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 [...]
Posted in Main Courses, Vegetables & Legumes on May 20th, 2008
You didn’t thought to find a pilaf made of quinoa, did you? why do we use the quinoa? well, as we saw in a previous post, this is an excellent, nutritional, food used by the Incas. This pilaf is one of the healthiest ways to prepare it; contains olive oil, chicken stock, carrots, parmesan… and [...]
Posted in Fruits, Main Courses on May 8th, 2008
The Malarrabia is a traditional dish from Piura, a beautiful region near to the peruvian border with Ecuador. It has a peculiar mix of ingredients (bananas, onions, fresh cheese and milk). It’s prepared in Holy Friday, and it’s usually served with beans and sudado de pescado. This recipe is for 6 people.
Posted in Main Courses, Vegetables & Legumes on Apr 22nd, 2008
The word locro comes from the Quechua ruqru. It’s an ancient buttercup squash-based stew with white potatoes, corn, milk and cheese: healthy and tasty. Its origin goes back to the Inca Empire and has a lot of versions in the Andean region. This is the most used recipe in the peruvian coast; enjoy this delight [...]
Posted in Fish & Seafood, Main Courses on Apr 21st, 2008
The chicharr贸n is a dish consisting of deep fried meat. The most popular types of chicharr贸n are madre from pork, fish or seafood, and you can easily find the last two in any cebicher铆a, that is the place where the cebiche and tiradito is sold. Yes, we know it’s probably that you don’t have any [...]
Posted in Fish & Seafood, Main Courses on Apr 18th, 2008
Sudado is the word in spanish for “sweaten”. No, the fish didn’t go to the gym; it’s the effect of cooking it with some spices and white wine, which turns the fish tender and tasty. The sudado is one of the healthiest ways to prepare a fish and have many variations along the peruvian coast. [...]
Posted in Beef, Main Courses on Apr 4th, 2008
There is a lot of versions of cau cau. In general, cau cau is a cooking style: we have seafood cau cau, chicken cau cau, etc. - when you say simply cau cau or cau cau criollo, you will be talking about the beef tripe cau cau. These recipes have an african, italian and chinese [...]
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