The story
Chupe de camarones is the signature dish of Arequipa, the 'White City' of southern Peru, built from pale volcanic stone below the El Misti volcano. It blends Andean cooking, potatoes and chilli, with the milk, cheese and eggs introduced by the Spanish. What makes it local are the big freshwater crayfish, called camarones, from rivers such as the Majes, which run from the Andes to the Pacific. Served in the city's traditional picanterías and customarily eaten on Fridays, it was a favourite of the Arequipa-born novelist Mario Vargas Llosa. It is also popular in Lima and along the southern coast.
Rival claims
Popular along the whole southern coast and in Lima, but Arequipa is credited as its home.
Also known as chupe de camarón, chupe arequipeño, Peruvian shrimp chowder.
On the Meridish menu
Chupe de camarones was the soup course on menu No. 16 on October 16, 2026. Its clue in the game, which hints at the place without naming it:
Creamy chowder of river crayfish, potato, fresh cheese, egg and chili. The pride of this city built from white volcanic stone, in the shadow of a snow-capped volcano.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
- en.wikipedia.org/wiki/Chupe
- elcomercio.pe/gastronomia/peruana/chupe-camarones-convirtio-emblema-arequipa-152053-noticia
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
