Weekend Stall · Pork Stew
Adobo Arequipeño
Photo: Angel Olin from Peru / Wikimedia Commons · CC BY-SA 2.0
It's traditionally eaten only on Sunday mornings as a hangover cure, and old-school cooks let the pot sit overnight so the pork slow-cooks in chicha de jora until dawn.
Chunks of pork are marinated overnight in chicha de jora (fermented corn beer) with ají panca, garlic and cumin, then simmered in a clay pot into a dark, tangy stew. Street vendors ladle it into bowls with crusty pan de tres puntas for breakfast.
Why it's made this way: The dish depends on Arequipa's local chicha de jora and rocoto, and its Sunday-morning ritual is specific to the city's picantería culture.
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Part of World of Street Food — 3443 dishes from 118 countries.
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