Farmers' wheat soup · Market corridor pots
Patachi (Andean Wheat Soup)
Photo: Candy Sotomayor / Wikimedia Commons · CC BY-SA 4.0
It is a farmer's soup: grain, dried beans and pork skin simmered for about three hours in a clay pot over a wood fire, to fuel a day of work in the fields.
A thick soup of peeled barley or wheat, peas, dried broad beans, potato, olluco, mutton and pork skin, ladled out daily by the vivanderas whose food stalls line the corridors of Huancayo's Ráez Patiño wholesale market.
Why it's made this way: Eaten across the central highlands, it has become an emblem dish of Junín and especially of Huancayo, where it is still cooked for market workers and served in the region's school meals.
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Part of World of Street Food — 3422 dishes from 118 countries.
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