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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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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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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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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