The coastal city of Chancay was has the scenery of the recent Chancho al Palo festival, which traditionally was held in Huaral, both cities are so close, in the region well known as the “small north of Lima”, just a bit more than 72 kilometers away of the Peruvian capital.
The three-day festival attracted more than 30,000 visitors from different parts of Peru, specially from Lima, the capital city of Peru, therefore it boosted the economy of Chancay.
The festivities opened on Friday, October 10, with a colorful parade featuring Peruvian Paso horses and Chinese dragon dancers, filling the streets with music and excitement.
The Romulo Shaw Cisneros Stadium hosted the main fairgrounds, where visitors enjoyed the star of the event: Chancho al palo, a traditional Huaral-style dish made of pork slow-roasted for hours over fruitwood and aromatic firewood until crispy and golden.
Celebrating tradition and community
According to local tradition, both Huaral and Chancay share a deep culinary instinct passed down through generations, this region is just an hour and a half by car from the city of Lima.
That heritage was evident in the wide variety of dishes presented this year, from the classic chancho al palo to causa chancayana (a layered potato dish filled with seafood), pollo al palo (grilled chicken), and homemade desserts such as artisanal ice creams and cremoladas (fruit slushies).
The festival gathered more than 80 chefs and 160 assistants, who worked tirelessly to serve the crowds that filled every corner of the stadium. Mototaxis (small taxis powered by motorcyles) became the preferred way to reach the venue, while hotels reported full occupancy.
Local entrepreneurs also benefited, gaining exposure through coverage from both national and local media.
“Chancay has been an incredible surprise for us,” said Rosa Elena Balcazar, president of Ahora Huaral (Huaral Hotel and Restaurant Association).
“It was a major challenge to change venues, but we received strong support from local authorities, especially mayor Juan Álvarez, who facilitated social initiatives in coordination with the Redondos brand, including the donation of 2,000 portions of chancho al palo to low-income residents of the district”, explained Balcazar.
Looking ahead to 2026
Following the festival’s success, organizers announced that Chancay is expected to host the 2026 edition of the event.
Rosa Elena Balcazar confirmed that the board of Ahora Huaral will soon evaluate the results before making an official announcement, but said that “there is a high likelihood that Chancay will once again be the venue, given the great response from visitors not only from the area but also from Lima, Huaral, Huacho, Supe, and Huaura.”
She also revealed that for the next edition, the festival aims to feature around 80 exhibitors, most of them from the Norte Chico region.
The celebration will continue beyond the festival itself. On the third Sunday of October, restaurants affiliated with Ahora Huaral will host National Chancho al Palo Day (Día Nacional del Chancho al Palo), serving the signature dish at special fair prices, along with raffles and other activities for visitors.
The Chancho al Palo Festival, now in its 11th edition, not only reaffirmed the cultural and culinary legacy of Huaral and Chancay but also positioned the port city as a growing destination for food tourism in northern Lima, where tradition, community, and flavor meet over the embers of Peru’s most beloved dish.
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(END) JRA / MAO /JMP / MDV
Published: 10/20/2025