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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, sea

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.

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 marvelous 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: 29,1

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. Ingredients: 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 Preparation: 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. Ingredients: 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 Preparation: 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.

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. Ingredients for Caldo de Gallina: 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 Preparation: 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 mediu

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. 800x600 1024x768 1152x864