This is a favorite appetizer that originated in the port city of Callao, just north of Peru’s capital, Lima.
While chalacos may seem a little rough around the edges compared to the more reserved limeños, they also have the reputation of being some of the most fun-loving people in Peru. They are fiercely loyal to their local soccer team, Los Boys. The city is renowned in South America for being a salsa music hotspot. In fact, it was historically the southernmost stop on the Latin American salsa circuit whenever big acts like El Gran Combo toured.
Choros a la chalaca is drinking food. Even non-chalacos will order a platter to enjoy with a case of beer, which is a typical way of ordering brews in Peru. I always picture chalacos fortifying themselves with a few mussels and a swig of refreshing local lager in between dancing to their favorite salsa anthems at one of the city’s numerous night clubs.
In my family, my dad always ordered a platter of choritos as the overture to any Peruvian restaurant meal. My brother, who was born with a craving for bold flavors, would gobble them up as soon as the waiter placed them on the table. Even as a small child, he could easily polish off a dozen of the mollusks and always insisted that the kitchen make them extra. Having only spent the first year of his life in Peru, his love for this dish was one of the few things that connected him to his heritage.
In coming up with a recipe for this dish, I did my best to stick to tradition. However, I can never resist the urge to add my own spin on things. I steam the bivalves in a little bit of pisco with onions and garlic. I don’t throw out the cooking liquid but rather reduce it to add to the zesty relish that tops each mussel. This is my limeño touch. It’s completely optional but will only make your choritos that much tastier.
If you’re concerned about my recipe not being entirely authentic, just shout Chim Pum Callao before you take your first bite. Honoring Los Boys while you enjoy one of their hometown’s most celebrated contributions to Peruvian cuisine will ensure that your choritos are thoroughly chalaco.
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