Combining Peruvian and Italian cooking, Tallarines Verdes  is a very popular dish consisting of spaghetti in a rich, creamy, and bright green sauce. Similar to Italian pasta with pesto, this Italian-inspired dish incorporates a few native Andean ingredients and is typically served with breaded chicken, making it a uniquely Peruvian meal. What is Peruvian Tallarines Verdes? Translating from Spanish as "Green Noodles," this recipe combines traditional Peruvian ingredients with Italian influences. Modelled after Italian pesto, it adds spinach and queso fresco  (fresh cheese) for a unique flavour. This dish is usually served with grilled or fried chicken, or sometimes beef, making it a simple yet nutritious meal, and a popular choice in Peruvian households. History of Tallarines Verdes In the late 19th and early 20th centuries, Italian immigrants brought their love for pasta and pesto sauce to Peru, which is thought to have inspired Tallarines Verdes . Over time, local ingredients like spinach and fresh Andean cheeses were incorporated into the traditional Italian recipe, creating a distinctively Peruvian version of pesto. With its blend of regional flavours, the dish quickly became popular in Peruvian homes and remains a staple of Peruvian cuisine, offering a delicious way to enjoy pasta. How to make Peruvian Tallarines Verdes Follow the step by step guide to prepare your own delicious Tallarines Verdes: Boil the Pasta: Start by boiling a large pot of salted water and cooking the spaghetti until al dente. Fry the Chicken: Season the chicken breasts and fry them for 5-7 minutes per side until golden and cooked through. Prepare the Green Sauce: Mix together the basil, spinach, evaporated milk, nuts and cheese. Blend until smooth and creamy. Sauté the Sauce: Pour the sauce into a large pan and cook for about 5 minutes. Add the cooked pasta and toss everything together until well mixed. Serve: Once combined, serve the Tallarines Verdes  with your fried or grilled chicken, and enjoy! Tallarines Verdes Recipe Prefer a visual guide? Follow the video recipe below for a step-by-step demonstration on how to make this delicious Tallarines Verdes  at home. Peruvian "Green Noodles" Ingredients 2 cups of spinach 2 cups of basil 190 ml of double cream 2 onions 4 garlic cloves 60 gr of fresh cheese 40 gr of parmesan cheese 300 gr of pasta Salt and pepper to taste Breaded Chicken: 200 gr of chicken breast 80 grr of flour 80 gr of breadcrumbs 2 eggs 1 teaspoon of garlic paste Salt and pepper to taste

A favourite of many Peruvians, this classic dish consists of marinated baked chicken served with lentils and rice. Both incredibly delicious and nutritious, this is a recipe prepared in almost every Peruvian household, usually on a Monday when Peruvians tend to eat lentils. Discover more about this recipe and how you can make it in a matter of minutes. What is Pollo al Horno con Lentejas? Pollo al Horno con Lentejas, or "Baked Chicken with Lentils," is a traditional Peruvian dish comprising two delicious elements - marinated chicken with a blend of spices and flavorful lentils packed with the flavors of onions and garlic. To prepare the chicken, we normally use chicken thighs as these tend to be the juiciest cut, but other people use chicken breasts or simply cook a whole chicken. Marinated with a variety of spices such as salt, pepper, oregano, and cumin, as well as other ingredients like soy sauce, wine, and orange, the chicken is baked slowly until it soaks up all the flavor. This results in extremely juicy and tender meat with a crispy skin. The lentils are typically made by first creating a sauce, known as an "aderezo." Consisting of onions, garlic, tomatoes, and aji panca - a native chili pepper, the lentils are mixed together and seasoned with salt, pepper, cumin, and bay leaf. As with many Peruvian dishes, the result is a dish full of deep, rich flavours that taste amazing. Normally served with white rice and a salad, it's a very satisfying dish and one that many Peruvians enjoy at least once a week. Why do Peruvians Eat Lentils on Mondays? In Peru, lentils are traditionally consumed on a Monday. Here are some reasons why: Symbol of Wealth and Prosperity:  In Peru, lentils are seen as a symbol of wealth, prosperity, and good luck. Many believe that eating lentils on a Monday brings good luck for the week ahead. Nutritious Choice:  The weekends tend to be reserved for eating out at restaurants, such as Chifas or Pollerías, which are typically not the healthiest options. Full of fiber, vitamins, and minerals, eating lentils at the beginning of the week helps cleanse the body from the weekend. The Perfect Leftover Choice:  In Peruvian cuisine, many lentil dishes typically combine leftover ingredients, making it the perfect meal to prepare early in the week to help minimize food waste. Peruvian Dishes Containing Lentils Lentils are considered an important staple in Peruvian gastronomy, and there's a variety of different dishes that use lentils as one of the principal ingredients, including: Sopa de Lentejas:  A nutritious and filling lentil soup. Guiso de Lentejas:  A classic lentil stew, typically served with white rice and a salsa criolla. Hamburguesa de Lentejas:  A vegetarian/vegan-friendly alternative to a beef burger, this burger patty is made from ground lentils. How to make a Peruvian Chicken and Lentil Stew To prepare a delicious, Peruvian-style "Pollo al Horno con Lentejas," simply follow the steps below: Prepare the Baked Chicken: Cut and Season the Chicken:  Cut the chicken into pieces and in a large bowl, marinate with salt, pepper, cumin, oregano, aji panca, garlic paste, and any other remaining flavorings. Mix together well and leave to marinate for a minimum of 30 minutes. Bake the Chicken:  Place the chicken on a roasting tray. Add a couple of knobs of butter and put it in the oven for 30-35 minutes. Prepare the Lentils: Cook the Lentils:  Ensure that the lentils have been soaked for a minimum of two hours in advance. In a large pot, boil the lentils with bay leaves. Prepare the Aderezo (Sauce):  In a separate pot, fry onions and add garlic paste, aji panca, salt, pepper, and cumin. Add the Lentils:  Add the boiled lentils to the pot and mix together well. Serve:  Serve the lentils hot with the baked chicken. Peruvian Chicken and Lentils Recipe If you prefer a visual guide for your recipes, please watch the video below: Chicken and Lentil Stew Ingredients For the Lentils: 500 gr of cooked lentils 1 tablespoon of aji panca paste 1 1/2 chopped onion 3 garlic cloves (or 1 tablespoon of garlic paste) 2 chopped tomatoes Salt, pepper, cumin, oregano and bay leaf to taste For the Chicken: 5 pieces of chicken Salt, pepper, oregano and cumin to taste 1 tablespoon of garlic paste 1 teaspoon of aji panca 1/2 an orange 6 tablespoons of red wine 1 teaspoon of American mustard 3 tablespoons of soy sauce

The perfect sweet and sticky buffet treat, today we're going to be preparing a dish that is universally loved - BBQ Chicken Wings! Whether you're preparing these wings for a family gathering or just fancy a quick and easy family meal, you'll love this amazing recipe. What are BBQ Chicken Wings? A universal favourite, BBQ Chicken Wings elevate your average wings to the next level! Made from vinegar, tomato ketchup, mustard and numerous spices, it's the sweet and tangy BBQ marinade that makes this dish so special. They act both as the perfect buffet snack and as a quick and easy meal, making them a popular choice worldwide. Different Ways to Cook Chicken Wings There are many different ways of preparing Chicken Wings, including: Deep-Fried: The traditional way of preparing chicken wings, these crunchy and succulent chicken wings may not be the healthiest, but they are definitely the ultimate crowd pleaser. Baked: The method we'll be using in this video, baked chicken wings are very easy to prep and taste delicious! Air Fryer: Air Fryer Chicken Wings are a healthier (and very easy!) way of preparing wings, without the need to use the fryer or wait for them to cook in the oven. How to make BBQ Baked Chicken Wings? Prepare the Chicken Wings: Prepare the Chicken Wings: Cut the chicken wings and season with salt, pepper, paprika and oil. Bake the Wings: Cover the wings with foil, and ensure the oven is preheated to 180°C. Bake the wings for approximately 30 minutes. Remove the Wings from the Oven: Once golden brown, remove the wings from the oven. Prepare the Barbecue Sauce Prepare the BBQ Sauce: Melt butter in a pan and add garlic paste, ketchup, soy sauce, vinegar, American mustard and sugar. Mix together well. Add the Wings: Toss the wings in the BBQ sauce, ensuring they are coated evenly. Bake Again (Optional): If you would like an extra sticky and caramelised finish, return in the oven for an additional 5-10 minutes. Serve: Serve the wings hot with French fries and your favourite dipping sauce. BBQ Chicken Wings Recipe If you prefer a visual guide for this BBQ chicken wings recipe, then watch the video below. BBQ Chicken Wings Ingredients: Wings: 10 wings 1/2 teaspoon of garlic powder 1/2 teaspoon of paprika Salt and pepper to taste BBQ Sauce: 1 cup of ketchup 2 tablespoons of honey 1 teaspoon of butter 1 teaspoon of American mustard 2 tablespoons of sugar 1/4 teaspoon of garlic powder 3 tablespoons of vinegar 1/2 teaspoon of soy sauce

With its tender meat and crunchy exterior, Pollo Broaster is a beloved dish enjoyed worldwide, especially in Peru. Sold in Pollerías across the country, this Peruvian twist on classic fried chicken has captured the hearts of both locals and tourists alike. Discover what makes Peruvian Pollo Broaster so special, how it's prepared in different Pollerías, and an easy recipe for making this juicy chicken at home. What is Peruvian Pollo Broaster? Pollo Broaster refers to marinated chicken coated in a seasoned flour mixture and then fried in a pressure cooker, which locks in moisture. The result is extremely juicy and tender chicken with a delightful crunchy exterior. The secret behind Peru's distinct Pollo Broaster taste lies in the blend of herbs and spices used in the marinade. Ingredients like vinegar, garlic, cumin, paprika, oregano, salt, and pepper, along with native Peruvian spices, infuse the chicken with a deep, savoury flavour. In Peru, Pollo Broaster is often found in restaurants called "Pollerías." While they serve a variety of dishes, these establishments predominantly specialise in chicken dishes, most notably Pollo Broaster and Pollo a la Brasa. How is Pollo Broaster served? Pollo Broaster can be ordered on its own, but it is usually accompanied by classics such as fries, salads, and a selection of delicious dipping sauces like mayonnaise, golf sauce, or rocoto sauce. Many Pollerías, such as Roky's, offer "combos" that include additional side dishes, desserts, or drinks for a set price. Popular Pollerías for Pollo Broaster In Peru, thousands of individual and chain Pollerías serve Pollo Broaster. Some popular ones include: Tiro Loco tu Broaster El Burrito Casimiro How to make Pollo Broaster Here’s a simple recipe to make Peruvian Pollo Broaster at home: Cut and Marinate the Chicken:  Cut the chicken into pieces. In a large bowl, combine chicken pieces with garlic paste, salt, pepper, beer, American mustard, soy sauce, egg, and milk. Mix well and marinate for at least 2 hours. Prepare the Coating: In one bowl, mix flour, cornflour, salt, and spices. In another bowl, beat eggs with American mustard. Coat the Chicken:  Dip the marinated chicken pieces in the egg mixture, then dredge them in the flour mixture. Fry the Chicken:  In a pressure fryer or deep fryer, cook the chicken until golden brown. Drain and Serve:  Remove the chicken and let it drain. Serve hot with French fries, salad, and sauces. Tips for Making Pollo Broaster Looking to make the tastiest Pollo Broaster? Here's some simple tips that can help elevate this recipe: Let the Marinated Chicken Rest: The longer the chicken marinates, the better it will taste. While 2-3 hours is acceptable, overnight marination yields the best results. Use the Right Chicken Pieces: Thighs and drumsticks are juicier than breast meat. Choose your cuts based on your taste preference. Double Dredge the Chicken: For an extra crispy coating, dredge the chicken in the flour and egg mixtures twice. This results in a thicker, crunchier coating. Avoid Paper Towels: After frying, place the chicken on a wire rack instead of paper towels to prevent the coating from becoming soggy. Peruvian Pollo Broaster Recipe Ready to make your Pollo Broaster? Follow along with the recipe above to prepare this delicious fried chicken at home. Enjoy! Ingredients for Pollo Broaster 6 pieces of chicken 1 tablespoon of garlic paste 1 tablespoon of soy sauce 1 teaspoon of ginger juice (optional) 1 tablespoon of American mustard Splash of milk 1/4 cup of beer 1/2 teaspoon of cumin (optional) 2 - 3 eggs 1/2 teaspoon of pepper 100g of flour 100g of cornflour Salt and pepper to taste

Chicharrón de Chancho, or deep-fried crispy pork, is one of Peru's most beloved dishes. Known for its juicy interior and satisfying crunch, Chicharrón is a staple that’s enjoyed for breakfast, lunch, and as a street snack across Peru. In this post, I'll guide you through preparing a delicious Peruvian-style Chicharrón de Chancho that you can easily make in your own kitchen! What is Peruvian Chicharron de Chancho? Chicharrón de Chancho has gained immense popularity in Peru as a flavorful street snack, commonly found in markets throughout the country. The pork is first boiled until tender, then fried until golden and crispy. Typically served with sweet potatoes, corn, and salsa criolla  (a tangy onion relish), this hearty dish can be enjoyed on its own or as part of a sandwich, known as Pan con Chicharrón . How to make Chicharron de Chancho Boil the Pork: Cut the pork into chunks and place it in a pot of salted water. Boil until the pork is tender. Season the Pork: In a mixing bowl, combine the garlic paste, achiote, salt, pepper, and cumin. Rub this seasoning mixture over the boiled pork pieces to coat them well. Fry the Pork: Heat lard or oil in a deep pan and fry the pork until it’s golden and crispy. Ensure the pork is cooked through and fried evenly. Remove and drain any excess oil. Serve: Plate the pork with sweet potatoes, crusty bread, corn, and salsa criolla . Peruvian Chicharron de Chancho Recipe If you prefer a visual recipe guide, watch the video below. Chicharron Ingredients Chicharron: 1 kilo of pork shoulder 100 gr of salt 1 litre of water Marinade: 1 tablespoon of garlic paste 1 tablespoon of achiote Salt, pepper and cumin to taste Lard to taste

One of Peru's favourite foods, cachangas are the perfect breakfast, fried treat, or evening snack. This simple yet delicious fried bread is popular for its crispy exterior and soft, chewy interior, making it the ideal accompaniment to a cup of coffee or tea. What are Cachangas? Cachangas are made from a straightforward combination of flour, water, and egg, which is rolled into a flat, thin dough and fried until golden brown. Circular in shape, these thin discs are extremely crunchy on the outside but remain soft and chewy on the inside. This delightful texture makes Cachangas a versatile snack that can be enjoyed any time of the day. In Peru, Cachangas are a popular breakfast choice, often served with a cup of coffee. They are also sold on the streets of many Peruvian cities, where workers grab a quick snack on the go. How are Peruvian Cachangas unique? Cachangas are prepared throughout Latin America, with each country having its own name and slightly different recipe, size, or texture: "Tortas Fritas" (Argentina & Uruguay):  Thicker than the average Peruvian cachanga, with a more bread-like texture. "Buñuelos" (Mexico):  Mexican buñuelos can be either sweet or savory. The sweet versions are often dusted with cinnamon sugar or drizzled with syrup. "Sopaipillas" (Chile):  Similar to the Peruvian version, sopaipillas sometimes include pumpkin puree, giving them a distinct color and flavour. How to make Peruvian-style Cachangas? Cachangas are very easy to make with ingredients that can be found in almost any country. Here’s how you can prepare them: Prepare the Anise Water: Add anise to hot water and mix with sugar and salt. Leave to infuse for 5 minutes. Prepare the Dough: In a large bowl, combine sodium bicarbonate, flour, and egg. Add the anise-infused water and mix together. Knead the Dough: Start kneading the dough until it becomes thicker, then add melted butter. Continue kneading for around 15-20 minutes. Shape the Cachangas: Divide the dough into smaller balls, then flatten each into a disc shape using a rolling pin. Fry the Cachangas: Heat oil in a large pan over medium heat and carefully place the flattened discs, one at a time, into the oil. Fry until golden brown and crispy, about 2 minutes per side. Drain the Oil: Once fried, remove the cachangas and place them on paper towels to absorb any excess oil. Serve: Enjoy your cachangas by themselves or with a cup of coffee. For a sweeter finish, drizzle with sugar, cinnamon, honey, or chancaca. Cachangas Recipe For a visual guide, the video below explains how to make delicious homemade Peruvian Cachangas step-by-step: Cachanga Ingredients: 250 gr of plain flour 1/2 teaspoon of sodium bicarbonate 1 egg 1 teaspoon of white or brown sugar 1/2 teaspoon of salt 1 teaspoon of anise 100 - 120 ml of warm water 25 gr of melted butter

Papa Rellena, or Peruvian Stuffed Potato, is a delectable dish featuring deep-fried mashed potatoes stuffed with seasoned ground beef, egg, and black olives. This savoury treat is perfect for any meal or as a satisfying snack. Discover how to prepare this classic Peruvian dish below. What is Papa Rellena? Peruvian Papa Rellena consists of mashed potatoes filled with a savoury mixture of ground beef, onions, garlic, hard-boiled egg, and black olives, all seasoned with a variety of spices. The stuffed potatoes are then moulded into oval shapes, coated in breadcrumbs, and deep-fried until golden brown. This affordable and filling dish is typically served with a spicy "ají" sauce and Peruvian "sarza criolla," a tangy onion and lime salsa. While beef is the traditional filling, variations with chicken and vegetarian options are also popular. Origins of Papa Rellena Peru boasts over 3,000 different types of potatoes, making it famous for a variety of potato-based dishes. Papa Rellena is believed to have originated during the War of the Pacific in the late 1800s between Peru and Chile. Soldiers needed a substantial and easy-to-prepare meal to sustain them during the conflict, leading to the creation of this dish. Today, Papa Rellena remains a beloved dish found in many Peruvian households, restaurants, and street food stalls. How to make Papa Rellena Ready to prepare your own Peruvian Papa Rellena? Follow the step-by-step instructions below: Boil and Mash the Potatoes: Peel and boil the potatoes until tender. Mash the potatoes into a smooth puree and set aside to cool. Prepare the Filling: In a bowl, season the ground beef with salt, pepper, cumin, garlic paste, and oregano. Chop the onions, parsley, and aji amarillo (or bell pepper). Fry the Filling: In a pan, fry the onions over low-medium heat until translucent. Add the seasoned beef and aji panca paste, cooking for 4-5 minutes. Add the chopped aji amarillo (or bell pepper) and cook until tender, adding chopped parsley/coriander at the end. Make the Papa Rellena: Rub a little oil on your hands to prevent sticking. Take a portion of mashed potato and flatten it into a disc shape. Place 1-2 tablespoons of the beef filling in the center. Cover with another portion of mashed potato and mould into an oval shape, ensuring the filling is completely enclosed. Coat and Fry: Dip the stuffed potato into beaten egg yolk, then coat with breadcrumbs. Heat oil in a deep pan and fry the Papa Rellena until golden brown and crispy. Drain on paper towels to remove excess oil. Serve: Serve the Papa Rellena hot, accompanied by fresh sarza criolla and a drizzle of ají sauce. Papa Rellena Recipe For a visual guide on how to make these delicious deep-fried stuffed potatoes, watch the video below from Chef Cecilia Tupac: Papa Rellena Ingredients: 400 gr of ground beef 2 medium onions 4 garlic cloves (or 1 tablespoon of garlic paste) 2 tablespoons of aji panca paste 1 tablespoon of aji amarillo (optional) 1 aji amarillo pepper (or 1 yellow bell pepper) Salt, pepper, cumin, oregano to taste Black olives Boiled egg Parsley / Coriander to taste For the Potato: 6 large potatoes Salt and pepper to taste 250 gr of breadcrumbs

One of Peru's favourite Chifa dishes, Tallarín Saltado de Pollo  is a beloved dish within the Peruvian-Chinese culinary tradition known as Chifa. This fusion cuisine emerged from the blending of Chinese techniques and Peruvian ingredients, resulting in a unique and flavorful dining experience. Tallarín Saltado de Pollo, essentially a stir-fried noodle dish with chicken, is one of the most popular Chifa dishes enjoyed by Peruvians and visitors alike. Prepare one of Peru's most famous stir-fries with this delicious 'Tallarin Saltado de Pollo' recipe. This dish is incredibly delicious, full of flavour and will completely transform the way you cook your noodles! Ingredients: Chicken: 500 gr of chicken breast 1 tablespoon of garlic paste 3 tablespoons of soy sauce 1 teaspoon of ground black pepper 1 teaspoon of ground cumin Salt to taste Noodles: 500 gr of spaghetti 4 tablespoons of vegetable oil 1 tablespoon of garlic paste 1 teaspoon of ginger paste 2 onions cut into wedges 4 tomatoes 2 yellow peppers, chopped into thin strips 3 to 4 tablespoons of red or white vinegar 6 tablespoons of soy sauce (to taste) 2 tablespoons of oyster sauce (optional) 1/4 cup of chicken stock 1 bundle of spring onion (use both white and green part) 2 tablespoons of chopped coriander 1 teaspoon of dried oregano 3 drops of sesame oil (optional)

Peruvian cuisine is renowned for its rich blend of flavoUrs and cultural influences. Among these is "Chifa," the delicious fusion of Peruvian and Chinese culinary traditions. One of the standout dishes in this category is the "Saltado de Brócoli, Pollo y Carne" - a savoUry Beef, Chicken, and Broccoli Stir-Fry. This dish is a popular staple in Chifas (Peruvian-Chinese restaurants) across Peru. What is Peruvian Broccoli, Beef and Chicken Stir-Fry? This dish combines tender pieces of chicken and beef with crisp, vibrant broccoli, creating a flavourful and satisfying stir-fry. The secret to its incredible taste lies in the marinade, which typically includes soy sauce, vinegar, aji amarillo paste, and a variety of spices. The marinated meat is then stir-fried at a high temperature in a wok, giving it a delightful smoky finish. How to Make This Broccoli Stir-Fry? Follow these steps to prepare this amazing stir-fry: Marinate the Meat:  In a large bowl, combine the beef and chicken with soy sauce, garlic paste, vinegar, aji amarillo paste, cumin, salt, and pepper. Let it marinate for at least 30 minutes to soak up all the flavoUrs. Prepare the Vegetables:  Chop the tomatoes, broccoli, onion, and bell peppers. Boil the broccoli in a large pot of salted water until tender-crisp, then drain and set aside. Cook the Rice and Chips: Cook the rice according to the package instructions. Fry the potatoes until golden brown. Stir-Fry the Meat and Vegetables:  Heat a large pan or wok over high heat with a bit of oil. Add the marinated chicken and beef, stir-frying until they are browned and cooked through. Add the onions, soy sauce, and additional spices. Continue to stir-fry until the onions are translucent. Next, add the broccoli, and finally, the tomatoes and bell peppers. Add the Chips : Once the stir-fry is almost cooked, add the fries and mix everything together until well combined and heated through. Serve:  Serve the stir-fry hot, accompanied by the cooked rice. Peruvian Saltado de Brócoli Recipe For a visual guide on how to prepare this delicious Peruvian stir-fry, watch the video below: Stir-Fry Ingredientes: For the Marinade: 1 teaspoon garlic paste 200 gr of chicken 200 gr of meat Salt, pepper and cumin to taste For the Stir-Fry: 2 large onions (cut into wedges) 2 tomatoes 1/2 broccoli 1 teaspoon garlic paste 4-5 tablespoons of soy sauce 1 splash of vinegar 1/4 cup chicken stock (if necessary) 3 medium potatoes Chopped cilantro to taste Salt, Pepper and Cumin to taste

Looking to prepare Peru's famous "Arroz Chaufa de Pollo"? This popular Chinese-Peruvian stir-fry perfectly showcases the country's rich culinary diversity and is a classic example of Peru's renowned fusion cuisine known as "Chifa." Learn how to make this unique chicken stir-fry, often served with fried wontons, by following the recipe below. What is Arroz Chaufa de Pollo? "Arroz Chaufa de Pollo" is a Peruvian-Chinese-inspired stir-fry that features rice, chicken, egg, vegetables, soy sauce, and a variety of spices. With its smoky flavor and blend of different textures, Arroz Chaufa has become an immensely popular dish among Peruvians, who commonly enjoy it at home and in Chinese-Peruvian restaurants called "Chifas." While it may sound similar to the classic Chinese chicken stir-fry, Arroz Chaufa includes additional ingredients such as ginger, bell pepper, and cumin, which you wouldn't typically find in traditional Chinese takeout. What is the history of Arroz Chaufa? As with much of Peru's rich culinary history, this dish derives its influences from the numerous Chinese immigrants who arrived in Peru in the late 19th and early 20th centuries. Bringing their culinary traditions with them, they recreated many of their home flavors using local Peruvian ingredients. Eventually, the term "chaufa" was coined, deriving from the Cantonese word "chao fan," which translates to "fried rice." Over time, Arroz Chaufa has become one of the most popular Chinese-Peruvian dishes due to its fusion of flavors and versatility. It can be found in Chifas (Chinese-Peruvian restaurants) throughout the country. What is "Chifa"? While Chinese food is highly popular worldwide, Peru has its own version called "Chifa." Blending Chinese techniques with Peruvian ingredients, "Chifa" refers both to the cuisine itself and to the restaurants where these dishes are prepared and served. In Peru, there are thousands of Chifa restaurants. In addition to Arroz Chaufa, they usually feature the most popular dishes: Tallarin Saltado:  A noodle and vegetable stir-fry, similar to chow mein. Pollo Tipakay:  Fried chicken covered in a sweet and sour sauce. Chijaukay:  Crispy fried chicken in a salty soy, garlic, and oyster sauce. Wantan Frito:  Fried wontons, usually served with a bright red tamarind sauce. How to make Arroz Chaufa de Pollo To make Arroz Chaufa de Pollo, follow the instructions below: Prepare the Rice: Boil the rice and once cooked, wait for it to cool completely. Marinate the Chicken: Start by chopping into small pieces and marinate with garlic paste, soy sauce, salt, pepper and cumin. Fry the Eggs: Add oil to a pan and fry the eggs. Cook the Chicken: Fry the chicken on a medium-high heat, with the aim of getting a smoky-flavour on the chicken. Fry the rice: Add onions and garlic to a pan and fry for 1-2 minutes, and then add in the cooked rice. Add in soy sauce, marinaded chicken, and finally the chopped egg. Season: Add in the ginger extract and spring onion, stir-frying until mixed together. Serve: Serve the Arroz Chaufa with a Wantan Frito and Tamarindo sauce. Arroz Chaufa Recipe Ready to make a delicious Arroz Chaufa? Follow along with the video below and prepare this amazing Peruvian chicken fried rice dish. Arroz Chaufa Ingredients: Rice: 1 1/2 cups of rice 1 1/2 cups of water Chicken: 1/2 chicken breast 1 teaspoon of garlic paste 1 teaspoon of soy sauce 1/4 teaspoon of chinese cinnamon powder Salt and pepper to taste For the Chaufa: 4 cups of cooked rice 1 tablespoon of garlic paste 1 tablespoon of ginger extract 6 spring onion branches (we will chop the green part for decoration and the white part will be for our dressing). 1/2 tablespoon of sugar (or MSG) 3 to 4 tablespoons of dark soy sauce 1 tablespoon of oyster sauce 1/2 teaspoon of chinese cinnamon powder 2 drops of sesame oil Egg Omelette: 2 eggs Salt to taste

Looking for a quick and easy Peruvian Lomo Saltado recipe? We've got you covered! In this article, we'll share everything you need to know about one of Peru's most famous dishes, exploring its history and origins, and most importantly, how YOU can prepare a delicious Lomo Saltado in your own home! What is Lomo Saltado? One of the most well-known and cherished dishes of Peruvian cuisine is Lomo Saltado. Translating into English as "Jumping Beef," it is most simply described as a Chinese beef stir-fry, but this dish is much more than that! Its roots date back to the 19th Century when Chinese immigrants brought new cooking techniques, such as quick wok stir-frying, and adapted their recipes with local Peruvian ingredients. Lomo Saltado, therefore, is best described as one of Peru's many Chinese-Cantonese fusion dishes, which gave rise to the cuisine known as "Chifa" in Peru. Adaptations of Lomo Saltado Due to the popularity of this dish, many restaurants have made the effort to create alternative versions of Lomo Saltado, using different meats or providing vegetarian-friendly options. Nowadays, you can find other variants including "Saltado de Champiñones" or "Pollo Saltado," as well as combinations with other popular dishes, such as "Lomo Saltado con Tallarines," "Tacu Tacu con Lomo Saltado," or "Lomo Saltado con Arroz Chaufa." How to prepare Lomo Saltado The secret behind this dish begins with a good quality steak and a delicious marinade. While sirloin steak is typically the preferred choice for Lomo Saltado, some Peruvian restaurants opt for tenderloin or strip steak. We start by preparing the marinade, which consists of soy sauce, oyster sauce, garlic paste, vinegar, and a blend of key herbs and spices. The steak is then cut into small strips and allowed to soak in the marinade until it has absorbed all the flavourful juices. Next, the marinated steak is quickly sautéed in a wok along with onions, tomatoes, and aji amarillo peppers over high heat, imparting the dish with its characteristic smoky flavour. Served with french fries and white rice, this dish bursts with smoky and savoury flavours, making it one of Peru's most renowned and beloved dishes, commonly found on the menu of nearly every Peruvian restaurant. Peruvian Lomo Saltado Recipe Below is a step-by-step video showing you how you can easily prepare a delicious tasting Lomo Saltado in your own kitchen! Lomo Saltado Ingredientes: 500 gr of Beef Steak (Fillet, Sirloin or Skirt Steak work fine) 3 Red Onions 1 Orange Pepper (Or 2 Yellow Chili Peppers) 4 Tomatoes 1 Tablespoon of Garlic Paste 1 teaspoon of dried oregano 2 Tablespoons of Chopped Coriander 1 Tablespoon of Oyster Sauce 6 Tablespoons of Soy Sauce 6 Tablespoons of Beef Stock 2 Tablespoons of Pisco (or Rum if you can't find Pisco) 2 Tablespoons of Vinegar (White or Red) Salt, Pepper, and Cumin to taste

Tallarin Saltado de Carne is a Peruvian dish that combines delicious noodles with beef, vegetables and a unique touch of Peruvian flavours. Every Peruvian should know how to make Tallarin saltado, so today I teach you how to prepare the beef version of this recipe. To prepare this dish, first we season the meat then we fry it and then mix with the noodles and vegetables. This culinary delight comes from a fusion of Chinese culinary techniques and Peruvian products. If you are one of the people who wants a quick and easy dish for dinner or lunch, this feast of flavours is for you. Ingredientes: Beef Seasoning: 500 gr of beef (use sirloin steak) 1 tablespoon of garlic paste 3 tablespoons of soy sauce 1 teaspoon of grounded black pepper 1 teaspoon of grounded cumin Salt to taste Pasta: 500 gr of spaghetti 4 tablespoons of vegetable oil 1 tablespoon of garlic paste 1 tablespoon of ginger extract 2 red onions 4 tomatoes 2 ajíes amarillos or 1 orange pepper 3-4 tablespoons of red or white vinegar 6 tablespoons of soy sauce 2 tablespoons of oyster sauce (opcional) 1/4 beef/chicken stock 1 spring onion (the green part) 2 a 3 tablespoons of chopped coriander 1 teaspoon of dried oregano 2-3 drops of sesame oil (optional)