This paper presents the results of botanical analyses undertaken on micro-remains (starch grains) collected from the internal wall and base of five different types of queros of a total of 17 vessels. These queros are associated with chicha production during the Late Intermediate and Inca Horizon periods in northern Chile. The starch grains were separated by gravimetry and observed on microscope slides. Fifteen of these queros were positive for starch grains of corn (Zea mays) and some of these also contained evidence of fermented corn. In addition, we found starches of the common bean (Phaseolus vulgaris), lima bean (Phaseolus lunatus) and yucca (Manihot esculenta), among other species. These local findings differ from the contextual and technical aspects of chicha production described by the chroniclers for the nuclear area of Tawantinsuyo. Evidence found in the wooden queros and the different plant starches suggest grinding of these products and perhaps adding them as flour to the chicha. We conclude that this indicates regional variation in the protocols of production and consumption of chicha that were more likely related to dietary intake and local mortuary rites.