Clay-oven pork · Chupaca's Saturday fair
Lechón Chupaquino
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The lechoneras roast it overnight in wood-fired clay ovens, from about 5 in the afternoon until 4 in the morning, turning the meat so the skin turns golden and crisp.
Pork rubbed with ají colorado, garlic, pepper and cumin, oven-roasted and sold by the portion with potatoes, cancha (toasted corn) and bread by the lechoneras near Chupaca's Plaza Independencia, who say they sell out on Saturdays, the day of the town's weekly fair.
Why it's made this way: Chupaca, in the Mantaro Valley near Huancayo, claims the dish as its own; the lechoneras trace their recipe to a pioneer cook of the 1940s, and Peru's tourism inventory lists lechón among the foods of the Saturday fair, which has run since around 1930.
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Part of World of Street Food — 3422 dishes from 118 countries.
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