Carapulca

Kalapurka, as this dish was known to the Quechuas, is one of Peru’s most ancient dishes. Named for the hot stones or ‘kalas’ that were used for cooking, it was originally prepared with dried potato and dried meat (charqui). It was also one of the first dishes the Spanish really took to and adapted. Historian Ricardo Palma tells of a huge banquet given in 1608 to celebrate the reconciliation between quarrelling factions within the church, where Carapulca was served with