At the Arequipa market, it's hard to miss the large jugs of purple or amber liquid sold by vendors. This is chicha , a corn-based drink widely consumed in the Andes.
There are two main types:
– Chicha morada , non-alcoholic, made from boiled purple corn with spices and fruit. It's drunk chilled, often like a table juice.
– Chicha de jora , made from fermented corn, has a low alcohol content. It's cloudier, slightly acidic, and served in more rural settings or at local festivals.
Both varieties are an integral part of Peruvian culture and are readily available in markets, along roadsides, and in homes.
