Mate de coca is a herbal infusion that is made by steeping coca leaves or teabags consisting of coca leaves in hot water. This ancient drink has been traditionally enjoyed to treat altitude sickness, and due to the small amounts of alkaloids, it is also regarded as a slightly energizing drink.
Although they share a similar name, mate de coca and mate—a herbal infusion often associated with Argentina—should not be mixed up. Coca tea is widely available and legal throughout South America, but outside the region, many countries ban the import and consummation due to the link between coca leaves and cocaine.
MAIN INGREDIENTS
Chicha de jora is an ancient Peruvian alcoholic drink that is made from fermented jora—a type of yellow maize. The discovery of pottery mills near Machu Picchu suggests that the Incas have made chicha de jora, and it is belived that it was mostly likely enjoyed and used as a ritual drink.
The drink is produced by germinating maize and extracting the malt sugars. The wort is then left to ferment, traditionally in large earthenware pots. Depending on the length of fermentation, chicha de jora can vary in flavor, but it is usually pale yellow and murky with a subtly sour aftertaste.
Often referred to as maca punch, ponche de maca is a flavorful juice with Peruvian origins. This nutritive beverage is primarily made with maca - a root with energizing and restorative properties that has been cultivated since the time of the Inca civilization.
Apart from maca roots, ponche de maca is prepared with a mixture of apple, maracuya, and carrot juice. This refreshing and nourishing drink is typically served freshly made, but it can also be bought in ready-made versions.
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