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FijiFlavors · Arequipa
Thick river shrimp soup with potato, egg, milk and cheese. It is called the ambassador of traditional Arequipa cuisine and is served as a main course in the picanterías.
Traditional dish from Arequipa, Arequipa
Also known as: chupe de camarones arequipeño
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Chupe de camarones — Arequipa, Peru
Chupe de camarones is a thick soup, served in a deep bowl, that works as a complete meal. The base is a fish broth with fresh river shrimp, onion and garlic, to which yellow potato, milk, cheese and eggs are added; rice, fava beans, carrot and peas frequently appear, but not in every recipe.
The river shrimp is what gives the dish its identity. It comes from the rivers of the Arequipa region, which descend from the Andes to the Pacific. The official agency Andina calls chupe the ambassador of traditional Arequipa cuisine and an ancestral soup that has evolved over time.
The dish is part of the menu at Arequipa’s picanterías, the city’s traditional restaurants, declared Cultural Heritage of the Nation. In Arequipa’s cuisine, each day of the week has its own soup, and chupe is one of the most prestigious dishes of that tradition.
Arequipa , Arequipa
Ambassador of traditional Arequipa cuisine, served in the city’s picanterías.
River shrimp, fish broth, yellow potato, milk, cheese, eggs, onion and garlic; frequently rice, fava beans, carrot and peas.
Hot, in a deep bowl, as a main course.
Lunch dish in Arequipa’s picanterías.
Your questions
A thick river shrimp soup with potato, milk, cheese and egg, served as a main course in Arequipa.
No. It is a thick, hearty soup, served in a deep bowl as a main meal.
At the picanterías, the city’s traditional restaurants, declared Cultural Heritage of the Nation.
Flavors of Peru
Huacatay cream with ají amarillo, peanuts and cheese, traditionally ground in the batán and served over boiled potatoes with egg and olive. It is a Traditional Guaranteed Specialty registered with Indecopi, requested by the picanteras of Arequipa.
Artisanal ice cream made from milk, sugar, cinnamon, clove, and coconut, stirred in a bowl over ice. Despite the name, it contains no cheese. It is Arequipa’s best-known sweet, with its own day on the city calendar.
Rocoto blanched to reduce its heat, stuffed with minced meat, onion, peanuts and olives, topped with cheese and baked. It is the most emblematic dish of Arequipa’s picanterías.
Green cilantro rice cooked with chicha de jora or dark beer, with duck marinated in ají, garlic and vinegar. In the 19th century it was known as pato con arroz a la chiclayana.
Cold festive dish with roasted cuy, chicken, cecina, chorizo, torreja, cancha, cheese, cochayuyo seaweed and rocoto. It is the Corpus Christi dish in Cusco.
Boiled potatoes covered with a yellow ají cream made with fresh cheese and milk, ground on the batán, served with lettuce, egg and olive. The recipe from the tradition of the province of Huancayo is a Traditional Specialty Guaranteed registered by Indecopi.
Grape aguardiente distilled from fresh musts of pisquera grapes, with no water or sugar added. It is Peru’s first designation of origin and is produced on the coast of five departments, including Ica.
Manjar blanco bonbon with a filling of candied fruit or pecan nuts, covered in fondant; the chocoteja is the chocolate version. It is Ica’s traditional sweet, recognized by the municipal government as culinary heritage.
Large alfajor made with buttery cookies layered with manjar blanco, pineapple jam and peanut candy. It originated in the city of Lambayeque, and the name comes from the 1933 film.
Cold mashed yellow potato dough seasoned with ají amarillo and lime, layered with a filling of chicken, tuna, or seafood. It bears Lima in the name and is linked to the history of Independence.
Cocktail of pisco, lime juice, sugar syrup and egg white, shaken with ice and served with drops of bitters.
Lima sweet in two layers: a manjar blanco of milk, sugar and egg yolks, topped with meringue made with Port wine and cinnamon. The name means "suspiro de la limeña" (the limeña’s sigh).
Sticks of flour dough flavored with anise, layered, coated in chancaca honey and topped with colorful sprinkles. It’s the October sweet in Lima, the month of the procession of the Señor de los Milagros.
Fried, mashed green banana with dried beef, chicha de jora, ají panca and cilantro. It is one of Piura’s most representative dishes, recognized by Indecopi as a Traditional Guaranteed Specialty in 2026.
Fish broth from Lake Titicaca, such as carachi, cooked whole with potato, chuño and muña. It is everyday food in Puno, with its own day on the city calendar.
Thick wheat soup with beans, chickpeas, peas and fava beans, with pork cuts and ham, scented with mint. It is the Monday dish in Trujillo.
