Peruvian Cuisine
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March 12, 2009

Recipe: Rocoto relleno (Stuffed hot peppers)



Hot, delicious and very 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.

Ingredients:


• 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


Preparation:

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 some moments 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.



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February 26, 2009

Recipe: Pisco Sour



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.

Ingredients:
  • 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

Preparation:
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.



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January 09, 2009

Recipe: Tiradito


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.

Ingredients

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

Garnish:
Cooked kernels from one fresh ear of peruvian choclo (corn)
Fresh parsley chiffonade

Preparation

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.


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December 19, 2008

Inca Kola: "the drink of Peru"



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)
  • caffeine
  • artificial and natural flavors











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December 04, 2008

Recipe: Bistec a lo Pobre


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.

Ingredients:
  • 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

Preparation

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.


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Recipe: Suspiro a la Limeña (Lima style Sigh)

The Suspiro is a traditional Peruvian dessert from the coastal cities. The preparation is easy and very simple, yet the flavour is outstanding.

Ingredients
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon vanilla extract
  • 2 beaten egg yolks
  • 2 beaten egg white
  • 1 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon (optional)

Preparation

1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.


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December 03, 2008

Peruvian Cuisine: The Project

Sitting in front of a delicious ceviche, Julio - the founder of Kiniro and all of the following projects - thought of a web that would spread the peruvian cuisine taste all over the world. That was the first step for the creation of this web site, which is now one of the most important sites dedicated to the gastronomy in Peru.

With the right tools and knowledge, we made "Peruvian Cuisine" the most prominent and ambicious project of its kinds. And it's a pleasure for me to invite every peruvian cheff, student, restaurant owner and tourists in general, to enjoy and participate of it. Buen provecho!

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About Peru, a marvellous place


Charming, magical and culturally rich, Peru is a large territory country located in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean.

In fact, this land was home to the Chavin and Mochica civilizations, some of the oldest in the world, and to the Inca Empire, the largest state in Pre-Columbian America.

The Spanish Kingdom reach these lands to conquer the region in the 16th century. The King established a Viceroyalty, which included most of its South American colonies. After achieving independence in 1821, July 28th, Peru has undergone periods of political unrest and fiscal crisis as well as periods of stability and economic success.

Info and Facts:

Capital city: Lima
Important cities: Trujillo, Piura, Cuzco, Arequipa
Official languages: Spanish
Independence declaration: July 28th, 1821
Land surface area: 1,285,220 km²
Population estimate: 29,180,900
Currency: Nuevo Sol
Currency symbol: S/.
Time zone: PET (UTC-5)
Car traffic: Drives on the right
Internet TLD: .pe
International Calling code: 51

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