Ah, l’amour… the suspiro a la limeña is a traditional creole dessert made of milk, named in this way by Jose Gálvez, a popular poet, for her wife Amparo Ayarez.
- Mr. Gálvez, what inspired you that name?
- Well… it is soft and sweet, like the sigh of a woman.
(A woman from Lima, a Limeña, of course).
Ok, let’s stop sighing and start making the recipe. This will give you 6 to 8 sighs.
This is a dessert with a legume as a main ingredient; the frijol colado is a traditional dish served specially in Holy Week that you can find in a lot of peruvian coast restaurants. It’s simple to cook and your kids (and you, if you’re fanatic of the sweet desserts) will find it tasty. This recipe is for 6 people.
Although this salad has the same name of our traditional cebiche (fish cebiche), it’s not the same. We have to remember that the word cebiche comes from cebolla (onion) – and yes, you’re right: the only thing in common is the onion. Well, there’s another: both are delicious, tasty and healthy. This recipe will give you cebiche de champiñones for 6 to 8 people.
Do you remember the Lima-style causa, or the causa rolls stuffed with crab? well, here you have another causa’s variety; this time, it will be stuffed with tuna. This is one of the most popular causa types (and one of the heathiests). You can prepare it with fresh or canned tuna; either of them is delicious. This recipe will make happy 6 people.
The humitas are similar to tamales. Usually, the humitas are prepared smaller than tamales, but the sweet humitas don’t have meat or chili. They are… well, sweet (duh!). Its ingredients are less and they’re easier to get. The humitas are wrapped not in banana leaves, as the tamales, but in panca, the corn pod. With this recipe, you will get more or less 12 humitas. Come on, sweeten your day.
There is a lot of versions of cau cau. In general, cau cau is a cooking style: we have seafood cau cau, chicken cau cau, etc. – when you say simply cau cau or cau cau criollo, you will be talking about the beef tripe cau cau. These recipes have an african, italian and chinese influence. Today, you’ll got creole cau cau for 6 people.
The word sancochado comes from sancochar: to cook or boil the food. Essentially, this is a hearty soup; however, the stock is served separately to the meat and vegetables. It’s not only traditional, but nutritious and healthy too. You can find here beef, chickpeas, carrots, broad beans, cassava, potatoes, turnip… the sancochado is served in a lot of creole restaurants in Lima and in the andean zone. This recipe is for 8 people.
Just like the parsley sauce, the yellow chili/pepper is a very used seasoning in Peru – we can say it’s almost indispensable. It gives color and taste to our food. And you can make a sauce with it; it’s a delicious and spicy flavoring with meats (you’ll love the anticuchos with this sauce, for example). Follow the recipe.
The parsley is an aromatic herb farmed 300 years ago, and it’s a very popular seasoning in the peruvian cuisine. As you have seen, we use it chopped, entire or in this sauce, which can be served with potatoes, beef or fish.
It’s an old and traditional peruvian dish. Basically, it’s mashed potatoes stuffed with ground or minced beef, eggs, and some spices, all deep fried. It takes a little of work, but the result is amazing. We prepare each one to almost the size of a regular potato, but if you want you can make them a little smaller. This recipe is for 8 people.
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