Cancha Salada

Preparation info
  • Makes

    6–8 cups

    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Roasted dried corn has been eaten in Peru for centuries instead of bread. Up in the Andes, farmers and peasants always carry this snack and some firm artisanal cheese with them to have for lunch, especially when traveling. The highly addictive nibble is called cancha, and it’s usually cooked in a clay pot.