Posted in Beef, Main Courses on Sep 8th, 2008
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 [...]
Posted in Beef, Main Courses, Videos on Sep 1st, 2008
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). [...]
Posted in Beef, Main Courses, Spaguetti & Pasta on Aug 11th, 2008
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 [...]
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 [...]
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