermented them.
Just by coincidence, the Incas found corn malt. Initially, they attempted to distribute this new drink to the broader population. However, when people smelled its aroma, they assumed they had ruined it and discarded it.
However, in a strange coincidence, a hungry indigenous man discovered this drink in the trash and decided to consume it. He could satisfy his thirst, but he got drunk. Later, people know chicha as the main beverage of the Empire.
During the colonial time
When the Spaniards arrived in the South American country, around 1500, Inca Atahualpa offered chicha contained in a kero to the Dominican priest Vicente de Valverde as a gesture of friendship.
The priest, who was unfamiliar with this political ceremony, felt Atahualpa was attempting to poison him and knocked the drink to the ground. This conduct enraged the Inca emperor, destroying any prospect of a positive relationship between the two.
Someone pours the foam that collects at the top of the glass onto the ground to honor Pachamama. This tradition is still performed today.
Types of Chicha
Chicha Morada
By 100 AD, the Moche culture advanced this legacy with innovative irrigation and agricultural methods. Later, the Inca civilization expanded corn cultivation into the Andes. This history intertwines with Chicha Morada, a non-alcoholic traditional Peruvian drink made by boiling deep purple corn, pineapple rind, clove, and local fruits. People enjoy chicha across Peru in different places. Tip: Some people enhance the flavor of this delicious drink by adding sugar and cinnamon.
Chicha de Guiñapo
The phrase “güiñapo” comes from Quechua and means “to ripen” or “to age.” Fermenting black or purple corn grains that have germinated black corn makes Güiñapo. Ancient locals domesticated this chicha thousands of years ago. Regions of Peru, such as Trujillo, Chiclayo, or Chachapoyas, have their own version of fermented beverages. Try them all!
Frutillada
This drink is a kind of chicha de jora made with the smaller, more flavorful frutilla, a type of strawberry native to the Andes of Peru. It is a safer substitute for Chicha de Jora, which is sweeter. Frutillada is more aesthetically pleasing and kinder to the palate because of its pink color. In Cusco is a popular drink for people of all ages
Chicha in Peruvian Gastronomy
Chicha de jora is useful as the base for soups and stews, adding a unique flavor and texture to these Peruvian dishes. For example, people use it in the preparation of the popular Peruvian dish “seco de cordero,” where it serves as a cooking liquid for lamb, providing an intense flavor and a smooth texture.
People also use it in traditional Peruvian dishes such as “anticucho“, “adobo”, or seco de cabrito. In these Peruvian dishes, chicha de jora acts as a marinade agent, tenderizing the meat and imparting a characteristic flavor.
Additionally, chicha jora is utilized in Peruvian pastries, particularly when making traditional desserts. It adds a distinct flavor and perfume to cakes and sponge cakes.
Chicha in Peruvian Modern Culture
Gaston Acurio, the Mastermind of the Peruvian Food Boom
The character why Peruvian food top in international food competitions is Gaston Acurio, a Peruvian chef, well-renowned in Peru thanks to his publications, TV programs, and restaurants, such as Chicha, the most popular of his restaurants, named after the traditional Peruvian beverage.
Recently, his restaurant earned awards and recognition, and it was added to the famous Michelin Guide. Chicha has locations in Cusco and Arequipa in Peru, and abroad in Germany.
Chicha specializes in regional food using regional ingredients and leading culinary techniques to create each dish, which is also infused with local ingredients, customs, and culture.
Ni Chicha ni Limonada
Peruvians have an interesting relationship with food: It’s part of our language! We’ve got plenty of colloquialisms, slang, and frequent words related to food. For example, Habla causa! (What’s up) Causa is a typical Peruvian dish made from mashed potatoes with a filling in the middle.
Cual es tu cau cau? (What’s wrong with you?) alludes to another typical dish. When we say something is a piece of cake, we say “papaya”, when you aren’t lucky, we tell you “piña” (ananas, tropical fruit), or if you’ve said you’re “lenteja” means you’re too slow.
Peruvians have a phrase, “Ni chicha ni limonada,” that means “Neither one nor the other.” We use that phrase to refer to someone who lacks conviction or character. Here you have another reference to the ancient drink used until today.
Chicha Music
Chicha Music is the Peruvian answer to Colombia’s cumbia movement in Latin America. By the end of the ’40s, lots of people living in “Provincia” (cities outside Lima) moved the the capital looking for better chances in life for themselves and their families.
Its lyrics reflect the pain and sadness of people who left their homes behind. Over time, Chicha evolved to more complicated sounds, such as psychedelic rock and pop. People say that if Chicha misses a party, the party is not just a party.
F.A.Qs About Chicha
Where Can I Drink Chicha?
Peruvian “picanterias” (Peruvian traditional restaurants) are a good place to find chicha de jora and its variations. “Chicherias” or “Ajha Wasi” (Places specialized in chicha, similar to pubs or taverns that offer food like picanterias) are not common nowadays; however, if you find one, you can give it a try!
You can tell them that chicherias have a tall pole with red plastic or red cloth wrapped around the entrance of a house. During your trip to the Sacred Valley or in Cusco downtown, you can find street vendors offering Chicha.
Is Chicha Safe to Drink?
Yes, it is, as the fermentation process eliminates all the bacteria; however, be careful where you try it.
Does the Chicha have properties?
Especially in the Andes, people say that chicha fortifies the body and gives energy. Chicha morada is good for health as it is scientifically proven to have antioxidants.
How Much alcohol is in the Chicha?
The grade of alcohol varies according to the type of chicha and the person who made it. Factors like fermentation time and the way of preparation affect how much alcohol the chicha will have
Are you thirsty yet? So, try a glass of Chicha in Peru, Cusco, or Arequipa, the best places where we recommend drinking it. Before you try it, keep in mind the legacy of this ancient tradition and what it represents for us, Peruvians.
Finally, keep in mind that Viagens Machu Picchu allows you to learn more about Peru, its fascinating destinations, and its food. Ask about our food tours, including chicha, and enjoy the real Peruvian cuisine! Let’s travel together!
Viagens Machu Picchu, journeys that inspire, moments that last.