Sarza de panza is a fresh and flavourful Peruvian dish that showcases the unique combination of textures and tastes. It has its roots in the resourceful culinary traditions of Arequipa, where every part of the animal was utilized. It is often served as an appetizer or a light lunch option and is a testament to […]
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Ceviche (also spelled cebiche, seviche, or sebiche) is a refreshing and flavourful seafood dish considered a national treasure of Peru. It consists of fresh, raw fish marinated in citrus juices, primarily lime, which “cooks” the fish, giving it a tender texture. Ceviche is often served with accompaniments like sweet potato, corn, and cancha (toasted corn […]
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This is an appetizer served in picanterías (traditional restaurants in Arequipa). However, they don´t serve you the finished dish but they actually give you the ingredients for you to prepare it at your table. Ingredients: Preparation: Boil three or four regular size potatoes with their skin, then peel them. Cut one or two slices of fresh rocoto […]
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This is a traditional dish from Arequipa, a city in the Southern region of Peru. Ingredients: Preparation: After rinsing and draining, put the onions in a large bowl together with the tomatoes, cheese, olives, fava beans and corn. Add salt, black pepper, olive oil and vinegar. If you like spicy food you can add rocoto (chopped jalapeno […]
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Ingredients: Preparation: Boil the potatoes with their skins on and some salt. Peel once cooked and mash them. Let them cool down. Add 2 teaspoons of salt, the lime juice and the ají amarillo and mix well, gradually adding the oil to keep the mixture smooth. In a bowl, mix the tuna fish with the onions and […]
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Ingredients: Preparation: Thinly sliced the beef heart and cut it into squares of about 5 cm. long (approximately 2 inches). Place the pieces of beef heart in a tray or bowl. In a small bowl, blend the vinegar, black pepper, cumin, salt, garlic and aji panca until you get a soft paste. Pour the paste over the […]
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Filling ingredients: Dough ingredients: Preparation: Heat the oil in a pot. Add the onion and garlic and cook at medium heat until the onion is translucent. Add the ají amarillo and ají panca, mix well and cook for 2 minutes. Add the meat and salt, cook for 5 minutes, stirring now and then. Add the salt, black pepper, […]
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This is a variation of the sarza de cabeza, a traditional dish from Arequipa, in the South of Peru. The traditional dish is prepared with boiled pork head meat which is cut in small pieces. Ingredients: Preparation: Cut the meat ends in small slices or cubes (about 1.5 cm cubes or 1/2 inch), put them in […]
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Ingredients: Preparation: Cut the gizzards into bite-sized pieces and put them in a bowl. Add the ají, salt, garlic, black pepper, cumin and vinegar, mix and let it marinate for one or two hours. In a big frying pan heat the oil on medium-high temperature. Add the gizzards and cook until they are golden brown. You can […]
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Sarza criolla is a vibrant Peruvian salsa made with thinly sliced red onions marinated in lime juice. It often includes ají amarillo (a Peruvian yellow chili pepper) for a mild kick, and sometimes cilantro for freshness. This zesty condiment is a staple in Peruvian cuisine, adding a bright acidity and a touch of spice to […]
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