Jujuy-style empanadas
Hand-cut beef and potato. From the clay oven they come out different: toasted dough and a juicy filling.
At any eatery in the Quebrada
Where to eat
You also get to know Jujuy by eating
Clay-oven empanadas, hand-tied tamales, high-altitude wines and cayote ice cream. From Puna eateries to peñas that start when the sun goes down.
What you have to try
Jujuy's cooking isn't on the tourist menus. These are the dishes eaten in homes and markets.
Tamales
Corn dough with charqui or beef, tied in a corn husk. Sold by the unit at the markets, still warm.
Humahuaca municipal market
Picante de pollo
The festival dish. Chicken, potato and yellow chili, always with rice. Every home has its own version.
Peñas and patron-saint festivals
Humita en chala
Grated corn cooked in its own husk. Sweet or savory; in the Quebrada it comes with goat cheese.
Market stalls in Tilcara
Llama stew
Lean highland meat, stewed with Andean potatoes and quinoa. Found mostly in the Puna.
Eateries in Abra Pampa and Susques
Cayote ice cream
The north's dessert: cayote with walnuts, arrope or cheese. In the Quebrada some parlors make it daily.
Ice cream parlors in Uquía and Humahuaca
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