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 chicharrón is a dish consisting of deep fried meat. The most popular types of chicharrón are madre from pork, fish or seafood, and you can easily find the last two in any cebicherÃa, 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 [...]
Posted in Beef, Main Courses, Potatoes on Apr 1st, 2008
It’s an old and traditional peruvian dish. Basically, it’s mashed potatoes stuffed with ground or minced beef, eggs, and some spices, all deep fried. It takes a little of work, but the result is amazing. We prepare each one to almost the size of a regular potato, but if you want you can make them [...]
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 Main Courses, Potatoes on Mar 10th, 2008
The word ajiaco comes from ajÃ, the spicy ingredient of many peruvian dishes. There is a lot of ajiacos (potato, ulluco, caigua, etcetera). This one contains onions, garlic, yellow chili/pepper, paprika, fresh cheese and milk. It’s fast and not complicated - and it doesn’t have to be spicy if you don’t want. Give a surprise [...]
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