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Tarapoto,
capital of amazonian gastronomy
Source: "La Patarashca" Restaurant
Translation: Euroidiomas, Lima - Perú
JUANE
(a kind of Amazonian Tamale)
 The juane is a delicious and popular dish in the Peruvian jungle, whose origin has been shrouded in mystery. It is a special food for travelers and country walks. According to legend, the missionaries spread the Juane from San Juan de la Frontera de Chachapoyas to San Martin. For their long walks in the jungle they used to take, as a cold meat, some food prepared with yucca and wrapped in a banana or bijao leaf. It was given the name 'Juane' because it resembles the head of John the Baptist.
On June 9, 1965, the President of the Republic, architect Fernando Belaúnde Terry issued the Supreme Decree No. 32, which declares: "Every June 24th shall be a holiday in the Department of Loreto in order to celebrate the traditional Feast of Saint John the Baptist." During this feast, families and friends go to river and stream banks, or to small farms and tourist centers as a token of family and friendship union, taking with them the popular Juanes.
 PATARASHCA
Native dish based on Amazonian fish. It is prepared with typical ingredients of our region, wrapped in bijao leaves and roasted over coal fire.
The native populations of Cocamas and Chayahuaitas prepared their food in a simple way. They used edible hualos (giant frogs) cooked inside bamboo canes (used like tubes), which were then wrapped in bijao leaves and roasted over coal fire.
Dwellers from the Huallaga river used muspachos (small fish) and shrimps from the streams called yucras during the mijano or spawning season. They prepared this dish in the riverbanks, using bijao leaves instead of pots and roasting them over coal fire.
CECINA - CHORIZO - MAJAS
The cecina is a kind of cured pork meat and the chorizo is a kind of pork sausage. The majas is an herbivorous rodent living in the mountains; its meat is soft depending on the preparation.
CHONTA
It is a product coming from the heart of a palm tree called Shapaja or from another tree called Pifuayo; it is used in salads, purées, and creams.
PICANTE DE CARACOL
(SNAILS SPICY STEW)
 The giant snail lives in the jungle of San Martin. It has a high protein concentration, and is prepared with sweet chili, spicy chili or charapita, garlic, onion, sachaculantro, tomatoes, spice and/or palillo (saffron). The spicy stew is thickened with yellow or white Peruvian potatoes and served with rice. Many other dishes can also be prepared to suit the customer's taste and demand.
Paiche roll with shrimps and palmhearts covered with chonta sauce. Fresh paiche filets naturally seasoned and stuffed with shrimps and palmhearts, covered with a delicious chonta cream.
 CUTACHO
Peanuts, small coriander, salt, mashed banana, and garlic to taste (special dish for breakfasts)
TARAPOTO STYLE PAICHE
Grilled paiche, chonta salad, tacacho or mashed banana, and fried or cooked maduro or sweet banana.
SACHA INCHI OR MOUNTAIN PEANUT
It is a wild and oleaginous plant growing in the upper jungle of Peru, with a 84% content of Omega3 and Omega6. It reduces cholesterol and cardiovascular diseases, improves our metabolism, relieves migraines, and it is also an anticarcinogenic agent. It is worldwide known as an innovative product, and it is considered a Peruvian product which is unique in the world because of its healing properties. |
