A woman with well placed ovaries, that’s right Veronica Villa Ojeda (36). He arrived from Cusco at the age of 17 with the dream of studying Nursing and, although she barely made it, life took her down other directions. When he thought that everything had been cut short because the business of the soft drinks he did not give for more, he remembered an inheritance from his grandmother: the powerful and delicious chicha from jora cusqueña.
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He didn’t give it any more thought and with a daughter in his arms he set himself the biggest challenge of his life: to be the queen of chicha de jora in Lima. He currently has a position at the Santa Anita Promised Land Market, but he has worked in La Parada and Gamarra. Customers do not stop arriving at your position ‘The Cusqueñita’. Trome found her and chatted with her.
Verónica, what encouraged you to sell chicha de jora?
I started selling chicha morada and barley, but these sodas go bad very quickly and don’t last the next day. Then my daughter was born, she had no support from her father and she needed to generate more money. There I decided to apply my grandmother’s technique, she is the true queen of chicha de jora. And the good thing is that she doesn’t go bad, she gets richer. The first day we sold two buckets in one hour, it went very well.
In her free time, her daughter helps her distribute the chicha de jora by delivery.
So it’s a family heirloom…
Clear! In the mountains they drink a lot of chicha de jora. When my brothers and I were little, we would go into the kitchen and steal my grandmother’s chicha. It’s just that she was so rich. And of course she had no alcohol. Those who harvested from it did take a little bit of it, we did not.
What is the secret so that it turns out delicious and does not give colic?
The corn has to be well boiled and macerated. Doing that does not have to cause you discomfort. The corn comes to us from Cusco, we soak it and let it sleep, covering it with panca de corn for a week. You wait for it to germinate and grind it. Then you bring it to a boil and that’s it. But what they don’t know is that quinoa flour and broad beans must be added to the chicha to make it thick. It’s our secret, not so secret, ha ha ha.
He gets to sell up to nine buckets of chicha de jora a day.
Can chicha de jora also be used in food?
Of course. With the chicha you make the pachamanca, the dry, rice with chicken. And if you want the meat to be soft and flavorful, put chicha de jora in it too. It is very rich for dressings. But before buying it they have to specify that it is for food because otherwise they will give you the chicha with sugar that is for drinking.
And now in summer, does the frozen chicha fly?
They queue for their glass of chicha. I get to sell up to nine buckets a day. I am from 7 in the morning until 2 in the afternoon. They buy me for glasses, bottles, jugs, sometimes they are passing through and they take it here just standing by or they want delivery and my daughter distributes. My position is called ‘La Cusqueñita’ and I am in pavilion E position 323.
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