Posted in Main Courses, Potatoes on Jul 14th, 2008
Yes, the origin of the gnocchis is Italy. But, as we commented before, the mix of cultures is an important basis for the peruvian cuisine richness (and the italian people that one day arrived to Peru has a long history here!). You won’t need anymore to buy the gnocchis in a store; do it [...]
Posted in Entrees & Sandwichs, Potatoes on Jul 2nd, 2008
Did you like the papa a la huancaina (Huancayo-style potatoes)? you must try the ocopa. It has a different sauce, but equally delicious. This version (one of the best, I think) comes from Arequipa, a region located in the south of Peru. The yellow chili/pepper, peanuts, fresh cheese and black mint give it an unforgettable [...]
Posted in Chicken & other birds, Entrees & Sandwichs, Potatoes on Jun 26th, 2008
The causa can have infinite variations. We’ve already seen the tuna causa, the Lima-style causa, and even a causa rolls stuffed with crab. Peru has a lot of versions of the potato, and most of them let us to prepare more and more different dishes. But we have today a colorful kind of causa, and [...]
Posted in Entrees & Sandwichs, Fish & Seafood, Potatoes on Apr 8th, 2008
Do you remember the Lima-style causa, or the causa rolls stuffed with crab? well, here you have another causa’s variety; this time, it will be stuffed with tuna. This is one of the most popular causa types (and one of the heathiests). You can prepare it with fresh or canned tuna; either of them is [...]
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 Entrees & Sandwichs, Potatoes on Mar 12th, 2008
We’ve already seen a little of causa in the causa rolls stuffed with crab recipe. The Lima-style causa is the causa’s basic recipe; from this, there is a lot of variations and the causa can be stuffed with tuna fish or chicken, for example.
Traditionally, this recipe is served with some fry fish (a white one). [...]
Posted in Main Courses, Potatoes on Mar 10th, 2008
The word ajiaco comes from ajÃ, the spicy ingredient of many peruvian dishes. There is a lot of ajiacos (potato, ulluco, caigua, etcetera). This one contains onions, garlic, yellow chili/pepper, paprika, fresh cheese and milk. It’s fast and not complicated - and it doesn’t have to be spicy if you don’t want. Give a surprise [...]
Posted in Main Courses, Pork, Potatoes on Feb 21st, 2008
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. [...]
Posted in Entrees & Sandwichs, Potatoes on Dec 27th, 2007
Papas a la huancaÃna a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. For 6 people:
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