How to make Solterito

Why cooks start here

Solterito is cooked the way Arequipa 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.

Solterito hails from Arequipa, a region in Peru known for its bold culinary traditions and generous hospitality. It's a dish that graces tables when the sun is high, offering a refreshing respite from the midday heat. This is the home-cooked version, lovingly prepared with a touch of Arequipa's spirit — where salt is judged by the pinch and a hearty hand never shies away from a little extra fat. Each bite of Solterito is a vibrant melody of flavors and textures. The creamy fava beans and sweet corn kernels dance alongside the tangy freshness of tomatoes and the sharpness of red onion. The dish is anchored by the creamy richness of fresh cheese, all brought together by a simple vinaigrette of oil and vinegar. It's a dish meant for sharing, where each forkful tells a story of its Arequipa roots, seasoned and served with love.