Chifle is a product that is part of Peruvian identity, and there is even a week dedicated to paying tribute to it. It has become a business opportunity for hundreds of entrepreneurs in northern Piura region.
Given the growing importance of chifle in Piura, a question arises that spans generations: why is it called that?
Journalist and researcher Gerardo Cabrera Campos conducted a study that reveals this word's historical and linguistic origins, tracing it back to its earliest recorded use.
Cabrera explains that the term "chifle" first appeared in 1527, referring to an instrument that produced a high-pitched sound when blown.
The word appears again in 1570 in a Tuscan-Spanish vocabulary, always associated with the act of whistling or with small objects capable of producing that sound.
It was not until 1903 that the term was used with a meaning close to its current one: Enrique Brüning, a German ethnographer, described in his report that chifle was a mixture of pounded dried meat and slices of fried green plantain.
From then on, the concept began to take root in northern Peru and southern Ecuador.
During the early decades of the 20th century, various authors expanded its usage.
In 1906, Ecuadorian Manuel Gallegos included the word in a culinary description of Guayaquil.
In 1920, researcher Gustavo Lemos noted that in his country, chifle referred to slices of green plantain fried in lard.
In Piura, linguist Marta Hildebrandt classified the term in 1949 as having an "uncertain origin," but already associated it with fried plantain as a traditional accompaniment.
Decades later, gastronomic and linguistic studies reinforced this interpretation, noting that by the late 19th century, the word was commonly used in the Peru-Ecuador corridor to refer to seasoned fried plantain.
Today, the most widely accepted explanation comes from linguist Carlos Arrizabalaga from the University of Piura.
He argues that chifle derives from the old Spanish verb "chiflar" (to whistle) related to the terms "chiflado" (crazy), "chiflón" (draft), or "mercachifle" (petty merchant).
The semantic connection originates from a metaphor: the thin strips of fried plantain resemble the curved little horns that were once used to make whistles and small containers.
The Historical Dictionary of the Spanish Language supports this interpretation by documenting multiple meanings of the word since the 16th century, several of them related to sound, small instruments, and curved objects.
Other theories, such as those proposed by Sergio Zapata Acha and Oscar Coello, suggest a possible Arabic origin—chofra or sifra, related to blades—although these hypotheses remain debated.
Beyond its linguistic history, chifle has become established as a symbol of Piura's identity.
Made from thin slices of green plantain, seasoned with salt or pepper, it is an essential accompaniment to dishes such as ceviche, ronda criolla, or dried meat.
Its crispy texture also makes it a favorite snack at family gatherings, restaurants, and traditional celebrations, from birthdays to Christmas parties.
Its consumption is so deeply rooted that it is part of the entire region's social, culinary, and emotional customs.
Furthermore, chifle has had a significant economic impact. Its production supports hundreds of local entrepreneurs and has opened markets abroad, with commercial ventures reaching Asia, including South Korea.
The Provincial Municipality of Piura has promoted fairs and activities to enhance this product's value, encourage its consumption, and strengthen the cultural identity surrounding it.
The Chifle Week aims precisely at that: celebrating a tradition that combines history, flavor, and creativity.
Behind each golden slice lies centuries of linguistic evolution, a rich gastronomic heritage, and a symbol that continues to represent Piuran pride both within and beyond Peru.