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 [...]
Posted in Chicken & other birds, Main Courses on Mar 3rd, 2008
Yes, an strange name. The sopa seca, as we explained in the Pork Carapulcra recipe, is not a soup but spaguetti with chicken (or hen), onions, garlics, basil, raisins and olives. In Ica city (south of Lima), it’s served with the carapulcra as a traditional dish. In this mix, there’s no rice; it’s one of [...]
Posted in Beef, Main Courses on Feb 22nd, 2008
Unlike many other countries, when you say lomo (tenderloin) in Peru, you’re talking about beef tenderloin. The beef isn’t originary from this zone, but the cultures and races mix has created a new one that collects the best of each one. And if you add peruvian ingredients (our aji, for example), you’ll obtain one of [...]
Posted in Main Courses, Pork, Potatoes on Feb 21st, 2008
The Carapulcra is an ancient dish; maybe the oldest peruvian stew. It contains dried potatoes, chilis, peanuts, cumin and, in this case, pork (it can be chicken or both). Originally, the carapulcra was made in clay pots; this custom is still kept in Chincha, a city in Ica (south of Lima) and in some restaurants. [...]
Posted in Fish & Seafood, Main Courses on Feb 13th, 2008
The Escabeche is a dish that use vinegar and onions as an important ingredients. There are Escabeche de Pollo (pickled chicken) and Escabeche de Pato (pickled duck) too. Important: you may want to verify how heavy is the vinegar of your zone. Use a little first, and if it’s too strong, you can complete with [...]
Posted in Chicken & other birds, Main Courses, Rice on Dec 27th, 2007
Delicious and traditional dish with rice, chicken, peas and corn, originary of the central coast in Peru. For 8 people:
Posted in Beef, Main Courses on Dec 17th, 2007
The Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price. This recipe is for 8 people.
Posted in Chicken & other birds, Main Courses on Dec 12th, 2007
The Aji de Gallina or Chili Chicken is a dish with thin strips of chicken served with a creamy yellow and spicy sauce, made basically with aji amarillo (yellow peppers), cheese, milk, bread, and walnuts. Traditionally from non-laying hens, but today almost exclusively made from more tender chickens. This recipe is for 10 people.
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