Posted in Main Courses, Spaguetti & Pasta on Jul 21st, 2008
This recipe is prepared with the same cream of the papas a la huancaina (Huancayo-style potatoes). If you tried it, you can imagine how delicious it will be in the spaguettis. And it’s simple: you won’t need to be all the morning in your kitchen. This recipe is for 4 people.
Posted in Beef, Main Courses on Jul 17th, 2008
This is one of the most delicious beef-based main courses (well, it’s a personal opinion, but trust me). It’s a cilantro-flavoured beef stew, also containing potatoes, carrots, peas, onion and garlic. It’s usually served with a portion of beans (and then it’s called frijoles con seco, beans with seco). You’ll love it. This recipe is [...]
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 Main Courses, Spaguetti & Pasta on Jul 11th, 2008
They’re also known as tallarines verdes or green spaguettis (well, there are two kinds of green spaguettis: with basil sauce and with spinach sauce - we’ll see this later). It’s a very popular way -and inexpensive- to prepare the spaguettis. Usually it’s served with a steak. Yes, they look good; here you have the recipe [...]
Posted in Fish & Seafood, Main Courses, Rice on Jul 3rd, 2008
The rice, as you have seen in many of peruvian recipes, has a special place in a lot of our dishes (remember the chaufa rice, chicken aguadito, tacu tacu and others). And, having one of the best seafoods in the world, the mix was inevitable. This time, you can prepare rice with shrimps for your [...]
Posted in Fish & Seafood, Main Courses on Jul 1st, 2008
No, this isn’t the same than the escabeche de pescado (pickled fish) - but it’s very good too!. It’s prepared with tuna or some white fish, olive oil, Mirasol chili/pepper, garlics, onions, white wine, vinegar… yes, ok, it requires a little of work, but… all good things (and good food) needs a little effort. If [...]
Posted in Fish & Seafood, Main Courses on Jun 30th, 2008
Chorrillos is a district in the south of Lima, a former resort about the middle of the 19th century. It’s popular for its beaches and seafood-based dishes, one of which is the Chorrillos-style fish. It contains (as well as fish), onions, garlics, tomatoes, yellow chili/pepper and cilantro. It’s simple and tasty! this recipe is for [...]
Posted in Main Courses, Pork on Jun 27th, 2008
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. [...]
Posted in Fish & Seafood, Main Courses on Jun 25th, 2008
Do you remember the creole cau cau recipe? if you have liked it, you’ll love the seafood cau cau. Its preparation is similar and the taste is delicious (and it’s healthier!). You can combine all the seafood that you want: king prawns, squids, octopuses, clams… if you want, the dish that you eat today can [...]
Posted in Main Courses, Rice on May 29th, 2008
The Chaufa rice is one of the Chifa main dishes. The Chifa is the delicious result of mixing the peruvian and chinese food; it’s so popular that you can easily find a Chifa restaurant almost in each neighbourhood in Lima. Of course, the Chaufa rice has a lot of variations (yes, we’ll have it here [...]
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