Posted in Entrees & Sandwichs, Vegetables & Legumes on Apr 7th, 2008
The humitas are similar to tamales. Usually, the humitas are prepared smaller than tamales, but the sweet humitas don’t have meat or chili. They are… well, sweet (duh!). Its ingredients are less and they’re easier to get. The humitas are wrapped not in banana leaves, as the tamales, but in panca, the corn pod. With [...]
Posted in Chicken & other birds, Entrees & Sandwichs, Vegetables & Legumes on Mar 18th, 2008
A tamal is a mix of boiled corn with meat or cheese, all wrapped in a banana leaf. It’s usually eaten in the breakfast or as an entree in the lunch; almost all of the peruvian food restaurants have some type of tamal. It’s served with onion sauce. The tamal is similar to the humita [...]
Posted in Main Courses, Rice, Vegetables & Legumes on Mar 17th, 2008
Maybe the Tacu Tacu, as some other dishes, has born from the need to use the remaining food and do not waste it. Its name comes from the quechua, and it means “scrambled”. Basically, it’s a mix from beans and rice with a lot of variations.
The tacu tacu is a very popular dish in Peru, [...]
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 [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Mar 6th, 2008
The picarones are a sweet, ring-shaped fritter with a squash base served and sweetened with miel de chancaca (chancaca honey), a sweet sauce made of raw cane sugar and flavored with orange. They are eaten during El Señor de los Milagros celebrations (october) and has its origin in the colonial period. In Arequipa, they’re called [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Mar 5th, 2008
The corn cake is a traditional dessert with two versions: the sweet (this recipe) and the salted. Both are delicious, but we start with this version because it’s very simple. It contains corn (duh!), butter, eggs, semolina, milk, cinnamon, sesame seeds and manjarblanco. Great especially for a cold afternoon. This recipe is for 6-8 people.
Posted in Entrees & Sandwichs, Vegetables & Legumes on Feb 18th, 2008
This is a salad with an odd name. Soltero is the word in spanish for “single”, a man not married; therefore, it would be “single of cheese” - I know, I don’t understand it either, but there’s no need to think about it: you’ll love this salad. It contains as well as broad beans and [...]
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