The Spanish Names for Cuts of Meat

Wow! Buying meat was so confusing because I could not tell what cuts of meat were what here except for lomo fino which is filet mignon.
I found this list at www.movingtoargentina.typepad.com and I wanted to include here.
If there is anyone out there who is stumped at the market when buying meat

Guide to Cortes de Carne de Vaca* in Spanish and English
Aguja - Chuck Roast
Asado - Short Ribs, Roast Prime Rib
Bife Ancho - Prime Rib, Rib Eye Roast, Rib Eye Steaks
Bife Angosto - Porterhouse or Strip Steak
Bife a la Rueda - Round Steak
Bife de Alcatra - Sirloin Steak
Bife de Costilla (con lomo) -T-Bone Steaks
Bife de Chorizo  - Sirloin Rump Steaks
Bife de Vacio - Flank Steak
Bola de Lomo - Sirloin Tip
Carnaza - Stew Beef
Carne Picada Comun -  Ground Beef with Fat
Carne Picada Especial - Ground Beef with out Fat
Chinchulin - Lower Intestines
Chorizo -  Sausage
Churrasco de Paleta - Pot Roast
Cogote - Neck 
Colita de Cuadril - Rump Steak
Corazon - Heart
Costillas - Rib Roast
Cuadrada - Bottom Round
Cuadril - Rump Roast or Rump Steak
Entrana - Skirt Steak
Falda - Flank Steak
Higado - Liver
Lengua - Tongue
Lomo - Tenderloin
Marucha - Short Ribs
Matambre - Flank Steak
Milanesa - Minute Steak
Mollejas - Sweetbreads
Morcilla - Blood Sausage
Nalga - Beef Round for Stew
Osobuso - Osso Busco
Paleta (see also Churrasco de Paleta) - Pot Roast
Palomita - Shoulder Roast in Butterfly Cut
Peceto - Beef Round Steaks, Roast Eye of Round
Pecho - Brisket
Rabo - Oxtail
Rinones - Kidneys
Ros Bif - Roast Beef
Sesos - Brains
Tapa de Asado - Rib Cap Roast
Tira de Asado - Short Ribs
Tapa de Nalga - Cap of Round Roast
Tapa de Cuadril - Cap of Rump Roast
Tripa Gorda - Tripe
Ubre - Udder
Vacio (see also Bife de Vacio) - Flank Steak
Choosing the Right Cut of Beef
It's important to choose the right cut of beef for the type of cooking you plan to do.  I found an excellent website that gives the recommended cooking style for the cut of beef. It's completely in Spanish, but it's a nice outline.
You can also use the following as a quick reference for typical cuts and typical cooking styles:
Best Choices for:
Asado: Asado, Bife de Lomo or Lomo, Bife de Chorizo, Vacio
Milanesas: Milanesa de Bola de Lomo, Milanesa de Lomo, Milanesa de Nalga
Roasting: Colita de Cuadril, Corazon de Cuadril, Lomo, Peceto
Steaks: Bife Angosto, Bife de Chorizo, Bife de Lomo
Stews: Bola de Lomo, Nalga, Rosbif, Tortugita
Stir Frys: Churrasco de Cuadril

Pastel de Acelga/Kale quiche

this is a very delicious quiche like dish and spinach can be substituted for the kale.

ingredients for the crust
1 lb. flour
5 oz. butter
3 egg yolks
1 cup of milk
1 tsp. salt

In a large bowl, place the flour and add the salt.
Knead in the room temp. butter
mix in a little of the milk and add the egg yolks and mix into flour
knead the milk into the rest of the dough
when done kneading cover the dough and set aside.

ingredients for filling
3 bunches of kale with the stems cut off
1 aji mirasol
1 pot of boiling water
1 onion finely chopped
3 cloves of garlic finely chopped
2 pinches of blk pepper
2 pinches of oregano
1/4 tsp. grated nutmeg
1 cup of grated cheese like jack or mozarrella here a cheese named paria is used
2 tbsp. veg oil
1 whole egg
optional  2 sliced hard boiled eggs

prep
place the kale (acelga) in the hot water to blanch for about 5 mins.
remove from the water and let drain and set aside.
take the aji and roast over an open flame if possible or just hold over electric burner.
Skin should start to blacken. when done take to sink and remove the black skin and cut open and remove the seeds and chop into small pieces.
If the kale is still too hot too handle. place in colander and rinse under cold water.
then chop into small pieces.
In a large pot of saucepan add the oil and heat
then add the onions and garlic and cook down then add the aji, blk.pepper, oregano and the nutmeg and mix
turn off the fire
add the kale, the egg whites and the grated cheese and mix completely
add 1/2 tsp. salt and mix and set aside.

butter a very large pie tin preferably with a removable bottom
get the dough and divide into 2 pieces 2/3 and 1/3.
Take the larger piece and roll out on a floured board.
then place into pie pan to cover the edges
pour the mixture into the dough and even.
At the very center of the filling make an indentation and break the egg into it making a perfect round egg yolk.
At this point if you wanted you could place sliced hard boiled eggs over the filling.
Now take the second part of the dough roll out and cut into strips to make the criss cross topping for the pie.
Place the strips over the top.
Take 2 egg yolks and brush the crust generously
place in an oven 350 deg.for about 35 mins until crust is golden.

Usually served with lime slices

Enjoy!

Pollo al Sillao/ Peruvian Soy Chicken

Chinese food is a very important part of Peruvian cuisine and this dish can be found in Peruvian restaurants other than Chinese Restaurants.

Ingredients
2 lbs. of chicken pieces
small handful of green onions with bulbs and tops cut off
1 red bellpepper sliced in thin pieces
1/4 cup soy sauce (sillao)
1 tsp. ginger minced
pinch of sugar
salt and pepper
1 tbsp. cornstarch
1/2 cup vegetable oil

prep

season the chicken with blackpepper and tbsp. salt and add 3 tbsp. soy sauce
marinade for at least 1 hr. or longer

In a large pot add the oil enough to cover the bottom to fry the chicken  and heat
add the chicken and fry. cover and let cook for at least 15 mins. per side.
When done chicken chicken should have a beautiful dark soy color.
remove the chicken from the pot and set aside. Keep warm in an oven.
In the same pot add the bellpepper, ginger and green onions and cook down for a few mins.
in a little bowl add the cornstarch with a 2 tbsp. of water and mix completely add the rest of the soy sauce and mix together.
Add the soy mixture to the vegetables and let thicken if too thick you could add some more water to thin.
When the sauce is ready pour over the chicken and serve immediately.

Enjoy!

Asado de Antano/ skirt steak with mushrooms

this is supposed to be an old recipe for Sunday suppers in Peru

3 lbs. skirt steak ( or if you prefer a more tender cut of meat to start )
1 red onion chopped
2 garlic cloves crushed
2 stalks of celery chopped
6 plum tomatoes or 12 oz. crushed tomatoes
1 medium carrot grated
1/2 cup dried mushrooms reconstituted with 1/2 red wine
1 cup beef broth to add as necessary
2 tbsp. tomato paste
1 laurel
4 tbsp. vegetable oil
salt and pepper to taste

prep

brown the beef  both sides in in a big pot.
Remove from the pot and set aside
add the onions, garlic and cook down for a few mins
add the grated carrots, celery the mushrooms with the wine, the blended tomatoes and the tomato paste.
Also add the laurel
again add the beef to the pot
Cover and add the cup of beef broth and let it cook down on simmer. For about 30 mins.
When the meat is tender it is ready to be served.
Serve the sauce with it.
This dish is served with buttered pasta.

Enjoy!

Frejol Criollo/ Peruvian Beans

These beans are served in simple restaurant offerings as beans and rice dish and quite delicious.
I have used chorizo or pork sausage with it but you can use bacon as well.

1/2 lb.cooked beans like white beans or pink beans
1/2 lb. pork sausage
2 garlic cloves crushed
1 small onion finely chopped
2 tbsp. aji amarillo
salt and black pepper to taste
3 tbsp. vegetable oil

In a saute pan, heat oil
add the garlic, onions and aji amarillo
cook until translucent and limp
add the sausage and cook for about 8 mins.
add the beans and cover on low heat for about 15 mins.
by now the beans should be soft.
mash half the beans, so there is a mixture of whole and mashed beans.

To serve squeeze some lime and drizzle some olive oil.

Enjoy

Tocino el Cielo

The name of this dessert literally mean "bacon heaven".
As much as I love bacon this dessert has nothing to do with bacon. As for the genesis of this name I would love to find out.

ingredients
1 lb. sugar
12 oz. full cream or 1 can evaporated milk with cream (this is what is used here)
1 can condensed milk
1 tsp. vanilla
6 eggs
1/2 cup grated coconut
1 baking dish around 11'x6'\

Heat oven to 350 degrees
melt 1/2 cup sugar in small pan to caramelize
when completely melted pour in baking dish to coat the bottom and set aside
In blender place break the 6 eggs and blend for just about 3 secs
add the cream, vanilla, coconut and blend for another 5 secs
pour into baking dish with caramel
and bake in oven for about 1 hr.

When dish is done
get the serving tray and place on top of the baking dish
very carefully with towels of hot pads pickup up both and flip the dish onto the serving tray
place on a table and gently giggle the baking dish away from the serving tray leaving the caramel side as a top.
Cool and keep in refrigerator until ready to use.

Easy to make and truly delicious or as they say here Muy Rico!

enjoy

Leche Asada

This is a light texture milk dessert and easy to make.

4 cups whole milk
5 eggs
1 cup sugar
1 tbsp. cornstarch
1 tbsp. vanilla
12 ramikens
1 large baking dish to hold the ramikens and a water base

1. place milk in a pot and gently heat
2. dissolve the cornstarch in about 2 tbsp. water and add to milk
3. add the sugar to the milk and stir
4. when sugar is dissolved, remove pot from fire
5. place pot in a bowl of cold water to cool
6. add the vanilla and mix in
7. when milk is cool remove 1 cup
8. place milk in blender
9. add the eggs and blend for about 5 secs
10. add the rest of the milk and blend for another 5 secs.
11. pour into ramikens
12. place ramikens on baking dish and pour about 2" water in pan
13. place in oven in lower rack
14. bake for about 1 hr. until a little golden
check the water midway and add some more if needed do not let dry.
15. let cool and keep in refrigerator until ready to use.

to decorate here in Peru they use a cane sugar syrup, I think crushed almonds and granola would be delicious or just some fresh fruit depending on what you like. If using fruits make sure they are cut into bits sized pieces.

Enjoy!

Beef stir fried Peruvian style

this is a delicious fast dish with the oriental/peruvian infusion (one of my own recipes)

1 lb. beef cut into thin strips for stir fry (whatever you like)
2 cloves garlic minced
handful of chinese green onions chopped
1 tbsp. red vinegar
3 tbsp. red wine
1 tbsp. cumin
1 tbsp. minced ginger
1 tbsp. soy sauce
chopped parsley about 3 tbsp.
2 tbsp. oil
blk pepper and salt to taste.
1 lime

Season the beef with salt, pepper and the juice of 1 lime and set aside

In a saute pan or wok if you have heat the oil
and saute the beef and add the garlic, onions and ginger
add the wine and vinegar and soy.
Cook to desired doneness taste for salt and pepper and add parsley before serving.

Serve over rice

Rocoto Relleno Arequipa Style

In the Cusco area Rocoto Relleno is a very popular dish and should be since it is so delicious but is cooked a little differently. I will get a recipe for this version shortly.
In Arequipa it is made with chopped beef and baked as opposed to fried. This dish is also muy rico!!
This dish is also beautiful and a centerpiece ( I forgot to take pics .. sigh! ) until I cook them again.

6 rocotos make sure the stems are attached ( you could mix the colors )

2 tbsp. sugar - for water
3 tbsp. red vinegar -for water
1 tbsp. salt - for water
4 cups water

2 small onions chopped finely
2 tbsp. aji colorado paste
4 tbsp. raisins
queso fresco or fresh cheese
4 tbsp. peanuts unsalted crushed
3/4 lb. chopped (for filling) beef
2 tbsp. oil
pinch of white pepper
1/2 tbsp. salt
1/2 tbsp. oregano

batido
1/4 cup half and half or evaporated milk
2 eggs
2 tbsp. oil
salt and pepper to taste

Heat oven to 350 degrees
Use gloves or at least a plastic wrap to handle these hot peppers

Neatly cut the tops off the rocotos because you will use the tops again
with a small spoon with a serrated edge (if you have) scoop out all of the insides as cleanly as possible.

In a large pot place the water, sugar, vinegar, salt and rocotos including the tops and simmer for about 5 mins. then drain the water and repeat this process 2 more times.
this process helps to eliminate the hotness factor of the peppers. If you like incredibly spicy you may only simmer a couple of times.

After this process rinse rocotos in cold water and set aside.

In a saute pan place 2 tbsp. water and 2 tbsp. aji colorado and let it cook down

then add 2 tbsp. oil to the aji colorado and integrate it while stirring about 8 to 10 mins.
add onions
add the chopped beef and a pinch of white pepper, 1/2 tbsp. salt, oregano but do not mix.
remove pan from fire add the crushed peanuts and the raisins and mix well.

cut the cheese into thin pieces and wide enough to cover the tops of the rocotos.

fill the rocotos with the mixture and top with the cheese
then place the rocoto caps back over the cheese.
This looks really pretty.
The rocotos are placed into a small dish where they fit closely together.

In a bowl beat the 2 eggs, add the milk, salt and pepper and whisk together.
pour this mixture into base of dish with the rocoto rellenos.

bake for about 15 mins.

This is usually served with boiled potatoes.

Turron de Dona Pepa Peruvian Dessert

This dessert is traditionally served in the month of October all over Peru. Nowadays, you can find all year long. The following recipe is a version of the traditional.
Turron de Dona Pepa is a brand name now, but has a religious history. Dona Pepa had an illness and she prayed to El Senor de Milagros ( Lord of the Miracle) he healed her and she wanted to show her appreciation. In a dream she was given this recipe and would take this turron to Lima in October to offer to El Senor. It became a tradition. This is a very enscapulated version. October is also known as the month of purple.

sugar/fruit filling

1 fig leaf
peel of 1 whole pineapple
4 cloves
4 small pieces of cinnamon bark
1/2 of an orange
3 cups water
1 peach peeled and quartered
1 membrillo quatered
1 ripe platano cut into thirds with skin
1 lb. granulated sugar ( this is for making caramelized sugar )
sprinkles and decorations for topping

place all of these (except for sugar and sprinkles) into a large pot and simmer until all the ingredients are very, very soft.
Let this simmer while you make the biscuit part.


Ingredients for biscuit part

2 lbs. flour sifted
1/2 lb. lard (room temp)
1/2 lb. butter (room temp)
1 cup hot water
few drops of deep yellow coloring
1 tbsp. salt
1 tbsp. anis
5 egg yolks
large baking sheets buttered

Heat oven to 350 degrees
1. In a bowl mix integrate the lard and the butter completely
2. then mix into flour until mixture is completely crumbly
3. mix in the anis
4. add the salt and the colour drops to the hot water
5. knead the dough with the water
6. knead in the egg yolks
7. roll dough into long cylindrical shape
8. cut into 1/3's and and each piece into 1/3's again should have 9 pieces
9. the pieces are then rolled with rolling pin into perfect rectangle shapes use a ruler if you need too. about 4" x 8"
10. With a ruler indent into dough horizontal lines about 1/2" apart do this to 4 pieces
11. the other five make indents vertical about 1/2" apart.
You can make these indents deeply
If you don't have large enough baking sheets you can bake them in batches
place dough on sheets and bake for about 20 mins. until golden
remove from oven and cool biscuits on cooling rack

back to fruit filling

the simmering fruit should be very soft
mash the fruits together
remove the pulp from the orange and throw away the skin
place the fruits into a strainer over a large bowl and remove the puree of fruit
this should yield about 1 1/2 cups of fruit. This must be very pureed no chunks.
Throw away the rest.

In a another pan place the sugar and heat until caramelised stirring constantly
when completely liquid remove pan from fire
add the fruit and mix well.

keep warm over bain marie

traditionally these turrons are served in boxes made to fit the biscuits as in picture

you could make these boxes yourself or get some from the craft store but be sure then, when making biscuits the dimensions you choose match the box.

place colored or plain plastic wrap on bottom of box with edges of plastic overflowing
then place 1 layer of biscuit, then liberally spread sugar mix
then another layer of biscuit with opposite indent pattern and another layer of sugar mix then biscuit then sugar mix on top.
You may decorate with sprinkles or whatever you like for your topping

These tasted really delicious especially if served when hot. But cold really good too.

Empanadas Arabe

This is the typical empanadas you find in Peru. Sometimes sliced hardboiled eggs and black olives are added to the empanadas.

Recipe in 2 parts

Pastry
1/2 1lb. flour
3 1/2 oz. lard
1/2 tsp. baking powder
1 1/2 tbsp. sugar
1 tsp. salt
1 cup lukewarm water

1. In a large bowl place flour and make a hole in the center
2. In the hole add the baking powder and the sugar
3. add the salt to the water
4. use the water to knead the flour a little at a time
5. when you have a dough, knead in the lard and incorporate completely
6. this should take about 10 mins.
7. roll into a log form and break into small balls about 4" around should give you around 10 pieces
8. place the pieces in bowl, cover with towel or paper and set aside

Filling or Relleno

1 lb. ground beef
1 tomato skinned, seeded and finely chopped
1/4 cup finely chopped cilantro
2 eggs
2 small onions ( I think shallots would be a good substitution) finely chopped
1/2 tbsp. rocoto chopped or paste
1/2 tbsp. aji mirasol ( you could leave this out if you don't have it )
juice of 1 lime
2 tsp. salt
1/4 tsp. black pepper
vegetable oil 1 tbsp.
oven at 350 degrees

1. In a large bowl mix well - all of these ingredients

2. Separate the eggs and place the whites into a small bowl to moisten pastry
3. slightly beat the egg yolks and leave to brush on pastry

4. flour a cutting board or table and roll out dough
each piece should be about 6 - 8" around
5. moisten the edges of the pastry with the egg whites
6. fill in about 2 - 3 tbsp. of meat filling and fold dough into a triangle see pics
7. after filling all of the dough place on a buttered baking sheet and brush liberally with the egg yolks

8. Place in oven and bake for about 20 to 25 mins until golden brown.

Maca Shake

I believe this is truly a superfood and my son and I religiously drink this every morning

2 tbsp. maca
2 cups milk
2 small bananas
3 tbsp. peanut butter/nutella or some other nut paste
honey to taste

Blend all ingredients
makes 2 servings

enjoy!

Torta Helada

This pastry can be found in just about every pastry shop in Peru, I have also seen them in Ecuador. It is quite beautiful to look at and would certainly be the centerpiece of any dessert table.
I kept thinking different and fun birthday cake.
I found someone to show me how to make this cake!
I should add here that baking or pastries I have very little experience with, so you bakers may do this a lot easier than I did
Bear in mind you can change the fruits and the gelatin to match thus the colour.
It is made in two parts the bizcochuela or the cake part and the whippedcream/gelatin part. I find the bizcochuela texture very similar to angel food cake.

Ingredients for bizcochuela
4 extra large eggs
200g harina de mandioca (flour from yucca root)
250g granulated sugar
2 tsp. baking powder
pinch of salt
1 round baking pan 10" buttered

1. Separate eggs
2. Place egg whites in bowl
3. add pinch of salt
4. whip egg whites until soft peaks
5. Slowly beat in sugar into the egg whites
6. add 1 tbsp. anis liquer or a tbsp. of lemon juice
7. Add baking powder to mandioca and mix
8. add the flour to the batter in 2 parts and mix in with wooden spoon
9. pour batter into pan and bake at 350 for about 25 mins.
note - I was told do not open oven door before 15 mins or cake will fall.
10. Remove from oven, invert on cooling rack and let cool completely
11. When done there should a crust around the cake
12. when cooled, with a sharp knife remove the top crust
13. then remove the crust from around the cake in a circular motion leaving the cake intact.
14. again with sharp knife, carefully slice cake into two layers

Ingredients for Topping
75g pkt. of natural gelatin
200g pkt of strawberry gelatin
about 12 strawberries fresh and as perfect as you can find
3 cups hot water
1/2 cup granulated sugar
2 cups whipping cream (here evaporated milk with cream is used)
1 round mold at least 10"x6"
large bowl with hot water too unmold the pastry

1. empty pkt of natural gelatin into 2 tbsp. of cold water
2. in a large bowl pour the 3 cups of water, strawberry gelatin and sugar
3. mix until gelatin and sugar is dissolved
4. add the natural gelatin to the mixture (if gelatin has gelatinized just heat in microwave for a few seconds to melt)
5. Mixture should be cool at least room temp.
6. pour some of the mixture into mold just enough to make about a 1/2" layer
7. wash strawberries, hull and slice lengthwise thinly and uniformly
8. arrange the slices around the edges (or however you like) on the layer of gelatin in the mold
9. again pour a little of the gelatin mixture to thinly cover the strawberry slices
10. Set aside
11. pour whipping cream into mixing bowl and whip until soft peaks
12. add the rest of the gelatin mixture to the whipped cream
13. mix in well
14. pour 1/2 of this mixture over the gelatin in the mold
15. Take the top layer of the bizcochuela and place on top of mixture
16. pour another 1/2 of the mixture left on top of the cake
17. place the last layer on top of the mixture
18. pour the last of mixture on top of the cake and smooth

19. place the mold in the freezer for about 30 mins
20. remove and leave in refrigerator for about 2 to 3 hours.

When thoroughly chilled
1. get a cake platter
2. with a sharp knife loosen the pastry from sides of the mold
3. get the bowl with hot water
4. hold the mold into the hot water just about 1 min. or less to loosen the gelatin from the mold
5. invert the mold over the cake platter and gentle jiggle the mold until the cake pops out. (holding your breath may help that the gelatin comes out perfectly) There will probably be some liquid gelatin flowing out as well wipe up immediately

You may now decorate the top with fresh strawberries sliced in half including tops around the edge or however you like.

Cake is ready to be served.
or keep in refrigerator until ready to serve

Enjoy!

Ceviche Caliente de Camarones/ Ceviche of hot shrimps

Appetizer from Lima area

1 lb. of shrimps cleaned and deveined
1 tbsp. of minced garlic
1 onion julienned
4 tbsp. aji amarillo paste
1 aji limo chopped finely
juice of 2 limes
1 tbsp. of cilantro chopped finely
salt to taste
oil
boiled sweet potatoes

1. In a sauce pan heat a little oil and saute the garlic and shrimps
2. Add the aji amarillo, lime juice and the aji limo
3. Mix well and season with salt
4. add the onions cook for 1 more min. and take of the fire.
5. Sprinkle with cilantro and serve with the boiled sweet potatoes.

The shrimps should not be cooked for more than about 4 mins.

Aji de Gallina

Gallina means hen and I imagine at some point hens were used to make this dish.
However, I believe just regular chickens are used.
This dish is served everywhere in Peru and I have found it to be inconsistent from delicious to quite unappetizing.
If cooked properly though it is quite an interesting and delicious dish.

3 breast of chicken boiled and shredded
1 1/2 cups of chicken broth
1/2 cup of oil
1 cup of evaporated milk
2 small onions cut into quarters
2 cloves of garlic chopped
1 small (sandwich size bread like french bread) soaked in water and and then water squeezed out
2 tbsp. walnuts finely chopped
4 tbsp. parmesan grated
3 hard boiled eggs sliced
4 tbsp. aji de amarillo
8 black olives
4 large potatoes boiled (peeled)
and cut into slices about an 1" thick
salt and pepper to taste


1. Heat the oil in a pot and saute the onions, garlic and the aji amarillo.
2. Add salt and pepper to taste
3. Add the chicken broth and bring to a boil then add the pan stirring constantly.
4. lower heat and cook for about 5 mins.
5. Add the chicken, walnuts and the parmesan and stir
6. Finally add the milk and stir
7. When it thickens, it is done
8. Serve over the potatoes
9. Garnish with eggs and olives and serve

this dish is classically served with white rice

Ponche de Leche

I found this drink in Cusco and fell in love with it.
This is one version I will add another later.

2 cups hot milk
1/2 cup of Pisco
1 egg
honey or sugar to taste

u
Place all ingredients into a blender and whip

Pour into a glass and add a dash of cinnamon for garnish

Strawberry and milk shake/ fresas con leche

Easy as 1 2 3

1 pt. of strawberries washed and hulled and quartered
2 cups of milk
sugar to taste

1. mix strawberries and sugar and place in a container and freeze
2. place frozen strawberries in blender
3. add milk
4. blend
5. taste for sweetness

This is a very popular drink in Peru and quite delicious!

Chicken Salpicon - recipe

Chicken Salad ( this is a great dish for leftover chicken )

2 breast of chicken boiled and shredded
3 potatoes like yukon gold boiled and cut into bite size pieces
1 1/2 cups of green beans parboiled
1 carrot parboiled
1 small onion julienned
2 tomatoes chopped
1 cup of lettuce preferably green leaf chopped
oil and vinegar dressing ( simple vinegar red or white mixed with some olive oil )
salt and pepper to taste ( sea salt and fresh ground pepper if possible )

note - if the oil and vinegar mixture is too tart a little bit of sugar added rounds out the flavour

1. Chop the green beans and carrots into bite size pieces
2. In a bowl mix the shredded chicken, potatoes, green beans, carrots, tomatoes and onions.
3. Season to taste with salt and pepper.
4. Add the dressing and let it coat all the ingredients

You can make this ahead and keep in refrigerator just before serving mix with the chopped lettuce.

any questions please feel free to contact me :)

Ceviche de Pescado - recipe - appetizer

Ceviche can be found in every part of Peru and probably is the national food :)


1 3/4 lbs. of white fish like cod
1 red onion cut into strips
2 peppers like jalapeno or milder if you can find chopped
tsp. of ground garlic
juice of about 15 to 18 limes
salt and white pepper to taste

Accompaniments
boiled or roasted sweet potatoes sliced
boiled corn cut into smaller pieces

1. Cut the fish into cubes
2. Season with salt, pepper and the garlic
3. add the pepper and the lime juice
4. let marinate for a couple of hours in the refrigerator

serve on a bed of lettuce with accompaniments

Pollo al Ajillo Peruvian - recipe

This of course is the Peruvian version of the Spanish dish

Chicken with Garlic Sauce

3lb. chicken cut into pieces
6 cloves of garlic sliced
1 tbsp. ginger minced
1/2 cup white wine
1 onion cut into strips
to taste - salt, black pepper, parsley (chopped)
oil

1. Season the chicken with salt
2. Place oil in saute pan and heat
3. brown chicken on both sides and remove from pan
4. In the same pan add a little more oil saute the garlic and the ginger until soft and golden.
5. Then add the onion to the pan, cook until translucent
6. Add the white wine to the pan carefully.
7. Now place chicken in the wine/onion mixture
8. cover and cook on low heat for about 20 mins.
9. Add a tbsp. of chopped parsley
10. Cook uncovered until chicken starts browning again. You may want to turn up the end to get a nice brown colour.
11. Sprinkle chopped parsley and serve

You could pair this dish with a Gewurtztraminer which would amplify the flavours of the ginger. Also, you could also use this wine to add to the food.

Aguadito de Pollo - recipe

Soups are a very important part of the Peruvian cuisine and is the first dish of the lunch menu.
There are many kinds of soups from caldos, consome, cremas, chupe etc.
Aguadito I believe is common to all parts of Peru.

This is a very easy and quick version.

recipe - aguadito de pollo

2 1/2 lbs. of chicken cut into pieces
half an onion chopped
2 cloves of garlic smashed
1 tablespoon aji amarillo paste
4 cups of water (boiling)
1 cup chicken broth
1/4 cup of peas (fresh or canned)
1/4 cup of blended cilantro
1 ear of corn (kernels) or small can
1/2 cup of rice
1/2 red bellpepper cut into strips
2 potatoes cut into halves
tsp. black pepper or to taste
salt to taste
2 tsp. oil

1. Mix together the smashed garlic, onion and aji amarillo with the oil.
2. Add chicken to boiling water and boil for about 5 mins. more.
3. Add the cup of chicken broth
4. Add the peas, rice, corn kernels, bell pepper and potatoes.
5. Add half of the cilantro paste
5. Cook for another 30 mins or so. check for doneness of potatoes
fork should pierce it easily
6. Add rest of the cilantro, blk pepper, salt to taste and serve.

This should serve about 4-5 people.

Note:

In Peru eating soup is a spoon and fork affair. The meats are usually cut into larger chunks and the presention looks great. For me though I prefer cutting the meat into bitesized pieces.
Also since this is a soup and I believe in using ingredients at hand or whatever is fresh you can substitute the vegetables.

this is a really delicious and simple dish and my picky 11 yr. old son loves it.