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All about Adobo soup, Arequipa. B&B The Office Peru.

Adobo Soup Arequipa

Adobo soup, known as "Adobo de Chancho" or simply "Adobo," is a beloved traditional dish from Arequipa, Peru. This hearty and flavorful soup is a staple of Arequipeño cuisine, known for its rich taste, cultural significance, and the comfort it brings to those who enjoy it. Here's an in-depth look at Adobo soup, its ingredients, preparation, cultural context, and why it's a must-try when visiting Arequipa.


Adobo soup is made with a combination of ingredients that contribute to its robust flavor. The key ingredients include:

  • Pork: Typically, pork shoulder or pork ribs are used, providing a rich, meaty base for the soup.

  • Chicha de Jora: A traditional Andean corn beer, Chicha de Jora is essential for marinating the pork, adding a unique tangy flavor.

  • Aji Panca: This dried red chili pepper gives the soup its distinct smoky and slightly sweet taste.

  • Garlic and Onions: These aromatics form the base of the soup, enhancing its depth of flavor.

  • Spices: Including cumin, oregano, and bay leaves, these spices add complexity to the dish.

  • Vinegar: Often used to add acidity and balance the flavors.

  • Potatoes: In some variations, potatoes are added to make the soup even heartier.

  • Mint: Fresh mint leaves are sometimes used as a garnish, providing a refreshing contrast to the rich broth.


The preparation of Adobo soup involves several steps to ensure the flavors are fully developed:

  1. Marinating the Pork: The pork is marinated in a mixture of Chicha de Jora, minced garlic, Aji Panca, vinegar, cumin, and oregano. This step is crucial as it infuses the meat with flavor and tenderizes it.

  2. Cooking the Base: Onions and garlic are sautéed in a large pot until golden. The marinated pork is then added and browned on all sides.

  3. Simmering: The mixture is then simmered with water or broth, bay leaves, and additional spices. The soup is cooked slowly to allow the flavors to meld and the pork to become tender.

  4. Final Touches: Before serving, the soup is seasoned to taste with salt and pepper. Fresh mint leaves may be added as a garnish.

Cultural Significance

Adobo soup holds a special place in Arequipeño culture. It is traditionally served during breakfast, especially on Sundays and holidays. This custom dates back to the colonial era when Spanish influence mingled with indigenous culinary traditions, creating a unique blend of flavors and cooking methods.

In Arequipa, Adobo is more than just a meal; it is a communal experience. Families and friends gather to enjoy the hearty soup, often accompanied by bread and sometimes a glass of Chicha de Jora. The dish is associated with celebrations and is a symbol of hospitality and warmth.

Where to Try Adobo Soup in Arequipa

Visitors to Arequipa can find Adobo soup in many local eateries, from traditional picanterías to upscale restaurants. Some of the best places to try this dish include:

  • La Nueva Palomino: A renowned picantería that serves authentic Arequipeño cuisine, including a delicious version of Adobo.

  • Sol de Mayo: Another popular spot known for its traditional dishes and inviting atmosphere.

  • El Tío Darío: Offers a modern twist on classic recipes, ensuring a memorable dining experience.


Adobo soup is a quintessential dish of Arequipa, Peru, embodying the rich culinary heritage and vibrant culture of the region. Its robust flavors, traditional preparation methods, and cultural significance make it a must-try for anyone visiting the city. Whether enjoyed in a local picantería or a family kitchen, Adobo soup offers a taste of Arequipa's history and hospitality, making it an unforgettable part of the Peruvian culinary landscape.

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