Are you tired of eating the same thing over and over again? Want to try something different and invite some friends for dinner? Here are 3 classic Peruvian dishes just for you: Chilli pepper chicken This one is a classic you can’t miss. Boil 600 g of chicken in 600 ml of chicken broth for 20 minutes. Drain the chicken, remove it and set back. Put the frying pan on a fire with two tablespoons of olive oil, once hot add some sliced onion, four chopped garlic cloves, a pinch of ground cumin, a pinch of turmeric and two yellow chili peppers (if you can’t find these chopped peppers you can use a tablespoon of yellow chilli paste). Sauté for a few minutes, until the onion is browned. Soak 5 slices of bread without crust or 6 crackers in the chicken broth and crush them with a blender until you get a mixture. Add 60g chopped toasted walnuts, 50g parmesan cheese powder and the boiled chicken. Keep heating for about 5 minutes. Add 170ml of evaporated milk and salt to taste then continue to boil for a few more minutes. Serve it warm with cooked rice decorated with cooked potatoes […]

Héctor Lizarraga, mejor conocido como Kocinas, es un food blogger limeño que dedica la mayor parte de su tiempo a descubrir y probar las k0cinas más nuevas y auténticas del Perú. Para nosotros resulta esencial documentar la fusión que está teniendo la gastronomía peruana en los formatos digitales, así que nos acercamos a Héctor para ver qué más está pasando dentro de este fascinante -y delicioso- mundo.     De chef a food blogger, ¿cómo sucedió esto? Bueno, yo estudié gastronomía, y me dediqué a trabajar en eso durante más o menos 8 años y por cosas de la vida, cosas que se dieron, en un momento no estaba trabajando en restaurantes, pero sí en eventos gastronómicos. Poco a poco se fueron abriendo las puertas para trabajar en más eventos relacionados con la gastronomía y gracias a la experiencia, tuve la oportunidad de especializarme en la producción de eventos. Luego entré a trabajar en la televisión, aprendí muchísimo más, durante 5 años aproximadamente y nada, llegó un punto en el que me dije a mí mismo que quería unir estos dos mundos, tanto el de la gastronomía como el de la comunicación y así nació K0cinas, para querer comunicar lo […]

If you love Manjar Blanco, you won’t want to miss this sweet Peruvian dessert. While Alfajores are considered a traditional Argentinian dessert, Peruvian cuisine has its own variation. Ingredients: Here’s what you’ll need: 120g of cornstarch 90g of wheat flour 8 tablespoons of butter 65g of sugar 2 egg yolks 1 teaspoonful of dry yeast 1 tablespoon of brandy ½ teaspoon of baking soda Vanilla extract A pinch of salt Preparation Instructions: Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds. Turn the dough out onto a piece of […]

According to archaeologists who found a mummy in the northern parts of Peru (which is one of the areas that claims they make the best Peruvian ceviche) found elements in the samples of hair that tells the tale of ancient Peruvians diet.

Over the past few years Peruvian food has been making its way around the world as the new “in cuisine”. Like most other “fads” I expected the excitement about Peruvian food to come and go. It is definitely starting to seem like Peruvian Food is not a passing phase. It is here to stay. For food lovers around the world, New York City has long been considered the mecca of cuisine. No matter what type of cuisine a person loves, they are sure to find some of the best the world has to offer in the city that never sleeps. Whether it is Chinese Food, Italian, Indian or meat and potatoes or deli, NYC has the best. This past year December 8-19 has been declared “New York City’s Peruvian Picante Restaurant Week”. During this week, eight of the cities best Peruvian restaurants are offering fixed priced menus with some of the best, most traditional Peruvian Dishes they have to offer. Living in South Florida, I have been fortunate to have some of what I believe the best Peruvian food the States have to offer. However, growing up close to NYC, I know that the Big Apple has some of the […]

One of the most favorite Peruvian food restaurants in South Florida is expanding again. Ceviche 105 (Cvi.Che 305, LLC) owned by Juan Chipoco and Luis Hoyos is opening a new location in South Beach. First they opened Pollos y Jarras next door a while ago and now rumors say they will be opening a new location in the former Kim’s Chinese space at 1245 Lincoln Rd., next door to Haven. The space has been vacant since Kim’s closed in 2012 after more than four decades. Help-wanted signs in the windows say an “upscale Peruvian” restaurant is in the works. We will definitely check this place out that apparently from what we see is trying to capture a more upscale clientele to compete with the newly opened La Mar from Gaston Acurio in Brickell key. For more updates about their opening you can visit their website or check back with us again.      

As Peruvian food is becoming more popular in the United States illustrious Peruvian chef Gaston Acurio is starting to open up restaurants around the country. Chicago is the next lucky city that will get to taste what all the hype is about. Currently Acurio has restaurants in the U.S. in both San Francisco and New York. This celebrated chef is the founder of Astrid Y Gaston in Peru, which is considered to be one of the top 50 restaurants in the world. His restaurant “Tanta” in Chicago will have signature Peruvian dishes including various types of flavors of ceviche, Tiraditos, anticuchos, lomo saltodo and many other traditional Peruvian meals. Whether you already enjoy dining on Peruvian food or have never tried it before, Gaston Acurio’s restaurant will surely become one of your favorite places to dine. If you have never heard of Gaston Acurio think of a Peruvian Emeril Legasse. Acurio is nothing short of a major celebrity in Peru and some may even consider him a hero, as Peruvians are very enthusiastic about the food and culture that Acurio is now spreading around the world. Acurio’s restaurant uses the freshest and most authentic ingredients to ensure that you get […]

This recipe is a twist on a more traditional Peruvian recipe. Instead of beans that is used in the original this recipes main ingredients is chick-peas. Give it a shot. Guaranteed you will enjoy it. References: Servings-6 Preparation Time- 1 hour Ingredients: 2 cups of chickpeas (prepare the chickpeas by soaking them in water over night) 1 large onion (prepare the onion by chopping it finely) 2 garlic cloves (prepare the garlic cloves by chopping it finely) 2 yellow chili peppers (prepare chili peppers by deseeding them, deveining them and then chopping them up) 3 cups of rice (prepare the rice by cooking it) Salt and pepper (to be used to taste) Vegetable oil Bread (prepare bread by grounding and roasting) Preparation Instructions: Drain the cheakpeas that you soaked overnight. Place the chickpeas in a pot and cook them in water until they become tender. Once the chickpeas are tender allow them to cool. Heat some oil in a large skillet. Once the oil is heated cook the chopped onion along with the garlic and peppers. Add salt and pepper to the contents and stir. (use salt and pepper to taste) Once the onions are cooked (transluscent) add the rice […]

This is an incredible potato pie. This is a traditional recipe with many many variations depending on what part of Peru you are in and who is cooking it. References: Servings- 4 Preparation Time- 1 hour Ingredients: 5 large yellow potato’s ½ cup of flour 4 eggs Salt and pepper Vegetable oil ½ cup of chopped onions (the onions need to be chopped) ½ teaspoon of garlic (garlic needs to be prepared by grinding it) ½ glass of red wine 6 black olives (prepare the black olives by chopping them into small pieces) 2 tablespoons of raisins. 2 tomatoes (prepare the tomatoes by deseeding them, peeling and then chopping them) 1 tablespoon of corn starch 3 tablespoons of water (water needs to be cold) Preparation Instructions Prepare the yellow potatoes by first cooking them and then pressing them in order to turn them into a dough. Then mix the potatoes with 2 tablespoons of flour. Add the two eggs and season everything with salt and pepper. Then knead everything very well proceed to cut the dough in half and then spread both halves of the dough over a floured table. In a pan with hot vegetable oil fry both the […]

Everyone loves a sandwich. Doesn’t matter what part of the world you are from. This delicious sandwich is one of the best that Peru has to offer. When you take a bite you will recognize the Asian influence on this delicious cuisine. References: Servings- 17 to 20 Preparation Time- 1 hour Ingredients: – 6lbs of belly pork – 1 cup of annatto – 1 cup of garlic (prepare the garlic by crushing it) – 1lb of sugar – 1 cup of soy sauce – 2 onions (prepare the onions by cutting them in half) – 2lbs of salt – 4 liters of oil – ½ cup of ajinomoto Ingredients for the sandwich sauce – 2lb of onion (prepare the onions by cutting all of them julienne style) – The juice from 8 lemons – ½ cup of white vinegar – 1 rocoto (prepare the rocoto by deveining, deseeding it and then chopping it up) – 1 tablespoon of oil – Salt (to be used to taste) Preparation Instructions: – Cut the belly pork into medium size pieces. They should be roughly 6 inches long and 3-4 inches wide. – Place the cut up belly pork into a large pot. – […]

This is a remarkable fruit dessert. It has been around for centuries and is still regularly enjoyed by the citizens of Peru all over. References: Servings- 6 Preparation Time- 1 hour Ingredients: 1 and 2/3 cups of evaporated milk 1 teaspoon of vanilla 1 and 2/3 cups of condensed milk 5 egg yolks (you will want to gently beat the egg whites. Just a little) 2 cups of heavy cream ½ cup of powdered sugar 2 cherimoyas (prepare the cherimoyas by cutting them into pieces and making sure that they have no seeds) 1 tablespoon of cinnamon Preparation Instructions: Mix the evaporated milk with the vanilla. Then cook the mix on a low flame for approximately 45 minutes or until the mix gets nice and thick. Then remove it from the heat and let it cool down. Add the lightly beaten egg yolks and stir them in. Add the cream and then add the sugar slowly while you continue to beat the entire time. Mix all the contents now very well. Then add the cherimoya and stir. Garnish with cinnamon and serve right away.

This drink is most commonly served over breakfast. Years and years ago it was considered a drink that was only enjoyed by blue collared workers. How times have changed. When you go to Peru now, you will see lines of business man lined up on the streets to get a taste of the delicious Emoliente. References: Servings- 4 Preparation Time- 25 minutes Ingredients: ½ teaspoon of aniseed 4 tablespoons of barley 2 tablespoons of flaxseed 1 sprig of mint 1 stalk of lemon verbena 1 sprig of lemon balm 2 sprigs of some anise 5 horsetail branches The juice squeezed out of 1 lemon 2 boldo leaves 4 tablespoons of sugar Preparation Insructions: In a large pot put 1.5 liters of water Then add the barley, anise seeds and flaxseed. Over a medium heat bring the contents in the pot to a simmer. Continue to simmer for 15 minutes. Add the lemon, verbena, mint, chamomile, lemon balm, horsetail, lemon branch and boldo and proceed to boil everything for two minutes. After two minutes remove the pot from the heat and let it cool down for 5-10 minutes. Add some lemon juice and sugar to the pot. Mix everything one more […]

References: Servings- 6 Preparation Time 1.5 hrs Ingredients: 2lbs of yellow potatoes The juice from 2 limes (be careful not squeeze them to hard) Yellow chili pepper (prepare the pepper by grounding it) 1 medium sized beat Salt and pepper Ingredients for the Stuffing: 3 chicken breast filets. (Prepare the chicken by cooking it and then shredding it into pieces) Mayonnaise 4 hardboiled eggs. (cut the eggs into slices) red pepper (cut the pepper into pieces to be used for garnish/decoration later) Preparation Instructions: In a large pot with water cook the potatoes in boiling water. When they are done cooking peel the potatoes and press them until they turn into a puree. Season them with salt and pepper, the lime juice you prepared, ground chili, and some vegetable oil. Cook the beet in boiling water. When it is done cooking peel it and proceed to cut the beet into pieces. Then blend the cut pieces of beat with just a little water so that it tuns to a puree. Mix the beet puree with the potato puree. Mix well. Spread mayonnaise on the first level of the causa. Cover the top with avocado and the egg slices you cut […]

This recipe derives from the jungle of Peru. While smoked pork is meat that is used in may Peruvian dishes this dish is a favorite among many. It is hearty, filling and easy to make. References: Servings- 4-5 people Preparation Time- 45 minutes Ingredients: 4 eggs 9 ounces of pork. (the pork should be prepared by smoking it and then cutting it up into bite size pieces) 5 cups of rice (rice should be prepared by cooking it) 4 tablespoons of vegetable oil 1 teaspoon of sesame oil 2 tablespoons of soy sauce 4 tablespoons of green onions (prepare the onions by chopping them up) ½ teaspoon of Ajinomoto Cinnamon (the cinnamon should be Chinese cinnamon) Preparation Instructions: In a large skillet heat up the vegetable oil. Once the oil is hot, brown the pork that you already smoked for approximately 3-5 minutes. Add the eggs to the skillet and proceed to continue frying for 3 minutes. (Make sure that you stir the ingredients regularly. Add the prepared rice, sesame oil, the soy sauce and just a little cinnamon to the skillet. Stir all the ingredients until they are blended well. Place the contents on a serving plate and enjoy.

References: Servings- 4-6 Preparation Time – 1 hour Ingredients: ½ pound of pork (prepare the pork by cutting it into pieces) 150 grams of toasted peanuts (the peanuts will need to be prepared by being grinded) 1 lb of yellow potatoes 1 large red onion (prepare the onion by chopping it) 2 full teaspoons of grided garlic) 1 large tomato (prepare the tomato by peeling it and the chopping it up) 2 tablespoons of creamy mirasol pepper 1 tablespoon of creamy yellow pepper 2 cups of water Salt and pepper to be used to taste Preparation Instructions: Using the oil, onion, garlic, yellow pepper, red pepper, tomato, salt and pepper and cumin make a seasoning. Use the salt and pepper as well as the cumin to taste. Once you mix the above to make the seasoning add the crushed peanuts along with the chicharron and water. Boil the potatoes. Once the potatoes are boiled cook them. Cook the pork and then cover and mix it with the seasoning. Serve the pork and potato with a sides of rice and creole sauce.

References: Servings- 5-7 Preparation Time- 1 hour Ingredients: 1 loaf of sliced bread 7 eggs 2 cups of sugar 1 teaspoon of vanilla 4 cups of milk 1 additional cup of sugar that will be used to carmalize and mold. ½ cup of nuts (prepare the nuts by crushing them) 1/2cup of raisins One teaspoon of either lemon juice or orange rind. 1/8 teaspoon of grounded cloves 1 teaspoon of cinnamon Cooking Instructions: In a medium sized saucepan melt the sugar. Do this over a low heat and continue to heat until the sugar becomes caramel. You will then use this caramel to caramelize the sliced bread. Using a large bowl put the slices of bread in it with 6 cups of water. Using your hands make sure the bread gets soaked very well. Continue to soak the bread for 15 minutes. Using a colander drain all of the extra water. Place the bread in a bowl and then add the hot milk along with the vanilla. Now add the eggs, sugar, colves and cinnamon to the bowl and carefully mix. Pour the caramelized sugar into the pan and proceed to bake at 350 degrees F. for 1 hour and […]

References: Servings- 3-4 Preparation Time- 1 hour Ingredients: ½ of a chicken breast. Cook the chicken breast however way you like and then cut into bite size pieces. 1 boiled potato ½ of a carrot (prepare the carrot by boiling and then cutting into cubes) 1 large onion (prepare the onion by dicing it and then seasoning with both lemon and salt) 4 eggs (prepare by hard-boiling and then cutting them in half. Lettuce Mayonnaise 1 cup of peas (prepare by cooking) Preparation Instructions: Take the prepared onion and potato and mix the two together. Then add the carrots that you boiled and cut earlier, along with the peas, the cut up chicken you already cooked and a couple small spoon fulls of mayonnaise. (more mayonnaise can be added if desired) Mix all the ingredients together. Put a piece of lettuce leaf on a plate and scoop some of the mixture on top. Put a piece of harboiled egg on top of each serving. Some people choose to garnish the dish with some cheese too.

References: Servings- 4 Preparation Time- 1 hour Ingredients: 2 pounds of of yellow sweet potato 2 pounds of sugar 1 cinnamon stick orange juice orange rind sprinkles to put on top of the finished product. Preparation Instructions: Peel the sweet potatoes and then boil them in water. Prepare a puree using a potato masher/grinder. Once you have formed the puree put it in a pan and add the sugar, cinnamon, orange rind and orange juice. Continue to heat all the contents in the pan while stirring it regularly. Once you can see the bottom of the pan remove the pan from the heat and let it cool. Using spoons place the finished product in the pan into a large cake placing them on a buttered dish. Preheat your oven to 100 degrees celcius and cook for 30 minutes. Add some of the sprinkles on top of the finished product.

This is a traditional pervian restaurant that has been around for generations. It is often compared the tamales that the Mexican culture made so famous. References: Servings- 10 humitas Preparation Time- 2 hours Ingredients: 8 fresh ears of corn ¼ cup of either vegetable shortening or lard 2 teaspoons of salt 1 tablespoon of aji amarillo paste an additional 4 tablespoons of either vegetable shortening or lard 4 ounces of cream cheese ½ teaspoon of cumin Preparation Instructions: Take the ears of corn and cut the ends off. Then very carefully remove the different layers of the husk. Try to keep the big pieces of the husk as well together as you can. Then scrape the corn kernels off the cobs and into a bowl. Take a large pot and cover the bottom of it with some of the corn cobs that you have. Add an inch of water into the pot. Take the corn kernels and put them in either food processor or blender. Then blend or process until you get a smooth texture. If the corn is to dry and is giving you a difficult time to blend it then simply add 1 or 2 tablespoons of milk. […]

References: Servings- 4-6 Preparation Time- 15 minutes (not including the time to soak the beans) Ingredients: 1lb of lima beans 1 large onion (prepare the onion by cutting it julienne style) 2 tomatoes (prepare the tomatoes by peeling them, deseeding them and finally chopping them) 1 aji amarillo fresco (prepare the aji by deveining it, deseeding it and then chopping it) 1 teaspoon of oregano 1 tablespoon of parsley (prepare the parsley by chopping it finely) 1 teaspoon of white vinegar The juice from 3 key limes. Salt and pepper 1 tablespoon of parsley (this will be used to garnish your dish at the end) Preparation Instructions: Soak the lima beans in water a day prior to when you want to prepare the dish. Cook the beans in water until they are soft, then strain the beans and place them aside. In a medium sized bowl combine the olive oil, fresh yellow aji and all of the other ingredients. Then once the contents in the bowl are mixed well add the lima beans . Garnish the dish with the parsley.

This is another delicious version of Peru’s pride and joy dish of ceviche. Like most ceviche dishes this one is easy to cook and will leave you craving you for more. References: Servings- 3-4 (depends how hungry your company is) Preparation time- 20 minutes Ingredients: – 2 medium size mangos (prepare the mango by peeling them, pitting them and then cutting them into cubes. – 1 large red onion (prepare the onion by cutting it into thin julienne) – 1/3 cup of cilantro leaves (prepare the cilantro leaves by finally chopping them) – 2 fresh yellow aji (prepare the aji by deseeding them, deveining them and finally cutting them into thin strips) – The juice of 5 limes (be sure not to squeeze the lime to hard when you are extracting the juice) – 4 tablespoons of vegetable oil – Lettuce leaves (will be used to serve the ceviche on) – salt and pepper Preparation Instructions: Place ¼ of the diced mango you prepared and put it in a blender along with the lime juice and some pepper. Blend the ingredients until they are creamy. Then season all the contents in the blender with salt, aji and the chopped cilantro […]

One bit of this delicious pasta and you will be a fan for life. The best part about it is that it is easy to make and you wont have to spend all day preparing it. Reference: Servings: 6 Preparation Time: 40 minutes Ingredients: 2lbs of spaghetti. 13 or 14 yellow chili peppers. Prepare the peppers by ensuring that they are deseeded and cut them into small pieces. 12 ounces of Philadelphia cream cheese. 2 cloves of garlic (prepare the garlic by chopping it finely) ¼ cup of vegetable oil Salt and Pepper 2 pieces of corn (prepare the corn by removing the kernels) 1 hardboiled egg 1 onion (prepare the onion by chopping it) Preparation: In a pan put tablespoons of vegetable oil and heat it up. Once the oil is heated place the chili peppers that you cut into the pan and brown them. This should only take 2-3 minutes. Once they are browned add one more tablespoon of vegetable oil. Place the cooked chili peppers aside Add the rest of the oil to the pan, heat it up and fry the chopped onion. Then add the garlic mix everything and cook for a couple more minutes. Then […]

Everyone loves empanadas and the Peruvian influence that is on this recipe will make this dish a favorite of whomever you serve it to. References: Servings- 8 Preparation time: 45 minutes Ingredients: 1 onion (prepare the onion by chopping it) 2 tablespoons of butter 1 cube of chicken stock 4 small ears of corn. (Prepare the corn by husking and then cooking it and then cutting off the cooked kernals) 3 tablespoons of flour 9 ounces of mozzarella cheese (prepare the cheese by grating it) 9 ounces of Gouda cheese (prepare the cheese by grating it) 1 egg white 2 cups of vegetable oil 8 sheets of puff pastry Salt and pepper (this will be used to taste) ¼ teaspoon of turmeric. Preparation: In a skillet over a medium heat you are going to want to melt the two tablespoons of butter. Once the butter is melted put the chopped onion in and brown it. Once the onion is browned put the chicken cube stock into the skillet along with the turmeric and then season all the ingredients with both salt and pepper. Add the corn kernels along with the flower and mix all the contents that are now in […]

References: Servings- 8 Preparation Time- 1 hour Ingredients: 6 egg whites 2 large size cherimoyas 6 tablespoons of sugar 1 lemon (prepare it by draining the juice out of it and setting it aside to use) 1 ½ tablespoons of gelatin (the gelatin needs to be unflavored) 2 cups of chocolate fudge (the fudge should be of the lite variety) Preparation Instructions: Soak the gelatin in 1/3 cup of water then heat it until it is dissolved. Once it is dissolved place it aside and let it cool. Peel and deseed both of the cherimoyas. Then cut them into small pieces. After they are cut put a small amount of lemon juice on them. Whip the egg whites until they are stiff. Then slowly add sugar while you constantly beat the eggs. Continue to add sugar and beat eggs until they are thick in texture and glossy in appearance. While you continue to beat the contents SLOWLY add both the gelatin and the cherimoya. Pour all of the contents into a tube pan and then place it in the refrigerator. Leave it in the refrigerator for 4 hours. Remove it from the refrigerator and and place pan on top of […]

Arroz con Conchas (rice with scallop sauce) is fantastic meal whether it is served for lunch or dinner. Because one of the main ingredients is rice it is hearty enough to be served as a main dish. This Peruvian dish is easy to prepare and will sure to References: Servings- 6 Preparation Time- 40 minutes Ingredients: 2lbs of scallops 3 cups of rice 2lbs of aji amarillo/fresh yellow aji chili. (Should be seeded) 1 garlic clove (prepare the garlic by crushing it) ¼ cup of butter 1 large onion (prepare the onion by chopping I finely) 1 tablespoon of vegetable oil 1 cup of dry white wine parsley (prepare the parsley by mincing it) ¼ cup of parmesan cheese (prepare the cheese by grating it) Preparation Instructions: First you are going to want to cut and devein all of the aji amarillo. Once that is done put it in a pan, cover it with water and begin to cook it on a low heat. Put the aji along with the oil and salt in the pan and cook all the ingredients until it turns it is puree consistent. Cook the rice like you normally do. In a pan sauté the […]

By Ily Goyanes Ceviche House sits inside the longstanding Miller Square plaza on 137th Avenue and Miller Road. Serving up tallarin saltado, aji de gallina, chilcano, and of course, ceviche for over thirty years, owner Jose Lopez is responsible for bringing Peruvian cuisine to Florida. At one point Lopez had four restaurants in South Florida, but now he’s focused on his original location alone. “It’s very hard to find real Peruvian chefs,” he explains. Rather than skimp on authenticity, he closed a few of his locations. One would expect that anointing his restaurant “Ceviche House” that the place would specialize in ceviche. There are eight types of ceviche on the menu, but unfortunately, the taste and quality don’t add up to a namesake restaurant. We tried the ceviche de la casa ($24.95), which Lopez assured us was plentiful. We have to say that we’ve had better ceviche in several other places. The leche de tigre aka citrus marinade, was okay, not extremely flavorful or noteworthy. We took offense that the shrimp were already cooked, as were other seafood ingredients. Upon asking Luisa Marinel, chef and Lopez’s wife, she confirmed our suspicions. “Yes, they are steamed beforehand.” The ingredients of a ceviche, be they shrimp, […]

This is a delicious appetizer that has wonderful flavor. The tigers milk that is used in this recipe gives it its unique taste. It is commonly served with a small piece of corn along with a piece of sweet potato. The only problem with this dish is that there is never enough. References: Servings: 3-4 Preparation Time: 45 minutes Ingredients: 4 ounces of white sea bass (you can use any other white meat fish that you want. It is very common to use Tilapia) 4 ounces of a mix of cooked seafood. Common mixes include squid, muscles, conch, shrimp, clams and octopus) 4 ounces of celery (prepare the celery by chopping it) 4 ounces of garlic cloves 6 tablespoons of evaporated milk. 2 tablespoons of cilantro. (Prepare the cilantro by chopping it finely) 1 cup of lime juice 2 onions (prepare the onions by cutting them into julienne style) 1 corn. (Prepare the corn by boiling it and then cutting it into three pieces) Salt White pepper 1 sweet potato (prepare the sweet potato by boiling it and then cutting it into 3 or 4 slices depending on how many servings you are going to make) Preparation Instructions: In a […]

This dish originated in northern Peru however, over time, it has made its way throughout Peru with individuals adding there own personality to it. References: Servings- 4 Preparation time- 2.5 hours Ingredients: 2lb of duck 1 cup of oil (you will need an extra teaspoon of oil as well) 2 tablespoons of garlic (prepare the garlic by mincing it) 2 onions 3 cups of rice 7 ounces of peas 7 ounces of of buttercup squash 1 roasted red pepper (prepare the red pepper by cutting it into strips) 1 green onion (prepare the green onion by chopping it) 1 aji limo (the aji limo should be prepared by chopping it) The juice of 4 limes Salt (will be used to taste) Preparation: Season all of the duck with salt. Over medium heat, in large pot heat up the cup of oil . Once the oil is heated cook the garlic along with a chopped onion, and have of the squash you have (squash needs to be grated at this point) for 20 minutes. Add the duck to the potand reduce the heat to let the duck brown for 10 minutes. Then pour 2 liters of water into the pot and […]

Like so many other dishes in Peru, the Peruvians adopted the recipe menestron from another culture and then added their own twist and spices to make it their own. These particular dishes origins come from Italy and it can be served either as an appetizer or an entrée.

by Betty Cortina As the consummate conference of cool— SXSW—takes place in Austin this week, we continue our week-long exploration of Latin food and cooks in the Texas capital. Up today: a new food trailer hits the city’s already vibrant mobile food truck scene, proving what we’ve known all along—that Latin food in Texas is way more than tacos. Llama’s Food Trailer specializes in authentic, home-style Peruvian food with chef-y, sometimes vegetarian, sometimes gluten-free twists. Because this is Austin, after all. The story of how Llama’s got its start is the stuff of immigrant nostalgia. A Peruvian-born, Texas-raised guy is so proud of his native food that he wants to find a way to share it with the world. Or at least with the city he lives in. “Like every Peruvian,” said 30-year-old Miguel Barrutia, “I dreamed of opening a Peruvian restaurant to teach people about our food.” But a bricks-and-mortar restaurant would have taken big money and “that wasn’t in my plan.” Instead Barrutia, who also works in local real estate, decided to start with a food truck, which would minimize overhead costs but still let him get up and running. He tapped into friends for help—a friend’s sister […]

By Samie Al-Dulaimi KUWAIT, March 11 (KUNA) — The Embassy of Peru in Kuwait hopes the Peruvian Food Festival would give the Kuwaiti public a taste of the South American country’s diverse landscape, culture, and love for food and life. “The is the best opportunity to introduce our country to Kuwait. The embassy opened in November, 2011 and this is the biggest cultural event we have had (so far)”, Charge d’Affaires ad interim Gustavo Bravo told KUNA at the launch of the six-day event, on Sunday evening. “The event is not only gastronomical but also cultural”, he said, referring to a group of professional dancers who were flown in specifically to perform the traditional elegant and colorful ‘Marinera’ dance. Preparing the food is renowned Peruvian chef Javier Morante, who was also flown in to Kuwait for the event. The festival is being organized by the JW Marriot Hotel in collaboration with the Embassy of Peru and Kuwait’s National Council for Culture, Arts, and Letters. Peru is recognized for its culinary tours, food safaris, world class cooking schools, and food fiestas – including the Mistura Food Festival. It also recently won the award for the world’s leading culinary destination at the […]

References: Servings- 9-11 Preparation time- 35 minutes Ingredients: 1lb of squid ½ cup of olive oil 1 large onion (prepare the onion by chopping it) 1 cup of green onion (prepare the onion by chopping it. Both the white and green parts) 2 tablespoons of aji panca or sundried red ahi paste. ¾ cup of aji amarillo fresco/fresh yellow aji (prepare by rinsing well, deseeding and deveining) 1 teaspoon of either tarragon, thyme or marjoram) 4 tablespoons of squid ink 1 cup of red pepper (the red pepper should be chopped) 1 cup of white wine. Dry white wine is best. 3 cups of rice 1 cup of fresh peas 2 cups of water salt and pepper (will be used to taste) Preparation: Clean and rinse all the squid. Then cut their bodies into rings. With whatever is left you will want to chop up coarsely. Heat up the olive oil in a skillet and proceed to brown the onion. Once the onion is browned add the garlic along with the green onion, yello aji, sundried aji, squid ink, herb mix, red pepper, and of course salt and pepper. Continue to cook all the ingredients for ten minutes on medium […]

References:> Servings – 8 Preparation Time- 1 hour Ingredients: 8 years of corn 2/3 of a cup of shortening 1 onion (onion should be of a medium size and prepared by chopping) 3 garlic cloves (should be prepared by mincing) 4 oz of blended cilantro The husks of the corn should be washed and dried. 5 oz of chicken meat 5 oz of pork meat 10 black olives (prepare the block olives by deseeding them and cutting them in ¼) 2 hardboiled eggs Salsa criolla or onion creole sauce Aji amarillo fresco Salt and pepper Preparation: Put all of the chicken and pork into two separate pans. Cover both with salted water and cook the meats until they are tender. Then cut the meat into small pieces. In a pan melt the shortening and then proceed to fry both the chicken pieces and the pork pieces in it until they are golden brown. When they are golden brown remove all the meat and set it aside. In leftover fat in the pan you cooked the meat in you will now brown the onions, garlic and aji chili. Season all of the ingredients. Once it is finished cooking you will want […]