Typical Food of Trujillo
What to eat?
The generous ocean provides the cuisine of Trujillo its main ingredients; the best fish and shellfish are combined with produce of the valleys to prepare delicious dishes like causa de lapa and causa de raya (mashed potatoes stuffed with limpets or ray, respectively), cebiches, jaleas (a mixture of fried fish and seafood, seasoned with onions and tomatoes) and any number of soups with a fish base. Honorable mention goes out to pepián de choclo (a flavorful corn mush) and sopa teóloga (type of spicy chicken soup), an expression of mixed Spanish and native cooking. And for dessert, try any of the tempting quince fruit treats and humitas (sweet corn roll). There are also restaurants offering a wide variety of international food.
These are the most popular dishes:
ë Cebiche: raw fish filet cut into pieces and marinated in lemon juice, onions, and aji limo.
ëCabrito con frijoles: Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic.
ë Shambar: Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays.
ë Sopa teóloga: turkey and/or chicken soup with moistened bread, potato, milk, and cheese.
ë Frejoles a la trujillana: Black beans with sesame seed and mirasol chili peppers.
ë Pepián de pava: Turkey stews with rice, tender blended corn, cilantro, and chili pepper.
ëPescado a la trujillana: Steamed fish with an egg and onion sauce.
ëShambar: It is a wheat soup, it has big green peas, dry beans and broad beans, with beef, salted pig meat, and pig skin; spiced with aromatic herbs.
ë Cecina: They are small very thin slices of meat that have been salted and dried in the sun. They are fried in abundant oil and it is served with yucca, hot pepper and onion.
ëAlso the guinea pig "ajiaco" (stew prepared with potatoes), guinea pig with peanut, causa (prepared with mashed potatoes spiced with lemon juice, salt and hot pepper), "sangrecita trujillana" (prepared with chicken´s blood), and many other plates.
ëDue to its proximity to the sea, it will be able to enjoy marine platters, such as the Cebiche (fish marinated and cooked with lemon), "Corvina a lo Macho" (fish with a delicious sauce), "Picante de Mariscos" (spicy stew prepared with seafood), and many other plates.
ëA traditional dessert of the area is the "king kong". A great pastry filled with manjarblanco (sweet prepared with milk) and fruit sweet, and "machacado" (sweet prepared with boiled fruit).
ëThe popular and traditional drink is the "Chicha de Jora" and in the popular classes the "llonque", a kind of brandy made of sugar cane.
ëVideo
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