Prepare this delicious Peruvian recipe for Ají de Gallina in no time with the help of Chef Cecilia Tupac. What is Aji de Gallina? Ají de Gallina is one of Peru's most traditional and popular dishes, and with good reason! This creamy stew consists of shredded chicken and boiled potatoes covered in a spicy sauce made from 'Ají Amarillo'. Served with rice, egg, and black olives, this hearty and comforting dish is a common feature in Peruvian restaurants and homes, especially during family gatherings and festive occasions, and is considered a staple of Peruvian cuisine. History and Origins of Aji de Gallina A blend of native Peruvian ingredients and Spanish techniques, Aji de Gallina exemplifies Peru's diverse and fusion culinary scene. Historians link Aji de Gallina to manjar blanco (blancmange), a caramelised milk dessert from Catalonia, Spain. Influenced by Arab and Iberian cuisine, it initially resembled a thick cream made of chicken breast, rice, almonds, and sugar. During famines in Spain, it was eaten without chicken to prevent starvation. Both versions arrived in Lima in the 1500s as Menjar Blanc. One version included chicken breast, sugar, and rice flour, while the other used just sugar and flour. Over time, the dish evolved from a sweet treat to a savoury dish incorporating the Peruvian ají amarillo (yellow chili pepper), a staple in national cuisine. Nowadays, Aji de Gallina is a classic savoury dish that is still regularly enjoyed and loved. What is Aji Amarillo? Ají Amarillo, which translates to "yellow chili pepper" in English, is a staple ingredient in Peruvian cuisine. From Aji de Gallina to Causa Rellena, this beloved chili pepper is used in a variety of Peruvian dishes to impart a distinct flavour and heat. Don't worry if you live abroad and can't get your hands on Ají Amarillo! I'll share some helpful hints and tips to replicate the taste of Ají Amarillo so you don't miss out on this fantastic Aji de Gallina dish! How to make Aji de Gallina? To make Aji de Gallina, we start by preparing the rich, creamy sauce that this dish is famous for. Then, we add in shredded chicken to complete this delicious recipe! Here's how to prepare a delicious Aji de Gallina at home: Boil the Chicken: Start by making your chicken stock and boiling chicken breasts in a pot until tender. Once cool, shred the chicken into small pieces. Make the Base Sauce: Fry onions, garlic and aji amarillo peppers on a low-medium heat. Prepare the Bread Mixture: Most Peruvians either use bread, or salted crackers to make the sauce. Let it soak up all the liquid and then blend it all together with the base sauce until its nice and smooth. Combine and Season: Add in the other ingredients such as the grated cheese, nuts, evaporated milk and the shredded chicken, and season to taste. Continue to cook it until the sauce thickens. Serve: Serve the Aji de Gallina with sliced potatoes, white rice and garnish with a boiled egg and black olives. Aji de Gallina Recipe Below is a video which shows how to make the Aji de Gallina recipe step-by-step: Ingredients for Aji de Gallina: 1 cup of evaporated milk 1 onion 3 tablespoons of yellow chili paste or 7 to 8 units of sweet yellow peppers to make the aji amarillo paste 1 tablespoon of garlic paste 50 g of white bread or crackers 1 cup of chicken stock 1/2 kg of chicken breast 1/2 teaspoon of oregano 1/2 teaspoon of turmeric (optional) 1 teaspoon of oregano Salt, pepper and cumin to taste

A dish that captures the hearts and palates of Peruvians across the country, Pollo a la Brasa is a restaurant favorite in Peru. Discover the history of this fascinating dish and learn how to make Pollo a la Brasa at home. What is Pollo a la Brasa? Pollo a la Brasa is an incredibly popular and delicious chicken dish adored by Peruvians across the country. While it may initially sound like a typical rotisserie-style chicken, Pollo a la Brasa is much more than that! The marinade, which typically includes soy sauce, garlic, cumin, beer, and vinegar, infuses the chicken with rich, complex flavours. The chicken is soaked in this marinade for several hours before being slowly cooked on a rotisserie over a charcoal or wood fire. The result is a chicken with delightfully crispy, smoky skin on the outside and soft, tender meat on the inside. Served with French fries, salad, and a variety of sauces, Pollo a la Brasa is a meal packed with different textures and flavours. Where can I eat Pollo a la Brasa? Pollo a la Brasa is a dish that can be found all over Peru in restaurants called "Pollerías". There are thousands of Pollerías across Peru, and each one has its own unique marinade and way of cooking the chicken, including wood-fired, charcoal, or gas ovens. Popular Peruvian Pollería chains include Pardos Chicken, Norky's, Roky's, Las Canastas, and Don Tito. Each of these Pollerías serves not only Pollo a la Brasa but also a variety of different dishes, including: BBQ: Anticuchos Chuleta de Cerdo Churrasco Stir-Fries: Arroz Chaufa Lomo Saltado Pollo Saltado Extras: Salads Sauces Pollerías offer a diverse menu that complements the beloved Pollo a la Brasa, ensuring there's something for everyone to enjoy. What are the origins of Pollo a la Brasa? Compared to many Peruvian dishes, the history of Pollo a la Brasa is relatively short, dating back to the 1950s when Swiss immigrants Roger Schuler and Franz Ulrich invented the dish. Their innovative rotisserie oven paved the way for the opening of the first Pollo a la Brasa restaurant, "La Granja Azul," in Ate, Lima—an establishment that remains operational to this day. The dish quickly gained popularity, prompting the emergence of more Pollerías in the capital city. This sparked a massive boom in Pollerías across Peru, frequented by people of all ages and backgrounds. Today, Pollerías typically offer a much wider variety of dishes to cater to a broader market, including stir-fries and grilled meats. How to make Pollo a la Brasa Looking to prepare Pollo a la Brasa in your own home? Follow these step-by-step instructions: Create the Marinade:  In a large bowl, combine garlic paste, soy sauce, beer, vegetable oil, and all other herbs and spices. Rub the marinade over the chicken and let it marinate for several hours to absorb the flavours. Cook the Chicken:  Preheat the oven or grill to the appropriate temperature. Cook the chicken for approximately 1.5-2 hours, depending on its weight and size. Baste the Chicken:  While the chicken is cooking, regularly baste it with the Pollo a la Brasa juices to prevent it from drying out. Cut and Serve:  Once cooked, carve the chicken and serve it with French fries, salad, and sauces. Pollo a la Brasa Recipe Learn how to make Peruvian Pollo a la Brasa, French Fries, Salad and your favourite sauces with this delicious recipe from Chef Cecilia Tupac. Any Peruvian Roast Chicken lover knows that this dish is much more than just the meat, and that is why in this video we show you how to prepare the classic Peruvian salad and three delicious sauces, including Chimichurri, Ají de Pollería and Peruvian Pollería Vinaigrette: Pollo a la Brasa Ingredients: Chicken Marinade: 1 chicken weighing 1.5 kg - 1.6 kg 5 cloves of garlic 1 teaspoon dried rosemary 1 teaspoon oregano 2 tablespoons salt / to taste 1 tablespoon cumin 1 tablespoon ground pepper 1 tablespoon of aji panca (if you don't have it, replace it with 2 teaspoons of ground paprika) 100 ml of beer 3 tablespoons red or white vinegar 2 tablespoons of soy sauce 1 tablespoon of american mustard Aji de Polleria: 100 ml of fresh milk 220 ml of vegetable oil 3 - 4 aji amarillo peppers or 1 1/2 orange pepper 2 tablespoons dried oregano Salt and Pepper to taste 40 ml of white vinegar 1 teaspoon American mustard 6 or more huacatay leaves (to taste) or parsley and cilantro to taste Polleria Vinaigrette: 100 ml of fresh milk 2 cloves of garlic 220 ml of vegetable oil 1 slice of cucumber 2 cloves of garlic 2 tablespoons dried oregano 40 or 50 ml of white vinegar (to taste) 1 teaspoon mustard Salt and Pepper to taste Peruvian Chimichurri: 1 cup parsley leaves then finely chop them 1 cup coriander leaves then finely chop them 4 to 5 cloves of garlic, finely chopped into small cubes 1 teaspoon dried oregano 1 to 2 tablespoons of red or white vinegar 1 teaspoon of water or 1 tablespoon depends on how loose you want the chimichurri Oil to taste Salt and Pepper to taste

Peruvian Ceviche with Chicharrón (Fried Squid) is a classic dish that is found in Cevicherías and throughout Peru. In this video I share with you a quick and easy recipe to prepare Fish Ceviche with fried squid (known as Chicharron), prepared 100% in your own kitchen! For those who don't know, Peruvian Ceviche is made up of fresh, raw fish that is "cooked" in lemon juice and mixed with sliced ​​onions, chili peppers and salt. Served with sweet potato and 'canchita' (corn kernels) - expect this dish to be refreshing, light, a little spicy and deliciously tangy. In Peru, there are many people who like to eat their Ceviche with Chicharrón de Pota or Chicharrón de Calamar. This gives it a crunchy contrast of flavors and pairs perfectly with Ceviche! In this video recipe we show you step by step how to prepare both Ceviche and Chicharrón, served with sweet potato, corn, and lettuce. Ingredientes: For the Ceviche: 250 gr of fish 4 limes 1/2 chopped aji limo 1/2 onion Chopped cilantro to taste 1/4 teaspoon of garlic paste Salt and pepper to taste For the Tiger's Milk: 5 stems of cilantro 1 piece of ginger A handful of chopped onion 1/2 stick of celery 100 gr of white fish Salt, Pepper and MSG to taste Chili pepper to taste 1/4 cup fish stock or water 3 limes Chicharron (Squid): 300 gr of squid 1/2 teaspoon of dried oregano 1 teaspoon of American mustard 1 teaspoon of soy sauce 1 teaspoon of garlic paste Salt and pepper to taste 100 gr of flour 100 gr of cornstarch Dressings: Sweet Potato Corn Lettuce

If you've been spending a lot of time on social media recently, then the chances are that you've come across many llama-filled selfies and mountainous treks in one of South America's most popular tourist hotspots - Peru! Rich in both history and culture, Peru is not only one of the most vibrant and diverse countries in terms of its overall landscape and geography, but it's also one of the leading culinary destinations in the world! From fresh seafood to hearty mountain stews, sweet treats to exotic Amazonian fruits; Peru boasts an array of incredible dishes that are loved by both locals and tourists alike! In this blog, we delve into what makes up Peruvian food and why it's rapidly becoming one of the most popular cuisines around the world. What exactly is Peruvian Cuisine? With thousands of different dishes in its repertoire, Peruvian Food has both its history of immigration and geographical diversity to thank for its vast cuisine. From coast to mountains, desert to rainforest; Peru's diverse geography has meant that the country can grow pretty much anything. Whether its their purple-coloured potatoes or spicy native chillies, Peru has a wide variety of ingredients at its disposal which has led to the creation of many amazing and creative dishes. Combined with the extensive ingredients are the different food influences that the country has seen over the years. Immigration from Europe, Africa and Asia has seen Peru adopt techniques from all over the world, before working creatively with their local ingredients to prepare new and innovative dishes. Today, Peru's vast buffet of dishes is best described as a fusion between indigenous ingredients and traditions, combined with foreign cooking influences. What are the most popular Peruvian Dishes? When it comes to Peruvian food, we are all well and truly spoilt for choice! There are, however, a number of widely consumed dishes which you'll find in almost any Peruvian's diet that can be considered the 'most-popular', including: 1. Ceviche It's almost impossible to start a Peruvian food list without including Ceviche at the helm! For those of you unaware, Ceviche is made up of diced raw fish that is 'cooked' in lime juice, and mixed with onions, chilli peppers and coriander. With a sharp and acidic flavour from the lime juice and heat from the chilli peppers, Peruvians usually consume their Ceviche with starchy sweet potato and corn to create a fine balance of flavours. With over 3000 km (2000 miles) of Pacific Ocean coastline, Ceviche is Peru's golden jewel of the seafood world and makes up a big part of most Peruvians diet, with each individual having their own unique way of preparing it or personal favourite Cevicheria! If you're interested in learning how to prepare Peruvian Ceviche , then make sure to check out our step-by-step YouTube video which shares the secret behind Peru's most beloved dish. 2. Aji de Gallina Next up is Peru's answer to a classic Chicken Korma - the famous 'Aji de Gallina'. Made up of shredded chicken in a spicy, creamy yellow pepper sauce, this is a classic homemade dish that is eaten up and down the country, and is the favourite of many hungry tourists! Don't let its bright yellow colour scare you off - that's just the 'Aji Amarillo', or Peruvian yellow chilli pepper - a native chilli used in many of Peru's most popular dishes. This dish is the ultimate Peruvian comfort food, and as with many dishes in Peru, they like to overload on carbohydrates and almost always serve the Aji de Gallina with rice and boiled potatoes. Check out our awesome Aji de Gallina recipe here. 3. Lomo Saltado Translating as 'Jumping Beef', this dish doesn't sound as exciting in English, but it's very much something that you don't want to miss! Tender strips of beef steak are marinaded in soy sauce along with other herbs and spices, before being fried in a Wok with onions, tomatoes and french fries for a delicious, smoky finish. This beef stir-fry gets its influence from the Chinese immigrants that moved to Peru in the 19th century, and who utilised the local ingredients to create their own style of fusion cooking named 'Chifa'. Lomo Saltado is one of the most popular Chifa dishes and can be found in any Peruvian restaurant across the world, and we'll teach you everything you need to know to prepare this amazing dish. 4. Anticuchos If you're looking to sample some of Peru's famous street food then look no further than the famous 'Anticuchos'. With roots tracing back to pre-Columbian times, Anticuchos are grilled skewers of marinated meat, usually beef heart, that are served with boiled potatoes and a spicy sauce. It's a dish that you'll normally only find during the evening when big cities such as Lima really come to life. Whilst the idea of beef heart may put off a few people, it's loved by many and still holds a special place in the heart (no pun intended!) for many Peruvians! Check out how to prepare Anticuchos in your own kitchen here. 5. Papa a la Huancaína Originally hailing from the highland city of Huancayo, Papa a la Huancaína is a dish comprising of sliced potatoes covered in a smooth, velvety creamy cheese sauce called 'Salsa Huancaína' before being topped off with a boiled egg. As with Aji de Gallina, this is another recipe that utilises the highly popular, Aji Amarillo chilli pepper, which gives this dish a little bit of heat. Served cold, this is a very popular starter option in Peru that is eaten throughout Peru and we teach you how to make Papa a la Huancaina here. 6. Arroz con Pollo Translating as 'Rice and Chicken', this dish is another classic of Peruvian cuisine. Blending together coriander, garlic, aji amarillo, chicken stock and other herbs and spices, rice and chicken drumsticks are slowly cooked in all these delicious juices until soft and tender. This dish may sound simple but it's packed with flavour and is another firm favourite! Check out how to prepare Peruvian Arroz con Pollo . What other Peruvian recipes are there? As previously mentioned, Peru is home to thousands of different recipes and therefore it's impossible to name them all here. You can find many classics such as Causa to Picarones on the Cecilia Tupac Peruvian recipe channel . Looking for a specific Peruvian recipe? Simply go to YouTube and search for your favourite Peruvian dish and the chances are that we've already done it! Why is Peruvian Food becoming so popular? Up until a few years ago, you'd be forgiven for never having heard anything about Ceviche or any Peruvian dishes for that matter. As visitor numbers to Peru continue to grow each year, many people are falling in love with the unique flavours that Peruvian cuisine has to offer. With many of the best restaurants in the world now located in Peru, the country is notoriously becoming known as one of the top food tourist destinations, and this trend is likely to grow more over time. Bringing Peruvian Food to your doorstep If you're based in the UK and are looking to sample the authentic flavours of Peru, without the hassle of cooking, then you're in luck! We prepare and deliver Peruvian delights such as Tamales, Alfajores and Turrones and deliver them to anywhere in the UK. You can order these from the Cecilia Tupac shop . Alternatively, if you're a big fan of Empanadas then you'll love our new website ' Empanada Express ' - a UK nationwide Empanada deliver service offering 12 delicious Empanada flavours. In 2023, we also hosted 3 Peruvian Events where we offered traditional homemade Peruvian food that people could sample. Make sure to follow us on Facebook and Instagram so that you don't miss the next event! Find a Peruvian Restaurant Near You If you've on the hunt for a local Peruvian restaurant, then make sure to head to Google maps and search for ' Peruvian Restaurants Near Me ' and see what shows up. If you've ever in the UK, make sure to send us a message and we'll be happy to point out some of the best Peruvian restaurants in this country.

Arroz Árabe Peruano, or Peruvian Arabic Rice, is a unique dish that combines Middle Eastern ingredients and cooking techniques with a distinctly Peruvian twist. This popular side dish is both commonly prepare during the festive Christmas period and New Year's. Including fried meats, dried fruits and nuts, learn how to prepare this popular rice-based dish that is both aromatic and rich. What is Arroz Árabe? In the late 1800s, many Middle Eastern immigrants came to Peru, bringing with them their own culinary customs that included the use of spices, nuts and dried fruits. These flavours gradually became incorporated into Peruvian cooking and led to the creation of this fragrant and delicious dish. Arroz Árabe is made up of rice, onion, garlic, soy sauce, vermicelli noodles along with a variety of dried fruits, nuts and spices. How to make Peruvian Arroz Árabe While the ingredients might vary slightly by region or household, the cooking process for Arroz Árabe Peruano generally follows these steps: Prepare the Base : Fry onions and garlic, and vermicelli noodles and cook until they turn golden. Cook the Rice : Next, add the rice and spices such as cumin and cinnamon to the pan. Add Products : Pour in a combination of water, orange juice or coca-cola, and then add in raisons and nuts. Serve : Once the rice is fully cooked and all liquid is absorbed, it's time to serve! Peruvian Arroz Árabe Recipe If you prefer a video recipe demonstrating how to make Peruvian Arroz Á rabe by a Peruvian chef, check out the video below: Arroz Árabe Ingredients 1/2 kilo of long grain rice 1/2 onion 1 tablespoon of garlic paste 1/2 teaspoon of honey or white granulated sugar (optional) 80 g smoked bacon 2 to 3 tablespoons of soy sauce 1 and a half cups of Coca Cola 100 g of fideo or angel hair noodles 100 gr raisins 1 1/2 cups chicken broth or water 4 tablespoons chopped pecans 1 tablespoon of butter Salt to taste

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

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

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

Originating in the Andes Mountains, Chicha Morada is a traditional Peruvian beverage made from purple corn. This sweet and refreshing drink is not only delicious but also represents a cherished part of Peruvian culture and is consumed regularly at a national level. Discover more about this beloved, fruity drink and how you can prepare Chicha Morada in your home. What is Chicha Morada? Chicha Morada is a quintessential non-alcoholic drink loved by Peruvians across the country. Made by boiling purple corn grown in the Andes, Chicha Morada is infused with a variety of fruits and spices to create a colourful cocktail of flavours. In Peru, Chicha Morada is much more than just a drink. It's a cultural symbol that embodies Peru's rich history and culture and has been consumed for generations. Wander through Peru's streets, and you'll no doubt find yourself enjoying this delicious drink, served by almost every restaurant across the country. What does Chicha Morada taste like? Chicha Morada has a very fruity and refreshing taste, mainly due to the fruits added, such as pineapple, apple, and quince. Spices such as cinnamon and cloves are also essential ingredients when preparing Chicha Morada, creating an aromatic and slightly spicy undertone to this drink. Finally, sugar adds sweetness, and lime juice provides a slightly tart and citrus flavour. With its distinct purple color, Chicha Morada offers a combination of delicious flavours that encapsulate the wide variety of ingredients that grow in Peru. What is the History of Chicha Morada? Purple corn has long been revered by the indigenous people of the Andes for its distinct color, versatility, and health benefits. From Mazamorra Morada to Chicha Morada, ancient Peruvian civilisations, such as the Incas, used this corn not only in their cooking but also for medicinal purposes. When the Spanish conquistadors arrived in Peru in the 1500s, they brought new ingredients such as cinnamon and cloves, which gradually became part of this popular drink. Today, Chicha Morada is enjoyed throughout Peru for its complex and unique flavour and its nutritional benefits. What are the Health Benefits of Purple Corn? The diverse geographical landscape of Peru means that the country enjoys an abundance of healthy and unique ingredients, none more so than its famous purple corn! Here are some of the top health benefits of drinking purple corn: Rich in Antioxidants: High in anthocyanins, drinking purple corn can help combat free radicals (unstable atoms that can damage cells or cause illness). This can reduce the risk of chronic diseases and promote overall good health. Anti-Inflammatory Properties: Purple corn has been shown in multiple studies to have anti-inflammatory properties, making it perfect for people with any type of inflammation issues. Overall Digestive Health: Containing pineapple, apple, and quince, Chicha Morada can aid with digestive issues. Improved Blood Circulation: Anthocyanins found in purple corn have also been shown to improve blood circulation, supporting overall body health. How to Make Peruvian Chicha Morada While Chicha Morada has relatively few ingredients, the need to boil the corn and fruits over an extended period and then wait for it to cool means that this drink does take some time to prepare. However, making homemade Chicha Morada is very rewarding and tastes delicious! Follow the steps below to prepare Chicha Morada: Chop the Fruits:  Start by chopping the apple and quince into small pieces, and peeling the pineapple. Boil the Corn and Fruits: In a large pot, add the chopped fruits and the purple corn, along with cinnamon sticks and cloves, and bring to a boil. Simmer:  Allow the pot to simmer for around 45 minutes to an hour, letting the flavours of the fruit and purple corn infuse into the liquid. Strain:  Once boiled, strain the liquid into a large bowl, removing any solids. Sweeten and Chill:  Add white sugar to sweeten, stirring until dissolved. Add a squeeze of lime juice and put in the fridge to chill. Serve:  Pour yourself a cold glass or jug of your favourite Chicha Morada and enjoy! Peruvian Chicha Morada Recipe If you prefer a visual guide for your recipes, watch the video below. Chicha Morada Ingredientes 500 gr of purple corn 5 cloves 1 cinnamon stick 1 quince 1 apple Peel of 1/2 pineapple 4 litres of water Sugar to taste Lime juice to taste Optional Extras include: 1/2 dried fig leaf 1 star anise 2 peaches

Today we are going to prepare a delicious Peruvian-style Frozen Lemonade. This drink is very common to find in restaurants but especially in Peruvian Pollerias (Rotisserie-style chicken restaurants). Despite being called 'Lemonade', this popular drink actually uses native Peruvian limes and can be made in just a few simple steps. Ingredientes: 6 limes 2 cups of water (you can add a bit more if necessary) 1 1/2 cups of ice 1/2 cups of sugar (or to taste)

Peruvian Cachangas are the perfect breakfast or snack as they're quick and easy to make, but also very tasty! Cachangas are eaten all over Latin America and are named differently, but in this recipe I'm going to show you how to prepare the traditional Peruvian Cachangas are both super crunchy and very delicious! Ingredientes: 250 gr of all-purpose flour (If you are using plain flour, make sure to add 1/2 teaspoon of baking powder) 1/2 teaspoon of sodium bicarbonate 1 egg 1 teaspoon of white or brown sugar 1/2 teaspoon of salt 1 teaspoon of anise or more 100 ml to 120 ml of warm water 25 g of melted butter

Are you interested in learning how to prepare Peruvian-style Alfajores? You've come to the right place! In this article, we'll cover everything you need to know about Alfajores: their origins, how they are enjoyed, and how you can prepare traditional Peruvian Alfajores de Maicena. What are Alfajores? Alfajores are soft biscuits (or cookies) that are famous across many Latin American countries. Typically consisting of two circular biscuits baked to perfection, the alfajor is then filled with a sweet caramel called 'dulce de leche' before being dusted with icing sugar. The end result is a delicate, buttery, and very crumbly cookie that melts in the mouth, complemented by a rich and luscious caramel filling that is loved by many! How are Alfajores eaten? Typically, alfajores are enjoyed as a dessert or sweet snack. Given their small size and ease of making in bulk, they are often served on special occasions, holidays, and as part of a buffet. Available from many markets, bakeries, and cafés in Latin America, alfajores are the perfect biscuit to have with your cup of tea or coffee, or to make yourself in your own kitchen. Differences between Countries' Alfajores While Alfajores are a popular sweet treat eaten throughout the world, many countries have their own distinctive take on this famous biscuit: Argentina: Argentinian Alfajores are typically much larger in size and are often a lot more embellished compared to other versions, with chocolate coatings, desiccated coconut and additional layers of fruit jam often included. Peru: Peruvian Alfajores are prepared using cornflour (Maicena) and are typically smaller in size and have a much more delicate and crumbly texture. Spain: Spanish Alfajores are distinct from their Latin American counterparts, both in size, shape and ingredients used. Whilst recipes differ according to the region, Spanish Alfajores are usually cylindrical in shape and made with a blend of ground almonds, honey and spices to create a more chewy Alfajor. Varieties of Alfajores Alfajores come in several varieties, including: Traditional Alfajores : Classic version with dulce de leche (or 'manjar blanco' filling in Peru). Chocolate Alfajores : Either the biscuits are coated in chocolate or the entire Alfajor itself. Coconut Alfajores : Rolled in desiccated coconut for an added sweet flavour and texture Fruit-filled Alfajores : More common with Argentinian Alfajores, these can include a layer of fruit jam in addition to the dulce de leche. Alfajores de Maicena : Most common in Peru, these Alfajores are made primarily with cornstarch, for a more delicate and crumbly finish. How to make Peruvian Alfajores Whilst every Peruvian Alfajor recipe is slightly different, the basic recipe is as follows: Making the Dough: The basic ingredients for a traditional Alfajor dough includes plain flour, cornflour, sugar and butter. Bake the Biscuits: Roll out the dough using a rolling pin, and then cut out thin circles using a mould. Pre-heat the oven and bake the biscuits until golden brown. Prepare the Filling: In Peru, the filling is known as 'manjar blanco' which is made by slowly caramelising sweetened, condensed milk. Build your Alfajores: Now for the fun part! Spread the dulce de leche on top of an Alfajor biscuit and then put another biscuit on top to create your Alfajor sandwich! Peruvian Alfajor Recipe Ready to prepare your Alfajores? Watch the video below for a step-by-step recipe on how to prepare Traditional, Chocolate and Coconut Alfajores. Alfajores Ingredients: Traditional Alfajor Dough: 210 gr of cornstarch 210 gr of plain flour 250 gr of margarine or butter 65 gr of icing sugar Chocolate Alfajor Dough: 170 of cornstarch 60 gr of cocoa powder 190 gr of plain flour 250 gr of margarine or butter 65 gr of icing sugar Coconut Alfajor Dough: 210 gr of cornstarch 210 gr of plain flour 250 gr of margarine or butter 65 gr of icing sugar 100 gr of desiccated coconut