Explore traditional Peruvian maca recipes, including Mazamorra de Maca and Chicha de Maca, preparations with deep roots in the high Andes of Peru.
This page is dedicated to traditional Peruvian maca recipes we’ve learned about directly from our friends in the high Andes of Peru. These preparations reflect ways maca has been used as a food in the Andes for generations.
Unlike many of the smoothies, drinks, and modern recipes in our collection, these recipes offer a closer look at maca’s culinary roots in Peru.
They are part of our complete Maca Recipes collection, where you can also explore smoothies, simple drinks, sweet treats, and savory maca recipes.
For broader guidance on incorporating maca into your routine, visit our How to Use Maca guide.
Maca has traditionally been treated as a food in the Peruvian Andes rather than simply as a powdered supplement.
Maca has a long history as a food crop in the high Andes of Peru. Traditional preparations such as mazamorra provide a glimpse into how maca has been incorporated into everyday food rather than simply added to modern smoothies or supplements.
Chicha represents another Andean preparation tradition. The fermented version of Chicha de Maca in our recipe can develop a small amount of alcohol during fermentation.
If you’d like to see how these traditional preparations compare with newer ways of using maca, browse our complete Maca Recipes hub.
