tag:blogger.com,1999:blog-21560560.post1633601347085751717..comments2023-08-17T05:37:18.047-07:00Comments on Peru Food: Cancha: A Brief HistoryUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-21560560.post-17012865395377685332008-09-13T20:41:00.000-07:002008-09-13T20:41:00.000-07:00@ Anonymous: thank you for your comment and good l...@ Anonymous: thank you for your comment and good luck with your relationship.::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-81901272309688873422008-09-11T17:00:00.000-07:002008-09-11T17:00:00.000-07:00This is a wonderful website! I have fallen madly i...This is a wonderful website! I have fallen madly in love with a wonderful man from Lima and I am excited about learning his culture and making him feel at home by learning the things he loves. Thank you so much!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-41787921959931298482008-08-05T12:07:00.000-07:002008-08-05T12:07:00.000-07:00Pico: You can now buy the special corn for cancha ...Pico: You can now buy the special corn for cancha here in the US, I even see it at my local Latino market here in LA, but of course, it's never quite the same as the corn in Peru.::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-11845753679690412612008-08-05T09:16:00.000-07:002008-08-05T09:16:00.000-07:00Alejandro,the question is if you can get maiz serr...Alejandro,<BR/><BR/>the question is if you can get maiz serrano to make cancha. I remember having some from Ayacucho and not only did it smell wonderful, it was unlike any other cancha I have ever had.<BR/><BR/>SaludosPicohttps://www.blogger.com/profile/07149732359801824975noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-72542256400890035862008-08-04T08:21:00.000-07:002008-08-04T08:21:00.000-07:00Hi Marian! I'm not 100% sure but I think American ...Hi Marian! I'm not 100% sure but I think American popcorn would pop open. But, the good news is, you can now buy the special corn for making cancha online from various sources, and depending on where in the US you live, you may even be able to buy it at a shop, as we can here in LA. Just Google 'Peruvian food market' and you'll get some leads. Also, if where you live there are any Peruvian restaurants, call them up and ask them. So, the short answer is no, I think you have to use a special type of corn, and the long answer is everything else I wrote above. Good luck!::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-55702508037934739572008-08-04T07:47:00.000-07:002008-08-04T07:47:00.000-07:00Can you make cancha with regular popcorn that you ...Can you make cancha with regular popcorn that you buy in the US? Wouldn't it just pop? <BR/>i love cancha, and i knew how to make it in Peru. I brought back my clay pots, so I'm all ready to try here!<BR/><BR/>thanks,<BR/><BR/>Marian<BR/>www.southamericanfood.about.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-33800376497173992692008-08-03T23:48:00.000-07:002008-08-03T23:48:00.000-07:00Hi Juancho! Thanks for the additional information....Hi Juancho! Thanks for the additional information. I wouldn't be surprised if some type of 'cancha' is consumed in all the Andean countries. Saludos!::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-2367483930714944052008-08-03T23:31:00.000-07:002008-08-03T23:31:00.000-07:00Welcome back, Alejandro!A footnote: In Ecuador pop...Welcome back, Alejandro!<BR/><BR/>A footnote: In Ecuador popcorn seems to be consumed almost as often as cancha, and is often added to cebiches, while cancha and mote both make appearances alongside traditional dishes such as chicharrones, which in Ecuador are called "fritada". Popcorn is "canguil" and cancha is called "tostado" in Spanish and "camcha" in Quechua (which is there called Quichua).Juanchohttps://www.blogger.com/profile/11593417977108018880noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-75953996764685140522008-08-03T22:06:00.000-07:002008-08-03T22:06:00.000-07:00Thank you so much for that excellent addition to t...Thank you so much for that excellent addition to this post, Canelita, and for your kind words.::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-66974797449709071792008-08-03T15:54:00.000-07:002008-08-03T15:54:00.000-07:00I really enjoyed this post, Alejandro, being very ...I really enjoyed this post, Alejandro, being very fond of cancha myself. I particularly like it with “leche de tigre”, but when it’s toasted with lots of hot oil and gets very starchy, it’s a real treat just by itself. It sort of pops and melts in your mouth, yummy…and what an astute observation you make about that marriage of accompaniments, bread and cancha, I certainly had never thought of it that way.<BR/><BR/>The post reminded me of a nice paragraph that Inca Garcilaso de la Vega dedicates to “zara”, or “corn” in his famous 1609 chronicle _Royal Commentaries of the Incas_. I share it here with you—notice the cute linguistic observations he makes:<BR/><BR/>“…Y me sustenté hasta los nueve o diez años con la “zara”, que es el maíz. Cuyo pan tiene tres nombres: “zancu” era el de los sacrificios, “huminta” el de sus fiestas y regalo, “tanta”, pronunciada la primera sílaba en el paladar, es el pan común. La “zara” tostada llaman “camcha”: quiere decir “maíz tostado”. Incluye en sí el nombre adjetivo y el sustantivo. Débese pronunciar con m, porque con la n significa “barrio de vecindad” o “un gran cercado”.”<BR/><BR/>Here’s a rough translation of mine: <BR/><BR/>“…And I was fed until I was nine or ten years old with “zara”, which is corn. And whose bread has three names: “zancu” was the one used for sacrifice, “huminta” the one for festivities and for gift-giving, “tanta”, the first syllable pronounced in the palate, is the common bread. Toasted “zara” is called “camcha”: it means “toasted corn”. It contains both the adjective and the noun in itself. It must be pronounced with m, because with n it means “neighborhood” or “a great enclosure, or fenced court”.”<BR/><BR/>Source: Inca Garcilaso de la Vega, Comentarios Reales de los Incas (1609). Carlos Araníbar, ed. México: Fondo de Cultura Económica, 1995.<BR/><BR/>By the way, I had not mentioned it before, but it’s wonderful to have you back in Peru Food, Alejandro… :-)Canelitahttps://www.blogger.com/profile/02120307423546339063noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-24554266217337564432008-08-03T13:04:00.000-07:002008-08-03T13:04:00.000-07:00every day we have to learn something new huh? tha...every day we have to learn something new huh? thanks for the comment...saludos!::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-10997755683210526402008-08-03T12:06:00.000-07:002008-08-03T12:06:00.000-07:00thanks for that I had all ways wondered but never ...thanks for that I had all ways wondered but never asked ....Charles C Stirk Jrhttps://www.blogger.com/profile/04559854679685201774noreply@blogger.com