Posted in Beef, Main Courses, Vegetables & Legumes on Mar 13th, 2008
This is a traditional recipe from Arequipa, made with rocoto chilis/peppers. If you say simply “Stuffed rocoto”, people will understand that it’s with meat, but we prefer to specify because the rocoto can be stuffed with another ingredients, too (like a potato cake, for example). The beef mix contains beef, pork, onion, garlics, margarine (or [...]
Posted in Entrees & Sandwichs, Potatoes on Mar 12th, 2008
We’ve already seen a little of causa in the causa rolls stuffed with crab recipe. The Lima-style causa is the causa’s basic recipe; from this, there is a lot of variations and the causa can be stuffed with tuna fish or chicken, for example.
Traditionally, this recipe is served with some fry fish (a white one). [...]
Posted in Beef, Main Courses, Vegetables & Legumes on Mar 11th, 2008
The caigua is a vegetable domesticated in Peru, and very old cultures ate it (the Mochica culture made ceramics with images of caiguas). It’s considered an excellent food because it helps to metabolize the fats, reducing the cholesterol. In Peru, it’s used to fight against the diabetes, arteriosclerosis and obesity (it helps you to lose [...]
Posted in Main Courses, Potatoes on Mar 10th, 2008
The word ajiaco comes from ajÃ, the spicy ingredient of many peruvian dishes. There is a lot of ajiacos (potato, ulluco, caigua, etcetera). This one contains onions, garlic, yellow chili/pepper, paprika, fresh cheese and milk. It’s fast and not complicated - and it doesn’t have to be spicy if you don’t want. Give a surprise [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Mar 7th, 2008
Peru has one of the richest seas in the world. The plenty of plankton is one of the main factors for the wide variety of marine species. This, together with the different customs for each region, give as result one of the best fish/seafood cuisines in the world. This healthy (and delicious) recipe is [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Mar 6th, 2008
The picarones are a sweet, ring-shaped fritter with a squash base served and sweetened with miel de chancaca (chancaca honey), a sweet sauce made of raw cane sugar and flavored with orange. They are eaten during El Señor de los Milagros celebrations (october) and has its origin in the colonial period. In Arequipa, they’re called [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Mar 5th, 2008
The corn cake is a traditional dessert with two versions: the sweet (this recipe) and the salted. Both are delicious, but we start with this version because it’s very simple. It contains corn (duh!), butter, eggs, semolina, milk, cinnamon, sesame seeds and manjarblanco. Great especially for a cold afternoon. This recipe is for 6-8 people.
Posted in Desserts & Bakery, Milk, Special ingredients on Mar 4th, 2008
The manjarblanco (or manjar blanco -separated-, literally “white delicacy”) is a sweet, white spread or pastry filling made with milk. It’s used to prepare a lot of desserts (the churros, for example), but if you like, you can eat it on its own. There are two ways to prepare the manjarblanco, choice the one that [...]
Posted in Chicken & other birds, Main Courses on Mar 3rd, 2008
Yes, an strange name. The sopa seca, as we explained in the Pork Carapulcra recipe, is not a soup but spaguetti with chicken (or hen), onions, garlics, basil, raisins and olives. In Ica city (south of Lima), it’s served with the carapulcra as a traditional dish. In this mix, there’s no rice; it’s one of [...]
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