Chicha, one of the oldest and most beloved drinks in Peru, which is not only for drinking but is also used in Peruvian cuisine, a drink derived mainly from the non-distilled fermentation of corn. Its production and consumption extended from times of the Inca empire.

The most remote antecedent of chicherías is that they were public places of supply and consumption of food that existed in the Inca era and were located along the roads, between villages, where they supplied various food consumption products among residents of different zones, then the chicherías would happen and later the picanterías.

In Cusco the Chicherías are institutionalized in the colonial era, and having the job of chichera (woman who sells the drink of the chicha) was very important for this society

They were characterized as places of gathering and gathering, of compadres, artisans and merchants who visited these popular spaces.

The term chicha was used by the Spanish colonizers to name all the drinks that were not wine. The picanterías receive their name for the spicy food that served as an accompaniment to the chicha.

The traditional game of the Toad was incorporated to liven up these spaces.

To recognize that chicha is sold, it is placed on the main door, a kind of flag made of a reed stick with a bundle of rue, wrapped in red plastic in one of the tips.

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