Posted in Fish & Seafood, Soups on Feb 29th, 2008
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 [...]
Posted in Beef, Entrees & Sandwichs on Feb 29th, 2008
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 [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Feb 26th, 2008
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, [...]
Posted in Fruits, Liquors & Drinks on Feb 25th, 2008
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 [...]
Posted in Beef, Main Courses on Feb 22nd, 2008
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 [...]
Posted in Main Courses, Pork, Potatoes on Feb 21st, 2008
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. [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Feb 20th, 2008
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 [...]
Posted in Special ingredients on Feb 20th, 2008
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.
Posted in Desserts & Bakery, Fruits on Feb 19th, 2008
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.
Posted in Entrees & Sandwichs, Vegetables & Legumes on Feb 18th, 2008
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 [...]
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