Posted in Entrees & Sandwichs, Fish & Seafood on Jul 15th, 2008
The shrimps are an important part of some of the most delicious dishes in the peruvian food (do you remember the rice with shrimps, parihuela or shrimp cioppino?). You’ll ever make a good impression preparing shrimps, and as we want you to have a good image, we offer you this new recipe Enjoy 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 on Jun 24th, 2008
Ah, the king prawns… we’ve seen them before in some recipes (see the parihuela, king prawns with quinoa and orange syrup or king prawn in sugar cane skewers) but it seems there isn’t a limit to the number of recipes you can prepare with them. This is a great variation of the fish cebiche recipe, [...]
Posted in Entrees & Sandwichs, Vegetables & Legumes on Jun 2nd, 2008
The cassava is a popular tuber in the Andean zone. We’ve seen it in many recipes before (cassava balls, sancochado, fish chilcano, etc.) - this time, we’ll use the Huancayo-style sauce (yes, the same of the Huancayo-style potatoes) and we’ll mix with fried cassava, as an entrée or snack. You can’t miss it!
Posted in Entrees & Sandwichs, Fish & Seafood on May 5th, 2008
The squids have an important place in the seafood-based peruvian cuisine. You can prepare it in a lot of ways, each one of them delicious and healthy. Of course, it’s best if you prepare fresh ones. Today, we have a course with a different mayonnaise (you’ll love it!). This recipe is for 4 to 6 [...]
Posted in Entrees & Sandwichs, Vegetables & Legumes on Apr 28th, 2008
The cassava is widely consumed in the three peruvian natural regions: coast, mountains (Andes) and jungle (Amazonic forest). It’s the third largest source of carbohydrates for human food in the world and it’s used in ethnomedicine to threat diarrhea, malaria, hypertension, headaches and even the irritable bowel syndrome. Being so good, it was eaten by [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Apr 25th, 2008
The mix of traditional ingredients with modern ways to prepare food gives delicious results. That’s the case of this dish: ok, it doesn’t have a lot of years, the Incas didn’t cook it like this, but… do you care? the only important thing is its taste. The quinoa adds an important nutritional value and the [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Apr 17th, 2008
There is a lot of ways to prepare the mussels, of course. But in Callao, the main port of Peru, there is a special one: the mussels are cooked a little and then they’re served with a mix of lime juice, corn kernels, yellow chili/pepper, rocoto… It’s almost a tradition to eat the choros a [...]
Posted in Entrees & Sandwichs, Vegetables & Legumes on Apr 9th, 2008
Although this salad has the same name of our traditional cebiche (fish cebiche), it’s not the same. We have to remember that the word cebiche comes from cebolla (onion) - and yes, you’re right: the only thing in common is the onion. Well, there’s another: both are delicious, tasty and healthy. This recipe will give [...]
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