In the Andes mountains of Peru, a red flag can mean a drink is ready. The drink is called chicha, and people make it from corn. Visitors can follow the flag to a shop, a restaurant or someone’s home. When there is no chicha left, the seller takes the flag down.
People drank corn drinks in the Andes before the Inca Empire. Today, they share chicha during community work and at events for a new home. At ceremonies, people give the first small amount to the earth to show thanks and respect. They also offer chicha to the Sun during a traditional celebration.
The most common kind comes from yellow corn. Makers leave it for several days until it develops alcohol, usually about five per cent. Another kind has no alcohol: makers boil purple corn with pineapple, sugar and spices. Around Cusco and the Sacred Valley, people also make a version with strawberries.
Many places serving chicha are inside family homes, with space to sit and talk. Restaurants also serve the drink across Cusco and the Sacred Valley. In Lima, bars use the purple corn drink in mixed alcoholic drinks. Market sellers offer homemade chicha too.
