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)

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

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

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

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

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

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

Causa Limeña, also known as Causa Rellena, is a traditional Peruvian entrée consisting of layers of creamy mashed potatoes filled with shredded chicken, mayonnaise, and avocado. Discover more about this famous appetizer, its history and origins, and how Causa is prepared. What is Causa Limeña? While Ceviche and Lomo Saltado often steal the limelight as Peru's most celebrated dishes, one of Peru's hidden treasures, but by no means any less loved, is Causa Limeña. Causa makes use of Peru's smooth and buttery yellow potatoes, mashed and seasoned with lime, oil, and ají amarillo. It features a delicious filling of mayo chicken salad that is loved by many. This vibrant and flavourful dish perfectly balances creamy, spicy, and tangy flavours, making it a firm favourite for Peruvians and visitors alike. History and Origins of Causa Limeña With over 4,000 different varieties, potatoes have always been the cornerstone of the Peruvian diet. According to popular legend, Causa comes from the phrase "por la causa" (for the cause), with folklore claiming that this dish was created to help raise funds to fight back against the Spanish conquistadors for Peru's independence. As romantic as this folklore is, most historians agree that the true origins of this dish date back to pre-Columbian times, with the name deriving from the Quechua word "Kausay," meaning "sustenance" or "food." What started as a humble and simple potato dish gradually developed over time, with Spanish influences contributing the chicken and avocado filling and introducing key ingredients such as lime juice. Nowadays, Causa is one of Peru's most beloved dishes and is widely acknowledged as a symbol of Peruvian identity and culinary creativity. When is Causa Eaten? Causa Limeña is a popular lunch or appetizer choice throughout Peru, particularly in the coastal regions. While chicken remains the most popular filling, seafood and vegetarian versions are also enjoyed. Adored by Peruvians, Causa can be found in everything from casual eateries in back streets to exclusive gourmet restaurants. Its relatively affordable and accessible ingredients make it a dish enjoyed by everyone, and it remains a go-to choice for buffet-style celebrations or family gatherings. Causa is typically served in its traditional rectangular form or as small, snack-sized balls. What makes Causa Limeña so special? There are three major reasons why Causa Limeña is such a popular dish among Peruvians and visitors alike: Versatility:  While chicken is the most popular filling, you will also find restaurants in Peru that offer "Causa de Atún" (Tuna), "Causa Vegetariana" (Vegetarian Causa), or "Causa de Pulpo y Cangrejo" (Seafood Causa). This versatility makes it a dish that can appeal to all tastes. Ají Amarillo:  This dish makes use of one of Peru's favorite chili peppers, ají amarillo. Not only does this give Causa Limeña its distinctive bright yellow color, but it also provides a unique taste and heat. It's Delicious:  Most importantly, the success of this dish is due to its incredible taste! The mashed potatoes are beautifully seasoned, and their delicate, creamy texture is truly to die for. How to make Causa Limeña Making Causa Limeña doesn't require any special equipment, but it does take some time and patience to do well. Here are the step-by-step instructions to prepare this fascinating Peruvian entrée: Mash the Potatoes: Boil and mash the potatoes into a smooth purée, adding ají amarillo paste, vegetable oil, lime juice, and seasoning. Shred the Chicken: Boil the chicken breasts and vegetables. Once cooked, shred the chicken and mix it together with mayonnaise and seasoning in a large bowl. Make the Causa: In a serving dish, add a layer of mashed potatoes, then place the shredded chicken salad on top. Continue to build the layers of Causa, finishing with mashed potatoes. Top with avocado, hard-boiled eggs, and black olives to garnish. Serve: Cut and serve the dish cold. Causa Limeña Recipe Below is a video showing you how to prepare a delicious Chicken-filled Causa in your own home: Ingredients for Causa Limena: Mashed Potatoes: 1 kg of yellow potatoes 5-6 tablespoons of aji amarillo paste 1-2 tablespoons of vegetable oil 4 Limes Salt and pepper Chicken Filling: 150 - 180 gr of Mayonnaise (to taste) 2 shredded chicken breasts Carrots Peas Green Beans 1 teaspoon of American mustard Salt and pepper Avocado

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

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

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

Renowned for its vibrant fusion of flavours, Peruvian cuisine boasts a wealth of fascinating, diverse dishes that have been enjoyed for centuries. In this post, I'll guide you through making a delicious Peruvian-style "Sopa Seca"—a unique, flavourful dish beloved across the country. Learn about the history of this dish, its origins, and how to create an amazing Sopa Seca in your own kitchen! What is Sopa Seca? Originating from the region of Chincha in Peru's Ica province, Sopa Seca  literally translates to “dry soup.” Despite its name, it’s actually a flavourful, sauce-infused pasta dish with a rich history and bold taste. Typically served alongside Carapulcra , Sopa Seca Chinchana combines noodles with a medley of herbs and spices, creating its characteristic taste and vibrant color when slow-cooked. In Chincha, this dish is a staple at large gatherings, festivals, and family events, showcasing Peru’s ability to fuse culinary traditions from around the world. How to make Peruvian Sopa Seca Chinchana Follow these step-by-step instructions to prepare your own delicious Sopa Seca: Prepare the Sauce : In a blender, combine the basil, cilantro, parsley, and tomatoes until smooth. Sauté the Aromatics : In a large pot, sauté the onions and garlic until softened. Stir in the ají panca and tomato paste, cooking for 2-3 minutes to allow the flavours to blend. Add the Herbs : Pour in the blended herb mixture and season with salt, pepper, and oregano to taste. Cook the Pasta : Add the spaghetti directly into the sauce, stirring as it cooks to absorb the rich flavours. Add the Meat : Once the pasta is nearly al dente, add the cooked pieces of hen, pork, or chicken, mixing them gently with the noodles. Serve : Garnish with fresh cilantro, and serve alongside white rice, or pair it with traditional Carapulcra for a classic Peruvian experience. Peruvian Sopa Seca Recipe If you prefer a visual guide, watch the video below for step-by-step instructions on making this comforting, flavourful Sopa Seca. Sopa Seca Ingredientes 500 gr of spaghetti 2 pieces of chicken, hen or pork 1 tablespoon of aji panca 4 tomatoes 2 cups of basil 1 cup of chopped coriander 1 cup of chopped parsley 1/2 teaspoon of oregano 200 gr of chopped onions 1 1/2 tablespoons of garlic paste 1 litre of chicken stock 1 tablespoon of tomato paste Salt, pepper and cumin to taste