Posted in Desserts & Bakery, Fruits on Mar 31st, 2008
The lucuma is a fruit of Andean origin, almost exclusively of Peru. It’s hard to describe its taste; it’s very sweet, with an orange color and feels very soft (delicious, in short). If you don’t live in Peru, maybe it’s easier for you to find the dehydrated lucuma: don’t worry, we can use it too [...]
Posted in Fish & Seafood, Soups on Mar 28th, 2008
The peruvian coast has an old tradition of fish-based dishes; not only in main courses, but in soups too. There isn’t a lot of things better than a hot soup for the winter, specially if it’s a fish cioppino. Besides, it has a good fame to be a good reconstituent. There’s many ingredients, but the [...]
Posted in Liquors & Drinks, Milk & Cheese on Mar 27th, 2008
If you like the sweet drinks, you’ll be in paradise with this cold cocktail. It contains algarrobina, pisco and condensed milk. I don’t know anyone who doesn’t like it; you will cause an excellent impression in a meeting or party if you serve this cocktail. Just like any other sweet liquor, you must be careful… [...]
Posted in Special ingredients on Mar 27th, 2008
The algarrobina is a product derivative from the algarrobo, and it’s very used in the peruvian cuisine. The algarrobo fruits are cooked, the extract is processed and we obtain a sweet syrup, very appreciated for its nutritional and vitamin value. Maybe you have tried the algarrobina cocktail, if you’ve been here, in Peru.
Posted in Entrees & Sandwichs, Fish & Seafood on Mar 26th, 2008
Not all the brochettes must be the same, and not all the skewers must be made from metal (the anticuchos is a good example). This recipe will make you enjoy the king prawn in a delicious way, and you can use it to surprise your friends or guests… or maybe to that special person (the [...]
Posted in Liquors & Drinks on Mar 25th, 2008
There’s no need a lot of introduction about this; you know the Margarita: is a very common cocktail. But this time, we’ll prepare it in a different way: with Pisco, the peruvian national drink. It’s tasty, fast and an excellent drink if you want to celebrate some special night with a special friend, or in [...]
Posted in Chicken & other birds, Soups on Mar 24th, 2008
Yes, another dish with an odd name (remember the Sopa seca/Dry soup, which wasn’t a soup?). Well, the theologian soup isn’t made of priests; the tradition says it was a creation of the Dominicans in the first years of the 17th century, celebrating the finish of a conflict with the Franciscans. You’ll feel in heaven [...]
Posted in Desserts & Bakery, Milk & Cheese on Mar 19th, 2008
The alfajor (pl. alfajores) consist on two or more layers of baked pastry, in this case filled with manjarblanco, a caramel-colored, sweet cream made with milk and sugar (well, see the link). There is a lot of varieties, the recipe is not complicated and if you like the sweet desserts, you’ll be in heaven with [...]
Posted in Chicken & other birds, Entrees & Sandwichs, Vegetables & Legumes on Mar 18th, 2008
A tamal is a mix of boiled corn with meat or cheese, all wrapped in a banana leaf. It’s usually eaten in the breakfast or as an entree in the lunch; almost all of the peruvian food restaurants have some type of tamal. It’s served with onion sauce. The tamal is similar to the humita [...]
Posted in Main Courses, Rice, Vegetables & Legumes on Mar 17th, 2008
Maybe the Tacu Tacu, as some other dishes, has born from the need to use the remaining food and do not waste it. Its name comes from the quechua, and it means “scrambled”. Basically, it’s a mix from beans and rice with a lot of variations.
The tacu tacu is a very popular dish in Peru, [...]
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