“You haven’t stop talking about chicha, since Santiago.”

This is the line that currently echoes in my head. Molly has said it several times to me since we left Santiago. I can’t remember precisely when but I think it was more like Buenos Aires or even as far back as Rio (Lance & David can collaborate on this if they know??). Realistically, it was probably several months ago in NYC before coming face-to-face with reality. I think I told everyone I met, my intention to find a chicharia and drink some chicha. This is my story and though it has been done before,  this one is mine. The Inca Trail is a 45KM, 4 day hike to Machu Picchu along the paths created by the Incas, which connected outposts to cities and cities to each other; but that is another story. This post will be about chicha.

Chicha. Now in two great flavors!! (Photo by Jack Zalium)

Near the town of Ollantaytambo on the way to the start of our hike, our guide (Rivelino) delivered a query which had been already answered at some point earlier in the day when I had mentioned chicha several times by name.  We would be stopping at a nearby chicharia (place where they make chicha) and find out how it was made. As we neared the establishment, I noticed the familiar red bag on the end of a stick in front of a house. This is a business marker indicating chicha is being sold here.

When cuddly becomes dinner: "The Before Picture" (Photo by Jack Zalium)

Before we could taste any chicha we would first have to see the guinea pig pen. Guinea pig is a delicacy in Cuzco and is generally only eaten at special occasions. It can be quite expensive; 80 Soles for the one we tried at ChiCha restaurant in Cusco. It tastes a bit gamy, with a texture reminiscent of a mixture of rabbit and duck.  Photos of dinner can be seen here, but it’s not pretty. But I digress, the topic is chicha.

Seeds germinating. (Photo By Jack Zalium)

We were stopping at a well known chicharia owned by a woman named Mercedes. Inside the chicharia, Mercedes spoke and Rivelino, translated. The chicha that Mercedes makes is produced from the germination of seeds of corn (several varieties) that are then boiled/mashed and then strained through straw into containers for fermentation. We were first shown the corn, followed by a basket of germinating seeds. Next Mercedes demonstrated how she mashed, boiled and strained the product into chicha. She was even going to offer us a taste (which I picked up via my limited Spanish),but Rivelino intervened. He did not recommend that we partake because of nature of chicha itself. Chicha is made with local water, is alcoholic(does not mix well with the altitude) and contains yeast that continues to ferment even after drinking. He simply did not wish for anyone’s adventure to be horrid or worse, end before it began. The rejection was brutal, but I hoped there would be another chance in the future.

The future came quickly enough, mocking me throughout the climb as every porter and local was drinking chicha at various stations along the trail. Many of our porters ran the trail while wearing open toe sandals and carrying 25 KG of cargo on their backs. These men would repeatedly show great feats of strength and endurance as they ran past us each day to setup the camp when we arrived at our lunch and dinner breaks. Perhaps there’s something to the chicha mystique after all.At the end of the hike, I had become despondent as we only had 1 night and 1 day left in Cusco to find and try chicha. I had some leads, but nothing solid. Then a miracle happened. Realizing that the road back to Cusco passed Mercedes’ chicharia, a sole plea was made for a quick stop. This would be a great reward to have climbed to the top of Machu Picchu and then return to sample chicha. That one voice grew into a cacophony of support and the bus stopped. This is how I like to remember the incident, in my mind anyhow.

This chicha's for you!!

Chicha is an acquired taste and not for everyone. I had just came from Chile, so the terremote was similar and not too different from tulburel (newly fermented Romanian wine). Both denote homemade spirits with active yeast, which means it will continue to ferment even while in you stomach. Mercedes happily greeted us and I get rounds for everyone that wanted it.  Chicha is cheap, costing between 1-2 Soles. Drink as many as you like. It is cheap, because they play a drinking game called ‘el sapo‘ (the toad), which can drain you of your Solesquickly, especially after a few rounds. More on that later.

Chicha is between 2-4% alcohol, tastes a bit like sour beer and smells eerily like boiled cabbages juice. Anyone who has had one of several American craft beers made with wild yeast, will have an idea of what this tastes like. After several gulps your mouth adjusts and you may find that you are actually enjoying it. It is not a heavy drink, but do not be fooled. I only had one but I definitely felt the affects. Most that drank it found it to be interesting, but not interesting enough to finish. I downed every drop of chicha and the rest is history. I can’t recommend you drink this as only you can make that decision for yourself, but I have no regrets.

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