May 27, 2015
May 23, 2015
6 ounces Pisco
2 ounces chicha syrup
1 ounce lemon juice
7 ice cubes
4 drops Angostura bitters
3 spoons egg white
To prepare chicha syrup, boil chicha morada and add sugar until it gets syrup texture. When its ready and cold, put the syrup in a cocktail shaker, alongside the ice, pisco, lemon and egg white. Shake it for 30 seconds and serve. Add two cups of Angostura bitters on each cup. And enjoy!
October 10, 2014
Some traditional dishes in Peru have a strong influence from African immigrants that arrived in the XVIII century. One of those are the anticuchos, which are small pieces of grilled skewered meat, usually beef heart. The meat acquires a strong taste when marinated in vinegar and spices (such as cumin, aji pepper and garlic) and often come with a boiled potato, salad and corn.
• 1 Beef heart or 500 grams / 2 lb of beef rump steak
• 3 to 4 cloves of smashed garlic
• ½ cup of red wine vinegar
• 2 tablespoons of olive oil
• 1 tablespoon of ground cumin
• 1 large chili peppers, finely chopped without seeds
Work on the beef heart in order to get rid of veins and fat. Cut the heart or rump steak in small 3 to 4cm (1 to 1½ in) cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart cubes and let the heart marinate for several hours or overnight. If you are using rump steak you do not need to marinate the meat for as long. Remove the meat cubes, lightly salt them and put 3 pieces onto each metal skewer. Cook over a hot grill for approximately 3 minutes per side, brushing them with the vinegar mix. When ready, they should go along with steamed corn and boiled potatoes.
March 12, 2009
Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno. This is a traditional entree from the Andean city of Arequipa, made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal.
• 7 rocotos with a wide base
• 3/4 cup of red vinegar
• 200 g (1/2 lb) of ground beef
• 100 g (1/4 lb) of ground pork
• 3 tablespoons of olive oil
• 3 tablespoons of tomato sauce
• 1/2 glass of dry white wine
• 2 tablespoons of cream
• 1/4 cup of ground peacans
• 1/2 cup of beef stock
• 1 tablespoon of aji panca paste
• 6 small potatoes, cooked and peeled
• 1 red onion, chopped
• 2 cloves of garlic, ground
• 1/4 cup or margarine or butter
• 1/2 tablespoon of flour
• 3/4 cup of mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of chopped garlic
The Rocotos (Chili Pepper): In the first place, cut the upper part of 7 rocotos as a lid. It's extremely important to take out all the seeds and to clean it. Cook in water with salt and vinegar. Repeat this process four times.
Prepare the stuffing: Make a seasoning in a frying pan with the margarine, the ground garlics and onion. Once you do this, add the aji panca paste.
Then, you must season the meats with salt and pepper and add them to the seasoning. Mix good. Chop the remaining rocoto (in very small pieces) and add it with the peacans and the flour. Mix again. Wait for a few seconds and add the stock and cream. Mix and take out from the flame. Using hot oil, fry the chopped garlic in olive oil, add the tomato sauce and the wine. Let it cook for 5 minutes.
Now, stuff the rocotos with the meat mix. It's mandatory to be gentle in order to keep the rocotos intact.
Spread tomato sauce on a tray and place the stuffed rocotos and the potatoes. Cover them with parmesan and mozzarella cheese.
You are almost done! Bake to 350º F (150º C) until the cheeses get melt. Serve immediately with white baked potatos and salad if you feel like.
February 26, 2009
The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink.
- 3 cups of pisco
- 1 ½ cup of sugar
- 2 cups of lemon juice
- 1 egg's white
- Ice flakes
- Add drops of Amargo Angostura
First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all.
It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.
January 09, 2009
The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.
1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do)
4 tbsp of aji amarillo paste
2 aji limo, seeded, deveined cut into brunoise
2 tbsp cilantro in chiffonade
1 tsp minced garlic
2 tbsp of vegetable oil
4 tbsp key lime juice
salt and white pepper
Cooked kernels from one fresh ear of peruvian choclo (corn)
Fresh parsley chiffonade
Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled.
Now cut the fish meat fillet into thin slices on the diagonal as for sashimi and flatten.
spread out on a flat serving platter and sprinkle with salt.
Pour enough Criollo cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.
December 19, 2008
One of the most emblematic brands in Peru, Inca Kola is a comercial drink that stands as a pride symbol for the peruvians. It is also known as Inca Cola or "the Golden Kola", and it's a soft drink with a sweet soft flavor from a herb called "Hierba Luisa". It was made by the Lindley family in Rimac, Lima in 1910, and today the brand is 60% owned by The Coca-Cola Company.
It's important to say that Inca Kola is common in parts of South America, and while it has not enjoyed major success elsewhere, it can be found in Latin American specialty shops worldwide. This delicious soda is yellowish-gold in color, and sold in glass and plastic bottles of various sizes and a can of the same color with an Inca theme.
Inca Kola Ingredients
The company has released public information about the ingredients:
- Carbonated water
- high fructose corn syrup and/or sucrose
- citric acid
- sodium benzoate (to protect taste)
- artificial and natural flavors
December 04, 2008
There is a very particular and delicious way to prepare steaks in Peru. Try the "Bistec a lo Pobre" and you will understand what we are talking about.
- 4 sirloin steaks cut to 1/2 inch thickness
- 4 cloves garlic, mashed
- salt, pepper, cumin and smoked paprika to taste
- 2 large onions, sliced thinly
- 4 medium Yukon Gold potatoes, peeled and sliced thinly
- 1 packet Sazon seasoning (optional)
- 4 tbsp olive oil
- 4 extra large eggs
The first step is to rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside.
Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. What's more, saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remember to remove to a serving platter and keep warm.
And in the same pan, sear the steaks on each side and cook them until they are done to your liking. Add a little more oil if you need to. Set them aside with the potatoes and onions. Continue to keep warm.
The eggs must be fried, sunny side up, in a nonstick pan. Leave the yolks soft and runny. Lay one egg on top of each steak. Finally, serve all together.