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A man sitting with a tall glass of chicha in his hands, in a room with blue walls; behind him a chalkboard and a woven sash hanging

A chichería in Cuzco

The same drink told by other people: an afternoon in an Andean chichería, with the chalkboard, the barrel and the big glass.

1The room, with the chalkboard behind · Cuzco · 1 Mar 2025, 16:41

On 1 March 2025 we spent the afternoon in a chichería in Cuzco.

The room is blue. On a chalkboard, in chalk, is what there is: frutillada and chicha. The tables are covered in floral oilcloth, and a woven sash hangs on the wall.

The chichera pours from a jug, and the jug comes from a barrel. There is no menu and no tasting glass: there is a big glass and the habit of sharing it.

Andean chicha is made from jora maize: germinated maize. It is the same starting point as ours in Veraguas, which comes from germinated native maize.

It is the same drink we make there, in another place and with other people. That is in Chicha.

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A woman pouring chicha from a jug into a glass, standing beside a green barrel, against a blue wall with floral oilcloth
2The chichera pours from the jug, beside the barrel · 16:53IMG_5765
An almost empty glass seen from above, sediment and foam in the bottom, on a striped Andean textile
3What is left in the glass, on the textile · 16:52IMG_5761
16:41. The blue room: the chalkboard with what there is, the woven sash and the oilcloth on the tables. The same minute as the first photograph.

Follow the thread

Where it comes from, who works it, and what you can take home.

A hand holds an opened and emptied calabash bowl, drawn in pen and inkProject

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Landrace maize, the microorganisms involved, and the variants of chicha that exist in the country.

The project
Chicha Power label: a golden ornamental figure on a black ground, with the fermentation and barrel panelCatalogue

Chicha Power

Chicha of new landrace maize, mixed and spontaneous fermentation, sixteen months in American oak barrel.

See in the catalogue