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

Peru is renowned for its rich flavours, and this "Bistec a la Olla" dish definitely exemplifies that. Bistec a la Olla is a traditional Peruvian beef stew that combines tender beef steak in a rich, flavourful sauce. As with many Peruvian dishes, it is usually served with both rice and potatoes, making it both a comforting and hearty meal. What is Bistec a la Olla? This one-pot beef stew is a classic home-cooked dish that slow cooks beef steak in a rich, flavourful sauce until the meat is nice and tender. Many countries in Latin America have a dish named "Bistec a la Olla," and the recipes vary quite substantially. Even in Peru, the preparation differs according to the traditions of each family. Its rich taste and versatility make this dish incredibly popular in Peru, and it is regularly consumed throughout the country. In today’s video, I'm going to show you how to make a delicious Peruvian-style Bistec a la Olla served with "Papas Doradas" (Golden, Fried Potatoes) and "Arroz Blanco" (White Rice). How to make Peruvian Beef Stew To prepare this Peruvian-style beef stew, follow the steps below: Make the Aderezo (Sauce): Chop onions and fry in a pot on low-medium heat for 6-7 minutes. Add garlic paste and aji panca paste, seasoning with salt, pepper, cumin, and oregano. Add the Beef Steak: Place the beef steak in the pot, ensuring that it is covered evenly in the sauce. Add water, beef stock, and vinegar. Leave to Cook: Put the lid on top of the pot and leave to cook until the meat is tender. Add Vegetables (Optional): If you would like to add vegetables, such as spring onions, do this once the meat has almost finished cooking. Thicken the Sauce (Optional): Once cooked, if you need to thicken the sauce, you can add cornflour mixed with a little bit of water until you have the desired consistency. Serve: Serve hot with boiled or fried potatoes, white rice, and lettuce. Bistec a la Olla Recipe For a visual guide on how to make this recipe, please watch the video below: Peruvian Beef Stew Ingredients: 1 large onion 2 beef steaks 1 tablespoon of garlic paste 1 tablespoon of aji panca paste 1 cup of water or beef stock 2 - 3 tablespoons of vinegar 1 teaspoon of dried oregano Salt, pepper and cumin to taste

With its rich and diverse agricultural landscape, Peru is fortunate to have a wide variety of native ingredients. One such ingredient, used in many Peruvian dishes, is "Pallares," also known as "butter beans" or "lima beans" in English. Discover more about these creamy white beans and how to use them to make one of the country's most popular dishes: Pallares Peruanos. What are Peruvian Pallares? Grown natively in the Andes, Peruvian Pallares are a variety of lima beans that are much larger and creamier than their common counterparts. In many other countries, they are known as "butter beans" due to their smooth and creamy texture. A nutritious source of energy and packed full of protein, beans are an essential ingredient in everyday Peruvian cooking and are used to make a variety of different dishes. In today's dish, we're looking at a typical meal consisting of Peruvian lima beans, rice, beef, and a traditional Peruvian lime and onion salsa (sarza criolla). Peruvian Dishes That Use Beans Given their abundance and nutritional value, beans are incredibly popular in Peru, and there are many dishes in the country’s rich gastronomy that use beans as a main ingredient. The dish we are preparing today is a classic "Guiso de Pallares" - or a simple "Lima Bean Stew" - but there are numerous other recipes that make use of these Pallares, including: Pallares con Seco:  The beans are served with a hearty beef, lamb, or chicken stew. The beans absorb all the rich flavors of the stew, making this a very satisfying combination. Picante de Pallares: Hailing from the Peruvian city of Ica, this dish uses fresh green beans, onion, and chili peppers to create a uniquely vibrant plate that is full of flavoUr. Ensalada de Pallares:  A refreshing and simple salad that commonly includes beans, lime juice, red onions, tomatoes, and coriander. Nutritional Benefits of Lima Beans Not only are Peru's lima beans delicious, but they are also packed full of nutritional benefits, including: High in Protein:  Lima beans are high in plant-based protein which can fill you up for longer. Packed with Fibre:  This legume is full of fibRE which may aid with digestion, along with other micronutrients like manganese, magnesium, and copper. Low in Fat: Pallares are extremely low in both calories and fat, which is mainly healthy unsaturated fat. How to make Peruvian Pallares To prepare any type of lima bean dish, the beans first need to be soaked for a minimum of 8 hours, preferably overnight. Without proper soaking, the beans can be hard and unpleasant to eat. Here are step-by-step instructions to make a delicious Peruvian-style bean stew: Soak the Beans:  As mentioned above, the beans must be soaked in water for several hours before cooking. Make sure to read any instructions on the packet before starting this recipe. Cook the Beans:  Once the beans have been soaked, boil them in a large pot with water and leave to cook on medium-high heat for around 40-45 minutes. Chop the Ingredients:  To make our aderezo (sauce), we'll use onion, garlic, tomatoes, and chorizo. Drain the Beans: Once cooked, drain the beans and leave them in a separate bowl, ensuring that you also keep the water to use later on. Fry the Aderezo (Sauce): In a large pot, fry the onion, chorizo, tomatoes, and garlic paste. Season with salt, pepper, paprika, and aji panca. Later, add the beans into the mixture and leave to cook for an additional 15 minutes until cooked through. Serve: Once cooked through, you can fry your beef, make your salad, or serve it with rice - whatever you prefer! Enjoy! How to Store These Beans Once cooked, you can store them in the fridge for up to a week or freeze them. Remember, there are a variety of delicious recipes that you can use these beans for, so don't throw them away! Peruvian Pallares Recipe If you prefer a visual guide to your recipes, then watch the video below: Peruvian Bean Stew Ingredients: 2 onions 500 gr of lima beans 2 tomatoes 1 tablespoon of garlic paste Chorizo to taste 2 bayleaves 1 tablespoon of tomato puree Salt, pepper, oregano and cumin to taste

With over 3,000 km of Pacific Ocean coastline, Peru boasts a wide array of fresh and delicious fish recipes. While Ceviche claims the top spot in terms of global notoriety, an equally loved but lesser-known dish among Peruvians is Sudado de Pescado. Discover more about this dish, its origins and how it’s prepared. What is Peruvian Sudado de Pescado? Translating from Spanish as "Steamed Fish," Sudado de Pescado is a traditional Peruvian fish stew that is rich in flavour and warms both the heart and the stomach. Typically made from white fish like sea bass or snapper, this seafood staple consists of tomatoes, onions, ginger, and a variety of aromatic herbs and spices. As with many classic Peruvian recipes, Aji Panca and Aji Amarillo are key ingredients that help elevate this dish, making it a solid favorite among locals and foreigners alike. This popular seafood dish is known for its harmonious blend of flavours and is a common menu item in Peru's various seafood restaurants (Cevicherías) and in households across the country. Origins of Sudado de Pescado With a history rich in maritime traditions, Peru boasts a variety of rich and flavourful seafood dishes. The origins of this popular fish stew can be traced back to the pre-Columbian era, where indigenous coastal communities relied heavily on fishing and utilised the abundant marine resources to create nourishing meals. With a diet primarily consisting of fish and seafood, local fishermen explored different ways of cooking fish, leading to the creation of unique Peruvian seafood dishes such as "Ceviche," "Tiradito," "Chicharrón de Calamar," and "Sudado de Pescado." Additionally, Peru's diverse agricultural landscape allowed locals to use ingredients such as aji amarillo, aji panca, corn, and various herbs and spices to create rich, flavourful meals. Following the arrival of the Spanish conquistadors in the 16th century, ingredients such as garlic, onions, and tomatoes (and other herbs and spices) were introduced to the continent, which locals used to further enhance the flavours of this dish. Over time, modern preparations and flavour combinations led to the dish we now know and love. Today, Sudado de Pescado is served in almost every seafood restaurant and is a hearty and nutritious dish typically garnished with cilantro and served with steamed rice or boiled potatoes. Nutritional Benefits of Sudado de Pescado This dish is not only delicious but also packed with nutritional benefits, including: High in Protein: Normally using lean, white fish, Sudado de Pescado is high in protein, which helps build and repair muscles and bones and helps produce hormones and enzymes. Rich in Omega-3: Many of the fish used to make this stew are rich in omega-3 fatty acids, which are known for their anti-inflammatory properties and ensuring that cells function as they should. High in Vitamins and Minerals: This dish is packed full of vital vitamins and minerals, both from the fish itself and from the ingredients used to make the broth, such as onions, tomatoes, ginger, and garlic. How to make Peruvian Sudado de Pescado Ready to prepare this amazing Peruvian fish stew? Follow the instructions below: Marinate the Fish: In a pot, add the fish with beer, vinegar, and garlic paste, and leave to marinate for a minimum of 15 minutes. Prepare the Aderezo (Sauce): Chop the onions, garlic, tomatoes, and cilantro. Grate ginger and squeeze for the ginger extract. Fry the onions, garlic, aji amarillo, aji panca, and tomatoes, and leave to cook. Season: Season the sauce with salt, pepper, and cumin. Next, add fish stock and the marinated fish. Add cilantro and leave to cook for around 20 minutes. Finish the Dish: Just before the fish is finished cooking, add the sliced onions, tomatoes, and chopped cilantro, and mix everything together. Serve: Serve this dish hot with boiled potatoes and white rice. Peruvian Fish Stew Recipe Prepare your delicious Sudado de Pescado by following the video recipe below: Ingredients for Sudado de Pescado: 2 pieces of fish 1/2 cup of beer 1 tablespoon of garlic paste 1 tablespoon of aji panca 3 tablespoons of aji amarillo 4 tablespoons of vinegar 2 chopped tomatoes 2 sliced tomatoes 1 1/2 cups of fish stock 1 large diced onion 2 medium sliced onions Grated piece of ginger 3 potatoes Chopped coriander Salt, pepper and cumin to taste

A hearty and flavourful dish, Arroz con Chancho (Peruvian Rice with Pork) is a beloved Peruvian staple that combines marinated fried pork with tender, seasoned rice. Delight your taste buds and learn how to prepare this delicious dish in the comfort of your own home! What is Arroz con Chancho? Arroz con Chancho, translating to "Rice with Pork," may not sound exotic, but what it lacks in its name, it more than makes up for in flavor! Typically prepared in households across the country, this traditional Peruvian dish is bold and colorful, utilizing a variety of herbs, spices, and seasonings for a meal rich in taste. The secret to this dish starts with the marinade. Consisting of native chili peppers like Aji Amarillo and Aji Panca, along with commonly-used spices such as cumin and paprika, the pork is left to marinate and then slowly cook until tender. White rice is then cooked in the same pot, along with a mixture of vegetables and herbs, all of which nicely infuse together to create a dish that is full of flavor and vibrancy. This dish is usually served with salsa criolla—a typical Peruvian red onion salsa that provides the perfect contrast in flavours and texture. Origins of Arroz con Chancho While the exact origins of this dish are not precisely documented, it's believed to have developed following the arrival of the Spanish conquistadors in the 16th century. The Spanish introduced rice, pork, certain herbs, and spices to Latin America, as well as new cooking techniques that may have inspired this dish. As with many Peruvian dishes, local cooks used these new ingredients and combined them with traditional native ingredients, such as corn, potatoes, and native chili peppers, to create a uniquely Peruvian taste. Over time, Arroz con Chancho has become one of the most popular meals in the country and is regularly prepared by families throughout Peru. There are also regional variations in how this dish is made, adding to its rich cultural tapestry. How to make Peruvian Rice with Pork Follow the instructions below for a delicious tasting Arroz con Chancho: Cut the Ingredients:  Chop the onion, carrot and pork into small pieces. Season and Fry the Pork: Season the pork with salt, pepper, and cumin, then fry until browned on all sides, about 7 minutes (depending on the size of the pork pieces). Prepare the Marinade: Remove the pork from the pan. In the same pan, add onions, garlic paste, aji panca, aji amarillo, and then beer. Mix together well and add seasoning such as salt, pepper, oregano, cumin, and turmeric. Cook the Rice: Add water or stock to the pot and then add the white rice. Add the Vegetables: Add the chopped carrots, peas, and corn. Put the lid on the pot and leave to cook. Add the Pork: Once the rice and vegetables are cooked, add the pork and mix together. Serve:  Serve hot with a delicious sarza criolla. Enjoy! Arroz con Chancho Recipe Watch the video below for a visual guide on how to make Peruvian Arroz con Chancho: Peruvian Rice with Pork Ingredients: 500 gr of rice 1 tablespoon of garlic paste 1 onion 100 gr of peas 1 piece of corn 100 gr of carrots 500 gr of pork 2 tablespoons of aji amarillo paste 1 tablespoon of aji panca paste Chopped coriander to taste 1 pinch of oregano 1/4 teaspoon of turmeric 1/2 cup of beer 2-3 cups of water (depends on type of rice used) Salt, pepper and cumin to taste

One of Peru's favourite sweet treats is the traditional "Humitas Dulces de Choclo" - sweet corn cakes wrapped in corn husks and steamed to perfection. This Andean dish offers a choice of both sweet and savoury varieties, but today we'll be focusing on the delicious sweet version and showing you how you can prepare it in your own kitchen! What are Peruvian Humitas Dulces? Made from the large kernels of corn (choclo) grown in the Andes region, Humitas are made by grounding the corn with milk, butter and sugar until it becomes a thick, coarse paste. Packed with sweet raisons and flavoured with vanilla and cinnamon, these Humitas are then wrapped tightly in corn husks and steamed until tender. Incredibly moist and aromatic, Humitas are a favourite of many Peruvians and are often enjoyed in family celebrations or as a delicious dessert. History of Humitas Dating back many centuries, Humitas are a traditional dish with deep historical roots in the Andean region of South America, most notably in countries like Peru, Ecuador, Bolivia, Argentina and Chile. Deriving from the Quechua word "Humint’a", meaning a dish made from corn, there is substantial evidence that ancient civilisations prepared this dish hundreds of years ago. Corn, or "Choclo", has long been regarded as a extremely important crop in Peru, not only as a vital food source but also having religious and cultural significance. Corn is used as a principal ingredient in a variety of different dishes, and the ancient idea of grinding the corn and mixing it with water or milk, and cooking it corn husks has gone largely unchanged. As with many dishes, the recipe for Humitas developed over time, although it is believed that is believed that the sweet versions of this dish developed only following the Spanish invasion, who introduced dairy products and spices to the country. Regional Variations of Humitas Many countries boast having Humitas as part of their rich gastronomy, and each country used its own local ingredients to create regional variants of this dish. Here are some of the key differences of Humitas across the different countries: Ecuador: Ecuadorian Humitas are typically savoury and can include cheese, eggs and cream. They're normally served for breakfast in the highland regions of the country, in cities such as Quito, Loja or Cuenca. Chile: Made from humero corn, these savoury Humitas usually include basil and are often served with a tomato salad or pebre, a spicy salsa. Brazil: Known as "Pamonha", both sweet and savoury versions are eaten in Brazil, most commonly in the North of the country. How to make Humitas Dulces Today, Humitas remain a beloved dish across the Andes and beyond. Learn how to make delicious-tasting Sweet Humitas by following the step-by-step process below: Prepare the Corn Husks:  Place the corn husks in warm water, making them easier to work with. Grind and Blend the Corn:  Remove the corn and add to a food processor or blender with evaporated milk. Add melted butter and continue to blend until you have the desired texture. Add the Ingredients:  Place the mixture in a bowl and add baking powder, cinnamon, vanilla essence, white sugar, aniseed and raisons. Mix together well. Assemble the Humitas:  Flatten the corn husks and place 3-4 spoonfuls of corn mixture in the centre. Fold the husk over the filling, using kitchen twine if necessary. Steam the Humitas:  In an Instant pot, pressure cooker or large steamer, steam until cooked through. Serve:  Leave to cool slightly and enjoy! Sweet Humitas Peruvian Recipe Ready to make your Humitas? Dive into the recipe video below. Peruvian Sweet Humita Ingredients 6 to 7 pieces of corn 2 teaspoons of cinnamon powder 1 teaspoon of clove powder 1 tablespoon of toasted sesame seeds (optional) 2 tablespoons of melted butter 100 g of sugar (to taste) 1 teaspoon baking powder (optional) A splash of evaporated milk 1 Teaspoon vanilla extract 1 tablespoon anise Raisins to taste Tamale flour to taste (optional for those living abroad outside of Peru)

If you're looking for a flavourful broth that is both delicious and easy to make, then look no further than this Peruvian beef soup! Sopa a la Minuta , or "Minute Soup," is aptly named for its quick preparation time, meaning you'll be enjoying this amazing soup in no time! What is Peruvian Sopa a la Minuta? Peru is no stranger to whipping up delicious soups, with the country being home to hundreds of unique and flavourful recipes that are loved by locals and foreigners alike. Sopa a la Minuta, or "Minute Soup," is one of Peru's most beloved dishes, both for its incredible taste and the ease with which it can be prepared. Consisting of ground beef, noodles, potatoes, vegetables, and a variety of spices, this heartwarming soup requires only a few simple ingredients to achieve its fantastic flavour. Its simplicity and nutritional benefits make it a regular staple in many Peruvian households, perfect for a quick and easy lunch or dinner. What is the difference between Sopa a la Minuta and Sopa Criolla? With its rich variety of soups, Peruvian cuisine offers dishes with certain similarities, leading many to believe that "Sopa Criolla" is the same as "Sopa a la Minuta." While both soups contain similar ingredients, including noodles, beef, and vegetables, a few key differences set these dishes apart: Egg:  Sopa Criolla typically features a fried egg on top of the broth, whereas the egg is usually scrambled in Sopa a la Minuta. Beef:  Sopa Criolla often uses pieces of beef tenderloin, while Sopa a la Minuta uses ground beef. Bread:  Sopa Criolla is usually garnished with croutons or served with bread, whereas Sopa a la Minuta is typically eaten on its own, although this is not definitive. Naturally, the similarity between these two dishes has led to many ingredients being used interchangeably. Nutritional Benefits of Sopa a la Minuta Sopa a la Minuta is not only easy and tasty but also offers numerous nutritional benefits: Balanced Meal:  Sopa a la Minuta provides a balanced mix of proteins, fats, vitamins, and carbohydrates. Full of Antioxidants:  Ingredients like tomatoes, garlic, onions, and herbs are rich in essential vitamins and antioxidants that boost the immune system. Weight Management:  Soups are an excellent way to manage weight due to their abundance of vegetables and ability to promote a feeling of fullness. How to make Peruvian Sopa a la Minuta Here is a quick and easy recipe to follow: Prepare the Ingredients: Chop all the ingredients, including onions, tomatoes, potatoes, beef, and coriander. Make the Aderezo: In a large pot, fry onions over low-medium heat for 5-6 minutes, then add tomatoes. Next, add garlic paste, aji amarillo, and aji panca paste. Season: Season with salt, pepper, oregano, and cumin. Add the Beef and Pasta: Cook the ground beef in the aderezo, then pour in the water or beef stock and bring to a boil. Add the angel hair pasta or spaghetti and cook until tender. Add the Egg: Beat 1-2 eggs and pour into the mixture, stirring quickly to create scrambled eggs. Serve: Serve hot, garnished with fresh parsley and a few drops of lime juice. Sopa a la Minuta Recipe For a visual guide to this recipe, watch the video below. Ingredientes for Sopa a la Minuta 1 large onion 1 teaspoon of tomato puree 1/2 teaspoon of oregano 150 gr of beef 1 tablespoon of garlic paste 2 large tomatoes 1 tablespoon of aji panca 1 teaspoon of aji amarillo 100 gr of angel hair pasta 1.5 litres of beef stock 3 tablespoons of evaporated milk (to taste 1 egg Sat, pepper and cumin to taste

Bursting with citrus flavours, Leche de Tigre, or "Tiger's Milk" in English, is a classic marinade most famously used to prepare Peruvian ceviche. Nowadays, Leche de Tigre can be ordered by itself in Cevicherias across the country, usually served in a small glass as a starter dish. Learn more about where the name "Tiger's Milk" comes from, how it's used to prepare ceviche, and how you can make this delicious lime-based dish at home. What is Peruvian Tiger's Milk? Leche de Tigre, or "Tiger's Milk," is a classic cevicheria marinade comprising lime juice, sliced onion, red chili peppers, salt, pepper, and fish stock. This zesty marinade is renowned for its use in ceviche, Peru's national treasure, but it's also a delicious dish by itself. With its strong and vibrant flavors, restaurants often serve this dish in a small shot glass as a delicious appetizer, or offer more embellished main course options that include fried squid (chicharrón) or other seafood such as shrimp and octopus. It's believed that the origins of Leche de Tigre date back hundreds of years to the ancient Moche civilization, who marinated their fish in the juice of tumbo, a sweet and aromatic fruit part of the passion fruit family. Following the arrival of the Spanish conquistadors in the 16th century, new culinary techniques and ingredients were introduced, most notably limes and onions, which gradually became part of the cooking process. How is Leche de Tigre used to make Ceviche? Ceviche is undoubtedly Peru's culinary gem, and Leche de Tigre is a key component of this dish. Once the fish, usually seabass or tilapia, is cut into cubes, the Tiger's Milk is poured over until it completely covers the fish. The fish is then left in the marinade, where it slowly "cooks" the fish, absorbing all the flavour. Leche de Tigre has a very intense and complex flavour, with the lime juices providing the tangy, citrus taste that makes ceviche so popular. The fish stock adds a savoury depth to the dish, and the onions and chilis give it that sweet and spicy kick. Why is it called "Tiger's Milk"? Many tourists find it both amusing and perplexing when they hear about Tiger's Milk for the first time, but why exactly is it called Tiger's Milk? While the "milk" part can be attributed to its cloudy color, there are a few potential reasons for the "tiger" part: Revitalising Properties: Fishermen have long claimed that Leche de Tigre holds revitalising properties, such as being the perfect cure for hangovers or acting as an aphrodisiac. The name "Tiger's Milk" may symbolize the strong nature of this liquid and the powerful effects that it has. Intensity: Peruvian cuisine is renowned for having very strong flavors. The combination of citrus lime juice, spicy aji peppers, and flavourful fish stock gives this dish a very intense and bold flavour, potentially representing the powerful nature of a tiger. Cultural Symbolism: Ancient Peruvian civilisations, such as the Incas, revered certain animals and often incorporated their shapes and symbols into their architecture. There is a strong cultural link in Peru to animals and what they represent, such as the condor, snake, and puma. How to prepare Leche de Tigre To prepare Leche de Tigre (Tiger's Milk), follow the steps below: Gather all the Ingredients: To make Leche de Tigre, you'll need lime juice, fish stock, red onions, garlic, aji amarillo, chopped coriander, and fish/crab/octopus pieces. Prepare the Leche de Tigre: In a large bowl, add the lime juice, sliced onions, fish stock, and aji amarillo. Next, add in coriander and season with salt and pepper. Add the fish (or seafood) and let it mix together for 15-20 minutes. Serve: Strain the Leche de Tigre for a smooth liquid, or leave the fish if preferred. Serve in a glass cup or with your ceviche. Peruvian Tiger's Milk Recipe If you prefer a visual guide for this recipe, then watch the video below. Ingredients for Leche de Tigre: 100 gr of raw fish 100 ml of fish stock 1 Aji Limon 1/4 of an onion Chopped coriander to taste 3/4 of a cup of lime juice Piece of celery Piece of ginger Salt and pepper to taste

Looking for a quick and easy chicken dish that combines acidic and spicy flavours? Escabeche de Pollo is a beloved Peruvian dish renowned for its deep, rich flavours, perfectly balancing the acidity of vinegar with the heat of chili peppers like Aji Amarillo and Aji Panca. If you're interested in learning more about the history of this dish and how you can prepare a delicious Escabeche de Pollo, read on! What is Escabeche de Pollo? Escabeche is a term you may have heard in Spanish or Latin American cuisine, translating to "pickle." In its simplest form, Escabeche refers to savoury dishes, usually meat or fish, that are cooked or "pickled" in an acidic sauce, typically vinegar, and flavoured with a variety of spices. This style of cooking not only imparts a tangy flavour but also acts as a natural preservative, keeping the food fresh longer. In Peru, both Escabeche de Pollo (Pickled Chicken) and Escabeche de Pescado (Pickled Fish) are popular dishes that have adopted this cooking style. These dishes are prepared in households and restaurants throughout Peru. The marinated chicken is typically served with boiled potatoes, eggs, olives, lettuce, and thin slices of Aji Amarillo peppers, providing an array of different colours and flavours. The History of Escabeche de Pollo The origin of the word "Escabeche" is believed to be from the Persian language, deriving from the word "Sikbaj," which referred to a meat dish cooked in vinegar and spices. Following the Islamic conquest of the Iberian Peninsula in the 8th century, the Moors brought new culinary techniques and spices to Spain, and this cooking technique became part of Spanish, and subsequently Latin American, cuisine. When the Spanish arrived in Peru, natives adopted these techniques and amended the dish using a mix of local ingredients and flavours, most notably Aji Amarillo and Aji Panca, creating a dish that is uniquely Peruvian. Today, this popular dish is enjoyed by families and served in restaurants and parties nationwide. How to Prepare Escabeche de Pollo To prepare a delicious Peruvian-style Escabeche de Pollo, follow the steps outlined below: Chop the Vegetables: Slice the onions and Aji Amarillo peppers and place them in a large bowl. Add vinegar and let them sit for a few minutes. Marinate the Chicken: Season the chicken with salt, pepper, and cumin. Brown the chicken by frying it in oil for a few minutes and then remove from the pot. Fry the Vegetables: In the same pot, fry the onions over low-medium heat and then add the garlic paste. Next, add the Aji Amarillo paste and the Aji Panca paste. Re-add the Chicken: Place the chicken back in the pot, mixing it with the sauce, and then add chicken stock, allowing it to cook through. Add the Pickled Onions and Peppers: Return the pickled onions and peppers to the pot and cook for an additional 2-3 minutes. Serve: Serve the Escabeche with lettuce, boiled eggs, sweet potato, or white rice. Escabeche de Pollo Recipe Prefer to watch the recipe being made? Click on the video below to see exactly how to prepare a delicious Escabeche de Pollo. Ingredients for Peruvian Chicken Escabeche: 6 pieces of chicken (seasoned with salt, pepper, cumin and garlic paste) 100 gr of flour 1/2 cup of vinegar 2 red onions 1 1/2 aji amarillos (or normal yellow bell peppers) 4 tablespoons of aji panca paste 1 tablespoon of aji amarillo paste 1 tablespoon of garlic paste 1 teaspoon of dried oregano 30 gr of white sugar 2 cups of water or chicken stock Salt, pepper, cumin to taste To thicken the sauce: 1 tablespoon of cornflour 5 tablespoons of water

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

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