Every day, when the morning chill settles in or the night turns cold, Peruvians from different backgrounds come together to enjoy a warm and pleasant drink in a cup. The air fills with the warm steam rising from the drink containers, which hold a variety of delicious brews.
As people enjoy the soothing aromas, they take a moment to reflect and choose the perfect medicinal herbs to make their drinks just right. This simple ritual brings everyone together, creating a sense of community and shared experience.
What is this drink? Peruvians call it “emoliente,” and for us, it is much more than just a beverage sold by street vendors: It represents a cherished part of our traditions, culture, and a soothing remedy.
So, in this article, we’ll explore the different types of this drink you can find in Peru, and we’ll even explore some variations. Therefore, find a comfy spot, and let’s embark on a tasty journey through the beloved world of emoliente in Peru!
What Is Emoliente?
At its core, emoliente is an herbal infusion popular for its calming and healing qualities. This drink is usually served hot, mixing herbs, grains, and natural ingredients.
Each one is selected for its health benefits. For example, many locals see it as a natural remedy that helps with digestion and eases stomach discomfort.
Others, just simply say that it gives them a nice energy boost to start the day. Emoliente’s flavor is often slightly bitter and earthy, with aromatic hints that change based on the ingredients used. This special taste may surprise newcomers, but this distinctiveness is why Peruvians love it.
Peruvians love this drink so much that there’s a law issued by the Peruvian government that says February 20th marks “Emoliente Day”.
In Peru, there are over 100,000 “emolienteros” or emoliente vendors, people who sell these drinks in a mobile stall, called “carrito emolientero”
Also, since 2014, the Peruvian government realized that emoliente deserves a spot as part of the country’s national gastronomic heritage. So, they designated February 10 to celebrate Emoliente, Maca, Quinoa, Kiwicha, and other herbal drinks.
A Brief History: Roots in Colonial Lima
The emoliente’s story in Peru is pretty fascinating. It’s deeply rooted in tradition, dating back to the colonial era when “tisaneras” were female drink vendors who used to roam the streets in Lima. These women offered herbal infusions that helped treat various ailments.
Over time, their tradition became an essential part of urban life in Peru. However, we can affirm that the creation of emoliente was also possible thanks to the Spanish Conquest.
They brought many cultural influences that shaped local cuisine, bringing cooking methods and ingredients.
Spaniards mixed these with local traditions, creating a wide range of flavors. One notable drink from the Spanish conquerors was agua de cebada (toasted barley water).
Just like a Spanish Scholar mentioned, in Spain and Latin America was common for people to drink barley water with cinnamon and lemon juice.
The Many Faces of Emoliente: Exploring the Varieties
One of the most delightful aspects of emoliente is its incredible diversity. Depending on the region, the season, or the personal touch of the vendor, you might encounter several versions of this traditional brew. So, let’s dive into the details of the most popular varieties:
Emoliente, the warm and healthy beverage
The traditional or herbal emoliente is often considered the gold standard. This version typically contains locally available herbs such as cat’s claw, barley, horsetail, flaxseed, lemon verbena, plantain, boldo, etc. Each vendor has a secret recipe that might include additional medicinal plants and aromatic additions.
This herbal mix is celebrated not only for its comforting aroma and taste but also for its digestive properties and soothing effect on the stomach, making it a cherished remedy after hearty meals or during chilly evenings.
Consequently, in Peru, you can find different kinds of emoliente, some of them with traditional recipes, fruity flavored ones such as mango, aguaymanto, pineapple, orange, and other Peruvian native exotic fruits. You can order your emoliente hot, room temperature, or cold. Which one would you choose?
Kiwicha, Peru’s Supergrain
Also known as amaranth, it is a tiny, nutrient-packed grain native to the Andes. Rich in protein, fiber, and essential minerals, kiwicha offers a toasty, nutty flavor when lightly roasted and blended into the drink with the same name.
Peruvians prefer to drink it with breakfast, at their own houses, or at the stalls you can find on almost every corner, scattered in the country’s cities.
Thanks to its several beneficial properties, a warm cup of kiwicha will give you an extra dose of vitality during long days.
Maca, the Andean Ginseng
Maca is an ancient root renowned for its adaptogenic properties and ability to enhance stamina and balance hormones.
Incorporating maca into emoliente creates a beverage that’s both earthy and subtly sweet. Peruvians love this ancient tuber thanks to its natural energizing effects.
For men and women, it’s the perfect ingredient to increase vitality and fertility. Its strong, tangy, and distinctive flavor makes it the favorite among Peruvians to start their day well.
Quinoa, the mother of all grains
Quinoa—the celebrated “mother of all Andean grains”—adds both texture and nutritional value when used to make hearty and healthy drinks.
When simmered into the infusion, quinoa lends a subtle nutty flavor and a slightly creamy texture as its grains soften.
Rich in proteins, vitamins, and minerals, quinoa emoliente is an excellent choice for those looking for a healthful twist on the classic recipe.
It’s particularly popular among health enthusiasts who appreciate the blend of traditional flavor with modern nutritional benefits.
A Modern Twist: Emoliente “Piteado” with a Touch of Alcohol
For those seeking a fusion of tradition and modern creativity, there’s an innovative variant known as emoliente piteado.
“Piteado” refers to the addition of a dash of alcohol—a trend that has garnered popularity in social settings and trendy bars alike.
In this version, the classic emoliente serves as the base, with a small amount of alcohol—typically pisco or an herbal liqueur—added just before serving.
This addition creates a fascinating contrast: the warm, soothing herbal infusion meets the spirited zing of the alcohol, offering a multi-dimensional taste experience.
Health Benefits: More Than Just a Tasty Beverage
Emoliente is not only cherished for its rich flavor and cultural significance but also for its impressive health benefits. Here are some key reasons why every cup of emoliente is as nourishing as it is delightful:
Digestive Aid: The carefully selected herbs—such as boldo, muña, and cola de caballo—are known to soothe the digestive system, making emoliente a popular remedy after heavy or spicy meals.
Anti-Inflammatory Properties: Many of the ingredients found in emoliente have natural anti-inflammatory effects.
This can help reduce discomfort and support overall well-being, especially during seasonal colds or after strenuous activities.
Nutrient-Rich Grains: Grains like kiwicha, quinoa, and cañiwa are powerhouses of protein, fiber, vitamins, and minerals.
These nutrients contribute to sustained energy levels, better metabolism, and overall nutritional balance, making emoliente a smart choice for those who care about their health.
Adaptogenic Benefits: Maca, renowned for its adaptogenic properties, helps the body cope with stress and enhances endurance.
Incorporating maca into emoliente can contribute to improved stamina, hormonal balance, and an overall sense of vitality.
Prepare a real emoliente at home
Ingredients
200 g toasted barley
3 liters of water
1 pineapple peel (chopped)
50 g horsetail (cola de caballo)
4 cinnamon sticks
6 cloves
½ orange peel
2 quinces
1 bundle of lemon verbena (hierbaluisa)
1 bundle of chamomile (manzanilla)
60g sugar
250g water
Preparation
Sift the barley thoroughly to remove any impurities.
In a pot, add the water, barley, and pineapple peels.
Add the horsetail and cinnamon to the mixture.
Incorporate the cloves and orange peel.
Stir and let the mixture boil for 20 minutes.
Once it starts boiling, add the quinces.
Add the lemon verbena and chamomile to the pot. Let it simmer on low heat for 40 minutes.
Tip: It is recommended to serve emoliente hot and cool it by pouring it between two cups.
Places to Enjoy Emoliente
Emolientes Claudio’s (Surco, Lima) – Located at Mercado San Roque, this is one of the most popular emolienterías, often attracting long lines of eager customers.
Obdulia Emolientería (Barranco, Lima) – Situated at Piérola 136, near Av. Grau, this place is known for its traditional recipes.
Emoliente ‘Santy’ (Surquillo, Lima) – Located at Av. Angamos Este 604, close to the Metropolitano station.
Emoliente Don Juvencio (Lince, Lima) – Found at Jirón Francisco de Zela 1500, behind the SUNARP office
Cafes around main Peruvian cities: You can find emoliente in cafe shops in Peru’s tourist cities with a contemporary touch.
Street Vendors: You can ask locals to find a good “huarique” of emoliente drinks.
Conclusion: A Cup of History, Health, and Happiness
Emoliente Day is a special time to celebrate a simple drink that holds centuries of history. This delightful beverage offers health benefits and fills us with pride in our culture.
If you like the bold taste of kiwicha, quinoa, or a herbal emoliente with lime juice, or the energizing flavor of maca, then you’ll appreciate each emoliente’s unique story.
When in Peru, next time you want to warm up your morning or unwind on a cool evening, look for a humble emoliente stall to enjoy this delicious drink. Keep in mind that you can enjoy emoliente on a busy city street, at a lively festival, or in the cozy comfort of home.
Enjoy each sip. Remember, every cup highlights the natural ingredients and traditions that make Peruvian culture unique.
To read more articles bout traditions in Peru, stay tuned to our blog! Viagens Machu Picchu would like to encourage you to the land of emoliente.
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