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

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.

  • 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.

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.

  • 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)


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.

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!

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

November 20, 2008

Recipe: Choros a la Chalaca

One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic.

36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of

First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Finally, serve with a nice cold beer and enjoy!

Recipe: Lomo Saltado

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination.

2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste

In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown.

Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper.
Serve with steamed rice.

November 13, 2008

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night.


1 5–6-lb. stewing chicken or hen
2 leeks, trimmed, roughly chopped,
and washed well
2 ibs celery, roughly chopped
2 carrots, roughly chopped
1 1" piece ginger, peeled and smashed
1 head garlic, halved crosswise
6 medium yukon gold potatoes, peeled
and left whole
6 oz. dried egg noodles
Kosher salt, to taste
6 hard-boiled eggs, peeled and halved
2 tbsp. chopped cilantro
4 scallions, thinly sliced
2 limes, quartered
1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped


We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours.

Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes.

As you do the last step, you also have to remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at least 6 large chunks.

Bring the broth to a boil over high heat. Add the egg noodles and cook until al dente, about 10 minutes. Add the reserved chicken pieces and allow them to warm through. Season soup with salt. Divide soup between 6 deep serving bowls. Garnish each portion with eggs and some of the cilantro, scallions, limes, and chiles. Serve immediately.

November 08, 2008

Peruvian Ceviche Wallpaper for your desktop

Perhaps the most iconic dish of the Peruvian Cuisine, ceviche is extremely delicious, refreshing, tasty and unique. With these delicious wallpapers, you will take this sensations to your computer. Click on the image to expand your wallpaper, then save it.



Machu Picchu Wallpaper

One of the most important ruins in the world and the most visited spot of Peru, Machu Picchu is truly amazing and mystical. Take this incredible feelings to your desktop with this outstanding and classy wallpaper. Click on the image to expand it, then right click on it to save.


November 04, 2008

Drink recipe: Chicha Morada (Purple chicha)

The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer.


• 1 ½ lb (¾ k) purple corn
• Peelings from 2 lb (1 k) cooking apples
• Peelings from 1 large pineapple
• 4 key limes
• 1 cup sugar, or to taste
• 4 whole cloves


To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain.

Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids.

Finally, add sugar and lemon juice. Serve chilled.

Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.

November 03, 2008

Recipe: Arroz con Leche (Milky Rice pudding)

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention:


* 1/2 cup of rice
* 3 cups of water
* 2 1/2 cups of sweetened condensed milk (2 cans)
* 1 3/4 cups of evaporated milk
* 1/4 cup of port wine
* 1 stick cinnamon
* Skin of 1/2 orange
* Powdered cinnamon


First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin.

Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon.

We should add the port wine and continue boiling for 3 minutes more. Then let it cool down.

As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the powdered cinnamon.

October 31, 2008

Recipe: Papa a la Huancaina (Huancayo style potatoes)

"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious.


• 10 medium potatoes (new or red a good choice or Yukon Gold potatoes)
• 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well
• 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
• 1/4 small habanero pepper (clean out the seeds or be careful it is very hot)
• 1 cup evaporated milk
• 1/2 cup vegetable oil
• salt and pepper
• lettuce
• 3 hardboiled egg
• black olives
• 2 garlic cloves


First, boil, peel and cut in slices potatoes (Yukon Gold potatoes).

Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.

You have to lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.

This dish can be served slightly cold.

Recipe: Peruvian Causa

The Peruvian Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and terrible cooks. Moreover, it's a versatile dish that allows for many variations, both in the purée and in the fillings.

That's why we want to provide you with the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado.


• 1kg potatoes (yellow, if available)
• 4 tbsp ají amarillo paste
• ½ cup vegetable oil (olive oil not recommended)
• Juice 1 key lime
• 1 can of tuna-fish packed in oil
• ½ onion, finely chopped
• 1 cup mayonnaise
• 1 avocado
• Salt


First of all, boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste.

Mix the tuna with the chopped onions and mayonnaise.

Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.

By the way, here is and advice: try variations of the filling using (instead of tuna) crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.

Peru: A marvellous destination to visit and to taste

With more than 800 typical dishes, the Peruvian cuisine is nowadays the most exquisite and important of the world. Experts from many countries now consider the peruvian dishes have a quality that make them at the same level as the Japanese, French, Chinese and Italian food.

That's why this site wants to share the deepest secrets of the gastronomy in Peru: recipes, cooking techniques, typical ingredients, restaurant guides, pictures and a lot more. Like peruvian people say when the are about to eat: "Buen provecho!"