Posted in Beef, Pork, Soups, Vegetables & Legumes on May 30th, 2008
This is a soup whose name comes from menestra, vegetable seeds: beans, broad beans, chickpeas, lima beans, etc, and it contains -of course- legumes, beef, pork, potatoes, cheese… it’s originated in Italy but incorporated to the peruvian cooking a lot of years ago, and it’s used as an entr茅e or as a main course. Whatever [...]
Posted in Main Courses, Rice on May 29th, 2008
The Chaufa rice is one of the Chifa main dishes. The Chifa is the delicious result of mixing the peruvian and chinese food; it’s so popular that you can easily find a Chifa restaurant almost in each neighbourhood in Lima. Of course, the Chaufa rice has a lot of variations (yes, we’ll have it here [...]
Posted in Desserts & Bakery on May 23rd, 2008
Josefa Marmanillo, best known as Do帽a Pe帽a, was a black slave in Ca帽ete Valley (Ica, south of Lima). She was liberated due to a paralysis in her arms, and as she couldn’t work, she traveled to Lima and went to the Se帽or de los Milagros procession to ask him a cure. After she had received [...]
Posted in Desserts & Bakery, Vegetables & Legumes on May 21st, 2008
The frijol colado is a very popular peruvian dessert originary from Chincha, one of the main cities in Ica, a region in the south of Lima - do you remember the carapulcra and the sopa seca? yes, all comes from the same place. You and your kids will enjoy this delicious recipe for 6 people.
Posted in Special ingredients on May 21st, 2008
The chancaca is known in english as molasses; it’s a tablet made with the honey obtained from sugar cane. It’s use to sweeten some meals and desserts. It’s called papel贸n or panela in other south american countries.
Posted in Main Courses, Vegetables & Legumes on May 20th, 2008
You didn’t thought to find a pilaf made of quinoa, did you? why do we use the quinoa? well, as we saw in a previous post, this is an excellent, nutritional, food used by the Incas. This pilaf is one of the healthiest ways to prepare it; contains olive oil, chicken stock, carrots, parmesan… and [...]
Posted in Fruits, Main Courses on May 8th, 2008
The Malarrabia is a traditional dish from Piura, a beautiful region near to the peruvian border with Ecuador. It has a peculiar mix of ingredients (bananas, onions, fresh cheese and milk). It’s prepared in Holy Friday, and it’s usually served with beans and sudado de pescado. This recipe is for 6 people.
Posted in Fruits, Liquors & Drinks on May 7th, 2008
The pisco let us to make delitious variations of known drinks. If you haven’t tried a strawberry drink with our national liquor, you’ll fall in love with it, specially in summer. It’s simple and cool. Ok, let’s do it.
Posted in Fish & Seafood, Soups on May 6th, 2008
Do you remember the fish chilcano? well, this is a tasty and traditional variation. The crab chilcano is a delicious soup containing onions, celery, tomatoes, garlic and thyme. What are you waiting for? there isn’t a lot of things better than a hot soup when the weather is cold. This recipe is for 6 people.
Posted in Entrees & Sandwichs, Fish & Seafood on May 5th, 2008
The squids have an important place in the seafood-based peruvian cuisine. You can prepare it in a lot of ways, each one of them delicious and healthy. Of course, it’s best if you prepare fresh ones. Today, we have a course with a different mayonnaise (you’ll love it!). This recipe is for 4 to 6 [...]
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