the book for you and for free!

Peruvian Cuisine
32 recipes to surprise your family and friends
Ceviche
Peruana Sauce
Sopa Criolla
Peruvian Chicken
Stew
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Peru- Gastronomic Tour / Peruvian Cuisine Book
Intro.
This innovative book of Peruvian cuisine has a wide range of recipes related to its cooking tradition among appetizers , main dishes
and desserts.
In this book of recipes, you will learn on how to prepare the most popular dishes nationwide, available with a list of ingredients to
prepare each unique dish with its own style. The book is divided in different sections and according to your mood and willingness to
cook. Among these sections, there is the ceviches, which is a seafood cocktail prepared with fish, and other sort of mollusk such as
shrimp, octopus, squid, lobster, and shell. It also includes the main dishes such as the Anticuchos de Corazon, Ajiaco de Papas, soups,
and the desserts such as Leche Asada, and Alfajores.
Peru’s cuisine is well renowned worldwide due to its variety of products and the attempts in creating new fusion styles among gourmet food dishes.
Within the last few years Peru has become one of the leading countries in the region among gourmet food, which has developed a
new market segment of travelers along the tourist industry, which focus on gastronomic tour.
Gastronomic tours allow travelers to taste a diversity of local menus, as well as the fusion of local food with international dishes.
The diverse weathers, as well as the ecological diversity allows a wide range of dishes to choose in the Peruvian daily menu such as
the barbecue cuy, which is a kind of guinea pig from the Andes, and the chicken hot sauce, just to name a few.
Another ingredient that has helped to make the Peruvian food so desirable is the country´s historical immigration. Along its multicultural development Peru has received the influence of Western and Eastern traditions such as the contribution of soups and stews
from the Spaniards, Arabic influence on sweetmeats, Italian with the pastas, Japanese with the finest details in the elaboration of
fishes and seafood, and the Chinese with the creation of the “Chifas”, which is Chinese food modified to the Peruvian local taste and
menu.
If you are willing to cook and even taste these amazing Peruvian dishes, Latin Trails welcome you to experience the gastronomic
itineraries realizable in Peru along its main destinations, which included the Capital Lima, the mystic cities of Cuzco and Machu Picchu with its Incas trail, and the city of Arequipa in the highlands. Here you will learn how to cook these marvelous dishes under the
tutoring of the Peruvian Chefs.
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Peruvian
Food
Peru is famous throughout South America for its food. As a major fishing
nation, fish is abundant, and prepared with imagination.
The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chichen, pork, lamb, and fish. Most of these meals include one of
the different kinds of “aji”, or Peruvian hot pepper, which mainly are: yellow
aji pepper, red aji pepper, red rocoto pepper Chicken, pork and lamb were
introduced to Peru 500 years ago, when Spaniards came to America. Other
ingredients, like potatoes, were already being grow in the Peruvian Andes
and were taken by the Spaniards back to Europe.
Today more than 200 varieties of potato can be found in the lake Titicaca
area. They range in color from purple to blue, from yellow to brown. Sizes
and textures vary as well. Some are smalls as nuts; others can be as large as
oranges.
Peruvian cuisine is usually considered one of the most diverse in the world
and is on par with French, Chinese and Indian cuisine.
In January 2004, The Economist said that “Peru can lay claim to one of the
world’s dozen or so great cuisines”, while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world’s most important gastronomic
forum, held in Spain between January 17th and 19th, Lima was declared
the “Gastronomic Capital of the Americas”.
Many of the key ingredients of Peruvian food are unique products that are
not readily available outside of Peru. I have found that most substitutions
are unsatisfactory, but there are a few that work pretty well. Also, since the
varieties of certain ingredients (e.g. potatoes, tomatoes, onions) are distinct there, you need to use special care in selecting which varieties available in your country to choose.
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Ingredients
and
Substitutions
Peruvian aji — this is one of the most basic building blocks of much Peruvian cuisine, and you will need to find some if you want to cook most
Peruvian staples. Fresh ajies are best, although I have had pretty good luck
substituting pureed Peruvian aji (chiles) for the fresh aji that is called for
in the recipes. I do not find the dried ajies or the powdered aji to be good
substutes for fresh aji although they can be useful for creative varations or
to introduce a different flavor to some other kind of recipe. Note that when
you substitute the pureed aji from the jar for the fresh aji you have to decide on the quantity by taste — just start with a very small amount and keep
adding until it tastes the way you like it.
Each aji is different. Don’t try to substitute one for another —e.g. aji Amarillo for aji panca or visa versa. Also, rocoto (hot peppers the shape and
size of bell peppers, often served stuffed, especially in Arequipa) and aji
(smaller, hotter, mostly used sliced or diced or pureed) are not interchangeable.
Peruvian potatoes are fresh and flavorful and they come in many varieties,
each with it’s own flavor and consistency. For most recipes (causa, lomo
saltado, papa a la huancaina etc) choose yellow potatoes, which are quite
tasty. My favorite for many things is Yukon Gold. It’s harder to find potatoes
suitable for Peruvian soups — even the potatoes sold as Peruvian blue potatoes lack the substantial texture of those found in Peru.
Experiment with locally available potatoes and you may find some good
substitutions but no commercially available potatoes in the U.S. will ever
be just right… Farmers cheese — Try substituting a top quality cottage
cheese
(choose large curd, and pick one you really like — cottage cheese vary tremendously in flavor) for queso fresco called for in such things as Huancaina
sauce. You may have to leave it in the blender longer, and add the oil only
slowly, but you can get a pretty good flavor! The Yanuq website suggests
ricotta or feta, but I disagree strongly — they add different flavors altogether.
Ají
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Lemon
Limon (lemon) — Peruvian limon is a small round greenish yellow lemon
that looks very different from the lemons sold in the United States. Most
people say that you should substitute key limes for limon and this works
fine if you can get them.
Small Mexican lemons (sometimes sold as Mexican limes) can also be similar. I have found, however, that in many recipes, you can get pretty good
results using a regular lemon or a Meyer lemon. You may need to adjust the
quantity a little bit to get the right flavor.
Onions — Peruvian onions are small red onions with a milder flavor than
most sold in the U.S. Try using a mild red onion for recipes where the onion
is being cooked. For salsa criolla and other recipes where the onion is not
cooked you might also try a mild sweet onion such as those sold as Vidalia
or Hawaiian Sweet Onions. A tip for salsa criolla is to soak the sliced onion
in cold water for a while — this can take some of the strongest flavor and
smell from the onion (I learned this in Peru) Tomatoes — you should have
good luck with good quality fresh roma tomatoes or (even better) with
tasty heirloom varieties of Italian tomatoes. Don’t use tasteless salad tomatoes or those sold for looks rather than flavor.
Peruvian food is the best in quality and taste, colourful and variety!
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Ceviche
Cebiche, also spelled Ceviche or Seviche, is considered by most to be the
national dish of Peru. It is traditionally made with raw fish which is marinated in lemon or other citrus juice together with salt, chilies, onions and garlic. The acid in the lemon juice together with the salt, stops the growth of
micro-organisms in the fish and at the same time softens the fibers as they
permeate the flesh. It is traditionally served with slices of cold sweet potatoes or corn-on- the- cob but is also good served on salad leaves with
sweetcorn kernels.
The dish originates from colonial times when Peruvian fishermen used to
use raw diced fish as bait or cebo which is the Spanish word for bait. When
they got hungry whilst fishing, they added salt and lemon to the diced fish
and ate them.
Though the years, this practice became more widespread throughout Peru
with folk other than fishermen and whilst the dish is essentially the same as
a few centuries ago, it has been augmented and refined, in particular with
the use of seafood such as prawns, squid and lobster.
Ceviche is usually served as an appetiser or light lunch and is so popular
in Peru that they have restaurants specialising in Cebiche dishes called Cebicherias. The dish is also popular in other Latin American countries but
Peruvian Cebiche rules - OK.
Below are just a few Cebiche recipes, but you can use whatever fish or seafood you like so long as you use only the freshest of fish, preferably sashimi
grade. If in doubt, DON’T. As texture is important to this dish, do not use
previously frozen fish.
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Ceviche de Pescado
Appetizer
Serves 6 to 8
Preparation time: 3 hours
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Ingredients
2 pounds of white fish (mahimahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno
peppers (to your preference)
Salt and pepper to taste
1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut
into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table
Preparation
1. Wash and de-bone fish and cut in 1/2 inch chunks.
2. Season with lemon juice, garlic, salt and pepper. Let it
marinade for 1 hour.
3. Add onion, jalapeno and red pepper, celery and cilantro.
Marinade for 1 more hour.
4. Serve on a bed of lettuce and add two pieces of corn 34
on
the cob and a portion of the sweet potatoes.
Red Snapper Cebiche
Serves 4 for lunch or 6 as a starter
Ingredients
450g/1lb Red Snapper
The juice of three Lemons
The juice of three Limes
1 Onion, thinly sliced
Salt and Pepper
A pinch of Cayenne Pepper
1 Garlic Clove, crushed
1 Chili, finely chopped
2 tbsp freshly chopped
Coriander (cilantro)
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Preparation
1.
Wash
ning water
the
and
fillets
under
cold
pat dry on kitchen
runpaper.
2. Cut the fish into bitesized pieces and place in a shallow dish
together with the remaining ingredients. Mix to coat well and
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refrigerate for 4-6 hours before serving, turning once or twice.
Salmon Cebiche
Serves 4 as a light lunch or 6 as a starter
Ingredients
400g/14oz Salmon Filets
60ml/2fl.oz. Freshly squeezed Orange Juice
120ml/4fl.oz. Freshly squeezed Lime Juice
1 Red Onion, finely chopped
1 Red Capsicum (sweet pepper), deseeded and finely
chopped
2 tbsp Freshly chopped Coriander (cilantro)
1 Chili, deseeded and finely chopped Salt
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Preparation
1. Wash the fish under cold running water, pat dry on kitchen paper and finely dice.
2. Place the diced fish in a mixing bowl together with the
remaining ingredients and mix to thoroughly coat.
Refrigerate for 2-4 hours before serving, mixing several34times during the marinating period.
Seafood Ceviche
Serves 4 as a light lunch or 6 as a starter
Ingredients
450g/1lb raw seafood e.g. Prawns, Squid, meaty
fish Fillets (marlin, tuna,sea bass, snapper)
1 Red Onion, finely chopped
1 Garlic Clove, crushed
1 Chili, deseeded and chopped
Salt and black pepper
The Juice of 5 Lemons
The juice of 5 limes
2 tbsp freshly chopped
Coriander (Cilantro)
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Preparation
1.
Prepare
the
seafood:Prawns - peel, de-vein and wash in cold water.
Squid - clean, wash in cold water and cut into thin strips.
Fish fillets - clean, wash in cold water and cut into strips.
2. Bring a large pan of salted water to the boil,
add the prawns and squid and poach 30 seconds.
Remove from the heat, drain well and cool in
iced water. Drain well and dry on kitchen paper.
3. Place all the ingredients in a mixing bowl and mix
to coat thoroughly. Refrigerate for 4-6 hours befo34
re serving, turning several times during marination.
Papas a la Huancaina
Serving Size : 4
Ingredients
1 pkg. cottage cheese
3 Tbsp. evaporated milk
2 Tbsp. salad oil
Several cloves of garlic Hot sauce
1/2 tsp. salt
Onion Rings
Black olives
Boiled potatoes
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Preparation
Mix first 5 ingredients together in blender, and add hot sauce to suit your taste. Put cut-up potatoes in a serving dish,
and pour liquid over top.
Soak onion rings in lemon juice.
Garnish potatoes with black olives and marinated onion
rings.
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Serve at room temperature.
Causa
Serving Size : 4
Ingredients
3 cup leftover mashed potato
1 x juice of one lime
1 tsp turmeric
2 x green onion, chopped
¼ cup mayonnaise
1 x 7 oz can tuna, drained
1 x avocado, chopped
1 hand olives
2 x hard boiled egg, peeled, and, chopped
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Preparation
Stir the lime juice and turmeric together and then add it to
the mashed potatoes stirring until they become a uniform
yellow.
Spread half of the potatoes onto a serving plate.
Mix the green onions, mayonnaise and tuna together and
spread over the potatoes.
Spread the remaining potatoes over top.
Sprinkle with chopped avocado, olives and egg.
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You can also add shrimps.
Peruvian Sauce
Serving Size : 4
Ingredients
4 qt. peeled, cored, chopped, red ripe tomatoes, approx.
24lg.
1 qt. cored, pared, chopped apples, approx. 5 med.
1 qt. chopped onions, approx.
4 med.
1 1/2 c. chopped sweet green peppers, approx. 2 med.
1 hot red pepper, finely chopped
1 clove garlic, minced
3 c. brown sugar
1 tbsp. allspice
1 tbsp. salt
1 tsp. cinnamon
3 c. vinegar
1 tbsp. mustard seed
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Preparation
Combine tomatoes, apples, onions, peppers, garlic and sugar in a large sauce pot.
Cook slowly until thick, about 1 hour.
As mixture thickens, stir frequently to prevent sticking. Add
spices and vinegar.
Cook until as thick as desired, 45-60 minutes.
Pour hot into hot jars, leaving 12/4 inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
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Yield about 6 pints.
Potatoes with Peanut Sauce
Serving Size : 4
Ingredients
1/2 c. salad oil
1 onion, finely chopped
1 clove garlic, finely chopped
Salt, pepper and hot pepper to taste
1/2 kilo peanuts, toasted and grated
1 c. water
2 chicken bouillon cubes
1 c. evaporated milk
6 boiled potatoes
6 hard-boiled eggs
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Preparation
Heat up the vegetable oil and fry up the onion and garlic.
When the onion and garlic is browned, add the salt, pepper,
hot pepper and ground peanuts, stirring constantly. Add
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the water, bouillon cubes and milk. Let mixture thicken.
Sopa a la Criolla
Serving Size : 4
Ingredients
1 cup lean beef, cut in 2” strips
1 cup tomatoes, cut up
1 cup onion, cut up
Salt & Pepper
Angel hair noodles
Garlic salt
Herbs, coriander, Rosemary,
thyme, parsley, or oregano
2 eggs
1 can evaporated milk
Hot pepper
Toast, cut in small pieces
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Preparation
In a frying pan, cook beef in oil. Add tomato and onion, salt
and pepper. In a separate sauce pan, boil thin noodles (as
many as you care to use) with salt. Do not overboil. A dash
of garlic salt is tasty, plus other herbs of your hoice. Combine noodles and meat sauce after removing access oil. Use
the water from the noodles to make the soup. Bring to a
boil. Turn off the heat and break in eggs without stirring.
When firm enough, add 1 can evaporated milk to 2 qts.
soup. Add hot pepper if you like it spicy. Serve with small
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piece of toast floating on top.
Chupe de Camarones - Shrimp Chowder
Serving Size : 6
Ingredients
3 tbl Salad oil
2 cl Garlic, peeled, minced
1 lrg Onion, peeled, chopped
2 lrg Tomatoes, cut into eighths
2 sm Raw potato cubes
½ tsp Ground chili pepper
1 ½ tsp Seasoned salt
2 tsp Salt
¼ tsp Crushed red pepper
Few drops Tabasco water
1 ¼ cup Milk
3 med Flounder fillets
¼ cup Cream cheese ( 2 oz)
½ lb Raw shrimp, shelled and cleaned
12 oz Can whole-kernel corn Few sprigs fresh mint
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Preparation
About 45 minutes before serving, in dutch oven heat salad oil; in it saute garlic and onion until golden (about 10
minutes). Add tomatoes, potatoes, chili pepper, seasoned
salt, 1-1/2 tsp. salt, red pepper, Tabasco, 3 cups water, 1 cup
milk; stir occasionally, while bringing to a boil, then simmer,
covered, 20 minutes. Meanwhile, in 1- 1/2 cups water and
1/2 teasp. salt in skillet, simmer flounder fillets 6 minutes,
or until fork-tender but still moist. Also, beat cream cheese
with 1/4 cup milk ntil very smooth. Now stir cream-cheese
mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes. Next, drain flounder fillets, divide
each in half crosswise, then place a half in each of 6 soup
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plates. Spoon hot soup over fillets, garnish with mint sprigs
and serve at once.
Peruvian Garlic Chicken
Serving Size : 6
Ingredients
1/2 Cup Olive Oil
3 Medium Onions -- chopped
6 Cloves Garlic --chopped
4 Medium Chopped
Rocoto Chiles -- or jalapenos
1/2 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Teaspoon Basil
2 Cups Peanuts -- roasted and chopped
1/2 Cup Parmesan Cheese
3 Pounds Chicken Breasts -- chopped
3/4 Cup Lowfat Yogurt -- room Temp.
Salt And Pepper -- to taste
Boiled Potatoes -- for garnish
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Preparation
Heat oil in large saucepan and saute onions and garlic until
the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes
or until chicken is done. 2 minutes before serving, add 34
yogurt and stir well. serve surrounded by potatoes.
Pickled Black Beans Recipe
Serving Size : 4
Ingredients
2 Cups Dried Black Beans
2 Large Onions -- sliced
1/2 Cup Red Wine Vinegar
1/2 Pound Ham
3 Tablespoons Olive Oil
1/8 Teaspoon Annatto Powder
3 Cloves Garlic -- finely chopped
1 1/2 Teaspoons Cumin
2 Medium Ancho Chiles -- ground
Salt And Pepper -- to taste
2 Medium Hard-Boiled Egg
1/2 Cup Pitted Black Olives
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Preparation
Cook beans in lightly salted water for about 1 hour. While
beans are cooking. Bring another pot of salted water to
boil. Add onions. As soon as they reboil. Drain completely
and combine in small bowl with vinegar.Cut ham into pieces. Heat oil in large skillet. Add annatto power, ham, garlic, chiles, and cumin. Cook for 3 minutes. Add well drained
beans, onions and enough of the vinegar to keep it moist. It
may be necessary to add it all. Cook and stir for serveral 34
minutes. Serve garnished with chopped eggs and olives.
Locro (Pumpkin Stew With Chilies And Cheese)
Serving Size : 6
Ingredients
1 Medium Onion -- finely chopped
2 Cloves Garlic -- finely chopped
4 Medium Serrano Pepper -- finely chopped
1 Tablespoon Safflower Oil
2 Pounds Pumpkin Or
Winter Squash -- peeled and cubed
2 Medium White Potatoes -- peeled and cubed
1/4 Cup Half And Half
1 Cup Queso Blanco -- or feta Salt And Pepper -- to taste
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Preparation
Saute onion, garlic and chiles in oil. Add pumpkin and potatoes and a little water if necessary. Cover and cook over
low heat until the pumpkin and potatoes are tender. Add
the milk and cheese and heat through. Add salt and pepper.
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Garnish with additional cheese if desired.
Anticuchos de Corazon
Serving Size : 12
Ingredients
2 Cow Hearts
2 Tbsn.Aji Amarillo
Paste
3 Tbsn.Aji Panca Paste
1 Tbsn. Annato
ground(achiote)
6 oz.Minced Garlic
1 Tbsn. Cumin ground
6 Corn ears boiled.
6 Potatoes boiled and sliced.
4 oz. Oil
1/2 cup red wine
Vinager Salt & pepper to taste
1 tspn. dry Oreganum
1 Pkge.of thin 9 inch skwers.
1 jar of Aderezo para anticucho
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Preparation
First clean the hearts very well from fat and nerves and any
skin, leaving clear muscle only, this will make the Anticuchos tender,cut the muscle in stripes of about 1 1/4 inch in
width then cut the stripes in pieces of 2 inch long, let them
drain in a strainer. Combine in a bowl big enough to hold
all the heart pieces, the aji amarillo,panca,achiote, cumin,
garlic, pepper and salt, start to mix all together and add the
heart pieces, combine all very well until all pieces are well
coated with the marinate, add the oil and combine again,
cover and let marinate over night. Next day, Boil the Corns in water with a tspn. of sugar, keep them warm.Boil the
potatoes, peel them and slice them in 5 or 6 slices,set them
aside.While corn and potaoes are boiling,pierce the heart
pieces longwise insert three or four pieces in each stick, reserve all the marinate for cooking time, place all skewered
heart pieces in a rectangular plastic container.
Get the grill ready, at medium heat, place on top your vegetable or fish screen(the one with the small perforations),
when hot set the skwers side by side with the end towards
you(so they don’t burn), do not cook them to much or the
anticucho will be tough, never well done medium well is
perfect (no pink in center)this is about 1 1/2 minute per
side, before turning brush with the marinate on top, turn
and repeat the brushing.
Set the potatoes slices on the grill on the back side of the
anticucho and brush them with the marinate,cook until
golden brown. Serve Anticuchos in platter, garnished by
the golden brown potatoes slices and the corn ears cut34in
two.
Ajiaco De Papas
Serving Size : 6
Ingredients
3 Pounds New Potatoes
3 Cloves Garlic -- finely chopped
1 Medium Onion -- finely chopped
3 Medium Serrano Pepper -- finely chopped
2 Tablespoons Olive Oil
Salt And Pepper -- to taste
1 Cup Half And Half
3/4 Pound Queso Fresco Or Feta -- cubed
3 Medium Hard-Boiled Egg -- coarsely chopped
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Preparation
Peel potatoes if desired. Boil lightly in salted water. When
done, drain well and cube. Saute garlic, onion, and chiles
in oil until the onion is golden. Add potatoes and milk. Stir
carefully so as not to mash potatoes. Add cheese and eggs.
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Cook just enough to heat through and serve.
Papas Rellenas
Serving Size : 6
Ingredients
4 cups mashed potatoes
1 cup flour
1 egg
1 lb. hamburger
1 cup onion, finely chopped Garlic
Salt & Pepper
3 boiled eggs, chopped
Black olives Oil
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Preparation
Mix together potato, flour, and egg. Be sure it’s cool. Mix
hamburger with onion, garlic, salt, pepper, egg, and olive.
The hamburger and onions should be fried with the spices
before you add the other ingredients. Heat 4” of oil in frying
pan. Flour the palm of your hand and put in it a heaping
Tbsp. of the potato mixture. With a spoon, scoop out a hole
in the center. Place a Tbsp. of meat mixture in the center,
and with wellfloured hands, fold top of potato over to com34
pletely close it up. Gently roll it in your floured hands and
lower in the very hot oil. Fry until golden brown.
Lomo Saltado
Serving Size : 6
Ingredients
2 pounds of beef tenderloin or other tender steak
¼ cup red wine or burgundy
2 tablespoons of crushed garlic
2 medium onions cut in strips
4 tomatoes, seeds removed, pureed in blender
5 potatoes peeled and cut into strips for frying
1 jalapeno pepper cut into thin strips
1 tablespoon of vinegar
Vegetable oil for frying
Salt and pepper
Finely chopped parsley
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Preparation
1. Cut beef into thin strips and marinate in wine for 1 hour.
2. Cook garlic in oil over medium heat and add meat. Reserve the juice.
3. Add the tomato puree, salt and pepper. Cook a few minutes.
4. Add onion, jalapeno strip, parsley and vinegar. Combine
the juice from the meat.
5. Fry the potatoes in a separate pan and add to other in34
gredients.
6. Serve over white rice.
Aji de Gallina
Serving Size : 6
Ingredients
4 slices white bread, crust removed
1/2-1 cup milk
4 pounds chicken
1 onion, roughly chopped water
1/2 cup vegetable oil
1 large onion, diced
2-3 cloves garlic, minced
6 chilies, pureed
salt & pepper to taste
1/2 pound walnuts, finely chopped
4 ounces Parmesan cheese, grated
12 ounce can evaporated milk
6 red potatoes, cooked & halved
hard boiled eggs, shelled & sliced black olives, chopped
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Preparation
Let the bread soak in the milk. Boil chicken in salted water with the onion. Strain, reserve broth, discard onion and
debone chicken and cut into bite size pieces. Heat oil in a
saucepan. Sauté onion with garlic and chili peppers until
lightly browned. Season with salt and pepper. Add bread
mixture. Cook over low heat 10 minutes. Add the nuts, grated cheese, and chopped chicken. Add evaporated milk
and cook until heated through. Place on a serving platter.
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Garnish with potato halves, hard-boiled eggs, and olives.
Arroz con Pollo
Serving Size : 8
Ingredients
8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
½ cup vegetable or olive oil
3 cups rice (not instant)
5 cups chicken bullion
1 cup cilantro and 1 cup water chopped in blender
(drain water after blending)
½ pound cooked peas
2 jalapeno peppers cut in very thin strips
Salt and pepper to taste
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Preparation
1. Sauté salted and peppered chicken breasts in oil until
browned and cooked completely and remove. In the same
oil, cook the garlic and onion till tender.
2. Combine the chicken to the garlic and onion. Add the
cilantro and bullion and boil. Add the rice and jalapeno peppers. Cook over medium heat till liquid is absorbed. Add
peas and continue to simmer over low heat until rice34 is
cooked.
Arroz a la Peruana
Serving Size : 8
Ingredients
4 cups rice
1/4 cup vegetable oil
1 heaped tbsp minced garlic
8 cups water
2 tbsp butter
3 cups fresh corn kernels, cooked salt to taste
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Preparation
In a large pan, heat the oil over medium heat and sauté
the garlic for 2 or 3 minutes until cooked but not brown.
Add rice and combine well. Cook, stirring for a couple more
minutes. Season with salt and add water. Bring to a boil.
Lower the heat and simmer, covered, on very low heat for
15 minutes. Then turn off heat and leave covered for five
more minutes. Meanwhile, sauté the corn kernels in the butter.
Remove lid form rice pan and add the corn kernels. Mix
gently with a fork to separate grains and integrate the corn
kernels. Spoon onto plates or use cup molds to form in34individual servings.
Arroz Tapado
Serving Size : 6
Ingredients
3 cloves of garlic, minced
2 tbs oil
lemon juice
salt
4 cups water
1 pound of washed rice
1 onion, finely chopped
2 pounds of steak, finely diced
2 tomatoes, finely chopped
1 tbs tomato paste
4 tsp raisins
5 black olives, chopped
2 hard boiled eggs, finely chopped
1 tps parsley, chopped
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Preparation
The trick to making this dish is to mold the rice properly.
It should come out like a cone-shaped mound. Sautee the
garlic in oil, add a few drops of lemon juice, salt, and the water, and bring to a boil. Add the rice and continue to cook
until the rice begins to dry out. immer, covered, until rice
is done. Sautee the onions, then add the meat, tomatoes,
tomato paste, raisins, olives, egg, and parsley.
Mix well.
Take a one-cup glass measuring cup and coat the nside with
a little oil or shortening. Fill halfway with rice, then some of
the meat filling, and finish filling with more rice. Invert
onto a plate and carefully remove the measuring cup. 34
Repeat for each serving.
Peruvian Rice With Duck
Serving Size : 4
Ingredients
4 Duck Quarters
Salt and Pepper
120ml/4fl.oz. Vegetable Oil
2 Garlic Cloves, crushed
1 large Onion, chopped
1 large Tomato, chopped
2 tbsp finely chopped
Coriander (Cilantro)
1 fresh Chili Pepper, cut into fine strips
1.1L/40fl.oz. Water
180ml/6fl.oz. Beer
150g/5oz Green Peas (fresh or frozen)
450g/16oz Long Grain Rice
60ml/2fl.oz. Vegetable Oil
Gastronomic tours
Preparation
1. Season duck with salt and pepper. Heat the oil in a large
saucepan, add the duck and brown on all sides. Remove
the duck from the pan with a slotted spoon and set aside.
2. Reheat the oil then add the garlic, onion and tomato and
fry until browned.
3. Add the coriander and chilies and cook for 2 minutes stirring.
4. Return the duck to pan and add the water and beer and
cook over medium heat for 30 minutes until duck is almost
tender.
5. Add the peas and rice to the pan, season with salt and
pepper, stir well and cook for 10 minutes over high heat.
6. Reduce the heat, partially cover and simmer about 15 34
minutes or until rice is is tender. Serve hot.
Escabeche De Pollo
Serving Size : 6
Ingredients
1 x Chicken -- approx. 4 lb
12 x Parsley sprigs
1 ½ tbl Salt
2 cup Red wine vinegar
½ cup Achiote oil
4 cup Red wine
12 clv garlic
3 x Carrots
12 x Onions -- small
4 x Celery stalks
3 x Chiles serranos/jalopeno
2 x Red peppers
4 x Bay leaf
2 x Green peppers
1 tsp Cayenne pepper
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Preparation
Cut chicken in 8 serving, sprinkle with salt. Heat oil in large
skillet and brown chicken slowly, approx. 8-10 min for the
breast and 20-30 for the leg and thigh. Remove chicken
and set aside. Add garlic and onions to skillet and cook until they are golden brown, approx. 5 min. Add the chile, bay
leaves, cayenne, remaining salt and thyme. Saute 1-2 min.
Add vinegar and red wine, bring to a boil and simmer 15
min. Add carrots (2.5 by 0.5 in strips), celery (diagonal slices
1.5 in wide), and cook 10 min. Add red and green peppers
(cut in 1.5 in triangles) and simmer 5 min. Pour marinade
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over the chicken and let cool.
Peruvian Lamb Stew - Seco De Cordero
Serving Size : 6
Ingredients
8 lrg Garlic cloves
2 tsp Coarse sea salt
1 tbl Ground cumin
1 tsp Freshly-ground black pepper
½ cup Red wine vinegar
3 tbl Olive oil
1 x Lamb shoulder - (7 to 8 lbs)
bones, fat removed, cut 2 1/2” chunks
3 tbl Olive oil
3 x Jalapeno peppers seeded if
desired, and finely chopped
4 med Onions finely chopped
2 tsp Coarse sea salt
1 ½ cup Beer
8 cup Beef or chicken stock,
preferably homemade
6 lrg Boiling potatoes peeled,
quartered
1 bn Cilantro, leaves
1 ½ cup Beer
8 cup Beef or chicken stock,
preferably homemade
6 lrg Boiling potatoes peeled,
quartered
1 bn Cilantro, leaves only finely chopped
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Preparation
In a mortar and pestle or food processor, pound the garlic,
salt, cumin, and black pepper to a paste. Mix in the vinegar,
and then blend in the olive oil. Transfer the mixture to a
large shallow earthenware dish, and place he lamb in the
marinade, turning to evenly coat all the chunks. Marinate at
room temperature for 2 to 3 hours. Remove the lamb from
the marinade with a slotted spoon, reserving 1/2 cup of the
marinade. In a large heavy casserole, heat the tablespoons
olive oil over high heat. Brown the lamb, turning with tongs
to sear all sides evenly.
This will take about 20 minutes (if the lamb does not fit all in
one layer, brown in 2 batches, therwise the meat will steam
rather than sear).
Transfer the lamb to a plate with a slotted spoon and set
aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about
10 minutes, or until the onions are golden. Add the beer
and lower the heat so that the liquid is simmering. Cook for
about 15 minutes, or until all of the beer has evaporated.
Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix.
Bring up to a boil, then reduce the heat and simmer the
dish, covered, for about 1 hour and 20
minutes, or until the meat is tender.
Add the potatoes, cover the pan again and cook for about
20 minutes more, or until the potatoes are tender (you may
need to add a little more stock or water to keep them
from scorching). Add the reserved 1/2 cup of the marinade
and the cilantro, stir to mix, and cook for 1 minute more.
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Serve from the casserole. This recipe yields 6 to 8 servings.
Chicken a’ la Peruvian
Serving Size : 6
Ingredients
6 chicken breasts, boneless
6 slices bacon, thick cut
6 thin slices ham
6 slices Monterey Jack cheese
1 can Coca Cola
Sliced mushroom
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Preparation
Cut open, flatten and leave chicken breast in one piece.
Sprinkle with salt, garlic powder, and a little bit of pepper.
Place one slice of ham, one slice of cheese, a few mushroom
slices and then roll it up. Fasten with bacon slice. Repeat
with remaining chicken breasts. Place chicken breasts on a
baking pan, pouring Coca Cola over them. Bake at 450 34
degrees for 30 minutes.
Chicken in Orange Sauce
Serving Size : 6
Ingredients
6 pieces chicken
2 strips bacon
1/4 sm. onion, chopped or shredded
1 tsp. paprika
Flour to cover chicken before frying
2-3 tbsp. butter
1/2 tsp. salt
Bit of black pepper
1 tbsp. cornstarch
Orange juice from 2 fresh oranges
1/2 tsp. sugar
1/2 fresh red pepper
3 c. water
Gastronomic tours
Preparation
Soften the butter in a pan, add salt and pepper; then saute
the chicken previously covered in flour. In a separate pot,
saute the bacon, the chopped or shredded onion and the
paprika, the chicken already sauteed and 3 cups water. Cover it and let it cook at a low temperature.
In a small bowl, squeeze the fresh oranges, add 1/2 tsp. of
sugar and the cornstarch to be diluted. Then add this preparation to the pot and let it cook for about 3 minutes.
You can serve with white rice, a piece of potato or vegetables like broccoli or peas. Decorate with parsley, and by
pouring the cooked hot rice in a cup to give it a shape, you
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can get a more elegant effect. Serves 6 persons.
Chancho Adobado (PERUVIAN PORK)
Serving Size : 4
Ingredients
2 lbs. boneless pork shoulder, cut in 1 inch cubes
1/4 c. vinegar
1 tbsp. ground cumin
1 tbsp. ground turmeric
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. corn oil
1 c. orange juice
1/4 c. sherry
Water as needed
1 tbsp. instant minced onion
1 tbsp. flour (optional)
Gastronomic tours
Preparation
Remove as much fat as possible from pork cubes. Marinate pork in combined vinegar, cumin, turmeric, salt, pepper
and garlic powder 1 hour covered in refrigerator. Heat oil
in large skillet. Add pork and brown on all sides. Reserve
marinade. Add orange juice, 1/4 cup sherry, onions and
reserved marinade. Bring to a boil. REDUCE HEAT and simmer, covered, about 30 minutes or until pork is tender. (If
desired, combine 1 tablespoon flour with 2 tablespoons
water and stir into pork mixture until sauce thic34
kens). May serve over rice. About 4 servings.
Peruvian Style Shrimp Chowder
Serving Size : 4
Ingredients
2 tbsp. oil
1 clove garlic, ground
1 onion, finely chopped
1 lg. tomato, chopped
4 c. boiling water
1 ear of corn, cut in pieces
1/4 c. peas
1 lb. yellow potatoes
2 tbsp. rice
1 lb. fresh shrimp, cleaned
Pinch of oregano
4 slices fried white fish
Salt & pepper to taste
1 c. evaporated milk
Chopped parsley
1 poached egg per person (opt.)
Gastronomic tours
Preparation
Heat oil in saucepan and fry the garlic, onion and tomato.
Add the water, corn, peas, potatoes and rice and boil about
10 minutes. When potatoes are cooked, remove from heat
and add the shrimp, oregano, salt and pepper.
Simmer until shrimp are cooked. Just before serving, add
milk and fried fish. Sprinkle with parsley. Poached eggs can
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be served on top, if desired.
Tacu Tacu (PERUVIAN)
Serving Size : 6
Ingredients
3 c. mashed kidney beans
Salt and pepper to taste
1/2 tomato
4 tbsp. oil
2 c. cooked rice
1 med. onion
2 fresh chilies
Gastronomic tours
Preparation
Mix the mashed kidney beans thoroughly with the rice in
a deep dish. Put the oil to heat in a large frying pan; when
very hot, put in the onion cut into very thin strips, as also
the chilies and the peeled tomato and a little salt and pepper. When everything is fried, add the beans mixed with
rice and fry together well with the dressing, stirring and
turning over with a wooden spoon. When well mixed, until
it browns a little on the lower part. Serve by itself or with
beefsteak or “churrasco” (sausage).
It should be sufficiently spicy. In order to turn over the34tacu-tacu, a large covering put over the frying pan may help.
Desserts
Gastronomic tours
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Leche Asada
Serving Size : 8 to 10
Ingredients
1 can of sweetened, condensed milk
1 can of evaporated milk
1 cup sugar
1 tablespoon vanilla extract
8 eggs, beaten
¼ cup water
Gastronomic tours
Preparation
1. Mix the condensed milk, evaporated milk, ½ cup of ugar,
the vanilla and eggs
2. In a saucepan dissolve ½ cup sugar in ¼ cup of water
and heat carefully until it becomes syrupy and slightly tan
3. Pour the caramel in a glass baking dish and pour the milk
mixture on top
4. Take a slightly larger glass dish and fill halfway with water. Place the dish with the milk mixture inside the larger
dish and cover with foil.
5. Cook in a 400 degree oven for 30-45 minutes or until custard is completely cooked
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6. Serve slightly chilled
Arroz con Leche
Serving Size : 6
Ingredients
1 cup long grain rice
1-1/2 cups water
8 ounce can sweetened condensed milk
1/2 cup orange juice
2 cinnamon sticks
ground cinnamon for dusting orange slices or wedges
for garnish
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Preparation
Bring rice, water, condensed milk, orange juice and cinnamon sticks to a boil. Reduce heat, cover, and simmer 14-17
minutes. Remove from heat and let cool. Before serving re34
move cinnamon sticks and dust with cinnamon and fresh
orange slices.
Alfajores (Filled cookies with caramel)
Serving Size : 6
Ingredients
2 C of all-purpose flour
1 C of corn starch
1 Whole egg
1 C of salted butter
1 C powdered sugar
3 T milk
Bakers Joy Spray
Powdered sugar for sprinkling
Gastronomic tours
Preparation
1 Sift the flour, cornstarch and powdered sugar at least
once. Set these dry ingredients in a large bowl and cut in
butter. 2 Add the egg and mix until it forms a soft dough.
(Add a spoon of milk -one at a timeonly if necessary to soften the dough). Let stand for 15 min.
3 Cut dough in 4 pieces 4 Spray cookie sheet with aker’s joy.
5 Sprinkle some flour over a smooth and clean surface and
lay out a piece of the dough, stretch it with a roller to 1/8
inch thickness. With a round cookie cutter make the cookies and lay them on cookie sheet.
6 Bake at 350° for approximately 12-15 min. or until they are
golden brown. Making the cookies... 7 Let the cookies dry
completely at least 4 hours. 8 Apply a small amount of the
caramel to one cookie and attach another cookie to make
a sandwich 9 Roll cookies in powdered sugar to coat all
over.
Filling (caramel “manjarblanco”):
1 Large can of condensed milk: place unopened can in pot
and cover with water. Boil it for 3 hours checking water level
and adding water as needed. This will make the necessary
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consistency for the filling.
Contact Us
mail: reservations@latintrails.com
Phone: (593-2) 2867832 / 2867377
Toll Free from USA & Canada 1800 747 0567
http://www.latintrails.com/
http://www.latintrails.com/peru-tours
Post office box: 17-21-1982
Main Offices Address: Av. Gral. Rumiñahui , San Rafael
Quito – Ecuador
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