GASTRONOMY IN MANCORA

The resident of Mancora is characterized by demanding good food and this is reflected in the good taste of the kitchen piurana has gone around the world.

The secret lies in its art of seasoning as well as for its high nutritional whose taste is pleasant enough, among the traditional dishes are:

Typical dishes:

The ceviche

For an invention of pirates ceviche de Piura is characterized by having as main ingredients: fish or seafood, onion and pepper, if large prey ceviche has called cebichón or encevichado.

Chilcano

Especially Suco for tramboyo outdated or for those who want to increase their popular erotic potential or merely a true delicacy of kings.

Sweaty

Its main feature is that it does not need water because their ingredients are tomatoes, fish, chili and white chicha point accompanied by sweet potatoes, cassava, green or nickname.

Malarrabia

Is forced stew on Fridays of Lent. The dish contains yellow rice, boiled fish salpreso hot, boiled green bananas, beaten and seasoned with onion which is covered with goat cheese.

Pickle

The exquisite preparations stripe, whose taste is quite nice.

Seco de cabrito

Prepared with kid together with their green corn tamales tender. In addition to abundant cilantro and white rice.

Rachi Rachi

Prepared with pork blood. Which has to settle legitimate with aniseed. Also prepared the famous stuffed pork casings.
Dry chabelo

Prepared with green bananas, corned (salted beef), onion, tomato, pepper, butter, coloring, vinegar and salt chicha.

Chifles

Prepared with sliced ​​green banana, the same fat fry with beef, bananas fried field is added which is mixed with very fine salt.

Custard
The sweet custard are the quintessential Piura, is required for preparation of goat milk, brown sugar and flour.

Typical drinks:

chicha of jora:

At parties and celebrations Piura not the chicha, a typical beverage prepared from white corn boiled and fermented. Catacaos is the land of chicha. White flags at the gates of chicheritos advertised sale.

The chicha is served in the traditional "potos" when it is light and is removed from the surface of the pitchers, called "clarito" and is usually taken as an appetizer in a "poto" little surprise that many called "cojudito.

Clarito:

Drink ancestral northern Peru, is preparing corn-based improvement, unfermented.
SAN PEDRO:

 Drink piurana ancestral mountain, prepared on the basis of cacti and other mixtures such as cinnamon, peppermint and alcohol. Widely used in rituals and hallucinogenic drink.

Algarrobina:

Drink heavily used in the central part of Piura, made with cinnamon, and carob pisco (piurano typical tree.)

CAÑASO: Drink typical of the Sierra Piura, produced from sugar cane, alcohol and fermentation.

Fruits and vegetables:

In the town of Mancora produces carob trees and the fruit is prepared the delicious carob, rice, yellow corn, corn, coffee, banana, coconut pipe, lemon, beans, wheat, barley, soybeans, potatoes, cassava, mango and other fruit.
Carob tree pigeon pea.

fish:
Fish production department is mainly intended to fishmeal and 30% fish is for human consumption throughout Peru landed by numerous creeks Piura, and there numerous tropical fish hatcheries.

Reference about the dishes:

On Sunday morning with a "well" good black coffee - Canchaque has to become, we serve a delicious fried, this is a rice dish "graining and yellow", with boiled potatoes and plantains, sometimes burned , and a dam crown pork fried meat; accompanies this banana or two ripe corn tamales. Release of Piura in the Forest

On Monday we take care of tripe, tripe is clear! Of goats or cut into small ovejo like potatoes and cassava which accompany it, a "stew" much like the "cau cau" in a separate dish served us rice, white and graneadito. For the Beltway in the first block is eaten as tripe, is famous, from distant sites of the city residents come to this place in their cars to please your palate, there's hope.

On Tuesdays we serve the "kid with green tamales", is a dish of fine grained white rice with stew, you have to be white beans and goat meat in pieces, but this "kid" has to be "sweated with an aggregate of chicha piurana, aji panca, green coriander liquefied simmered "sometimes we served with" bush onion "and the inevitable companions of that kid.