Free recipe guide
How to make Chicha de Jora
Learn what makes Chicha de Jora special, cook the free ComidaTime recipe, then keep cooking from Authentic Peruvian Cuisine.
Why cooks start here
Chicha de Jora is cooked the way Andean ferments cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Chicha de Jora is a traditional Andean beverage that has been lovingly prepared in Peruvian homes for generations. Crafted from fermented corn, it is a staple during festive gatherings and family celebrations, where its earthy and mildly sweet flavors complement the joy of shared moments. This version captures the spirit of the Andes, where salt is measured with intuition and fat is embraced with generosity, ensuring each cup is a true reflection of its roots. The taste of Chicha de Jora is a harmonious blend of subtle sweetness and a hint of spice, brought to life by a touch of cinnamon and clove. It should be served cold, allowing the flavors to meld together refreshingly over ice, creating a drink that is both invigorating and deeply satisfying. The experience is one of savoring a piece of Peruvian tradition, sip by sip.
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