This recipe is from a region called Ayacucho, in the south of Peru. It was almost unkwown some weeks ago until Magaly Solier, the actress from La Teta Asustada (Golden Bear in Berlin Film Festival), talked about it: the film director, Claudia Llosa, met her when she was selling Puka to get money for traveling to Cuzco. Enough! follow the recipe and you’ll get spicy puka for 10 people.
Maybe you鈥檝e noted that the onions are a main ingredient in the peruvian cuisine: we can鈥檛 imagine a cebiche, lomo saltado or escabeche without onions. This old and traditional dish use another common ingredient in our food: the olives. If you want to move away the vampires, take some onions and prepare this exotic and delicious recipe for 4 people 
As we saw in the post of fish chicharron, achicharrar (the heart word of chicharron) is a way to cook. In this case, we’ll fry some pork pieces deeply. The pork chicharron is a very popular dish in all regions of Peru, being as popular as its seafood equivalent. Usually, it’s served with onion sauce. This recipe is easy and is for 8 to 10 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 entr茅e or as a main course. Whatever you want, here you have the recipe for 8 people.
The Carapulcra is an ancient dish; maybe the oldest peruvian stew. It contains dried potatoes, chilis, peanuts, cumin and, in this case, pork (it can be chicken or both). Originally, the carapulcra was made in clay pots; this custom is still kept in Chincha, a city in Ica (south of Lima) and in some restaurants. In Ica, the carapulcra is served next to the sopa seca (dry soup) – in despite of its name, it’s not a soup but a special way to cook the spaguettis (we’ll see it later). Return to the age of Incas with this recipe for 8 people.
The peruvian Butifarra is not the same than the catalan sausage, but a very good sandwich, easy and very tasteful. This recipe is for 8 people. Enjoy it!
This kind of ham is originary from the north of Peru. The pork came with the spanish conquerors and the Jam贸n del Pa铆s born from the union of both cultures. Although it has another applications, its main use is for making the Butifarras.
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