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 [...]
Posted in Beef, Entrees & Sandwichs on Feb 12th, 2008
The anticuchos is a very popular (and inexpensive!) dish in Peru. The most known type is made with little pieces of cow heart, and it’s usually served with boiled potatoes, corn and some types of aji sauces.
Cazuela is the name of a South American Spanish-originated soup. It’s a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. This recipe is for 8 people.
Posted in Beef, Main Courses on Dec 17th, 2007
The Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price. This recipe is for 8 people.
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