The rocoto chili/pepper (Capsicum Pubescens) is one of the hot spicy chilis of Peru. Some are red but there is also a yellow and orange types. In Bolivia, it’s called locoto.
Feb 15
I think a lot of peruvians, including us, remember the sopa a la minuta as a a delicious soup -especially in some cold days of the winter. It’s a traditional recipe that it’s still being prepared today, and includes milk, onion, garlic and beef. If you’re having a cold weather now, don’t wait: your family will love you (more!). It will take you only 15 minutes.
Feb 14
The arroz con leche is a delicious dessert typical of Peru, just like the mazamorra morada (we’ll see it soon). When you eat both desserts together, in the same dish (or glass, but without mix) it’s called “Clásico” (“classic”). That’s a reference to the main football teams in Lima, Universitario de Deportes and Alianza Lima, identified traditionally with white and black people: when they play a game, it’s a “classic”. But let’s see the recipe; it’s for 8 people.
Feb 13
The Escabeche is a dish that use vinegar and onions as an important ingredients. There are Escabeche de Pollo (pickled chicken) and Escabeche de Pato (pickled duck) too. Important: you may want to verify how heavy is the vinegar of your zone. Use a little first, and if it’s too strong, you can complete with water. This recipe is for 6 people.
Feb 13
The Mirasol red pepper/chili is the yellow pepper/chili sun-dried. It’s very used in the peruvian kitchen.
Feb 12
The anticuchos is a very popular (and inexpensive!) dish in Peru. The most known type is made with little pieces of cow heart, and it’s usually served with boiled potatoes, corn and some types of aji sauces.
Feb 11
The Causa -in its based form- is a mashed yellow potato dumpling mixed with lime, onion, yellow chili/pepper and vegetable oil. Its varieties can have avocado, chicken, canned tuna or shellfish. In this case, crab – delicious! this recipe is for 8 people.
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