Rocoto relleno
Stuffed rocoto: A spicy treasure from Arequipa
One of the most emblematic and representative dishes of Peruvian cuisine is Rocoto Relleno (Stuffed Rocoto), a traditional preparation from the city of Arequipa, known as the “White City” due to its buildings made of sillar, a white volcanic stone characteristic of its architecture. This dish features a rocoto—a native Peruvian chili pepper, round in shape and similar in size to an apple—which, despite its harmless appearance, is one of the spiciest peppers in the country. Its scientific name is Capsicum pubescens, and it has been cultivated in the Andes since pre-Inca times, when ancient cultures already used it to season their food.
A preparation rooted in tradition
To make a good Rocoto Relleno, the seeds and veins of the chili must be carefully removed to reduce its heat. It is then blanched several times in salted water or milk, and stuffed with a savory mixture of ground beef or pork, combined with onion, garlic, olives, peanuts, raisins, and other ingredients that vary depending on the family recipe. Finally, it is topped with a slice of Andean cheese and baked until golden.
This dish is traditionally served with a delicious pastel de papa (potato casserole), made with layers of white potatoes, milk, and cheese, which balances the spiciness of the rocoto. Although often considered a starter, due to its intensity and heartiness it can easily be served as a main course.
Between myth and history
Beyond its flavor, Rocoto Relleno holds a special place in the popular culture of Arequipa. According to an old local legend, the dish was created sometime between 1728 and 1805, when a cook named Manuel de Masías, desperate to save the soul of his daughter Delphine—who had been kidnapped by the devil—made a pact with Lucifer: he had to prepare an unforgettable dinner to earn her release.
The feast included several dishes, but it was the Rocoto Relleno that won over the demon's palate. Its intense, spicy, and deep flavor softened even the hardest of hearts, and Lucifer agreed to release Delphine, who returned transformed into an angel. Since then, the dish has been considered a culinary jewel with magical undertones.
An icon of peruvian cuisine
Rocoto Relleno reflects the diversity, fusion, and historical richness of Peruvian cuisine, blending pre-Hispanic ingredients with European techniques inherited from colonial times. Its popularity has spread beyond Arequipa and can now be found on menus in restaurants across the country and around the world, becoming a favorite among both Peruvians and foreign visitors.
More than just a recipe, this dish represents regional pride, cultural heritage, and Peru’s culinary ingenuity. Tasting it is, without a doubt, an intense and unforgettable experience.
RECIPE (Adapted from: Picantería La Nueva Palomino, Arequipa – Serves 10)
Ingredients
10 large rocotos (Peruvian chili peppers)
1 kg (2.2 lbs) chopped beef
4 large onions, finely diced
50 g ground toasted peanuts
4 tablespoons ají panca paste (soak and blend with 2 garlic cloves and cumin)
50 g ground animal crackers or vanilla cookies
100 g golden raisins
100 g olives
2 hard-boiled eggs
3 fresh eggs
1 cup evaporated milk
Oregano, chopped parsley, salt, pepper
Preparing the rocotos
Cut the tops off the rocotos. Remove the veins and seeds, then soak them in water. Rinse each rocoto three times. In a pot, bring water with salt and sugar to a boil, add the rocotos and their tops, and boil. Replace the water, add more salt and sugar, and boil again. Repeat once more until the rocotos are more than halfway cooked. Avoid overcooking, as they can fall apart. Drain and rinse in cold water.
Preparing the filling
Cook the ají panca paste with a bit of water, add oil, and sauté. Add the meat, oregano, pepper, and salt. Once the meat is tender, add the onions and a bit of broth. When fully cooked, stir in chopped parsley, peanuts, ground cookies, and the raisins (previously soaked in hot water).
Stuffing the rocotos
Fill the rocotos with the mixture, ensuring each one has raisins, olives, and a piece of hard-boiled egg. Top each with a slice of cheese and replace the lid of the rocoto. Beat two egg whites until stiff, then fold in the yolks. Place the rocotos in a greased baking dish, cover each with another slice of cheese, and spoon some of the beaten egg mixture over the cheese. Mix evaporated milk with the 3 eggs, season with a bit of salt, and pour it into the dish from the side (not over the rocotos). Bake until the egg mixture is golden and set.
SOURCE
PERU TRAVEL
PROM PERÚ
COCINA PERUANA, Historia,Cultura y Sabores. Autor: Sara Beatriz Guardia USMP