This is another icon of Arequipa, the adobo arequipeño is a stew traditionally served on Sundays, with some restaurants opening up as early as 3am on Sunday mornings to help the post-party crowds sop up the booze in their bellies. Sabor Caymeño has been around since the 40s in its spot on the little plaza Cayma, and though there are now several adobo restaurants, this is still unbeatable thanks to the ever-present Doña Maria Meza. The pork is marinated and slow-cooked in chicha de jora, along with the ever-present rocoto, aji panca (giving the adobo its distinctive red colour), garlic, onions, oregano, cumin, vinegar and pepper.