Market Stall · Fermented Corn Drink
Chicha
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Chicha was used in Inca ceremonial rituals across this same region centuries before Spanish arrival — the pre-Inca ruins at nearby Tastil mark just how deep that Andean heritage runs in Salta.
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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Part of World of Street Food — 690 dishes from 118 countries.
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