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<\/a>Prepared using fish from Lake Titicaca as its main ingredient, which contains proteins, vitamins and minerals. It has a very similar appearance to salmon, which causes confusion, and tourists often choose to call this fish \u201cPeruvian salmon\u201d<\/em>.<\/p>\r\nKankacho is an essential dish at festivals and special events in the city and in much of the region. It is served with baked potatoes, moraya (freeze-dried potato) with cheese and chilli sauce, also known as uchucuta, or it can also be accompanied by an Andean sauce called ocopa.<\/p>\r\n In addition, it is a rich source of protein and omega-3 fatty acids, making this dish nutritious and healthy. This dish is usually prepared at celebrations and family gatherings, being a sign of the hospitality and love for home cooking that characterises families from Puno and the Peruvian highlands. The combination of fresh ingredients and slow cooking allows each flavour to blend harmoniously, resulting in a thimpu that wins over any diner.<\/p>\r\n Alpaca meat is recognised as one of the most nutritious foods thanks to its classification as lean meat and one of the healthiest, as it contains 22% protein, 56 milligrams of cholesterol per 100 grams of meat and a fat content of 3%, which is why it is considered a light meat par excellence.<\/p>\r\n Pesque is a Puno dish whose main ingredient is quinoa, as its name indicates. In the villages of the Puno region, this stew is prepared for breakfast and served with fresh milk and cheese. It is very delicate, easy to digest and comforting for those who eat it. To cook it, according to housewives, ingredients such as quinoa, cheese, water, salt, butter and fresh milk are needed.<\/p>\r\n This Puno soup is packed with nutrients and is one of the most requested by locals after each working day. This broth includes lamb, chalona (dried lamb meat), black chu\u00f1o, potatoes, carrot, celery, broad beans, garlic, onion, salt and oregano.<\/p>\r\n To prepare this dish, a pig\u2019s head (pork) or lamb\u2019s head must be cooked in pieces. Onion, garlic, peeled potatoes, black or white chu\u00f1o are added. When serving it, it should be presented with a dressing of red aj\u00ed panca, onion and tomato; all these ingredients are spread over the boiled preparation. The broth is served separately. Nowadays, it is accompanied by rice.<\/p>\r\n \u201cFood of the universe\u201d<\/em> or \u201cearthen pot\u201d<\/em>, is a traditional Andean dish that, as its name indicates, is prepared outdoors, in a hole dug in the ground and heated with stones. Various ingredients are placed in the hole, such as pork, lamb, beef, potatoes, broad beans, corn and aromatic herbs, and everything is covered with banana leaves. The hole is covered with earth and left to cook for several hours. Pachamanca is a preparation that requires a great deal of effort, but the result is a delicious and unique meal.<\/p>\r\n<\/a>Trout is a very nutritious food, as its flesh contains potassium, phosphorus, zinc, magnesium and iron. It is fried and served with boiled potatoes, corn and chu\u00f1o, or served with chips and rice, and is often accompanied by a criolla salad, as is already customary in Peruvian dishes.<\/p>\r\n
\r\nKankacho Ayavire\u00f1o<\/h3>\r\n
<\/a>Kankacho is perhaps the most representative dish of Puno, as it originates from the city of Melgar, in Ayaviri, Puno. It consists of lamb roasted with its skin. The meat is marinated overnight in a combination of vinegar, chillies, garlic, lemon, cumin and other spices.<\/p>\r\n
\r\nTrout thimpu or Challwa Thimpu<\/h3>\r\n
<\/a>Thimpu is a traditional stew from the lake area of the high plateau and also from various parts of the vast Peruvian highlands, especially areas where lakes, lagoons or rivers predominate, making it easier to obtain the main ingredient, in this case trout. This dish is characterised by the combination of tubers and grains, and it is also generally combined with a portion of fried ispi, a small fish endemic to the lake. Trout provides a delicate flavour and a soft texture that contrasts perfectly with the other ingredients.<\/p>\r\n
\r\nAlpaca Chicharr\u00f3n<\/h3>\r\n
<\/a>It is a delicious and nutritious dish from Puno. First, the meat is cooked until the water evaporates, then it is browned in its own fat. It is served with chu\u00f1o, potato and toasted highland corn (cancha serrana). Sometimes it is served with criolla sauce.<\/p>\r\n
\r\n<\/a>Quinoa pesque<\/h3>\r\n
\r\n<\/a>Chairo<\/h3>\r\n
\r\n<\/a>Head broth<\/h3>\r\n
\r\n<\/a>Pachamanca<\/h3>\r\n
\r\nHuatia<\/h3>\r\n