The Calle del Embudo and the surrounding alleys in La Candelaria are home to a cluster of chicherĂas — bars serving chicha, the slightly sour fermented corn drink that predates the Spanish conquest and was banned by the colonial authorities. It has made a comeback as both a cultural assertion and a genuinely refreshing drink.
The bars are tiny, often just a counter and a few stools, and the atmosphere is convivial and local. Chicha is usually served in a clay cup and costs very little. It is cloudy, mildly alcoholic, and tastes earthy and slightly acidic. Some bars also serve guarapo (fermented sugarcane juice). An Atlas Obscura-noted spot that deserves a visit for anyone curious about pre-Columbian food culture still alive in the city.