Mapuche cuisine

thumb|250px|Chicha served at the yearly Archaeology Museum, Sogamoso|Fiesta del Huán, to celebrate the December solstice at the Sun Temple in [[Sogamoso, Boyacá, Colombia]] Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (Chenopodium quinia), kañiwa (Ch

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