The chilcano de pescado is a very popular soup for two reasons: first, it’s very nutritional (contains fish, one of the best source of proteins and omega 3). Second, well… if you have had a funny night -or not so funny, but you have drunk a lot, this soup will get you up. The chilcano contains fish, garlics, onions, tomatoes, cassava… better if you try it. This recipe is for 6 people.
Sometimes we want to hold our guests with original entrees, but we don’t know what to do. You’d like something original, tasty or maybe exotic. Well, you have here one solution: a peruvian entréé with aji amarillo (yellow chili/pepper), ground beef and bread. Simple and original. With this recipe, you’ll get (more or less) 60 portions.
The tiradito is a dish similar to cebiche; it’s almost its “little brother”, a sign of the japanese cuisine influence in the peruvian one. Well, it’s near to italian carpaccio, too… the origin doesn’t matter. Unlike the cebiche, the tiradito doesn’t have onions, but it does use a white fish (if you can use sole, it’s better), marinated in lime juice, ginger and aji limo. This recipe is for 4 people.
A few weeks ago, we learned the pisco sour recipe. That had the lime juice as a principal ingredient; today, we’ll make a delicious change: ladies and gentlemen, the mango sour for 4 people.
(Note: this drink is not only tasty, but healthy too. The mango is low calorie; it contains antioxidants, vitamin C and vitamin B5, and helps to metabolism of carbohydrates).
Unlike many other countries, when you say lomo (tenderloin) in Peru, you’re talking about beef tenderloin. The beef isn’t originary from this zone, but the cultures and races mix has created a new one that collects the best of each one. And if you add peruvian ingredients (our aji, for example), you’ll obtain one of the best cookings in the world. Today, you can be a chef with this recipe for 8 people.
The Carapulcra is an ancient dish; maybe the oldest peruvian stew. It contains dried potatoes, chilis, peanuts, cumin and, in this case, pork (it can be chicken or both). Originally, the carapulcra was made in clay pots; this custom is still kept in Chincha, a city in Ica (south of Lima) and in some restaurants. In Ica, the carapulcra is served next to the sopa seca (dry soup) – in despite of its name, it’s not a soup but a special way to cook the spaguettis (we’ll see it later). Return to the age of Incas with this recipe for 8 people.
The Cebiche is one of the main dishes in the peruvian coast and the flag of our cultures fusion. It contains andean peppers and sweet potato, coastal fishes, lime juice (the lime was brought by spanish people but it’s originary of Africa), onion and toasted corn, among others. The Leche de Tigre (tiger’s milk) is the name of the juice produced from its ingredients; if you need a reconstituent, you won’t find anything better.
Unlike mexican/ecuadorian cebiche, the peruvian doesn’t have tomatoe, neither coconut milk, as tahitian cebiche. This recipe is for 8 people. It’s not complicated, go for it.
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The Limo chili/pepper can be yellow, green, red or purple; it is used in the preparation of the cebiche or tiradito. If you touch it, you’ll feel it smooth and soft, even small; but don’t trust: the limo is very spicy. That’s why the cebiche has only a little of this pepper.
The mazamorra morada is a jelly-like dessert, purple as one of its main ingredients: the purple maize. It’s typical from Lima, the capital city of Peru. When it’s in a same dish or glass with the arroz con leche (rice pudding), it’s called Clásico (“classic”). If you liked the chicha morada, you’ll love this dessert.
This is a salad with an odd name. Soltero is the word in spanish for “single”, a man not married; therefore, it would be “single of cheese” – I know, I don’t understand it either, but there’s no need to think about it: you’ll love this salad. It contains as well as broad beans and cheese, onions, tomatoes, fresh cheese, corns and olives. This recipe will make happy to 6 people.
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