We’ve seen before the versatile Lima beans, first in a soup and later in a purée. Now you’ll have in a delicious salad, mixed with scallops. This is an old recipe; our grannies also prepared this salad changing the scallops for a homemade ham, getting another tasty entrée. This recipe is for 4 people.
There is a lot of ways to prepare the meatballs: with tomatoes, with pasta, with mushrooms, baked, fried and ad infinitum. Today we’ll see the peruvian way, with yellow/chili pepper, parsley, bread, olives (although it’s better if I say “one of the peruvian ways”!). With this recipe, you’ll get enough meatballs for 6 people (or 3 if you’re very hungry 
).
With this post, we inaugurate our YouTube channel! you can subscribe and make comments to the video or to the posts, as always. Gaston Acurio, one of the most important peruvian chefs, show us how to prepare an excellent Lomo Saltado (or sauté of beef tenderloin – remember the recipe? well, you’ll see some changes). It’s simple, with a little of humor and subtitled in english. Hope you like it!
The italian spaguettis are a main part of the peruvian cuisine. This recipes is a mix between the lomo saltado and the spaguettis, and the result is so good that it is one of the peruvian people’s favourite foods. You can find the tallarin saltado in a lot of peruvian restaurants, but while we wait for your visit, here you have the (easy) recipe. Enjoy it!
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 for 5-6 people.
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 you want, here you have the recipe for 8 people.
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.
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.
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 butter), cream, peacans… enjoy this recipe for 6 people from the Mt. Misti’s city.
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