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 Two traditional Peruvian drinks paired together, chicha morada (right) and pisco sour (left). | |
| Type | Beverage |
|---|---|
| Country of origin |  Peru |
| Color | Purple |
| Style | Glass |
| Ingredients | Purple corn, pineapple, cinnamon, cloves |
Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level.[1]
The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains.
Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.
- ^ Sergio Zapata Acha (2006). Diccionario de Gastronomía Peruana Tradicional. Universidad de San Martín de Porres, Escuela Profesional de Turismo y Hotelería. ISBN 9972-54-155-X.