Arroz con Leche (Peruvian Rice Pudding) with Mazamorra Morada is a beloved Peruvian dessert combination known for its contrasting textures and complementary flavors. Learn how to prepare this delicious dessert duo with guidance from Chef Cecilia Tupac. What is Arroz con Leche? Arroz con Leche, or Peruvian rice pudding, is a creamy and sweet dessert made by boiling white rice with milk, sugar, and various spices such as cinnamon and cloves. This popular treat is enjoyed daily and is a common feature at festivals and gatherings, often served alongside its counterpart, Mazamorra Morada. Peruvian Arroz con Leche is incredibly sweet and creamy, thanks to the addition of condensed milk and raisins. This addictive dessert is a staple in households, restaurants, and street food stalls across Peru. What is Mazamorra Morada? Mazamorra Morada is a thick Peruvian pudding made from purple corn and fruit. This unique dessert, which dates back to pre-Columbian times, is made by boiling purple corn—a variety that grows only in the Andes mountains—resulting in its vibrant purple color. Fruits such as pineapple, apple, and quince are commonly used to give this pudding its fruity flavour, along with spices like cinnamon and cloves. The pudding is thickened with cornstarch or sweet potato flour, giving it a gelatinous texture that pairs perfectly with the creamy Arroz con Leche. What is the History of these Desserts? Mazamorra Morada: Purple corn has been cultivated in the Andes for centuries and is a key ingredient in various drinks and desserts, including Peru's famous "Chicha Morada." Mazamorra Morada can be traced back to the pre-Columbian era when purple corn was highly valued for its nutritional properties and vibrant color. The Spanish conquistadors introduced new culinary techniques and spices like cinnamon and cloves in the 1500s, which contributed to the creation of Mazamorra Morada. Over time, the recipe evolved to include fruits like apple, pineapple, and quince, and was thickened with cornstarch and sweetened with sugar, resulting in the beloved dish enjoyed today. Arroz con Leche: The practice of cooking rice with milk dates back to ancient China, where rice was first cultivated. Arroz con Leche was introduced to Peru by the Spanish, who added ingredients such as cinnamon, cloves, and orange zest to create a more distinct and aromatic dessert. Peruvian Arroz con Leche differs from its Spanish counterpart by incorporating sweetened condensed milk, which enhances its rich and creamy texture. How is Arroz con Leche y Mazamorra Morada eaten? Both desserts are popular on their own or as a "combinado," where they are served together. The creamy, sweet texture of the rice pudding complements the thick and fruity Mazamorra Morada perfectly. You can find these desserts in markets, restaurants, and street stalls across Peru. Festivals such as "El Señor de los Milagros" (The Lord of Miracles), celebrated in October, feature Mazamorra Morada prominently, along with the traditional Turrón de Doña Pepa. How to make Mazamorra Morada y Arroz con Leche Ready to prepare these classic Peruvian desserts at home? Follow the step-by-step instructions below: Mazamorra Morada Instructions: Boil the Corn: In a large pot, add purple corn, water, a cinnamon stick, and cloves. Bring to a boil, then reduce to a simmer and cook for at least 1 hour until the liquid turns dark purple. Strain the Mixture: Remove solids from the liquid, then add chopped fruits like apple, quince, and pineapple. Boil until the fruit softens, then add sugar and spices. Thicken the Mixture: Add cornstarch or sweet potato flour to thicken, stirring continuously. Serve: Serve warm or chilled with the rice pudding. Arroz con Leche Instructions: Rinse the Rice: Wash the rice a couple of times to remove excess starch. Boil the Rice: In a pot, boil the rice with water, orange and lime zest, cloves, and cinnamon sticks. Simmer: Once boiling, reduce the heat and simmer until the rice is soft and has absorbed the water. Add Condensed and Evaporated Milk: Stir in evaporated and condensed milk, or add sugar. Mix in the raisins and allow the mixture to thicken. Serve: Serve warm or chilled with Mazamorra Morada, garnished with ground cinnamon. Recipe for Mazamorra Morada and Arroz con Leche If you prefer a visual guide, watch the video below from Chef Cecilia Tupac on how to make this delicious dessert combination: Ingredients for Arroz con Leche y Mazamorra Morada: Mazamorra Morada Ingredients: 500 gr of purple corn 5 cloves 1 cinnamon stick 1 quince 1 apple Pineapple skin 4 litres of water Sugar to taste Lime juice to taste 1/2 fig leaves (optional) 1 star anise (optional) 2 peaches (optional) To thicken the Mazamorra: 100 gr of cornflour or sweet potato flour Sugar to taste Dates to taste Raisons to taste Rice Pudding Ingredients: 1 cup of rice 4 cups of water 1 can of milk 1 can of condensed milk 1 teaspoon of vanilla essence 1 cinnamon stick 5 cloves Orange and lime zest Raisons to taste Decoration: Shredded coconut Ground cinnamon

One of Peru's most emblematic dishes, Rocoto Relleno is a delightful blend of spicy rocoto peppers filled with a savoury beef and cheese mixture. This beloved recipe is popular for good reason – it's absolutely delicious! Discover the history behind this fascinating dish and learn how to make a mouthwatering Rocoto Relleno at home, sure to impress your friends and family. What is Rocoto Relleno? Rocoto Relleno is a cherished dish that features rocoto peppers as the star ingredient. Although they resemble bell peppers in appearance, rocoto peppers are significantly spicier and are known for their sweet and fruity flavour. To prepare this dish, the inside of the pepper is hollowed out and filled with a savory mixture of beef, onions, garlic, and various herbs and spices. The stuffed peppers are then topped with "queso fresco," a type of fresh cheese that melts beautifully during cooking. Rocoto Relleno is typically served with "Pastel de Papas," a creamy potato gratin that perfectly balances the dish's textures and flavours. How Hot are Rocoto Peppers? Many first-time tasters of Rocoto Relleno are concerned about the heat of rocoto peppers, and for good reason! Rocoto peppers, also known as Capsicum pubescens , are native to the Andes and have a much higher heat level compared to typical chili peppers, ranging between 100,000 to 250,000 Scoville Heat Units (SHU). For comparison, here are a few other commonly used chili peppers and their respective heat levels: Bell Pepper: 0 SHU Poblano: 1,000 - 1,500 SHU Jalapeño: 2,500 - 8,000 SHU Serrano: 10,000 - 23,000 SHU Cayenne Pepper: 30,000 - 50,000 SHU Rocoto Pepper: 100,000 - 250,000 SHU Habanero Pepper: 100,000 - 350,000 SHU Carolina Reaper: 1,400,000 - 2,200,000 SHU While not as intense as the Carolina Reaper, rocoto peppers are still quite hot and should be approached with caution, especially for first-timers. Despite their spiciness, rocoto peppers have a sweet and fruity flavour that complements the salty beef and cheese filling perfectly. Origins of Rocoto Relleno Rocoto Relleno is a beloved Peruvian dish that can be found in restaurants throughout the country. Its origins trace back to the southern Peruvian city of Arequipa, the former capital. Rocoto peppers have been cultivated in Peru for thousands of years, but the dish itself is believed to have been influenced by the Spanish Conquistadors, who introduced new culinary traditions during the colonial period. The fusion of Spanish culinary techniques with Peruvian ingredients has led to a variety of unique Peruvian dishes. Although the exact origins of Rocoto Relleno are unknown, it remains a quintessential Arequipeñan dish that is loved by both locals and tourists. How to prepare Rocoto Relleno If you're ready to make Rocoto Relleno at home, follow these steps: Prepare the Rocoto Peppers: Remove the tops, seeds, and veins of the peppers. Boil the peppers in salt, sugar, and vinegar to reduce their heat, repeating this process 1-3 times. Make the Filling: Season the beef with salt, pepper, and cumin, and brown in a pan. Remove the beef and set aside. In the same pan, fry chopped onions on low-medium heat for about 7-8 minutes. Add garlic paste, aji panca, and aji amarillo paste, and cook for another 5 minutes. Re-add the Beef: Return the beef to the pan and add toasted peanuts, raisins, black olives (optional), and parsley. Once cooked, transfer the mixture to a bowl and let it cool. Stuff the Peppers: Using a spoon, fill the peppers with the beef mixture until full. Place the stuffed peppers in a baking dish, cover with cheese, and bake in the oven for about 20-25 minutes. Serve: Enjoy your Rocoto Relleno with Pastel de Papa or a side salad. Rocoto Relleno Recipe Ready to start making these delicious Stuffed Peppers? Watch the video below from Chef Cecilia Tupac on how to make a delicious 'Rocoto Relleno con Pastel de Papa'. Rocoto Relleno Ingredients: 8 Rocoto peppers (1 litre of water,1 tablespoon of vinegar, 2 tablespoons of sugar, 1 teaspoon of salt). 500 gr of beef 2 large onions 2 tablespoons of toasted peanuts 1 heaped teaspoon of aji panca paste 1 tablespoon of garlic paste 1 tablespoon of aji amarillo paste 1 tablespoon of tomato puree 1/2 teaspoon of pepper 1/2 teaspoon of cumin 1 teaspoon of oregano 1 tablespoon of chopped parsley Raisons to taste Pastel de Papa: 500 gr of potatoes 200 gr of cheese (ensure it is a cheese that melts, such as cheddar) 3 egg whites 150 ml of fresh milk Salt and pepper to taste 1 teaspoon of aniseed

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

Arroz Tapado is a traditional Peruvian dish that artfully combines layers of seasoned ground beef and fluffy rice, often served with a fried egg or plantain on the side. Discover the rich history of this popular Peruvian dish and learn how to prepare it in your own home. What is Arroz Tapado? Translating to "Covered Rice," Arroz Tapado is a beloved Peruvian dish that features layers of seasoned meat, vegetables, and white rice. Simple to make and incredibly versatile, it's often served with a side salad, fried plantains, eggs, or sarza criolla. With its robust savoury flavours, this dish is the perfect comfort food and an easy meal to prepare for family gatherings or to use up leftovers from the previous day. How to make Arroz Tapado Want to prepare this classic Peruvian dish? Follow these step-by-step instructions to cook up this delicious meal in no time! Chop the Vegetables: Finely chop the onions, tomatoes, parsley, and black olives. Boil an egg and chop it into cubes. Cook the Rice: Add oil and garlic paste to a pot, then add water and rice. Cook for about 18-20 minutes until the rice is tender. Season and Fry the Meat: In a large bowl, season the ground beef with salt, pepper, and cumin. Fry the beef in a pot for about 5-6 minutes until browned, then remove it from the pot. Cook the Vegetables: In the same pot, add garlic paste and fry the onions, tomatoes, aji panca, tomato puree, bayleaf, and a little water. Combine Beef and Vegetables: Return the beef to the pot and mix everything together. Add the chopped egg, raisins, and black olives. Cook until everything is well combined and heated through. Fry the Plantains and Egg: In a pan, fry the sliced plantains until golden brown. Fry an additional egg if desired. Assemble the Arroz Tapado: In a bowl, add a layer of rice, then the ground beef filling, and top with another layer of rice. Serve: Serve the dish with the fried egg on top and the fried plantains on the side. Arroz Tapado Recipe Arroz Tapado Ingredientes: 1 tablespoon of garlic paste 2 cups of rice 2 3/4 cups of water (depending on type of rice) 1 bayleaf (optional) Sa lt to taste Filling: 500 gr of ground beef 1 1/2 tablespoon of aji panca 1 tablespoon of tomato puree 400 ml of tomato passata 2 teaspoons of oregano 1 tablespoon of garlic paste 1 boiled egg Raisons or black olives 1-2 bayleaves Parsley and coriander to taste Salt, pepper and cumin to taste

Consumed all over Latin America, tamales are a beloved dish cherished by individuals from various Spanish-speaking countries. Discover what tamales are, how they are made, and why they are so popular across the continent. What are Tamales? Tamales are a unique corn-based dish believed to have originated in Mesoamerica—the region between North and South America. Made from corn masa wrapped in corn husks or banana leaves and then steamed, tamales often contain a variety of fillings such as chicken or pork. While Mexican tamales are perhaps the most well-known, Peruvian tamales stand out due to their use of ají amarillo  and ají panca —two native chili peppers that give the tamales a rich and slightly spicy taste. Unlike in some other countries, Peruvian tamales are wrapped and steamed in banana leaves, imparting an earthy flavour to the dish. Not only are Tamales are a delicious and filling meal, but they are also a representation of the continents rich culinary heritage and are the perfect addition for any family gathering or special event. How to make Peruvian Tamales To make Peruvian Chicken Tamales, follow the step-by-step instructions below: Prepare the Banana Leaves: Cut and briefly pass the banana leaves over an open flame to make them more flexible. Prepare the Masa: In a large pan, fry pork lard with achiote oil, onions, and garlic paste. Next, add aji amarillo and aji panca paste along with seasoning. Pour in the chicken stock and cook until well blended. Add the Cornflour: Gradually add cornflour to the mixture, stirring continuously until it reaches the desired consistency. Assemble the Tamales: Place a portion of the filling on a banana leaf. Add in the boiled chicken and egg, and fold the banana leaf to enclose the filling, tying it with string or cover it with foil to secure. Steam the Tamales: Place the tamales in a steamer and cook for 1-2 hours until the masa is firm and cooked through. Serve: Serve the Tamales with a sarza criolla (Peruvian pickled lime and onion salsa), bread or a coffee. Peruvian Tamales Recipe Want to watch a video that explains how to prepare Peruvian tamales step-by-step? You're in luck! Follow the video below from Chef Cecilia Tupac and learn how to make delicious tamales in your own kitchen. Tamales Ingredients: 500 gr of cornflour 250 gr of boiled chicken 250 gr of pork lard 2 onions 1 litre of chicken stock 3 tablespoons of Aji Amarillo paste 2 tablespoons of garlic paste 3 tablespoons of Achiote oil 3 tablespoons of Aji Panca paste Salt, pepper and cumin to taste 1 tablespoon of peanut butter

A classic Peruvian dish, "Arroz con Pollo" is bursting with flavour and vibrant colours, making it incredibly satisfying. Discover more about this amazing dish, its colourful history, and why it's one of Peru's most popular meals. What is Arroz con Pollo? First of all, what exactly is Arroz con Pollo? Translating to "rice with chicken," it might not sound particularly exciting or unique, but look beyond the name, and you'll uncover a dish with deep culinary traditions and rich, comforting flavours. Arroz con Pollo is a rice-based dish that uses coriander, beer, ají amarillo, vegetables, spices, and chicken drumsticks or thighs. It's a dish that requires both time and patience and is a classic home-cooked meal regularly prepared in every Peruvian household or for special events and celebrations. Why is Peruvian Arroz con Pollo Unique? There are many different iterations of 'Arroz con Pollo' across Latin America, but the Peruvian version stands out for its use of ají amarillo, coriander, and a local corn beer called "chicha de jora." Ají amarillo, the native yellow chili pepper, is used in various Peruvian dishes such as "Ají de Gallina" and "Papa a la Huancaína." When mashed into a paste, it provides a unique sweet and spicy flavour, giving this dish a distinctly Peruvian taste. A generous addition of coriander, or "cilantro" as it's known in Peru, is also added to this dish. This not only gives the rice an aromatic and fresh flavour but also its vibrant and distinct green color. Another difference with Peru's Arroz con Pollo is the addition of fermented corn beer, or "chicha de jora." Considered sacred by the Incas, this traditional Andean beer made from jora corn has a history dating back hundreds of years, and it imparts a unique flavour to the dish compared to others that use only water or chicken stock. What is the History of Arroz con Pollo? The combination of rice and chicken cooked in a single pot is a centuries-old tradition originating from Spain and is still used today in dishes like "paella." When the Spanish colonizers arrived in Latin America, they brought these culinary traditions and techniques with them, and each country developed its own unique take on this dish, utilising the local ingredients available. The Peruvian twist involves adding ingredients such as coriander, ají amarillo, and chicha de jora, as well as serving it with a 'sarza criolla,' a pickled onion and lime salsa served alongside many dishes. How to prepare Peruvian Rice with Chicken To make a delicious Peruvian Rice with Chicken (Arroz con Pollo), follow the instructions 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. Peruvian Arroz con Pollo Recipe Below is the step-by-step video showing you how you can easily prepare this delicious Peruvian rice with chicken: Arroz con Pollo Ingredients: 6 pieces of chicken (thighs or drumsticks) 2 tablespoons of aji amarillo paste 1 red pepper 1 red onion 1/2 teaspoon of turmeric 1 tablespoon of garlic paste 1/4 cup of blonde or dark beer 70 gr of chopped carrots 70 gr of corn 70 gr of peas 2 cups of rice 2 cups of chicken stock or water 1/2 cup of coriander leaves Salt, pepper and cumin to taste

Curious about Peruvian Polladas? Dive into the origins of this captivating tradition and discover the delectable dishes prepared for this unique social gathering. What is a Peruvian 'Pollada'? In its essence, a Pollada is a social gathering centered around a chicken-based dish. It's an occasion where friends, family, and neighbours unite to enjoy music and culinary delights, often with the purpose of raising funds for a specific cause. Attendees typically contribute a nominal fee for their "ticket," gaining access to an afternoon filled with festivities, including music, dancing, games, and a hearty meal, usually hosted in the home of the organiser. The term "Pollada" stems from the Spanish word "Pollo," meaning "Chicken." A typical Pollada feast features roasted chicken accompanied by potatoes, salad, and an array of sauces. Guests may also be encouraged to bring their own side dishes or desserts, creating a communal buffet-style experience. What happens with the money raised at a Pollada? The funds raised at a Pollada are typically directed towards charitable causes or community projects. While there are no strict rules regarding the purpose of a Pollada, it is often organised to support specific initiatives such as: Medical: If a family member, or someone in the local neighbourhood, falls ill or sustains an injury, a Pollada may be organised to raise funds for their medical treatment and related expenses. Education : Polladas can be arranged to support educational initiatives, including funding for school supplies, scholarships, extracurricular activities, or infrastructure improvements in schools. Charitable Projects: Organisations or individuals may host Polladas to raise money for charitable projects aimed at assisting vulnerable populations, such as homeless shelters, orphanages, or hospitals. How to Prepare a Traditional Peruvian Pollada Meal Below is a video showing how to prepare a traditional Peruvian Pollada step-by-step: Pollada Ingredients 1 whole chicken 6-8 tablespoons of aji panca paste 2 tablespoons of garlic paste 1-2 tablespoons of soy sauce 1-2 tablespoons of red or white vinegar 1/2 squeezed lemon 1/2 tablespoon of ginger extract (juice) 1/2 cup of dark or blonde beer 1 tablespoon of mustard Salt, pepper and cumin to taste 1/2 teaspoon of oregano powder 1/2 teaspoon of sugar Crema de Rocoto (Rocoto Sauce): 3 rocoto chillis 1 onion 2 cloves of garlic 2 slices of bread Squeeze of lime juice (opcional) Salt and pepper to taste

Are you searching for a convenient and delicious way to make use of leftover rice and beans? Look no further than this Peruvian Tacu Tacu recipe! This blog will introduce you to the origins of Tacu Tacu, explain its popularity in Peru, and provide easy-to-follow steps for preparing this wholesome dish no matter where you are. Enjoy a cost-effective and nutritious meal in no time! What is Tacu Tacu? Tacu Tacu is a traditional Peruvian dish that originated as a way to repurpose leftover rice and beans. Typically served with a variety of meats, seafood, or fried eggs, Tacu Tacu may seem unassuming at first, but it is actually a very delicious and filling meal that is beloved by Peruvians across the country. The interesting aspect of Tacu Tacu is its versatility. Since it is typically prepared from the leftovers of the previous night, it can be enjoyed at any time of day - for breakfast, lunch, or dinner! The base recipe remains the same, but common additions include chorizo, eggs, avocado, chicken, fish, and vegetables, which can be interchanged to suit personal taste. When was Tacu Tacu first created? Tracing its origins back to the colonial era, Tacu Tacu is a fusion of Peruvian cuisine and the culinary influences introduced by African slaves who were brought to Peru and had to creatively utilise the leftover food they were often provided. Tacu Tacu is believed to have its roots in the Quechua word "t'akuy," meaning "to mix." It is a straightforward yet flavourful dish that continues to be highly regarded in Peru, enjoyed both on its own and as a complement to dishes like Lomo Saltado, Seco de Res, or Mariscos. How to make Peruvian Tacu Tacu As Tacu Tacu is normally prepared using the leftovers of the night before, you may be able to skip some of the steps below. If you're preparing Tacu Tacu from scratch, follow the steps below: Prepare the Rice: Start by washing the rice, and then fry garlic and onions in a pan on a low-medium heat. Add in the washed rice along with salted water and bring to the boil. Let the rice simmer until cooked. Prepare the Beans: Canary Beans (Frijoles Canarios) are commonly used in Peru to make this dish. Rinse and soak the beans (ideally left overnight to soften), and then boil until tender. Fry garlic and onions in a pan, adding in the cooked beans along with seasoning such as salt, pepper and aji amarillo paste. Mash the Beans: Mash the beans together until you achieve the desired smooth texture. Fry into shape: Continue to fry until crispy and use the pan to mould into a pointed oval shape. Serve: Serve your Tacu Tacu with your choice of side dishes or toppings, including fried eggs, steak, seafood or a salad. Tacu Tacu Recipe Prefer to watch along with a video to make your Tacu Tacu? Watch Chef Cecilia Tupac's video below on preparing a delicious Tacu Tacu from scratch. Tacu Tacu Ingredients 3 cups of cooked beans 2 cups of cooked rice 1 onion 1 teaspoon of garlic paste 1 teaspoon of aji amarillo 1 teaspoon of aji panca 1 teaspoon of oregano Water/Chicken stock (as advised by rice/bean packet) Salt, pepper and cumin to taste

Discover more about Anticuchos, a unique and affordable grilled meat dish enjoyed across Peru and Bolivia. In this blog, we'll explore the history and significance of this popular street food and provide a guide on how you can make it yourself at home. What are Anticuchos? Anticuchos are a traditional Peruvian dish consisting of marinated beef heart that is skewered and grilled to perfection. Typically sold in the evenings on Lima's bustling streets, each vendor crafts their own special marinade, a rich blend of spices and seasonings that the meat absorbs over several hours. While beef heart is the most common form of anticuchos, variations with chicken and seafood also exist. What is the History of the Anticucho? Deriving from the Quechua word "antikuchu," which translates to "cut stew meat," anticuchos have a rich and fascinating history. Grilling meat over open flames has been a culinary tradition in Peru for centuries, with locals historically using llama as the meat of choice. Following the arrival of the Spanish conquistadors in the 1500s, beef became more prevalent, but organ meat was typically disregarded by the Spanish viceroyalty and instead given to the slaves. Over time, the herbs and spices used in this recipe evolved, gradually transforming into the anticucho recipe that is beloved today. How are Anticuchos Eaten? Anticuchos are typically served with boiled potatoes, corn, and a spicy sauce. Excited crowds often queue outside their favourite carretilla (street cart) to enjoy a smoky and flavourful skewer or two. Fortunately, the popularity of this dish means that anticucho lovers don't have to travel far. These classic beef skewers can be found in every district of the capital city, with street stalls (anticucheras) and restaurants specialising solely in this beloved dish. Why are Anticuchos so Popular? What is regarded by much of the world as a cut to throw away, beef heart has become so popular in Peru that it can now be found in some of the country's most prestigious restaurants. Many adventurous visitors flock to Peru with the sole purpose of trying this national delicacy and are often highly impressed. Whether it's the relative affordability and accessibility of anticuchos, their nutritional value, or the enticing cooking technique that has made this dish so popular, one thing is clear: anticuchos are as popular now as they have ever been. This dish remains an integral part of Peru's culinary culture. What do Anticuchos taste like? Anticuchos offer a harmonious blend of smoky, spicy, tangy, and garlicky flavours, complemented by the charred and juicy texture of grilled meat. Beef heart has a rich and meaty flavour and is typically firmer than other popular beef cuts, which can make this dish slightly chewy. The unique taste of this dish comes from the marinade. Garlic, vinegar, oregano, and cumin are combined with a native Peruvian chili called ají panca, which gives the anticucho its bright red color. How to make Anticuchos While making Anticuchos isn't too difficult, it can be a bit messy and requires some preparation. Follow the steps below to prepare Anticuchos in your own home: Prepare the Meat: Start by cleaning and cutting the beef heart, removing any of the excess fat and cut into small-sized pieces. Make the Marinade and combine: Mix vinegar, aji panca, garlic, vegetable oil in a large bowl along with a range of herbs and spices including oregano, cumin, salt and pepper. Add in the beef heart into the marinade and leave it to absorb the juices for several hours (the longer the better). Skewer the Meat: Add three to four pieces of beef heart onto each skewer. Grill the Anticuchos: Preheat the grill to medium-high heat, and cook for 3-5 minutes per side, regularly basting with the marinade to add extra flavour. Ensure the meat is cooked inside and not only charred on the outside. Add the Garnish: Anticuchos are traditionally served with boiled potatoes, corn and a spicy ají or rocoto sauce for dipping. Peruvian Anticuchos Recipe If you prefer a video recipe demonstrating how to make Anticuchos by a Peruvian chef, check out the video below: Anticuchos Ingredients Anticucho Marinade: 600 gr of beef heart 100 ml of red or white vinegar 2 1/2 tablespoons of aji panca paste 5 cloves of garlic (in a paste) 2 tablespoons of vegetable oil 1 teaspoon of black pepper (to taste) 1 teaspoon of cumin (to taste) 1 teaspoon of oregano (to taste) Salt (to taste) 1 splash of beer 2 tablespoons of soy sauce 1 bay leaf Rocoto Sauce: 1 rocoto pepper (or 1 normal red pepper) 1/4 of cup of water (approximately) 1 small chili Spring onions (to taste) 1 red onion 2 tablespoons of vinegar or lime juice Salt and pepper to taste 1/2 teaspoon of oregano

Indulge in the beloved appetiser of many Peruvians, Papa a la Huancaina, a dish that has captured the hearts of food enthusiasts around the world. This traditional Peruvian recipe has a rich history, and we're excited to share its story with you. Learn how to prepare this iconic dish with our step-by-step video recipe and discover the secrets that make it a staple in Peruvian cuisine. What is Papa a la Huancaina? Papa a la Huancaina is a beloved Peruvian dish that hails from the Andean city of Huancayo. This traditional recipe is a masterclass in simplicity and flavour, featuring boiled potatoes smothered in a spicy cheese sauce that's both creamy and tangy. Served chilled, it's often garnished with crisp lettuce, black olives, and a boiled egg to add texture and freshness. As one of Peru's most popular starters, Papa a la Huancaina is often paired with other local specialties, such as Anticuchos (grilled beef heart) or Ají de Gallina (shredded chicken in aji amarillo sauce). Whether you're a seasoned foodie or just discovering the flavours of Peru, this dish is sure to delight. History and Origins of Papa a la Huancaina The most well-known story regarding the origins of this dish state that the wives of miners who laboured in the Andes mines invented Papa a la Huancaina in the nineteenth century. Congregating at the local neighbourhood market, they used to sell homemade goods, including this delicacy, which turned out to be an instant hit. The delicious taste of this dish, combined with the ubiquity of potatoes meant that this dish rapidly grew in popularity around the region and soon developed the name ' Papa a la Huancaína', or 'Potatoes in a Huancaina Sauce'. Nowadays, this dish is eaten all over Peru, which each village and region having their own unique tweaks and additions. Why is Papa a la Huancaina so popular? Papa a la Huancaina is a beloved dish in Peru, and its enduring popularity can be attributed to several reasons. Firstly, its simplicity is a major factor. With only a few key ingredients, including potatoes, cheese, and spices, this recipe is accessible to anyone. Peru's rich potato heritage, with thousands of varieties grown in the Andean highlands, makes it a very affordable and convenient option for home cooks and street food vendors alike. Secondly, the dish is a masterclass in flavour and texture. The creamy and slightly spicy sauce elevates the humble boiled potatoes, making it a delightful and satisfying meal. Lastly, Papa a la Huancaina is a filling and nourishing meal that's perfect for workers on the go. In Peru, potato dishes are incredibly popular and are often paired with rice, which provide a cheap and reliable energy source for those who work outdoors. Its practicality, affordability, and deliciousness make it a staple in many Peruvian households. How to make Papa a la Huancaina Ready to cook? Follow the steps below to make your own delicious Papa la Huancaina: 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. Papa a la Huancaina Recipe If you prefer a video recipe showing you how to make Papa a la Huancaina, then you're in luck! Watch the video below and you'll have a delicious tasting Papa a la Huancaina in a matter of minutes. Papa a la Huancaina Ingredientes 5 Peruvian Chili Peppers (Aji Amarillo) 1/2 of an onion 1 piece of garlic 200 ml of evaporated milk 90 gr of grated cheese 1 boiled egg (optional) Black olives (optional) A dash of lime juice Salt and pepper to taste

Picarones may resemble your average doughnut at first glance, but these deep-fried delicacies are truly unique! In this article, we'll delve into everything you need to know about this beloved Peruvian street food and share a step-by-step guide on how to prepare delicious Picarones in your own kitchen. What are Picarones? Peru is renowned for its vibrant street food scene, but if there's one sweet treat that epitomises the country, it's Picarones! Crafted from an unexpected blend of squash and sweet potato, these delectable doughnuts are infused with aniseed flavour and served piping hot, generously drenched in a luscious syrup known as "Chancaca." Inspired by Spanish buñelos, the roots of Picarones can be traced back to Peru's colonial era. Over time, indigenous Peruvian ingredients such as sweet potatoes and squash were incorporated, giving rise to the beloved and distinctly Peruvian dessert we cherish today! Nowadays, these sweet and indulgent doughnuts can be found in bustling markets and city centers across Peru, especially during the nation's festivals and special events, such as Peruvian Independence Day. What is Chancaca? Also known as "Panela" or "Piloncillo" in other Latin American countries, Chancaca is an unrefined cane sugar commonly utilised in Peruvian cuisine. To produce it, sugar cane juice is boiled and evaporated until it condenses into a dense, dark brown block or cone. Characterised by its rich, caramel-like flavour and subtle hints of molasses, chancaca serves as a versatile sweetener in a multitude of dishes and beverages. It pairs particularly well with Picarones, adding a decadent touch when drizzled over these delightful doughnuts. Where can I find Picarones in Lima? With its vibrant culinary scene, Lima is the perfect place to indulge in Picarones, and there's no shortage of venues where you can savor authentic and delicious offerings. Street Vendors:  While exploring Lima's popular districts like Miraflores or Barranco, keep an eye out for street vendors offering fresh and crispy Picarones. Often found along bustling streets or in parks, these vendors serve up these delightful treats throughout the day and night. You'll easily spot their food carts adorned in Peru's red and white colours, especially in "Parque Kennedy." Traditional Markets:  Lima boasts numerous bustling food markets, such as Mercado de Surquillo or Mercado Central, where you can discover homemade Picarones along with a myriad of other vibrant culinary delights. Immerse yourself in the sights and sounds of these markets while indulging in these beloved fritters. Restaurants or Cafes:  If you prefer a sit-down experience, many restaurants and cafes in Lima offer Picarones on their dessert menus. Look for establishments that specialise in traditional Peruvian cuisine for an authentic taste of these delectable treats. Food Festivals and Events:  As a bustling metropolis with over 11 million residents, Lima hosts numerous food festivals and events throughout the year. Keep an eye on online listings for upcoming festivities, as you're likely to find vendors serving up Picarones alongside a diverse array of culinary delights. Don't miss the opportunity to indulge in these beloved Peruvian treats during your time in Lima! How to make Picarones Making Picarones does take a bit of patience (and practice!), but the end result is well worth the effort! Here's a step-by-step guide to preparing Picarones: Prepare the Dough : Boil and mash squash and sweet potato until it becomes a smooth puree. Mix this with flour, yeast, sugar, anise, and water to form your dough. Leave the dough to rest for at least an hour or two until it doubles in size. Shaping and Frying : Once the dough has risen, we need to shape it. Picones look a lot like giant onion rings, and whilst it looks easy enough to get this ring shape, it can take. a bit of practice. Deep fry the dough rings until golden brown and crispy on the outside, while remaining soft and fluffy on the inside. Make the Chancaca : Chancaca is typically prepared by boiling chancaca, cinnamon, cloves and orange peel in water until thick and syrupy. If you can't find chancaca, have a look at Indian/Asian supermarkets for "Panela". Serving : Serve your Picarones hot, drizzle the chancaca syrup on top and enjoy! Picarones Recipe For a full step-by-step recipe, check out the full video below: Ingredientes to make Picarones Picarones Dough: 600 gr of plain flour 1 cup of sweet potato or pumpkin water or more normal. It depends on the flour you use, some absorb more water, others do not. 40 g of fresh yeast (To activate the yeast you will need 100 ml of sweet potato or pumpkin water) or 15 g of dry yeast (50 ml of sweet potato or pumpkin water) 3 tablespoons of anise grains (to taste) 100 gr of pumpkin puree 500 gr of sweet potato puree 40 gr of granulated white sugar Chancaca Syrup: 1/2 cup of chancaca 1 cup of water 1 cinnamon stick to taste 4 units of cloves 1/2 orange (juice) 1/2 fig leaf 1/2 cup of brown sugar 1 unit of star anise or 1/2 teaspoon of anise grain

One of Peru's most popular cocktails, the Pisco Sour, is a drink worth exploring! Today, we'll delve into the history of this iconic beverage, learn how to prepare it, and understand how it has transformed into a national symbol of great importance. What is a Pisco Sour? Starting with the most obvious question: what exactly is a Pisco Sour? The Pisco Sour is a traditional Peruvian cocktail, revered as the national drink of Peru. It is crafted by combining Pisco, a distinctive Peruvian spirit, with lime juice, sugar syrup, egg white, and Angostura bitters. This blend results in a drink that is both earthy and sweet, with a delightful tartness. Beyond just a beverage, the Pisco Sour embodies Peruvian pride and hospitality. Attend any celebration or social gathering in Peru, and you are likely to be offered a glass of this beloved alcoholic drink. The Pisco Sour is more than just a cocktail; it is a symbol of Peru's rich cultural heritage and a testament to its welcoming spirit. What is Pisco made from? First produced in the 1500s, Pisco is a colourless spirit made from distilled grapes, consumed in both Peru and Chile. Not only is it the main ingredient in the iconic Pisco Sour cocktail, but it also plays an integral role in many Peruvian dishes. For example, in Lomo Saltado, Pisco is sometimes used to deglaze the pan, adding depth to the beef's flavour. There are many different types and varying qualities of Pisco, so each Peruvian has their favourite brand they swear by when preparing this drink. Origins of Pisco Sour Ask a Peruvian and Chilean where Pisco Sour originates, and you may get two completely different answers! As many people know, country rivalries in Latin America run deep, and both countries claim the invention of one of South America's most popular cocktails. However, most historians agree that the origins of the Pisco Sour trace back to the early 1900s in Lima, Peru. American bartender Victor Vaughen Morris is credited with creating this drink in his establishment, Morris' Bar. Almost a century later, the Pisco Sour has surged in popularity across Peru. Every February, Peruvians commemorate this drink on 'National Pisco Sour Day', with various competitions where bartenders showcase their skills in crafting the perfect Pisco Sour. How to make a Pisco Sour To make the perfect Pisco Sour, follow the 4 simple and easy steps below: Pour the Pisco, lime juice and sugar syrup, egg white and ice into a cocktail shaker or blender Shake vigorously for 20-25 seconds or blend for 10 secs Strain into a glass Add a few drops of bitters on top Is Pisco Sour safe to drink? Many people who try this cocktail for the first time are worried about the use of raw egg. As with any food or drink that contains raw egg, there is always a minimal risk of salmonella infection, and a Pisco Sour can never be guaranteed to be completely safe. Regardless of how minimal the risk, it is recommended that people who are prone to contracting salmonella avoid consuming raw eggs. Also, remember that Pisco is a very strong spirit, so the only other possible danger comes from drinking one too many! Enjoy responsibly. Pisco Sour Recipe Watch the video below for a step-by-step guide to prepare a Peruvian Pisco Sour using a blender: Pisco Sour Ingredientes: 90 ml of pisco quebranta 60 ml of lime juice 3 tablespoons of white sugar (to taste) 2 egg whites 8 ice cubes