The story of queso helado, Arequipa’s signature dessert, began to be written — or better said, savoured — with the arrival of the Spanish in the 16th century.

It’s believed that the cloistered nuns of Santa Catalina were the ones who created this frozen temptation which, despite its name, contains no cheese at all. Instead, it’s made with fresh and condensed cow’s milk, cinnamon, and other little secrets.

You’ll recognise the women who prepare it by their traditional dress and by the wooden barrel they use. Inside, there’s ice and a metal container holding the famous queso helado.

There may not be cocoa in Arequipa, but there’s been excellent chocolate here since 1909, when Spanish immigrant Juan Vidaurrázaga Menchaca opened La Ibérica on San José and Jerusalén streets in the Historic Centre.

At first, La Ibérica specialised in making hot chocolate bars. Later, it amazed customers with a variety of other treats: filled bonbons, toffees, animal-shaped chocolates, marzipan and nougat.

Its success lies in the use of high-quality Peruvian cocoa and the application of European techniques and recipes. If you’re looking to sweeten your stay in the White City, now you know where to go.

Arequipa’s first boutique bakery will surprise you with over 30 types of bread and both sweet and savoury pastries. Here, artisan techniques and the use of natural, organic ingredients are the rule.

Prepare your taste buds for breads made with kiwicha (an Andean pseudocereal), yoghurt, rye, and even yellow potato. You can also indulge in an Andean croissant, cinnamon cookies or a slice of fruit cake.

La Canasta’s main branch is located in the former home of President Eduardo López de Romaña (1899–1903). Built in the 18th century, it’s part of the city’s historical heritage.

This is the best place to discover the variety of ingredients that nourish Arequipa’s rich cuisine. Opened in 1938, San Camilo Market was declared a Monument of Historical Heritage in 1987.

During your visit to this traditional food market in the old town, you’ll find different varieties of potatoes, fruits, vegetables, meats, spices, herbs, and more. You can also taste popular local dishes at the market’s food stalls. Highly recommended!

After lunch, Arequipeños often take a small glass of anís as a digestive. Tradition dictates that this soothing spirit must be from Najar, always Najar — the city’s most iconic distillery.

Founded in 1854, the distillery combines artisanal methods with modern technology, following the legacy of the Muñoz Najar family, who’ve been producing pisco, sparkling wines, table wines, and their famous anís for five generations.

Enjoy the experience of learning about their history — and why not try their classic anís 1854 and its variants with coffee, red berries, or even the exotic tropical anise?

Rustic sillar halls, high ceilings, long wooden tables. Clay pots and wood-burning stoves. That’s what picanterías in Arequipa are like — places where every bite tastes of roots, heritage, and culture.

These picanterías are sanctuaries of Arequipa’s traditional cuisine. Here, you drink chicha de jora and the dishes are served in generous portions, always prepared with grandma’s recipes and in tune with the local culinary calendar.

Each day has its own soup. For instance, Mondays call for chairo, Fridays are for chupe de camarones (prawn chowder), and Sundays are all about caldo blanco de lomos (white broth with tenderloin). Enjoy your meal!