Tallarines Rojos , or "Red Noodles," is a well-known Peruvian dish that blends the flavours of Italy and Peru. Inspired by the classic Spaghetti al Pomodoro, this dish consists of pasta served in a rich tomato-based sauce, flavoured with a variety of herbs and spices. In this recipe, we'll be making Tallarines Rojos  with Ground Beef , but you can also prepare it with meat on the side, or make a vegetarian version if you prefer. What are Peruvian Tallarines Rojos? Tallarines Rojos  is a dish found in almost every Peruvian household, and for good reason! This satisfying and flavorful meal is easy to prepare and loved for its versatility, with many variations using chicken, tuna, or just vegetables instead of beef. As with many Peruvian dishes, Tallarines Rojos  takes inspiration from international cuisine, in this case, Italian. It originated following the influx of Italian immigrants to Peru in the late 19th and early 20th centuries. Over time, these immigrants recreated some of their favourite pasta dishes, adapting the flavours with local ingredients, to form a uniquely Peruvian twist on Italian classics. The sauce, in particular, stands out with the addition of Peruvian native chili like ají amarillo , along with other local vegetables. How are Tallarines Rojos Served? Peruvian Tallarines Rojos  can be enjoyed on their own or served with meat, such as steak or chicken. In this recipe, we'll be mixing the ground beef directly into the sauce, making it more like a hearty meat sauce similar to a Bolognese. Additionally, Tallarines Rojos  is often paired with other dishes, such as Papas a la Huancaína , a creamy potato dish. While less common, it's also a Peruvian tradition to serve white rice alongside various dishes, and Tallarines Rojos  is no exception — even though it already contains plenty of carbohydrates from the pasta. How to make Peruvian Tallarines Rojos? Here's a step-by-step guide to making Tallarines Rojos  at home: Prepare the Pasta: Boil the pasta in a large pot of salted water, following the instructions on the packet. Once cooked, drain and set aside. Brown the Meat: Season the ground beef with salt and pepper. Fry it until browned, then set it aside. Prepare the Sauce: In the same pot, fry onions, peppers, garlic, and carrots until soft. Then, add the tomatoes and ají amarillo  paste, cooking until the sauce thickens. Add the Beef: Return the browned beef to the sauce, mixing well. Let it cook for an additional 10-15 minutes, seasoning with oregano , cumin , and any other spices to taste. Add in the Pasta: Add the cooked pasta to the sauce, stirring everything together until the noodles are fully coated. Serve: Serve the Tallarines Rojos  by itself or with your preferred sides. Garnish with fresh basil or parsley for extra flavour. Peruvian Red Noodles Recipe Prefer a visual guide for making your Peruvian Red Noodles: Tallarines Rojos con Carne Molida ? Watch the video below for a step-by-step demonstration on how to create this delicious dish. Tallarines Rojos Ingredients 400 gr of spaghetti 250 gr of tomato sauce 3 chopped tomatoes 1 large carrot 500 gr of ground beef 1 large onion 1 tablespoon of garlic paste 1 tablespoon of tomato puree 2-3 bay leaves 3 mushrooms 2 cups of water or beef stock Salt, pepper, cumin, oregano to taste

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

Cau Cau de Pollo  is a delicious and comforting stew that combines tender chunks of chicken and diced potatoes with a blend of traditional Peruvian herbs and spices. A popular household meal in Peru, this robust and flavourful dish has a rich history. Learn more about its origins and how you can prepare it at home. What is Cau Cau de Pollo? Cau Cau de Pollo  is a traditional Peruvian stew made with chicken, potatoes, ají amarillo  (Peruvian yellow chili), and a variety of herbs and spices. Its distinctive yellow color comes from the ají amarillo , giving the dish a bright, appetizing appearance. Cau Cau  is part of Peru's rich Criollo cuisine , which blends indigenous , Spanish , and African  culinary influences. Typically served with steamed white rice, Cau Cau de Pollo  is a satisfying and delicious dish, making it a favourite both in households and restaurants throughout Peru. History of Cau Cau Although its exact origins are debated, many believe that Cau Cau  originated from a blend of Spanish  and African  culinary traditions brought to Peru during the colonial period. The dish gained popularity in Lima , where it was traditionally made with potatoes and tripe , flavoured with herbs and ají amarillo . Over time, variations of Cau Cau  emerged as families adapted the recipe to include different meats. One such variation is Cau Cau de Pollo , which preserves the essence of the original dish but uses chicken  instead of tripe, making it more accessible to a wider audience. How to make Cau Cau de Pollo Follow these simple steps to prepare an authentic Cau Cau de Pollo  at home: Brown the Chicken: In a large pot, brown the chicken pieces on all sides. Add the Ingredients: Set the chicken aside, and in the same pot, sauté onions, garlic, and ají amarillo  paste. Add herbs and spices, then mix in the diced potatoes and broth. Let it Stew: Cover the pot and let the stew simmer for 20-30 minutes, or until the chicken and potatoes are tender. Serve: Garnish the dish with fresh herbs and serve with steamed white rice on the side. Cau Cau de Pollo Recipe Prefer a visual guide? Follow the video recipe below for a step-by-step demonstration on how to make this delicious Cau Cau de Pollo  at home. Cau Cau Ingredients 300 gr of chicken breast 1 onion 1 tablespoon of garlic paste 4 tablespoons of aji amarillo paste 1/2 teaspoon of turmeric 1 carrot 1/2 teaspoon of oregano 3 medium-sized potatoes 2 cups of stock/broth 1/2 cup of green peas Mint/Parsley to taste Salt, pepper, cumin to taste

Renowned for its rich flavors and long history, Carapulcra  is one of Peru’s most cherished and traditional dishes. This hearty stew is made with pork, dried potatoes, peanuts, and a blend of traditional Andean spices. Discover the history of this popular dish and learn how to prepare this delicacy in your own home. What is Peruvian Carapulcra? With roots dating back to pre-Columbian times , Carapulcra is a beloved stew that features a common Andean ingredient, papa seca  (dried potatoes). Like many Peruvian recipes, the dish has evolved over time. After the arrival of the Spanish, ingredients like pork, nuts,  and spices  were incorporated, becoming essential elements of this stew. Carapulcra has a distinct and unique flavor and remains a popular dish throughout Peru today. Traditionally prepared in large clay pots , it's often made for special occasions, food festivals, or hearty family meals. What is "Papa Seca"? Papa seca , or "dried potatoes," is a traditional Andean method of preserving potatoes that is still used today. This technique, known as freeze-drying  (or chuño  in Quechua), takes advantage of the Andean climate. Potatoes are left outside overnight to freeze naturally in the cold mountain air, and then exposed to intense sunlight during the day, which dries them out. By repeating this process over several days, the potatoes become light, shrunken , and can be stored for months without spoiling. This preservation method was crucial for providing a reliable food source during harsh seasons. How to Make Peruvian Carapulcra Follow this step-by-step guide to prepare a delicious Peruvian Carapulcra: Soak the Dried Potatoes:  Soak the dried potatoes in water for at least 2-3 hours, but preferably overnight. Brown the Meat:  In a large pot, fry the pork until browned on all sides, then remove and set aside. Prepare the Sauce:  In the same pot, sauté onions and garlic until golden. Then add ají panca  and ají amarillo  pastes, along with the peanuts, spices, and broth. Cook the Meat:  Return the pork to the pot, along with the soaked dried potatoes. Let the stew simmer for 45 minutes to 1 hour, until the meat is tender. Serve:  Adjust the seasoning to taste and garnish with freshly chopped parsley or cilantro. Serve with white rice and/or boiled yuca. Carapulcra Recipe Prefer a visual guide? Follow the video recipe below to make this delicious Carapulcra dish in your own home. Carapulcra Ingredientes: 250 gr de Papa Seca 400 gr panceta de cerdo o tu carne favorita 200 gr carne de pollo 3 cucharadas de manteca de cerdo o aceite 1 cucharada de aceite de achiote (opcional) 2 cucharadas y media de aji panca 2 litros de caldo de cerdo 2 cebollas picadas en cuadraditos 1 cucharada colmada pasta de ajo 2 cucharadas de mani tostado molido 1 unidad de clavo de olor Sal, pimienta y comino al gusto

Seco de Res , or Peruvian Beef Stew, is one of the country’s most popular and flavorful dishes. With its rich, distinctive coriander taste, this vibrant stew is a favorite both on restaurant menus and in Peruvian households alike. In this post, discover the history of this beloved dish and how it’s traditionally prepared. What is Peruvian Seco de Res? Seco de Res is one of Peru’s many hearty and flavorful stews. Traditionally made with beef, lamb ( cordero ), goat ( cabrito ), or chicken ( pollo ), this slow-cooked dish gets its aromatic flavor and signature green color from the generous use of cilantro. Combined with a variety of spices and vegetables, the result is a dish bursting with deliciousness. Like many Peruvian dishes, Seco de Res is typically served with rice and potatoes, both of which are perfect for soaking up the delicious sauce. Why is it called Seco de Res? The roots of Seco de Res can be traced back to the period of Moorish influence on Spanish cuisine. When the Spanish colonized Peru, they brought along various ingredients and cooking techniques. Combined with traditional Peruvian herbs and spices, such as ají panca and ají amarillo, these elements helped shape the dish we know today. The name “seco,” meaning “dry” in Spanish, refers to the cooking method where the meat slowly absorbs the flavorful juices in the pot, leaving little excess liquid. This method of slow-cooking led to many variations, including Seco de Cabrito (Goat Stew), Seco de Cordero (Lamb Stew), and Seco de Pollo (Chicken Stew). How to make Seco de Res? While making Seco de Res  isn’t particularly difficult, it does require time, as the stew must be slow-cooked to achieve its rich, tender texture and full flavor. Follow these step-by-step instructions to prepare an authentic Peruvian-style Seco de Res at home: Marinade the Meat: Chop up your beef into medium-sized chunks and season with spices. Blend the Coriander: Prepare the sauce by blending cilantro with water until smooth. Brown the Beef: In a large pot, brown the beef chunks on all sides, then remove them from the pot. Prepare the Sauce: In the same pot, sauté onions and garlic, then add ají amarillo , ají panca , and beer. Simmer the Stew: Return the browned beef to the pot, along with the cilantro mixture. Let the stew simmer until the beef is tender and flavourful. Add the Vegetables: When the beef starts to become tender, add sliced carrots and green peas. Continue cooking until the vegetables are done. Serve: Adjust the seasoning to taste, then serve with white rice and boiled potatoes. Peruvian Seco de Res Recipe Prefer to follow along with a video? Watch the step-by-step process in the recipe video below! Peruvian Beef Stew Ingredients: 800 gr of beef 1 tablespoon of aji panca paste 1 tablespoon of aji amarillo paste 1 onion 1 tablespoon of garlic paste 1 cup of chicha de jora (or 1 cup of beer and 2 tablespoons of vinegar) 1 cup of liquefied coriander 1 1/2 cups of beef broth 1 carrot 1 pepper Green peas to taste Salt, pepper, cumin and oregano to taste

Peruvian cuisine is famous globally for its range of diverse and delicious flavours, but one lesser known treasure is a sweet cocktail known as "Coctel de Algarrobina". In this blog, we'll share some more information about what this cocktail is, its origins and how you can easily prepare this in your own home. What is Algarrobina Cocktail? A sweet and sticky syrup obtained from the Black Carob tree, Algarrobina is a popular sweetener that is commonly used in Peruvian cuisine to prepare smoothies, ice creams and cocktails. This creamy and sweet cocktail is traditionally made with Pisco (Peru's national spirit), algarrobina, evaporated milk, egg yolk and cinnamon. It's most commonly consumed during the Christmas period, although it can be enjoyed throughout the year. History and Origins of the Algarrobina Cocktail The algarrobina syrup is believed to have its roots tracing all the way back to the pre-Columbian era. The indigenous people of northern Peru held the black carob tree, known as "algarrobo" in Spanish, in high esteem in the coastal and desert regions. This sturdy tree supplied the ancient civilisations with nourishment, healing remedies, and resources. The pods, from which algarrobina syrup is obtained, were very valuable due to their nutritional content. Although the syrup was originally utilised in basic, everyday dishes, it wasn't until the 20th century that it was incorporated into cocktails, particularly with the rise of Pisco as a key element of Peruvian cocktail culture. The Coctel de Algarrobina transformed over time by mixing local ingredients with Peru's signature liquor, Pisco, resulting in a cocktail that is a blend of tradition and innovation. Nutritional Benefits of Algarrobina Not only does this cocktail taste amazing, but Algarrobina also has many health benefits. The syrup contains a high concentrations of vitamins (such as vitamin A and E) and minerals (like iron and calcium), resulting in a sweetener rich in nutrients. It is a provider of antioxidants and has been utilised in traditional medicine for its beneficial health properties. How to make Peruvian Algarrobina Cocktail Follow the step-by-step instructions to make this popular cocktail in your own home: Prepare the ingredients : In a cocktail shaker or blender, combine the Pisco, algarrobina syrup, evaporated milk, and egg yolk (if using). Shake it up : Add a handful of ice cubes to the shaker and shake vigorously for about 15-20 seconds (or blend for 1-2 minutes). The mixture should become frothy and well-chilled. Strain and serve : Pour the mixture into a chilled glass. If you prefer a smoother texture, you can strain the drink to remove any small bits of ice. Garnish : Sprinkle a dash of ground cinnamon or nutmeg on top for an aromatic finish. Enjoy : Serve immediately and savour the creamy, sweet flavours of this delightful Peruvian cocktail. Peruvian Algarrobina Cocktail Recipe Algarrobina Cocktail Ingredients: 1 1/2 oz of Pisco Quebranta or White Rum 1/2 oz of Algarrobina Syrup 1 egg yolk 2 oz of evaporated milk 1-2 tablespoons of white sugar 5 ice cubes

A gastronomic paradise, Peru is home to a plethora of amazing native ingredients and intriguing culinary delights. Arroz con Pollo (Rice with Chicken) and Papa a la Huancaína (Potatoes in Huancaína Sauce) are two of the country's most beloved dishes and are famous in their own right. In this recipe, we combine these classics and show you how to make a delicious Peruvian Arroz con Pollo served with a creamy side of Papa a la Huancaína. What is Arroz con Pollo? One of Peru's most cherished dishes, Arroz con Pollo is a flavourful rice dish that consists of tender pieces of seasoned chicken and vegetables such as carrots, corn, and peas. Vibrant in colour and full of flavour, this dish is infused with lots of coriander, giving it a unique green tint and aromatic taste. As with many of Peru's dishes, it is usually served with a pickled lime and onion salsa called "salsa criolla," which adds an extra layer of flavour and texture. What is Papa a la Huancaína? "Papa a la Huancaína" is the name given to a traditional potato-based dish originating from the Andean city of Huancayo. Normally served as a starter, Papa a la Huancaína consists of potatoes smothered in a creamy, slightly spicy yellow sauce. Like Arroz con Pollo, Papa a la Huancaína is one of Peru's most popular dishes and is prepared in households and restaurants throughout the country. Arroz con Pollo and Papa a la Huancaína Combination While very popular on their own, Peruvians also enjoy combining different dishes. Many people love the flavour of the creamy sauce with the rice and chicken. A popular starter, Papa a la Huancaína is often served with other classic dishes such as Tallarines Rojos, Pollada, and Arroz Chaufa. How to Make Arroz con Pollo To make a delicious Arroz con Pollo, follow the steps below: Season the Chicken: Add salt, pepper and cumin to the chicken thighs/drumsticks. Prepare the vegetables:  Chop onions, carrots and red bell peppers. Blend coriander leaves into a smooth paste. Brown the Chicken: Fry the chicken for 4-5 minutes and then remove from the pot. Prepare the Base:  In the same pot, add onions, garlic paste, aji amarillo paste and spices. Continue to mix for a few minutes and then add in and cook the the coriander paste. Add the Chicken: Place the browned chicken back into the pot and mix with the base sauce. Add water or chicken stock to cover the chicken, and leave to boil for around 20-25 minutes. Add the Rice and Vegetables:  Remove the cooked chicken and add the rice in the same pot, and then add the vegetables such as the peas, carrots and peppers. Leave to cook:  Leave the rice and vegetables to boil for around 18-20 minutes, until they have soaked up all the liquid. Serve: Add the chicken back into the pot and serve. How to Make Papa a la Huancaína Now it's time for the Papa a la Huancaína! Follow the recipe below to combine with your Arroz con Pollo: Boil the potatoes: Start by boiling the potatoes until they are nice and tender and then slice them. Fry onion, garlic and peppers: On a low-medium heat, add some oil and fry onion, garlic and then add in the chopped aji amarillo peppers for a further 2-3 minutes. Add in the cheese: Now it's time to   grate the cheese and let it melt into the sauce. In Peru, we use a cheese called 'Queso Fresco'. Pour the sauce: Once the cheese has melted into the sauce, pour it over the potatoes an serve with lettuce, black olives and a boiled egg. Arroz con Pollo con Papa a la Huancaína Recipe If you prefer a visual guide for your recipes, then watch the video below. Arroz con Pollo con Papa a la Huancaína Ingredients: Arroz con Pollo: 6 chicken pieces 2 tablespoons of aji amarillo paste 1 pepper 1 medium onion 1/2 teaspoon of turmeric 1 tablespoon of garlic paste 1/4 cup of beer 70 gr of carrot 70 gr of corn 70 gr of peas 2 cups of rice 2 cups of chicken stock (or water) 1/2 cup of coriander 1/2 cup of spinach Salt, pepper and cumin to taste Papa a la Huancaína: 5 ajies amarillos or 4 peppers 1/2 onion 1 garlic clove 200 ml of evaporated milk 90 gr of cheese 4 crackers 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

One of the world's most beloved staples, burgers are an international phenomenon, and for good reason! Juicy beef patties, melted cheese, soft brioche buns, and a variety of toppings make burgers an easy, delicious, and versatile option. Learn how to prepare a simple but very delicious beef burger in your own kitchen in a matter of minutes. What Makes the Perfect Burger? You can find burgers in almost any country in the world, but what separates the best from the rest? Flavourful Meat: Starting with the most obvious, the beef has to be high quality and nicely seasoned. Ensuring it is not overcooked keeps the meat tender and juicy. Delicious Brioche Bun: The best burgers are served in a brioche bun—soft, lightly sweet, and rich bread. A Variety of Flavours: You can pretty much add anything you like to a burger. From Morocco to Italy, Spain to the USA—each country has its own unique flavourings and fillings. Toppings and Sauces: The best burgers also have amazing condiments. From a classic tomato and onion relish to a tangy BBQ sauce, pick the right sauce to complement the flavours included. How to Make an Easy Beef Burger To make a simple and straightforward beef burger, follow the steps below: Chop all the Vegetables: Chop spring onions, tomatoes, pickles, onion, and any other fillings you would like to add. Season the Meat: Add the beef to a bowl and season with salt, pepper, cumin, oregano, garlic paste, and American mustard. Add the chopped spring onions and egg yolk, mixing together well. Shape the Burgers: Add a little bit of oil to your hands, and shape the burgers into a disc shape, appropriate for the bread bun size that you are using. Fry the Burgers: Add oil to a pan, and fry on medium-high heat, turning when necessary. Once cooked, remove from the pan to rest. Caramelise the Onions: In the same pan, add the sliced onions, sugar, and red wine. Once caramelised, remove from the pan. Assemble the Burgers: Get your burger bun and add any chutney or sauce, and then add lettuce, tomatoes, and your meat patty. Next, add slices of cheese, onions, and any other fillings. Cover with another brioche bun, and it's ready to eat! Serve: Serve your burger with French fries, sauces, or a side salad. Easy Beef Burger Recipe Watch the video below to learn how to prepare homemade beef burgers: Beef Burger Ingredientes: Burgers: 500 gr of ground beef 1 large onion 1 egg yolk 2 garlic cloves 1 teaspoon of American mustard Salt, pepper and spring onion ½ teaspoon of oregano Caramelised Onions: 1 onion 2 tablespoons of red wine 1 teaspoon of sugar

If you love rich and creamy dishes, you'll adore Pollo Enrollado: a delicious chicken dish filled with ham and cheese, and covered in a creamy mushroom sauce. This extremely flavourful dish features a variety of textures and tastes, making it the perfect meal for a family gathering or special occasion. What is Pollo Enrollado? Known as "Cordon Bleu" in many parts of the world, this dish is commonly referred to as "Pollo Enrollado" in Latin America. A traditional Cordon Bleu consists of pounded chicken breast layered with ham and cheese, rolled into a log shape, and baked in the oven. To add a creamy and flavourful finish, we are going to prepare a delicious mushroom sauce, or "Salsa de Champiñones," similar to the sauce found in a classic stroganoff. How to make Pollo Enrollado To make this delicious Pollo Enrollado, follow the steps below: Flatten the Chicken Breast: Place each chicken breast between two pieces of cling film and use a mallet to gently pound the chicken until it is about 1/4 inch thick. Season: Season the chicken breast with salt and pepper. Add the Filling: Place the ham and cheese, ensuring that it covers the entire chicken breast evenly. Roll the Chicken Breast: Carefully roll the chicken breast into a log shape. Use string to ensure that the filling is secured tightly. Brown the Chicken: Fry the chicken in a pan for 2-3 minutes on each side until browned. Finish in the Oven: Place the chicken on a tray and cook in the oven until done. How to make Salsa de Champiñones For the mushroom sauce, follow the steps below: Chop Ingredients: Chop Mushrooms and onions. Make the Sauce: In a pan, fry the onions for 6-7 minutes, then add garlic paste and mushrooms. Next, add white wine and cook for 2-3 minutes before seasoning with salt, pepper, and oregano. Finish the Mushroom Sauce: Add double cream and a little bit of cornflour to thicken the sauce. Once the sauce has the desired consistency, serve it over the Pollo Enrollado. Chicken in Mushroom Sauce Recipe For a visual guide for this recipe, watch the video below: Chicken in Mushroom Sauce Ingredientes: Chicken: 1 chicken breast Garlic paste to taste 2-3 slices of mozzarella cheese 2-3 slices of ham Salt and pepper to taste Mushroom Sauce: 300 gr of mushrooms 150 ml of double cream 30 ml of white wine 1 teaspoon of garlic paste 1 medium onion 1 tablespoon of olive oil or butter 100 ml of chicken (or vegetable) stock 50 ml of double cream with 2 teaspoons of cornflour (to thicken the sauce) Salt, pepper, oregano to taste

We all need something indulgent every now and then, and this delicious Chicharrón de Pollo definitely hits the mark! These crunchy chicken bites are very easy to make and go perfectly with a variety of dishes or by themselves. Discover how to make Peruvian-style Chicharrón de Pollo in your own home. What is Chicharrón de Pollo? Chicharrón de Pollo are bite-sized chicken pieces that are seasoned, covered in batter, and deep-fried until super crispy. The term "Chicharrón" is widely used across Latin America and tends to describe anything that is deep-fried, although it is most synonymous with pork (cerdo). The reasonably low cost and easy recipe make this a popular form of cooking, with various different Chicharrón dishes existing in Peru, including: Chicharrón de Chancho: Deep-fried pork typically served with sweet potato and an onion salsa in a sandwich called "Pan con Chicharrón." Chicharrón de Pollo: Peruvian-style chicken nuggets often served with fries and dipping sauces. Chicharrón de Pescado: Crispy, fried fish often served as part of a "Jalea Mixta" - a Peruvian deep-fried seafood platter. How to Serve Chicharrón de Pollo While this versatile dish can be eaten on its own, it's usually accompanied by a side dish or sauce, such as: Salsa Criolla: One of the most classic ways of eating this dish is with salsa criolla - a Peruvian onion and lime salsa that gives a beautiful contrast in flavours. Dipping Sauce: Chicharrón de Pollo goes perfectly with many sauces, but the most common are mayonnaise, tartar sauce, ocopa, or aji sauce. French Fries: For a taste similar to homemade KFC, serve the chicken with crunchy French fries. Lemon Wedges: While more common with Chicharrón de Pescado, many people also enjoy squeezing lemon or lime juice on top of their Chicharrón at the time of serving. How to Prepare Chicharrón de Pollo To make this delicious Peruvian-style chicken, follow the step-by-step instructions below: Marinate the Chicken:  Cut the chicken breast into small bite-sized pieces and season with salt, pepper, cumin, oregano, vinegar, American mustard, and soy sauce. Leave it to marinate for a minimum of 30 minutes to allow the chicken to absorb all the flavours. Prepare the Coating:  In a large bowl, mix plain flour, cornflour, and salt together. Prepare the Egg Mixture:  In another bowl, mix eggs, salt, American mustard, and soy sauce together. Cover the Chicken:  Take the chicken pieces and dip them in the egg mixture, then cover them in the flour coating. Fry the Chicken:  Fry the coated chicken pieces in batches until golden brown and crispy. Drain and Serve:  Drain any excess oil from the chicken and serve with French fries, dipping sauces, or a slice of lemon or lime. Chicharrón de Pollo Recipe If you prefer a visual guide for this recipe, check out the video below: Chicharrón de Pollo Ingredients 500 gr of chicken breast 1 tablespoon of garlic paste 1 teaspoon of dried oregano 1 tablespoon of vinegar 1 teaspoon of American mustard 1 tablespoon of soy sauce 100 gr of plain flour 100 gr of cornflour 2 eggs Salt, pepper and cumin to taste

Nutritious and rich in flavour, this oat milk is the perfect plant-based option for those looking for alternatives to cow's milk. Whether you're looking for a quick and easy breakfast or want to try something new, learn how to prepare this simple oat milk recipe below. What is Oat Milk? Oat milk is a non-dairy drink made from whole oats. Its creamy texture and numerous health benefits has elevated this plant-based beverage to a global level, and it's consumed both as an alternative to cow's milk and as a quick and easy breakfast option. It's a relatively easy dish to prepare, simply by blending oats with water and adding sweeteners for extra flavour. In Peru, it's typically consumed at breakfast and is commonly served with a sandwich or wrap like a "tortilla de huevos". Why is Oat Milk Healthy? Not only is oat milk a very practical and delicious drink, but it also offers numerous health benefits: Rich in Fibre:  With twice the dietary fibre than cow's milk, consuming oat milk has been linked to enhanced gut health and digestion. Full of Vitamins and Minerals: Whilst it doesn't contain the wide range of nutrients as cow's milk has, it does contain vitamins such as thiamin and folate, vital for energy production, as well as numerous minerals. Free from Common Allergens:  One of the reasons for oat milk's popularity is that its naturally free for common allergens such as lactose, soy and nuts. How to prepare Leche de Avena To prepare Leche de Avena (Oat Milk), follow the step-by-step instructions below: Blend:  Add the oats into a blender with water, cinnamon, vanilla essence and a touch of honey. Blend until smooth and creamy. Strain:  Pour the blended mixture through a fine-mesh sieve, to remove any small bits. Serve: Serve in a cup with your favourite sandwich or wrap. Leche de Avena Recipe If you prefer a visual guide for your recipes, watch the video below: Oat Milk Ingredients: Oat Milk: 1 1/2 cups of water 1 cup of water 1/4 teaspoon of ground cinnamon 1/2 teaspoon of vanilla essence 2 tablespoons of honey Tortilla: 2 eggs 1 tomato 1 small onion 4 tablespoons of peeled carrot 6 spinach leaves 1 tablespoon of flour (optional) Salt, pepper, oregano to taste