In Cusco, these two drinks are everywhere: in markets, in picanterías, on family tables, and in Andean rituals. They are different from each other, have distinct origins, and are used in different ways, but both are part of the region’s gastronomic identity.
Knowing the difference between them, how they’re prepared, and when they’re consumed helps you better understand Cusco’s culture. Here we explain everything you need to know about both.
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What Is Chicha Morada?
The Purple Corn Drink
Chicha morada is made from purple corn, a variety native to the Andes with a deep color that comes from the natural pigments in the kernels. It’s boiled with pineapple peel, quince, cinnamon, and cloves, then sweetened with sugar and finished with a splash of lime juice to balance the flavor.
The result is a dark purple drink, slightly sweet and fruity, with no alcohol. It’s served cold alongside meals and is popular both in Cusco and throughout Peru. In restaurants it’s offered as the daily refreshment, and in homes it’s commonly prepared during the week.
Origin and History
Purple corn has been cultivated in the Andes for over 2,000 years. The earliest preparations were different from the chicha morada we know today: recipes evolved after ingredients like cinnamon, cloves, and sugar were introduced during the colonial period and gradually incorporated into Andean cooking.
Today, chicha morada is found all over Peru, but in Cusco it holds a special place because the region’s purple corn, grown in the inter-Andean valleys, has a flavor and level of pigmentation that sets it apart from corn produced elsewhere in the country.
Properties of Purple Corn
The color of purple corn comes from anthocyanins, natural compounds with antioxidant properties that are also found in fruits like blueberries and blackberries. Several nutritional studies have analyzed their potential effects on lowering blood pressure and supporting cardiovascular health, although in Cusco it’s mainly consumed for tradition and flavor rather than as a supplement.
What Is Chicha de Jora?
The Fermented Drink of the Incas
Chicha de jora is a fermented beverage made from sprouted corn, known as jora. The germination process activates enzymes that convert the corn’s starch into fermentable sugars, and those sugars fuel the fermentation that gives the drink its moderate alcohol content and characteristic flavor.
Chicha de jora has a sour, slightly bitter taste with an earthy undertone that can surprise first-time drinkers. It’s not sweet or refreshing in the conventional sense: it’s intense, full-bodied, and unlike any other fermented drink known outside the Andes.
Its Role in Andean Culture
For the Incas, chicha de jora was more than just a drink: it was central to religious rituals, state ceremonies, and agricultural festivals. It was offered to the Sun during Inti Raymi, used in payments to Pachamama, and shared among authorities and communities as a symbol of reciprocity and alliance. The acllas, chosen women who lived in the Acllawasi, were responsible for preparing chicha for the most important events on the Inca calendar.
That sacred connection did not disappear after the Spanish conquest. Today, in rural communities around Cusco, chicha de jora remains part of agricultural rituals, communal workdays, and patron saint festivals. It’s shared in large clay or plastic cups, and refusing it when offered is considered impolite.
How It’s Traditionally Prepared
The traditional preparation begins with dried corn that is moistened and left to sprout for several days until small shoots appear. It’s then sun-dried, ground, and boiled in water for several hours. The liquid is strained and left to ferment in clay jars or large containers for two to five days, depending on the temperature and the desired level of acidity.
Every batch of chicha is different depending on who makes it. The number of fermentation days, the type of corn used, and the local water all significantly affect the flavor. In Cusco, there’s a tradition of chicherías informal establishments identified by a red flag at the door where chicha de jora is served, prepared by the homeowner using her own recipe.
Chicherías in Cusco
Chicherías are social spaces as much as they are food establishments. They’re recognized by a red flag or a bouquet of flowers hanging at the entrance, signaling that fresh chicha is available that day. Inside, you’ll usually find long tables, simple decor, and plenty of conversation. Chicha is served in large glasses at affordable prices. These aren’t tourist spots they’re neighborhood places.
In the areas around Cusco, especially in towns of the Sacred Valley and in district markets, chicherías continue to operate the same way they always have. Stepping into one is a direct way to see how people interact in everyday Cusco culture, without staging or intermediaries.
Differences Between Chicha Morada and Chicha de Jora
They’re Not the Same and Aren’t Used the Same Way
The most obvious difference is that chicha de jora contains alcohol, while chicha morada does not. But there are more differences: chicha morada is made from dried purple corn without fermentation, while chicha de jora uses sprouted corn and goes through a fermentation process. The flavor, color, use, and cultural context of each are distinct.
Chicha morada is a refreshment enjoyed at any time of day and consumed by people of all ages. Chicha de jora is a fermented adult beverage linked to rituals, communal work, and specific celebrations. Mixing them up when ordering at a restaurant or market can lead to a surprise, so it’s worth knowing which is which before you order.
Where to Try Them in Cusco
Chicha Morada
Practically any restaurant, picantería, or market stall in Cusco. At San Pedro Market, it’s sold by the glass early in the morning. The homemade version prepared in traditional picanterías in the Santiago neighborhood usually has more flavor than the industrial bottled version sold in city supermarkets.
Chicha de Jora
The best way to try it is in a neighborhood chichería or a traditional picantería. There are a few options in the historic center, but the most authentic ones are in the districts of Santiago, Wanchaq, and in Sacred Valley towns like Chinchero or Maras. It’s also served during festivals and at Sunday markets in nearby towns.
Chicha de Jora in Cusco Cuisine
Chicha de jora isn’t only for drinking it’s also used in cooking. Adobo cusqueño, one of the city’s most representative dishes, uses chicha de jora as the base for marinating pork. Chicharrón, seco de cordero, and several meat dishes also include it in their recipes. It adds acidity, flavor, and depth that can’t be achieved with any other ingredient.
In Cusco’s markets, fresh chicha de jora is sold for cooking. Women who prepare adobo at home buy it by the liter in the days leading up to festivals or on weekends, when this dish is most commonly made in Cusco households.
Frequently Asked Questions
Does Chicha de Jora Have a Lot of Alcohol?
The alcohol content of chicha de jora varies depending on fermentation time, but in general it’s moderate, between 1% and 3% in the most common homemade preparations. A batch fermented for several days may have a higher alcohol level. It’s not comparable to commercial beer, but it’s not harmless if consumed in large quantities.
Can You Buy Bottled Chicha Morada?
Yes, there are Peruvian brands that sell bottled chicha morada or powdered mixes to prepare at home. However, the flavor is quite different from chicha made with fresh purple corn and boiled the same day. If you’re in Cusco, it’s much more worthwhile to try the homemade version at any market or neighborhood picantería.
Is It Safe for Visitors to Drink Chicha de Jora?
Yes, with the same precautions you would apply to any artisanally prepared drink. In trusted neighborhood chicherías or traditional picanterías, there’s generally no issue. If you have a sensitive stomach when adjusting to new foods during travel, start with a small amount and see how you feel before drinking a full glass.
