Mountain cancha is a food that dates back to ancient times, which is why it is said that its history, like the cancha, is incredibly rich. It is so common to hear about elders in the Peruvian country telling legends that accompany this dish, due to all the history behind it.
History of mountain cancha
It is said that it was very consumed during the Inca empire, and was considered the typical food par excellence of that period.
Just like in pre-Columbian times, when it stood out as a primary element. Even when food shortages occurred periodically, mountain cancha managed to temporarily save the situation.
Their oldest recorded mention—known worldwide—dates back to 1608, precisely in the “Quechua-Spanish Dictionary” by Diego González Holguín.
However, more recent research takes into account a chronicle from 1545, by Juan Ruiz de Arce, which mentions that the inhabitants of the Piura highlands frequently consumed toasted corn.
And although the name was not explicitly given, interested historians have no doubt that it refers to mountain cancha, a food that, along with these proofs, demonstrates that like its flavor, its history is priceless.
Characteristics and properties
This is made from toasted corn, which initially should not be boiled. It is usually fried with vegetable oil, bacon grease, butter, or lard. This food cannot be missing at a gathering with friends or family. It is often served with salt, pepper, sauces, or even main dishes like ceviche or grilled meat.
Besides its good taste, it has important properties that make it a food rich in vitamins A and C. It also contains nutrients and minerals such as calcium, iron, fiber, etc.
Thanks to its components, it helps in forming red blood cells and alleviates constipation.
