Market Stall · Fermented Corn Drink
Chicha
Photo: Anoryat / Wikimedia Commons · CC BY-SA 3.0
In Salta and the rest of Argentina's Andean northwest, chicha is still poured onto the ground as an offering to Pachamama, especially during the August ceremonies for Mother Earth.
A lightly fermented corn beverage, mildly sour and slightly alcoholic, still made in small batches in rural communities around Salta and sold at markets and rural fairs. It's traditionally served in gourds rather than glasses.
Why it's made this way: Salta's Andean highland communities kept this pre-Columbian corn ferment alive in daily and ceremonial life, a continuity rare elsewhere in modern Argentina.
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