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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Chilcano de pisco is a beloved and traditional Peruvian cocktail celebrated for its simplicity and invigorating flavour. It harmoniously blends the national spirit, pisco, with the bright tang of lime juice, the gentle fizz of ginger ale, the subtle depth of Angostura bitters, and a touch of sweetness. This effervescent drink is a go-to choice […]
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Ingredients: Preparation: Put the pisco, lime juice, syrup, egg white and the ice cubes in a cocktail jar and mix thoroughly (you could use a blender if you don´t have a cocktail jar). Serve in a glass and add a few drops of Angostura bitters. Paid links:
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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: In a large pot, bring the water to a boil with the corn, cinnamon, cloves and pineapple peels. Reduce heat to medium-low and let it simmer for 40 minutes. Remove from heat and strain the liquid into another pot and discard the corn, spices and peels. Add the sugar and dissolve it while […]
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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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