ICA The oasis of the desert

A long desert and agriculture related tradition encompasses of the City of Ica, capital of the department of the same name. From Colonial times, Ica became an important wine producing center. Tradition tells that few years after the Spanish conquest, vines brought from the Canary Island were planted in this sunny land, and everyone was surprised at how easily the plant adapted to its environment.

This not only made it possible to produce excellent wines, but it was also the beginning of the production of a grape liquor, called pisco, which conquered the taste of the Spaniards themselves and which continues to conquer all those who try it.

A long desert and agriculture related tradition encompasses of the City of Ica, capital of the department of the same name.

From Colonial times, Ica became an important wine producing center. Tradition tells that few years after the Spanish conquest, vines brought from the Canary Island were planted in this sunny land, and everyone was surprised at how easily the plant adapted to its environment.

This not only made it possible to produce excellent wines, but it was also the beginning of the production of a grape liquor, called pisco, which conquered the taste of the Spaniards themselves and which continues to conquer all those who try it.

However, the creativity of the people from Ica also gave origin to a new product: the cachina, liquor prepared from fermented grape must, a very popular drink at local festivities.

In addition to enticing us with its drinks, Ica invites us to taste the wide variety of dishes made from pallares, or lima beans, as well as delicious desserts like frijol colado (strained black beans mixed with milk, sugar and sesame seeds) and tejas, which consist of pecan, lemon or figs filled with majarblanco (liquid milk fudge) and covered with a coat or two of sugar glazing.