Chicha del Yamor

Chicha del Yamor is a fermented corn drink. It is made from seven varieties of the grain, including white, yellow, and black corn, chulpi, canguil, morocho and jora (germinated corn). The kernels are ground, slowly cooked for hours and left to ferment; the drink is sweetened with panela and, in many recipes, scented with pineapple, herbs and spices.

The drink gives its name to the Fiesta del Yamor, Otavalo’s main festival, celebrated in September with the city Alcaldía. The festival combines an indigenous harvest thanksgiving rite for corn and the religious celebration of the Virgen de Monserrat. Academic research describes chicha del Yamor as a beverage representative of Otavalo’s cultural identity.

At the festivities, chicha typically accompanies the so‑called Yamor plate, with fritada, mote, empanadas, potato tortillas and pickles. The festival posters, created each year, often feature an ear of corn.

Chicha del Yamor is sweet and fermented; alcohol content varies with the preparation and fermentation time. Outside September, it is harder to find.

Consumption is strongest in the weeks of the festival, when the town receives visitors from across the country.