GASTRONOMY CUISINE PERU

GASTRONOMY PERU:

HISTORY
COAST CUISINE
ANDEAN CUISINE
AMAZON CUISINE
COCKTAILS & BEVARAGES
SWEET DISHES $ DESSERTS
RECIPES

HISTORY

Potatoes are probably the main contribution of the Incas to the world. By the early XVI century, when Spaniards arrived, Peruvian natives had already domesticated some 1000 varieties of the tuber. Although potatoes were fundamental to their diet, Inca cuisine also comprised cereals like quinua and corn, meats like alpaca and cuy (a native guinea pig), fruits, and obviously hot peppers -their most significant gift to Peruvian cuisine. Many Inca dishes have make it practically unchanged to the XXI century, and are cooked just like 500 years ago. The best examples are probably carapulca and pachamanca.

During the Spanish Viceroyalty, which spanned over 3 centuries, the Iberian introduced many culinary techniques and ingredients, such as olives, grapes, dairy products, beef, chicken, and rice. Although native and Spanish cultures -and cuisines- were at first unconnected, they began to gradually mix, until they successively fused in Creole culture. New Criollo cuisine took the best of the two worlds to create dishes like aji de gallina orpapa a la huancaina, where hot peppers, cheese and milk gently blend in delicious sauces. Spanish though didn't came alone. They brought with them African slaves, many of whom worked in the cuisines of the noble and the wealthy. Over the years African influence proved essential to Peruvian culture, particularly regarding music and cuisine. Their talent in creating delightful dishes from poor, discarded ingredients has produced two of Peru's best: anticuchos and tacu tacu.

After independence (1821), a consistent wave of European immigrants arrived in Peru, and their cuisines -in particular French and Italian- provided an additional twist to the culinary melting pot. However, the real gastronomic revolution arrived from the Far East. First were the Chinese, brought during the mid XIX century as cheap labour, mainly for working in cotton and sugar-cane plantations. Chinese fervently conserved their cultural identity and traditions, and when their contracts expired many moved to Lima, establishing in a zone that was eventually dubbed Chinatown. They opened small eating places that captivated limenos -yet only after the initial distrust was overcome. Chinese, who were mostly from the Canton region, introduced new frying techniques and ingredients like soy or ginger. Peruvian classic lomo saltado is possibly where their influence is most evident.

Paradoxically, when Japanese immigrants began to arrive at the turn of the century -also to work on plantations-, limenos looked down on fish and seafood. Meat, they believed, was more refined. By the 1950s nisei cooks had eradicated this prejudice. Their restaurants served delightful fish and seafood dishes that few could resist. Indeed, it was their subtle culinary touch to recreate ceviche and tiradito as we know them today.
The great variety in Peruvian cuisine stems from three major influences:

• Peru's unique geography, 84 of the 104 possible life zones according to Holdridge
• Peru's openness and blending of distinct races and cultures
• The incorporation of ancient cuisine into modern Peruvian cuisine

Peru is considered an important center for the genetic diversity of the world's crops:

• Maize (AKA corn), 35 varieties
• Tomatoes, 15 species
• Potatoes, 4,000 varieties. The World Center of Investigations of the Potato (CIP) that is devoted to the investigation and genetic conservation of the potato, is located in Lima, Peru.
• Sweet potatoes, 2,016 varieties
• Fish, 2,000 species of fish, both freshwater and saltwater (more than any other country on Earth)
• Fruit, 650 native species

It is also famed for its large number of species of bananas. The variety of climate itself can provide for the bringing of fruits from all the world. From Peru, the Spanish brought back to Europe foods which would become staples for many peoples around the world.

• Potatoes: Potatoes, originally from Peru, were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today.
• Maize: Maize is native to all of Central and South America.
• Tomatoes: Tomatoes were introduced to Europe from Latin America.
• and many other food products.

From its interaction with Africa through Spain, Peru imported diverse foods such as bananas, and yams.

Cultivation of ancient plants:

Some plants that were cultivated by the ancient societies of Peru have now been rediscovered by modern Peruvians and are carefully studied by scientists. Due to the characteristics of its land and climate and due to the nutritional quality of its products, some Peruvian plants will play a vital role in the nutrition of the future: this is true for quinoa, which is an excellent source of essential amino acids, and kaniwa which appear to be and are prepared like cereals but are not cereals. Root vegetables such as maca and real cereals like kiwicha are also plants nutritionists are researching today.

For many of Peru's inhabitants, these foodstocks allow for adequate nutrition even though living standards are poor. The abandoning of many of these staples during the Spanish domination and republican eras has brought down nutritional levels in the country.

Some of these foodstocks have been used since 1985 by NASA for astronaut food, like quinoa, kiwicha and maca.

Peruvian cuisine is often made spicy by means of aji pepper, a basic ingredient. Some Peruvian chili peppers are not spicy but serve to give color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.

Fine Peruvian cuisine emphasizes the mix of colors and ingredients, in a dynamically growing restaurateur industry and trends lead by young and talented chefs.  The following are just a few of the many dishes which are generally popular with the Peruvians. Some of these originated in other parts of Peru but most are well known and can be found in some part of Lima.

Regional differences:

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety that sometimes is not believed by outsiders: 28 of a possible 32 world climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine.

COAST CUISINE

Lima is known as the gastronomic capital of South America for a culinary legacy that inherited superb pre-Hispanic and colonial cooking traditions and was nurtured by the best Western and Oriental cooking. Fish and the fruits of the sea are the basic ingredients in “tiradito”, a soft marinaded fish served in a yellow pepper or “rocoto” chili cream, “parihuela” fish and shellfish soup. Shellfish and rice are served Peruvian style while Chorrillana fish is served with fried yellow peppers and tomatoes. Scallops Lima-style are baked with grated Parmesan cheese and barnacles are marinaded in a lime sauce and served with onion, tomatoes, red peppers and finely chopped parsley. Mixed “jalea” combines deep-fried shellfish, octopus and fish, among other delicacies.

African-Peruvian food includes grilled beef kebabs, “cau-cau” tripe and potato stew in coriander, yellow peppers and herbs, and “tacu-tacu”, a hot-fried beans and rice dough stuffedCreole food, the mix of Spanish and local cuisines includes highly-recommended “causa”, a cold chicken or shellfish potato pie with tomatoes and avocado; “tamal”, a hot dry corn mash filled with hot peppers and chicken or pork and wrapped in banana tree leaves for slow cooking; a chicken and cheese stew known as “aji de gallina”; potato dough stuffed with spiced ground beef, grilled chicken, charcoal-cooked chicken with fries and a spicy sauce; “escabeche” or soused fried fish or chicken in a spice and herbs sauce; “carapulcra” dry potato and pork; and renowned “sancochado”, a beef, chicken, pork, potato, corn, cabbage and vegetables chowder, served with various sauces.

Peruvian versions of Chinese dishes include “chaufa” Cantonese rice, and beef-saute with onions and tomatoes in a red peppers, tomatoes and soy sauce, which are local favorites. An endless list of desserts is topped by “suspiros” meringues in a sweet milk custard, and purple corn custard or “mazamorra morada”. Other favorites include rice milk pudding made with pisco grape brandy, Dona Pepa nougat that brings together the flavors of sweet baked wheat flour sticks, lard, eggs and anis seed layered with fruit and sugar syrup and finally fried doughnuts or “picarones” made from yam flour bathed in molasses syrup.

Favorite beverages are “chicha morada”, a non-fermented drink made from Peruvian purple corn, beer and typically-Peruvian Inca Kola soft drink.

Northern food must be eaten with gusto. The renown of its dishes grows daily thanks to its fresh lime-juice marinaded fish and shell fish served with a hot pepper sauce, onions, yams, corn on the cob, or boiled corn. Chinguirito dried and salted guitarfish is a typical seafood dish, as steamed fish, shrimp, and other shellfish and crab, served with mild creamed yellow peppers. Fried manioc sticks, parmesan cheese scallops, and banana chips are patient appetizers, or a “jalea” of fried manioc sticks, fish and shellfish. Causa cold pie, combines layers of mashed potato, and fried onions, garlic, and spices with grilled fish. And to drink, a beer or corn beer called “chicha” is served in gourds.

Meats are cooked variously. Particularly well-liked are kid stew served with squash cooked in corn beer, and beans or green corn tamales; “chabelo” stew prepared with shredded grilled beef and grilled banana plantains, and duck and rice, cooked in malt beer.“Priests” soup, a turkey broth, and “shambar” a soup combining pulses and pork and beef broth are good for dieters, while desserts include quince jellies, and “king-kong”, a cake made with egg yolks, and creamed pineapple and milk custard. In addition to classic restaurants, these delicacies can be enjoyed at local “chicherias” literally corn beer bars where food is prepared over a wood fire in earthen pots, or in “huariques” the neighborhood restaurants of Tumbes and Piura.

ANDEAN CUISINE

Heated in a firewood oven, earthenware of the highlands gathers odors and flavors linked to earth. Meats, tubers, grains and herbs are used in a great variety of simple but tasty dishes.
Starters include corn with Andean cheese, chochos (tarwi) salad, "mote con chicharron" or large white boiled corn and "deep-fried" pork, "cancha" (roasted corn), "humitas" (Ground corn and enveloped in its own leaves for cooking), "papa a la huancaina" (boiled potato pieces under yellow pepper and cheese cream) and "inchik uchu" (boiled manioc with peanut, yellow pepper and coriander sauce).

Main courses: "pachamanca" (beef, lamb, pork and guinea pig cooked on hot stones with broad beans, potatoes and humitas, in a hole covered with leaves and soil), "patasca" (maize soup), "cuy chactado" (guinea pig fried under the pressure of a stone), "cecinas" (dried meat), "puka picante" (pork and boiled potatoes seasoned with hot pepper and beets), "cuchicanca" (roast pork), "olluco con carne" ("ollucos" and llama meat in a stew), pesque (quinoa stew), huatia (potatoes and "ocas" cooked in an earthen oven called "curpa", served with cheese), "huarjata" (pig head stew), "sajta" (chicken and peanut stew), "chunu lawa" ("chunu" and meat cream).

Soups: chochoca (corn flour), green soup (potatoes, eggs, cheese and "paico"), "kapchi" (broad beans and cheese), "lawa" (fresh corn soup plus broad beans, yellow pepper and "huacatay"), "chuno" or "moraya" (varieties of frozen-dried potatoes), "llunca cashqui" (wheat soup), "chairo" (beef, lamb, wheat, potatoes, broad beans, squash and "chuno", among other ingredients).

Desserts: chapana (manioc flour sweet), ricotta and molasses syrup, "cocadas" (coconut and molasses sweet), "tojosh api" (fermented maize custard), manjarblanco (milk flummery) and jellies (made of mulberries and elderberries).

Herbs: coriander, parsley, "huacatay", "paico", "muna", mint.
Alcoholic beverages: artisan wines and ciders, "chicha de maiz" (white maize and "jora" beer) and quinoa.

Breads: a great variety (tanta wawas, santiagos, bread rolls, water bread, three-tipped bread, semitas are made of wheat, rye, maize, "oca", anise, potato, barley and sweet potato), small breads (maize and quinoa), cookies, bread rolls baked in a ring and sweet cakes.

The culinary traditions of Arequipa, the White City, can be best enjoyed in the so-called picanterias (traditional restaurants with firewood cookers). A good meal starts with hot red peppers stuffed with minced meat, spices, cheese, eggs and milk (rocoto relleno); then the so-called “soltero” made of broad beans, corn, olives and chopped hot red peppers; and ocopa or sliced potatoes with peanut, onion and cracker cream and, finally, chicharrones or “deep-fried” pork.Favorite soups are the white broth of lamb loins, potatoes, corn, chickpeas, freeze dried potatoes –chuno– and spices, and “puchero,” a stew of boiled beef, pork and chicken with vegetables and spices. Main dishes are “adobo”, a pork loin stew made with hot peppers, onions and corn beer called chicha, served with bread; also “picantes,” spicy dishes made of pork or beef, lamb or duck; “locro” a stew of beef, pork, beans and vegetables; “chupe,” a shrimp chowder where shrimps are fried in hot red pepper and cooked with broad beans, milk, rice, corn and potatoes; and “Malaya”, parboiled and fried flank steak. Favorite desserts are fritters made of flour, eggs and milk and bathed in molasses syrup; “queso helado” cinnamon, coconut and spices ice cream, plus chocolates and toffees. Good local beers, regional sodas and corn beer called chicha de jora are popular. Digestives are “te piteado” (tea and anise liqueur) or Najar anise liqueur.

New andean cuisine:

This trend, which appeared in the eighties, uses old Andean culinary traditions adapted to international cuisine preparation and presentation. Recipes are strict and food is very tasty and well presented, with little spices and fat, and lightly cooked.

Starters and soups: cheese and spinach rolls in a passion fruit sauce, fresh snail and quinoa salad, cheese and barley flake flan, manioc pie, celery and leech cream with barley flakes.

AMAZON COUISINE

Food in the Amazon is full of exotic delicacies. Chonta or palm tree heart salad is a delicious entree. Meats and plantains are ever present in the main dishes, like grilled banana plantains (tacacho) with deep-fried beef (cecina) served with chopped onions and dried meat, or stuffed bananas, a banana dough stuffed with beef and peanuts.

Fowl, fish and wild meat are indispensable ingredients in preparing “juanes” (rice dough stuffed with chicken and wrapped in banana leaves for cooking), grilled “picuro” (delicious wild meat), “apishado” or pork cooked in a peanut and corn sauce, and “patarashca” fish wrapped in banana leaves and cooked over a fire. Soups include “inchicapi” chicken soup with peanuts, coriander and manioc and "carachama” fish soup cooked also with banana plantain and coriander.

Aguajina is a refreshing drink made from the “aguaje” a jungle fruit, while “masato” is a fermented manioc and sugar beer. “Chuchuhuasi” is a fermented beer made from the chuchuhuasi root, “uvachado” is prepared with grapes and “chapo” is a cooked banana, water and milk beverage.

COCKTAILS & BEVARAGES

PISCO
The first grape stocks were brought from the Canary Islands to the Ica oases south of Lima in 1551. Local winemakers soon started making a grape brandy they shipped to other Spanish colonies from the port of Pisco that eventually gave its name to the local grape brandy. Now, outstanding quality “pisco” full of flavor, bouquet and body is made in the warm oases dotting the dry coastal desert, all along the Southwestern Pacific coast of Peru, from Lima to Tacna.
Pisco is Peru’s national drink and is made in traditional distilleries in the Mala, San Antonio, Santa Cruz de Flores, San Vicente de Canete, Pacaran and Lunahuana wineries south of Lima. Further south, in Ica, over 80 wineries in the Chincha, Pisco, Ica, Palpa and Nasca valleys distill outstanding pisco, as well as further south, in the Arequipa valleys of Majes, Vitor and La Joya. Closer to the southern border in Moquegua, about some 10 wineries produce not only pisco but also “mistela”, a mix of pisco and wine. Fine pisco brandy and apricot fruit brandy is typical of the 35 wineries in Tacna, in the southern end of Peru. At several wineries visitors can stay on the premises and take part in pisco making during their stay. The grape* harvest in February and March is a truly popular celebration and February 8 is Peru’s Pisco Sour cocktail day. Pisco brandy made from “Italia” and “Quebranta” grape stocks are most popular while “acholado” blends a variety of grape stocks. All “pisco” is made 38° to 46° proof. Renowned “pisco sour cocktail” one of the world’s most delicious is made by shaking 3 oz. pisco, one oz. lime juice, one oz. gum syrup, a half egg white, and four ice cubes. Sprinkle 2 or 3 drops bitter on top after pouring.

*“Pisco grape” types: Quebranta, black, Mollar, Uvina, and the aromatic ones: Italia, Torontel, Albilla and Moscatel. Wines come from many different regions of the country, most notably from the Ica Region.  Beer as in many countries, is popular in all levels of society. Local brands include Pilsen and Cristal. A couple of regional beers are Arequipena and Cuzquena (Cusquena), from Arequipa and Cuzco, respectively; though Cuzquena is popular nationwide and is exported worldwide. A common beer drinking ritual among many Peruvian men involves a group sharing one glass. The party holding the bottle waits for the prior person to drink from the glass before receiving that glass, filling it and passing the bottle on to the next in line. While this custom is more common among men of lower echelons of society, people of higher social status, particularly youth and occasionally women, take part in this custom.

Chicha or Chicha de Jora is another well-known drink, based on different varieties of fermented maize and different aromatic herbs, depending on the region of the country. Its consumption is mostly limited to the Andes area.
Well-known soft drinks include:

• Chicha Morada: a beverage prepared from a base of boiled purple maize to which are added chunks of pineapple, sugar, and ice as it cools. First-timers compare it to Kool-aid, with a pleasant, almost fruity taste. Not to be confused with the fermented beverage chicha (chicha de jora)
• Inca Kola: the brand of a popular fizzy soda drink (gaseosa), which is a cultural icon, served literally on the most humble to the most exclusive tables nationwide, alone or with any type of food. Yellow in color, it is sweet and refreshing. Some compare its flavor to bubble gum. Inca Kola is the only national beverage in the world that beat worldwide Coca-Cola in sales.

Less common are:

• Refresco de camu camu: Refrescos are basically non-fizzy type and simple juices of various flavours often served with the set menu of the day at smaller restaurants. Besides camu camu, there are more common flavours such as orange juice.
• Te de una de gato: a tea made from a plant from the Amazon, cat's claw (Uncaria tomentosa), known for its healing or medicinal properties.

SWEET DISHES & DESSERTS

Alfajores: a common dessert made in several varieties. The basic recipe makes use of a base mix of flour, lemon rind, margarine, and powdered sugar which is then oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with either manjar blanco (a caramel-colored, sweet, creamy filling made with milk and sugar) or molasses.

Turrones(or nougat) (similar to fudge) are of several varieties. One common variety to be found in Lima is Turron de Dona Pepa, an anise and honey nougat that is traditionally prepared for the Senor de los Milagros (or Lord of Miracles) procession, during October. Turrones are most commonly made from almonds, and can be found in Spanish-speaking countries all over the world.
Almost exclusive to Peru is the fruit known as lucuma. Lucuma juice, ice cream, and corresponding lucuma shakes are very popular throughout Peru. Only lucuma ice cream normally can be found in large US cities (typically in Peruvian restaurants). One popular brand of ice cream in Peru is Donofrio, which is owned by Nestle.

Helados (ice cream): Peru has the usual assortment of common ice cream flavors but also some more exotic flavors such as camu camu, guarana and tuna, the latter being the local name for the fruit of the prickly pear cactus, and not to be confused with the fish. Peru is one of few countries in the world where the third most popular ice-cream (after vanilla and chocolate) is not strawberry, it is in fact the "nutty" flavored, orange colored lucuma, which is an exotic fruit grown in quantity only in its native Peru, and only in recent years being exported in very limited quantities as a gourmet flavor (for ice cream and savory sauces) to The USA, and available in Europe essentially only in food shows.

Mazamorra morada: a jelly-like dessert which takes on the color of one of its main ingredients—purple maize. Mazamorra morada is a dessert typical of Peru. A variety of purple corn (maiz morado) grows in Peru that colors and adds a particular flavor to the water in which it is boiled. When that water is cooled and chopped fruit, lemon and sugar is added, and the mixture is served as a beverage, its name is "chicha morada".

Picarones: a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones are pumpkin fritters that are also eaten as late-afternoon street food during El Senor de los Milagros celebrations. This is another dish that has its origins in the colonial period. Some believe they are a local adaptation of Spanish bunuelos. Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup.

Tejas: candy filled with manjar blanco and coated with a fondant-like shell. Some are also made with a chocolate shell (chocoteja).

Suspiro Limeno: a dessert made of milk. This classic criollo dessert is said to have been named by the famous Peruvian poet and author Jose Galvez whose wife dona Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied ‘because it is soft and sweet like the sigh of a woman’. In this case, it would be a woman from Lima, a Limena.

RECIPES

1 large red onion chopped
4 tbsp. fresh lime juice
1/2 tsp while vinegar
1 tsp olive oil
2 tsp chopped fresh cilantro
sea salt

Mix all ingredients together and serve immediately.

Ceviche is traditionally served with cold slices of sweet potatoes or corn on the cob in Peru. It is a common and traditional dish that is considered the specialty of the nation. It is important to note that only fresh fish should be used (if fresh fish is only a dream for inlanders, substitute canned tuna and shrimp for the real thing – it won’t be as good, but it will be much better than previously frozen fish and there will be less left to chance health-wise).

1 pound fresh white fish, cut into small pieces
1/2 Cup of fresh lime juice (key limes are the traditional ingredient)
1 fresh jalapeno chili, minced
1-3 cloves of garlic, minced
Sea salt and freshly ground black pepper, to taste
1 small red onion, peeled and cut into strips
1 ripe tomato, diced
1 tablespoon fresh cilantro, chopped
2 to 3 tablespoons extra-virgin olive oil

Marinate the fish in the lime juice for 4-6 hours in the fridge. This “cooks” the fish and makes it safe to eat. After about 2 hours of marinating, add the garlic, jalapeno, salt and pepper and stir well. Serve on a bed of lettuce with onion, tomato, cilantro, and olive oil arranged on top. For a traditional serving, arrange cold pieces of sweet potato and slices of corn on the cob around the dish. Enjoy!

4 cups cooked quinoa (cook in ratio of 1 part quinoa: 2 parts water, 2 cups raw will yield about the right amount)
1 jalapeno pepper, seeded and finely chopped
1 small cucumber, peeled, seeded, finely chopped
1 large or 2 small tomatoes, seeded and finely chopped
1/2 cup fresh mint, chopped
1/2 Cup fresh lime juice
1/3 Cup extra-virgin olive oil
1/2 tsp fresh ground pepper
1 tsp sea salt

Toss the jalapeno pepper, tomato, cucumber and mint with cooled quinoa. In a separate bowl, whisk together the lime juice, olive oil and salt and pepper until creamy. Pour over quinoa mixture and toss again. Serve with a flourish.

2 yellow potatoes, peeled and cut into small pieces
2 blue potatoes, peeled and cut into small pieces (if you cannot find blue potatoes, use another variety)
2 white potatoes, peeled and cut into small pieces
Pinch of saffron
4 1/2 Tbsp butter or margarina sea SALT

Olive Mixture
1/3 cup of finely chopped kalamata olives
1/3 cup finely chopped green olives
3 cloves of minced garlic
11/2 Tbsp. minced capers
2 Tbsps. Finely chopped parsley
1 roasted red bell pepper, peeled & chopped
1 tbsp olive oil
juice of 1 lemon

Boil each of the 3 types of potatoes in separate pots. Add saffron to the yellow potatoes. Cook all potatoes until tender (about 20 mins.) Drain the potatoes, and mash each type separately adding 11/2 TBsp butter or margarine and sea salt to each.
In a mixing bowl, combine all the ingredients for the olive mixture..
Line a 9X4 loaf pan with plastic wrap, extending the wrap over the edges of the pan. Layer one variety of mashed potatoes in the bottom of the pan and spread evenly. Spread ? of the olive mixture on tope ot the potatoe layer and add a layer of another variety of potato, another layer of olive mixture and finish with a potato layer. Fold the plastic wrap over to cover the top and chill in refrigerator overnight. Lift the plastic wrap carefully onto a serving platter, remove plastic wrap. Slice the causa. Serve with Huancaina Sauce.

3 Tbsp. vegetable oil
1 white onion, chopped
3 cloves garlic, minced
2 hard-boiled eggs, sliced
1 Tbsp ground turmeric
1 can evaporated milk (or soy milk)
3 ounces goat cheese or feta cheese
3 ounces cream cheese
1/2 cup ground almonds
Heat oil in a pan, add onions, garlic, & eggs. Saute over medium heat until the onions are transparent, approximately 5 mins. Add the tumeric and continue to simmer for an additional 1 to 2 mins. Stir in the milk and simmer for another 3 mins. Add mixture to food processor and process until smooth. Add cheeses and almonds. Chill in the refrigerator.

8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
? cup vegetable or olive oil
3 cups rice, not instant
5 cups chicken bullion
1 cup cilantro and 1 cup water chopped in blender, drain water after blending
1/2 pound cooked peas
2 jalapeno peppers cut in very thin strips
Salt and pepper to taste
Saute salted and peppered chicken breasts in oil until browned and cooked completely and remove. In the same oil, cook the garlic and onion till tender
Combine the chicken to the garlic and onion. Add the cilantro and bullion and boil. Add the rice and jalapeno peppers. Cook over medium heat till liquid is absorbed. Add peas and continue to simmer over low heat until rice is cooked.

1 Tablespoon Oil
2 medium Onions, sliced
1 teaspoon Oregano
2 cloves garlic, minced
1 medium tomato, chopped
1 medium Green Pepper, sliced
1/2 pound Sirloin Steak, cut into thin strips
4 medium Potatoes, cut into French fries
2 Tablespoons Rocoto (Peruvian Red Hot Pepper), or any hot pepper you can get
Fry French fries then set aside to add to dish later. Season steak strips with salt and pepper. Heat oil in pan and saute garlic. Place steak strips into pan, add rocoto (hot pepper), cook until brown, stirring occasionally. When steak strips are cooked, add onions, green pepper, tomato, oregano. Stir. Cover and let saute for approx.. 5-7 minutes. Do not over cook. You do not want your vegetables to be too soft. Add French fries. Stir. Serve over white rice. Enjoy.

4 Chiles anchos
2 tablespoons Achiote Oil
6 Potatos, medium. Idaho
1 Lemon or Lime juice
1 cup Olive oil
8 Lettuce leaves
1 garlic clove
¼ cup cilantro
2 Chiles jalapeño
2 Eggs, hard-boiled
1 Tablespoon Salt
2 Corn ears
1 ¼ Cup Walnut pieces
½ Cup Black olives (Calamata type)
½ Pound Feta cheese

Remove the stems from the chiles ancho and shake out the seeds. Roast each pepper until toasted. Soak the peppers in warm water for approx 20 min. Boil potatoes in their skins until tender, approx. 20-30 min. In a food processor, put half the olive oil with the garlic, jalapeños, salt, and anchos (reserve the liquid from the anchos). With the motor running, add half the walnuts with enough of the reserve pepper liquid to make a smooth purée. Add remaining oil, half the cheese, and blend again. Chop remaining walnuts coarsely and crumble remaining cheese. Combine with the purée, add black pepper, and season to taste. Peel potatoes and put them through a ricer. Add the achiote oil, lemon juice, and whip into a smooth purée. Place lettuce leaves on a serving platter, mound the potatoes in the center and pour the sauce over the top. Sprinkle with coriander, and surround with sliced eggs corn (sliced vertically) and olives.

1 cup lean beef, cut in 2-inch strips
1 cup tomatoes, cut up
1 cup onion, cut up
Salt and Pepper
Angel hair noodles
garlic salt
Herbs, coriander, rosemary, thyme, parsley, or oregano
2 eggs
1 can evaporated milk
Hot pepper
Toast, cut in small pieces

In a frying pan, cook beef in oil. Add tomato and onion, salt and pepper. In a separate sauce pan, boil thin noodles (as many as you care to use) with salt. Do not overboil. A dash of garlic salt is tasty, plus other herbs of your choice. Combine noodles and meat sauce after removing access oil. Use the water from the noodles to make the soup. Bring to a boil. Turn off the heat and break in eggs without stirring. When firm enough, add 1 can evaporated milk to 2 qts. soup. Add hot pepper if you like it spicy. Serve with small piece of toast floating on top.

Arroz Tapado

3 cloves of garlic, minced
2 tablespoons of olive oil
Lemon juice
Salt
4 cups water
1 pound washed rice
1 onion, finely chopped
2 pound of slice steak
2 tomatoes, finely chopped
1 tablespoon tomato paste
4 tablespoons of raisins
5 black olives, chopped
2 hard boiled eggs, chopped
1 tablespoon of finely minced parsley

Saute the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil. Add rice and cook for 20-25 minutes or just tender
In other pan, stir in onions and saute, add meat, tomatoes, tomato paste, raisins, olives, egg and parsley
Take a one-cup glass measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.

Aji de Gallina

1 whole chicken or hen (about 4 lb or 2kg) 
1/2 cup vegetable oil
1/4 lb of chopped walnuts
1 cup aji amarillo paste
3 slices white bread
1 can evaporated milk
2 oz grated Parmesan cheese
1 large finely chopped onion
1 chicken stock cube
1 celery stalk
1 onion cut in halves
1 carrot coarsely chopped
Salt and pepper to taste
4 cloves garlic, finely chopped
Pinch cumin

Boil chicken in salted water together with the stock cube, celery, carrots, and onion halves, until the meat is tender (about 20 minutes after water starts to boil).

Remove chicken and, when cool, shred meat into bite size pieces. Keep the resulting chicken stock broth (but discard vegetables). In a saucepan with oil, saute the chopped onion and garlic until the onions are soft (a couple of minutes). Add the aji amarillo paste, salt, pepper, and cumin.

Soak the bread in 2 cups of the stock from the boiled chicken and blend for a couple of minutes. Add the resulting mixture to the saucepan. Cook slowly, stirring to thicken, for 10 minutes.

Add the chopped walnuts, grated cheese, and chicken pieces. Cook until it has a thick creamy texture (add broth if necessary). About 5 minutes before serving add the evaporated milk and continue cooking on low heat. Serve with white rice and garnish with halved potatoes, hard boiled eggs, and olives.  To serve: Potatoes 1/2 cup of black olives, hard boiled eggs, Boiledrice.

Anticuchos

Anticuchos is one of the most popular dishes in Peru. It is often sold by street vendors and accompanied by corn-on-the-cob and portions of cold boiled potato with a spot of chili sauce. Those whose tastes do not extend to trying beef heart may substitute with any good cut of red meat, chicken, and even fish, though this is not the authentic Peruvian style.
1 Beef heart
2 cloves of garlic
1/4 of a cup ground spicy red chili
 2 cups of brown vinegar
1 teaspoon of ground cumin
1 teaspoon of achiote (annatto)
1 teaspoon of salt
1 teaspoon of ground black pepper

Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.  Clean the heart, removing all fat. Cut into bite size cubes. Place the heart pieces into the marinade mixture and leave to marinate for about 10 hours or overnight. The heart should be completely covered.

After marinating, insert meat on skewers. At this stage if desired , some additional ingredients such as green pepper or red pepper ( capsicum) or corn-on-cob ( cut to a similar size to the heart, may be also inserted on the skewers.) The skewered heart should then be cooked on a barbeque grill, turning frequently and brushing with the marinade mix. When they are well done they should be served immediately.

Tacu tacu

Tacu-tacu (together with Anticuchos and Picarones) is probably the most characteristic of Afro Peruvian recipes. Black Africans were brought by the Spanish during the Viceroyalty to work as slaves on the coastal plantations, and they introduced their own cooking styles and ingredients to the Peruvian melting pot.

Originally, tacu-tacu was prepared with leftover seasoned beans and rice, which resulted in a very economical and nutritious dish. Today it's usually prepared on-the-moment, and served in many different ways, from the classical criollo style -accompanied with fried eggs and bananas- to the flamboyant (with foie gras). For great classic tacu-tacu in Lima, you can try José Antonio or Brujas de Cachiche. Pescados Capitales has an absolutely astonishing tacu-tacu with prawn sauce.

2 cups canary beans, left to soak overnight
1 lb (½ kg) pork fat or bacon, diced
1 cups of cooked rice
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup ají amarillo paste
Salt and pepper

Drain and cook beans in unsalted water together with pork fat until soft (about 90 minutes). Set aside and let cool. Mash beans with a spoon or fork, just enough to obtain a rough purée.  In a large skillet, sauté in hot oil the garlic and onions until the latter acquire a golden colour. Add the ají amarillo and cook for an additional couple of minutes Add the beans and rice, stirring and turning over with a wooden spoon to mix well. Salt and pepper to taste.

To make the tacu-tacu, fry each serving of the beans & rice mixture slightly (in vegetable or olive oil, turning it constantly) and shape into a compact tortilla or tamale.  Serve with anything you like: fried eggs, fried banana, fried tenderloin beef, foie gras, etc.  Tip: to enhance the taste, pour some olive oil on the tacu-tacu tortilla.

3 tbl Salad oil
2 cl garlic, peeled, minced
1 lrg Onion, peeled, chopped
2 lrg tomatoes, cut into eighths
2 sm Raw Potato cubes
1/2 TSP Ground chili pepper
1 1/2 TSP Seasoned salt
2 TSP salt
1/4 TSP Crushed red pepper
Few drops Tabasco water
1 1/4 cup milk
3 med Flounder fillets
1/4 cup cream Cheese
1/2 lb Raw shrimp, shelled and cleaned
12 oz Can whole-kernel corn
Few sprigs fresh mint

Heat salad oil, in it saute garlic and Onion about 10 minutes.  Add tomatoes, potatoes, chili pepper, seasoned salt, salt, red pepper, Tabasco, 3 cups water, 1 cup milk. Stir while boil, then simmer, covered, 20 minutes. Simmer Flounder fillets 6 minutes. Also, beat cream Cheese with 1/4 cup milk . Stir cream-Cheese mixture, then shrimp and corn, into soup, cook over medium heat 5 minutes. Drain Flounder fillets then place a half in each of 6 soup plates. Spoon hot soup over fillets, garnish with mint sprigs and serve.

NEW TRENDS

The northhern coast

Northern food must be eaten with gusto. The renown of its dishes grows daily thanks to its fresh lime-juice marinaded fish and shell fish served with a hot pepper sauce, onions, yams, corn on the cob, or boiled corn. Chinguirito dried and salted guitarfish is a typical seafood dish, as steamed fish, shrimp, and other shellfish and crab, served with mild creamed yellow peppers.
Fried manioc sticks, parmesan cheese scallops, and banana chips are patient appetizers, or a “jalea” of fried manioc sticks, fish and shellfish. Causa cold pie, combines layers of mashed potato, and fried onions, garlic, and spices with grilled fish. And to drink, a beer or corn beer called “chicha” is served in gourds.

Meats are cooked variously. Particularly well-liked are kid stew served with squash cooked in corn beer, and beans or green corn tamales; “chabelo” stew prepared with shredded grilled beef and grilled banana plantains, and duck and rice, cooked in malt beer.“Priests” soup, a turkey broth, and “shámbar” a soup combining pulses and pork and beef broth are good for dieters, while desserts include quince jellies, and “king-kong”, a cake made with egg yolks, and creamed pineapple and milk custard.
In addition to classic restaurants, these delicacies can be enjoyed at local “chicherías” literally corn beer bars where food is prepared over a wood fire in earthen pots, or in “huariques” the neighborhood restaurants of Tumbes and Piura.

Amazon couisine
Food in the Amazon is full of exotic delicacies. Chonta or palm tree heart salad is a delicious entrée. Meats and plantains are ever present in the main dishes, like grilled banana plantains (tacacho) with deep-fried beef (cecina) served with chopped onions and dried meat, or stuffed bananas, a banana dough stuffed with beef and peanuts.
Fowl, fish and wild meat are indispensable ingredients in preparing “juanes” (rice dough stuffed with chicken and wrapped in banana leaves for cooking), grilled “picuro” (delicious wild meat), “apishado” or pork cooked in a peanut and corn sauce, and “patarashca” fish wrapped in banana leaves and cooked over a fire. Soups include “inchicapi” chicken soup with peanuts, coriander and manioc and "carachama” fish soup cooked also with banana plantain and coriander.
Aguajina is a refreshing drink made from the “aguaje” a jungle fruit, while “masato” is a fermented manioc and sugar beer. “Chuchuhuasi” is a fermented beer made from the chuchuhuasi root, “uvachado” is prepared with grapes and “chapo” is a cooked banana, water and milk beverage.

Andean cuisine
Heated in a firewood oven, earthenware of the highlands gathers odors and flavors linked to earth. Meats, tubers, grains and herbs are used in a great variety of simple but tasty dishes.
Starters include corn with Andean cheese, chochos (tarwi) salad, "mote con chicharrón" or large white boiled corn and "deep-fried" pork, "cancha" (roasted corn), "humitas" (Ground corn and enveloped in its own leaves for cooking), "papa a la huancaína" (boiled potato pieces under yellow pepper and cheese cream) and "inchik uchu" (boiled manioc with peanut, yellow pepper and coriander sauce).
Main courses: "pachamanca" (beef, lamb, pork and guinea pig cooked on hot stones with broad beans, potatoes and humitas, in a hole covered with leaves and soil), "patasca" (maize soup), "cuy chactado" (guinea pig fried under the pressure of a stone), "cecinas" (dried meat), "puka picante" (pork and boiled potatoes seasoned with hot pepper and beets), "cuchicanca" (roast pork), "olluco con carne" ("ollucos" and llama meat in a stew), pesque (quinoa stew), huatia (potatoes and "ocas" cooked in an earthen oven called "curpa", served with cheese), "huarjata" (pig head stew), "sajta" (chicken and peanut stew), "chuñu lawa" ("chuñu" and meat cream).
Soups: chochoca (corn flour), green soup (potatoes, eggs, cheese and "paico"), "kapchi" (broad beans and cheese), "lawa" (fresh corn soup plus broad beans, yellow pepper and "huacatay"), "chuño" or "moraya" (varieties of frozen-dried potatoes), "llunca cashqui" (wheat soup), "chairo" (beef, lamb, wheat, potatoes, broad beans, squash and "chuño", among other ingredients).
Desserts: chapana (manioc flour sweet), ricotta and molasses syrup, "cocadas" (coconut and molasses sweet), "tojosh api" (fermented maize custard), manjarblanco (milk flummery) and jellies (made of mulberries and elderberries).
Herbs: coriander, parsley, "huacatay", "paico", "muña", mint.
Alcoholic beverages: artisan wines and ciders, "chicha de maíz" (white maize and "jora" beer) and quinoa.
Breads: a great variety (tanta wawas, santiagos, bread rolls, water bread, three-tipped bread, semitas are made of wheat, rye, maize, "oca", anise, potato, barley and sweet potato), small breads (maize and quinoa), cookies, bread rolls baked in a ring and sweet cakes.

Arequipa cuisine
The culinary traditions of Arequipa, the White City, can be best enjoyed in the so-called picanterías (traditional restaurants with firewood cookers). A good meal starts with hot red peppers stuffed with minced meat, spices, cheese, eggs and milk (rocoto relleno); then the so-called “soltero” made of broad beans, corn, olives and chopped hot red peppers; and ocopa or sliced potatoes with peanut, onion and cracker cream and, finally, chicharrones or “deep-fried” pork.Favorite soups are the white broth of lamb loins, potatoes, corn, chickpeas, freeze dried potatoes –chuño– and spices, and “puchero,” a stew of boiled beef, pork and chicken with vegetables and spices. Main dishes are “adobo”, a pork loin stew made with hot peppers, onions and corn beer called chicha, served with bread; also “picantes,” spicy dishes made of pork or beef, lamb or duck; “locro” a stew of beef, pork, beans and vegetables; “chupe,” a shrimp chowder where shrimps are fried in hot red pepper and cooked with broad beans, milk, rice, corn and potatoes; and “Malaya”, parboiled and fried flank steak.
Favorite desserts are fritters made of flour, eggs and milk and bathed in molasses syrup; “queso helado” cinnamon, coconut and spices ice cream, plus chocolates and toffees.
Good local beers, regional sodas and corn beer called chicha de jora are popular. Digestives are “té piteado” (tea and anise liqueur) or Nájar anise liqueur.

New andean cuisine
This trend, which appeared in the eighties, uses old Andean culinary traditions adapted to international cuisine preparation and presentation. Recipes are strict and food is very tasty and well presented, with little spices and fat, and lightly cooked.

Starters and soups: cheese and spinach rolls in a passion fruit sauce, fresh snail and quinoa salad, cheese and barley flake flan, manioc pie, celery and leech cream with barley flakes.

Main courses: grilled quinoa taboulé, pickled fish with carob syrup, “reventón ayacuchano” (with “pachamanca” and “sancochado” ingredients, but in earthen pots served with sauces), quinoa risotto, manioc and freeze-dried potato, lasagna with “morón”, broad bean stew, alpaca stew, stuffed trout, duck in a pear and elderberry sauce, crab in coconut and pineapple sauce, kid and corn purée (pepián), guinea pig in an oyster sauce, squid and veal.

Desserts: quinoa imperial (with milk and passion fruit jelly), “quinoa” and “guanábana” mousse, “oca” tart (with “oca” and “chirimoya”), “misky súmac” (made of “kiwicha”), “cañihua” custard, “pacae” nougat

Beverages: “aguaymanto” shake, quinoa and mamey chicha, grape and cañihua chicha, maca sour, lúcuma sour, frozen tumbo and cumpa (cat’s claw sweet condensed milk, pisco and egg).

LIMA CUISINE

Lima is known as the gastronomic capital of South America for a culinary legacy that inherited superb pre-Hispanic and colonial cooking traditions and was nurtured by the best Western and Oriental cooking.

Fish and the fruits of the sea are the basic ingredients in “tiradito”, a soft marinaded fish served in a yellow pepper or “rocoto” chili cream, “parihuela” fish and shellfish soup. Shellfish and rice are served Peruvian style while Chorrillana fish is served with fried yellow peppers and tomatoes. Scallops Lima-style are baked with grated Parmesan cheese and barnacles are marinaded in a lime sauce and served with onion, tomatoes, red peppers and finely chopped parsley. Mixed “jalea” combines deep-fried shellfish, octopus and fish, among other delicacies.
African-Peruvian food includes grilled beef kebabs, “cau-cau” tripe and potato stew in coriander, yellow peppers and herbs, and “tacu-tacu”, a hot-fried beans and rice dough stuffedCreole food, the mix of Spanish and local cuisines includes highly-recommended “causa”, a cold chicken or shellfish potato pie with tomatoes and avocado; “tamal”, a hot dry corn mash filled with hot peppers and chicken or pork and wrapped in banana tree leaves for slow cooking; a chicken and cheese stew known as “ají de gallina”; potato dough stuffed with spiced ground beef, grilled chicken, charcoal-cooked chicken with fries and a spicy sauce; “escabeche” or soused fried fish or chicken in a spice and herbs sauce; “carapulcra” dry potato and pork; and renowned “sancochado”, a beef, chicken, pork, potato, corn, cabbage and vegetables chowder, served with various sauces.

Peruvian versions of Chinese dishes include “chaufa” Cantonese rice, and beef-sauté with onions and tomatoes in a red peppers, tomatoes and soy sauce, which are local favorites. An endless list of desserts is topped by “suspiros” meringues in a sweet milk custard, and purple corn custard or “mazamorra morada”. Other favorites include rice milk pudding made with pisco grape brandy, Doña Pepa nougat that brings together the flavors of sweet baked wheat flour sticks, lard, eggs and anis seed layered with fruit and sugar syrup and finally fried doughnuts or “picarones” made from yam flour bathed in molasses syrup.

Favorite beverages are “chicha morada”, a non-fermented drink made from Peruvian purple corn, beer and typically-Peruvian Inca Kola soft drink.

PISCO

The first grape stocks were brought from the Canary Islands to the Ica oases south of Lima in 1551. Local winemakers soon started making a grape brandy they shipped to other Spanish colonies from the port of Pisco that eventually gave its name to the local grape brandy. Now, outstanding quality “pisco” full of flavor, bouquet and body is made in the warm oases dotting the dry coastal desert, all along the Southwestern Pacific coast of Peru, from Lima to Tacna.
Pisco is Peru’s national drink and is made in traditional distilleries in the Mala, San Antonio, Santa Cruz de Flores, San Vicente de Cañete, Pacarán and Lunahuaná wineries south of Lima. Further south, in Ica, over 80 wineries in the Chincha, Pisco, Ica, Palpa and Nasca valleys distill outstanding pisco, as well as further south, in the Arequipa valleys of Majes, Vítor and La Joya. Closer to the southern border in Moquegua, about some 10 wineries produce not only pisco but also “mistela”, a mix of pisco and wine. Fine pisco brandy and apricot fruit brandy is typical of the 35 wineries in Tacna, in the southern end of Peru. At several wineries visitors can stay on the premises and take part in pisco making during their stay. The grape* harvest in February and March is a truly popular celebration and February 8 is Peru’s Pisco Sour cocktail day. Pisco brandy made from “Italia” and “Quebranta” grape stocks are most popular while “acholado” blends a variety of grape stocks. All “pisco” is made 38° to 46° proof. Renowned “pisco sour cocktail” one of the world’s most delicious is made by shaking 3 oz. pisco, one oz. lime juice, one oz. gum syrup, a half egg white, and four ice cubes. Sprinkle 2 or 3 drops bitter on top after pouring.

*“Pisco grape” types: Quebranta, black, Mollar, Uvina, and the aromatic ones: Italia, Torontel, Albilla and Moscatel.

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