Posted in Beef, Main Courses on Jul 17th, 2008
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 [...]
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 entrée or as a main course. Whatever [...]
Posted in Beef, Main Courses on Apr 4th, 2008
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 [...]
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 [...]
Posted in Beef, Main Courses, Potatoes on Apr 1st, 2008
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 [...]
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 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 Beef, Entrees & Sandwichs on Feb 29th, 2008
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 [...]
Posted in Beef, Main Courses on Feb 22nd, 2008
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 [...]
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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