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Category Archive for 'Beef'

Seco de res (Beef seco)

This is one of the most delicious beef-based main courses (well, it’s a personal opinion, but trust me). It’s a cilantro-flavoured beef stew, also containing potatoes, carrots, peas, onion and garlic. It’s usually served with a portion of beans (and then it’s called frijoles con seco, beans with seco). You’ll love it. This recipe is [...]

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Menestrón

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 entrée or as a main course. Whatever [...]

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Cau cau criollo (Creole cau cau)

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 [...]

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Sancochado

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 [...]

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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 [...]

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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 [...]

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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 [...]

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Sometimes we want to hold our guests with original entrees, but we don’t know what to do. You’d like something original, tasty or maybe exotic. Well, you have here one solution: a peruvian entréé with aji amarillo (yellow chili/pepper), ground beef and bread. Simple and original. With this recipe, you’ll get (more or less) 60 [...]

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Unlike many other countries, when you say lomo (tenderloin) in Peru, you’re talking about beef tenderloin. The beef isn’t originary from this zone, but the cultures and races mix has created a new one that collects the best of each one. And if you add peruvian ingredients (our aji, for example), you’ll obtain one of [...]

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Sopa a la minuta (Minuta-style soup)

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 [...]

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