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Dish · Arequipa
Chupe de camarones
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.
Flavors · Piura
Seco de chabelo
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.
Traditional dish from Piura, Piura
Also known as: seco de chavelo
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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Seco de chabelo — Piura, Peru
Seco de chabelo brings together two ingredients of Piura cuisine: green plantain and dried beef. The plantain, from a large firm variety, is cut into slices, fried and then mashed in a technique called machacado. The dried beef, cooked or fried depending on the version, is added to a sauté of ají panca, garlic, onion, tomato, cumin and chicha de jora, the fermented corn beverage, and finished with cilantro.
The result is a hearty dish served hot, with the toasted plantain and dried beef flavors. The Universidad de Piura describes it as a living cultural expression, linked to memory, territory and the ways Piuran families share food.
By Resolution 17430-2026, dated May 15, 2026, Indecopi recognized seco de chabelo as a Traditional Guaranteed Specialty in a ceremony at the Provincial Municipality of Piura where the registration was handed to 25 cooks from the city. It is the region’s third recipe with this registration, after Cura Mori’s sopa de novios and Catacaos’s malarrabia.
The dish is eaten in the picanterías and restaurants of Piura and Catacaos, and the Piura municipality promotes Seco de Chabelo Day with a food fair. It appears with both spellings, chabelo and chavelo.
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Where it comes from
Piura , Piura
Protected recipe handed to cooks from Piura at the city municipality.
Ingredients
Green plantain, dried beef, chicha de jora, ají panca, garlic, onion, tomato, cumin, cilantro and oil.
How it is eaten
Hot, at lunch, sometimes served with chifles (fried plantain chips) or salsa criolla on the side.
When it is eaten
Lunch dish in Piura and the Bajo Piura; there is a day for the dish promoted by the municipality. According to the Piura municipality, Seco de Chavelo Day was established for the third Saturday in October.
Your questions
Questions about Seco de chabelo
What is seco de chabelo?
A Piura dish made with fried, mashed green plantain and dried beef, seasoned with chicha de jora, ají panca and cilantro.
Chabelo or chavelo: which spelling is correct?
Both are used. Indecopi’s registration cites “seco de chabelo / seco de chavelo.”
Does seco de chabelo have official protection?
Yes. In May 2026, Indecopi recognized it as a Traditional Guaranteed Specialty, Piura’s third.
Flavors of Peru
Discover other flavors of Peru
Dish · Arequipa
Ocopa arequipeña
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.
Sweet · Arequipa
Queso helado
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.
Dish · Arequipa
Rocoto relleno
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.
Dish · Chiclayo
Arroz con pato
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.
Dish · Cusco
Chiriuchu
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Dish · Huancayo
Papa a la huancaína
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.
Drink · Ica
Pisco
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.
Sweet · Ica
Teja
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.
Sweet · Lambayeque
King Kong
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.
Dish · Lima
Causa limeña
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.
Drink · Lima
Pisco sour
Cocktail of pisco, lime juice, sugar syrup and egg white, shaken with ice and served with drops of bitters.
Sweet · Lima
Suspiro a la limeña
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).
Sweet · Lima
Turrón de Doña Pepa
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.
Dish · Puno
Chawlla thimpo
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.
Dish · Trujillo
Shambar
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.