Estofado de res features chunks of beef cooked in a rich and flavourful sauce. It’s often enhanced with a blend of aromatic spices, vegetables like carrots and potatoes, and a touch of chicha or beer for depth. A satisfying dish perfect for cooler weather or any occasion that calls for a taste of home-cooked goodness. […]
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Sopa de chochoca is a hearty and flavourful soup from Arequipa, Peru. It features chochoca, a type of coarse flour made from dried corn, which gives the soup a unique texture and earthy flavour. The soup also includes beef, potatoes, and a variety of other vegetables and spices, making it a nourishing and satisfying meal, […]
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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. […]
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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 […]
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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 […]
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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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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 […]
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