The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, you’ll get enough cassava croquettes for 6 people.
The word olluquito is the diminutive of olluco. Maybe it’s called in this way because the ulluco is cut into julianne and it seems to be smaller. This andean root is very popular in Peru, where is eaten also with charqui, llama jerky. Preparing this recipe you’ll get olluquito con carne for 6 people.
Consider this: coca is not the same as cocaine. The coca is a plant that plays an important role in traditional Andean culture. The coca leaves, when they’re chewed by the andean people, act as a mild stimulant and supress hunger, thirst, pain and fatigue. And it’s not recent: traces of coca have been found in mummies dating 3000 years ago, when it was viewed as having a divin origin. Is it ok? good. If you have traveled to Peru and have some coca leaves, you can prepare this traditional liquor. The recipe is for 8 people.
Maybe you’ve noted that the onions are a main ingredient in the peruvian cuisine: we can’t 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 
We’ve talked before about the quinoa, one of the best foods in the world due its nutritional value. This time we’ll use it to prepare a very good –and simple- cake. Remember to wash the quinoa well, rubbing it in your hands. You must change the water until it gets clear. Then we boil the quinoa in water (3 measures of water and 1 of quinoa) and strain when it’s ready. The autor of this recipe is Mme. Antonia Nadal de Garmendia (1876). You’ll obtain enough cake for 6 people.
You don’t need to call to any fast food restaurant if you want a good sandwich. In fact, if you want a delicious AND healthy sandwich, you can have it in five minutes with this recipe. There’s no need to say a lot about olives (you must have heard about olive oil, mustn’t you? well…) – mix them with raisins and peacans and you’ll have a great sandwich for an afternoon with your family.
We’ve seen before the caiguas in the caiguas rellenas (stuffed caiguas) recipe, and we’ve also seen the ajiaco de papas (potato ajiaco) recipe some weeks ago. This is another type of ajiaco, all equally delicious. The recipe is not complicated and you’ll be delighted with its taste. Here you’ll read how to make happy 6 people.
The cioppiono -or chupe, in spanish- is one of the most popular types of soups in Peru – but, of course, our special way to prepare it and our ingredients make our cioppinos a very special dish. Maybe you remember the fish cioppino or the shrimp cioppino… well, today we’ll have a vegetarian one, made with broad beans. This recipe is for 4-6 people.
The quinoa is wonderful; we’ve seen before all its nutritional components which made it one of the best foods in the world. If you tried the quinoa pilaf or the king prawns with quinoa and orange syrup, you must try this delicious soup too (specially in a cold day!).
The cassava -or yuca, in Peru, also known as mandioca in other countries- is one of the three more popular tubers next to the potato and the sweet potato. Today, we’ll see a special way to prepare the popular empanadas, using the cassava to make a pastry. You can use them also as snacks. Follow the recipe and you’ll get 30 pies.
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