Entrees Archives - Page 2 of 2

Locro de carne y panza (beef, tripe and mashed potatoes stew)

Locro is a hearty stew popular along the Andes mountain range in South America. This variation of locro is traditional from Arequipa, in the Southern region of Peru. It is a hearty thick stew made with potatoes, meat and vegetables in a rich creamy sauce. It is a popular dish for special occasions, such as holidays and festivals. […]

Sudado de carne (spicy beef stew)

Sudado de carne is a flavourful and comforting beef stew from the cuisine of Arequipa. This dish features tender pieces of beef simmered in a rich and aromatic sauce made with onions, garlic, ají panca paste, cumin, and other spices. What sets the Arequipeñan version apart is the use of dark beer that adds a […]

Ají de gallina (hen in spicy yellow chili sauce)

Ají de gallina is a classic Peruvian comfort food. This creamy and flavourful stew features shredded hen or chicken in a rich sauce made with ají amarillo peppers, peanuts, milk, cheese and bread. It’s typically served over boiled potatoes with white rice, hard-boiled eggs and black olives, making for a satisfying and colourful dish. The […]

Matasca de carne (beef and potato stew)

Matasca de carne is a hearty and flavourful beef stew that is a specialty of Arequipa. This rustic dish features tender pieces of beef cooked with potatoes, vegetables and ají panca paste, which gives it a rich, reddish-brown colour. Some recipes also incorporate chicha de güiñapo for added depth and a touch of sweetness. Matasca […]

Pollo a la brasa (Peruvian rotisserie chicken)

Pollo a la brasa is a Peruvian-style rotisserie chicken renowned for its crispy skin and juicy meat. Marinated in a blend of spices, including garlic, cumin, and ají panca, it’s cooked on a rotating spit over charcoal, giving it a smoky flavour. Often served with french fries and a creamy hot sauce, it’s a beloved […]

Papa rellena (stuffed potato)

Ingredients: Preparation: Cook the potatoes in a pot with boiling water until they are tender (around 20-30 minutes depending on the type of potato). Peel them while hot and mash them immediately adding salt to taste. Keep them covered while cooking the filling. In a saucepan heat the olive oil over high heat, add the […]