Peru’s capital of the south of Arequipa, the country’s second largest city and an agricultural powerhouse, is part of an extremely gastronomically unique region. Arequpeñan cuisine is renowned the country over for its high quality prawns, rocoto peppers, cheeses, piscos, oilves and olive oils, beans, grains, and alpaca meat. The city is full of great restaurants and talented chefs, but it’s the San Camillo market that really grabs the pulse of the city. The sprawling market that sits just a few blocks from the Plaza de Armas is one of Peru’s most lively.
- Queso Helado – an ice cream made from cheese and spun in a wooden mortar to cool, can be found here.
- Chuquibamba Cheeses – From a well-known dairy valley outside of the city. Try the Queso Andino or Tilsit.
- Chicharrones – This isn’t fried pork skin like the name Chicharron typically implies, but a local style of meaty Fried Pork rinds.
Between Perú, San Camilo, Piérola, and Alto de la Luna
Centro Historico, Arequipa, Peru
Open Daily: 7am-5pm
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.