In Peru’s Andes, a red flag can mean a fresh corn drink is ready. The drink is called chicha. Sometimes sellers use a plastic bag or balloon instead. They take the flag down when the drink runs out.
People often sell chicha in part of their home. Visitors can sit, drink, and talk there. People in the Andes drank corn drinks before the Inca Empire. Today, they share chicha during community work and special events.
Chicha also has a place in important ceremonies. People offer it to the sun during a sun celebration. Before they drink together, they give the first small amount to the earth. This shows thanks and respect.
The most common kind comes from yellow corn with new shoots. Makers leave the drink for several days, and alcohol forms. It usually has about five percent alcohol and tastes a little sour. A purple corn version has no alcohol; makers boil the corn with pineapple, cinnamon, cloves, and sugar.
Around Cusco and the Sacred Valley, some makers add strawberries. In Lima, bars mix the purple drink into cocktails. Sellers also offer homemade chicha at a food market in the city.
