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There are numerous variations of Cau Cau: Lomo Saltado Lomo Saltado is one of the most popular Peruvian dishes and symbolizes like no other the fusion of Peruvian ingredients with Asian techniques of preparing food.
Lomo Saltado is made of sliced beef stir stir-fried with red onions, tomatoes, yellow Peruvian chilies aji amarillosoy sauce, vinegar and cilantro. Mixed with yellow potatoe French fries and served with rice Lomo Saltado can be found in simple restaurants and up-scale places alike.
Pachamanca - "Earth Oven" This traditional Peruvian dish actually more a cooking method dating back to pre-Hispanic times comes from the Andean provinces, but meanwhile conquered Lima and is found in many rustic restaurants.
Hot rocks that had been heated in a fire are put into a hole in the ground creating a natural oven. According to their cooking time ingredients like potatoes, sweet potatoes, meats beef, pork, lamb, guinea pig, alpaca, chicken marinated in spicesherbs, corn, leaves, chilies and beans are layered between more hot stones.
Everything is covered with leaves and soil. After about 2 to 4 hours the "oven" is opened and an absolute delicious meal appears on your plate. Papa Rellena - Filled Potatoes Papa Rellena is a traditional croquette filled with a spicy ground beef mixture. Ground beef is stir-fried with onions, tomatoes, garlic, cumin, garlic and paprika. Hard boiled eggs and black olives are added. Mashed potatoes are molded around a center of the meat mixture and formed like a potatoes.
The Papa Rellena then is fried in oil and served with Salsa Criolla, a sauce made of in lime juice, vinegar and oil marinated red onions, yellow Peruivan chilies aji amarillo and parsley. Pollo a la Brasa - Peruvian Chicken Pollo a la Brasa, also known as Peruvian chicken, is one of the most consumed dishes in the country. Originally only seasoned with salt and cooked in charcoal today the chicken is marinated in a "secret" mixture mainly consisting of vinegar, dark beer or soy sauce, salt, pepper, chili, rosemary or cumin and paprika and then grilled in especially fabricated Pollo a la brasa ovens.
Served with thick French fries and a small salad it's eaten with the fingers. Salchipapa - Sausages and Fries A poor man's dish that became a popular "fast food" in Peru.
The word Salchipapa derives from its main ingredients: Thinly sliced pan fried hot dogs or other sausages are mixed together with French fries and served with various sauces.
Most often this dish is sold by street vendors or simple restaurants for a few Soles. Tacu Tacu Tacu Tacu was invented by African slaves that worked on the haciendas during Colonial times using leftovers to make a hearty and substantial meal. A mixture of rice, beans, bacon, onions and spices is formed to a thick pancake and stir-fried.
It's either served as a meal for itself or with a steak, fried banana and topped with a fried egg. Tacu Tacu is also often used as a side dish for Lomo Saltado. An Afro-Peruvian specialty you shouldn't miss. Relatively unknown in pre-Hispanic times Peruvian desserts are heavily influenced by its Spanish and other foreign equivalents. In Colonial times quite often expensive and unavailable ingredients used in the Spanish cuisine were replaced by typical Peruvian ones; later foreign cooking techniques were used creating unique local sweets.
Even if it's difficult, always leave a little room for one of the numerous sweet! You won't regret it. Below find some dessert common and popular in Lima. Anyhow when the Spaniards colonized Peru most ingredients weren't available or too expensive, so adaptations to the original recipe were necessary. In Peru Alfajores consists of two layers of cookies made of flour, butter and powdered sugar filled with manjar blanco, a sweat, caramel like, sticky reduction of milk and sugar. It's made of cooked rice, cinnamon, sweetened condensed milk and evaporated milk.
A delicious and simple to prepare goody. Made from Peru's unique purple corn which gives Mazamorra morada not only its color but also its unique flavor, it's like a thick jelly with lots of different fresh and dried fruits. African slaves simply substituted unavailable or expensive ingredients with Peruvian ones and created an addicting, delicious sweet that even today is still quite often sold by street vendors.
Picarones are kind of donuts made of a squash or pumpkin dough, deep fried and served with cane syrup called chancaca. The Peruvian version uses instead of lemons the characteristic small limes. Pie de Limon or Tarta de Limon is a very popular and extremely sweet dessert.
On top of a thin pastry a lime custard or pudding is put, covered with a thick layer of meringue and baked. The bottom layer is made of manjar blanco, a sweat, caramel like, sticky reduction of milk and sugar, and egg yolks which is covered by a huge portion of meringue.
Tres Leches - Three Milks Tres leches is a sponge or butter cake soaked in a mixture of three kinds of milk: Tres leches is a sweet and delicious, but dense and heavy dessert more like a pudding than a cake.
This extremely sweet and sticky treat consists of layers of anise cookie sticks bathed in cane syrup, called chancaca, topped with caramels and candies.
Pionono - Manjarblanco Roll In Peru Pionono is prepared by using biscuit dough made of eggs, sugar and flour which is baked as a thin sheet.
Spread with plenty of manjarblanco a reduction of milk and sugar and rolled up, Pionono is a delicious sweet treat for in between, as a dessert or cake. For some Pionono is heaven on earth and absolutely addictive.
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A Peruvian menu without at least three or four different salsas is incomplete. Peruvians love their salsas and use them literally on any food.
Peruvian sauces intensify or vary the unique flavors of local dishes. Nearly all salsas contain typical Peruvian ingredients like aji chili pepperPeruvian lime juice and local herbs making them really distinct. Just be a little bit cautious when trying a special sauce for the first time: Prepared with red onions, aji amarillo, the juice of Peruvian limes and some freshly chopped coriander or parsley, Salsa Criolla accompanies numerous typical local dishes and just has to be on the table when enjoying a great Peruvian menu.
Prepared with Peruvian yellow chili and oil, this sauce can be either pleasantly spicy with a moderate heat or extremely hot, so be careful when trying. The creamy, spicy, but mild sauce is made of fresh white cheese queso frescoaji amarillo Peruvian yellow chilimilk, oil, onions and Peruvian lime juice.
Because Salsa Huancaina is a very versatile sauce that goes with many flavors today it's often used in other combinations as well. It's served as sauce for pasta and accompanies meat dishes.
Mayonesa - Mayonnaise Peruvian Mayonnaise might be prepared the same way as back home. But especially the use of fresh Peruvian lime juice gives the mayonesa peruana a very special flavor. Peruvians love their mayonnaise. But as they also love it hot and spicy, you find Mayonesa de Aji chili mayonnaise or Mayonesa de Rocoto hot pepper mayonnaise.Peppa Pig 2 Horas HD Español Audio Latino
Salsa Ocopa Originated in southern Peru in the Arequipa province, Salsa Ocopa is similar in texture to Salsa Huancaina and traditionally as well served with boiled potatoes.
But its flavor is very different. Main ingredient of Salsa Ocopa is the herb Huacatay Peruvian black mint which gives the sauce a really unique delicious taste. Other ingredients include fresh white cheese queso frescoonions, aji amarillo Peruvian yellow chili and milk. This powerful hot sauce is used by Peruvians on virtually any food and an essential dip on every table.
There are numerous variations of Salsa de Rocoto from medium hot to extremely hot. So be careful when trying it the first time. Main ingredient of the hot sauce are of course rocoto peppers blended with oil, Peruvian lime juice and sometimes also milk, coriander or parsley.
Main ingredient surely is coriander which is blended with oil, Peruvian lime juice, onions, chili peppers and garlic. To make the sauce creamier often mayonnaise or even iceberg lettuce is added. Salsa Verde goes well with meat, fish, chicken and rice dishes, but is great also just with fresh French bread.
Fruit Variety in Peru from www. Some are native to Peru, exotic or rarely known abroad others can be seen in every super market around the world. While you can buy bananas, apples, pears, grapes, passion fruits, papayas and many more common fruits on the Peruvian markets as well, have a look for some special and unique fruits coming originally from Peru or being important ingredients in the local cuisine. The palm fruits, which are called Aguaje in Peru, have a reddish-purple-brown tough skin with a texture similar to a pineapple.
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Beneath the skin is a thin layer of a firm, yellowish-orange pulp which covers a large seed. Agauje is eaten raw, in desserts or used to make juices, jams, ice-cream and an alcoholic beverage. The pulp of aguajes is extremely rich in essential fatty acids and has a high Vitamin a and C content.
The oil extracted from the Moriche Palm fruit is called Buriti. In the local medicine it's used to treat burns. The fruit is native to high altitude areas in Peru where it still grows wild and has been cultivated at least since Inca times.
The Aguaymanto is well hidden under a non edible paper like skin. When ripe the fruit is of a yellow-orange color. It has a sweet and sour taste and a pleasant flavor.
Aguaymantos often accompany savory fish and red meat dishes. The Aguaymanto is also used to make jam, ice-cream and liqueurs. The fruit contains high levels of Vitamin A, B and C and is believed to have anti-inflammatory and antioxidant properties. The fruit is extremely acidic and has a taste comparable to a mixture of a sour cherry and a lime.
The unique taste of Camu Camu can best be appreciated when processed in juices, jams, ice creams and yogurts. Camu Camu has an extraordinarily high content of Vitamin C. In Peru natural medicines containing Camu Camu are used as antioxidants and anti-depressant as well as for stress relieve and the treatment of flu symptoms.
Capulin Capulin is a cherry species. Native to Central America, Capulin has been cultivated since early times and is extensively naturalized over much of western South America. In Peru Capulin is mostly grown in subtropical and subtemperate areas as well as in the Andes. The ripe fruits are red to dark purple in color with a thin, tender skin.
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The pale green, juicy flesh is rather sweet with a taste of wild cherries. Capulin is mostly eaten row or stewed, made into a jam or dessert. Very refreshing are also capulin milk shakes. The Chirimoya looks like no other fruit; it's heart-shaped with rough-textured but thin skin which varies from a yellow-green to a dark green.
The inside is white, juicy and fleshy with a creamy custard like texture and dark seeds that look like beans. Chirimoya are sweet and taste like a combination of banana, pineapple, peach and strawberry. Chirimoya can be peeled and eaten raw or used instead of an apple sauce or cooked apples for crumbles and pies.
It's considered to be the "Amazon Tomato" often prepared with aji and mixed with salads. Coconas are in size and shape a little bit like a bell pepper and their colors vary from yellow to red with a taste between a lime and a tomato.
Cocona is often used to make sauces accompanying anticuchos or fish soups. Great are also juices, jams and dessert made of this fruit. Limon Peruano - Peruvian Lime The Peruvian lime is only around 3 to 4 cm, has a yellow to dark green skin and a light green inside. The key lime might be the closest lime variety to the Limon Peruano.
But the Peruvian Lime is highly acidic, extremely sour and has an incomparable, distinct and strong flavor. Limon Peruano is one of the key ingredients in Peruvian cuisine. It's used to "cook" the raw fish in Peru's national dish Ceviche, a main ingredient in Peru's national drink Pisco Sour, part of numerous salsas and gives many typical Peruvian dishes their unique flavor. Lucuma Lucuma is a subtropical fruit native to Peru and known as well as "the last gold of the Incas".
Images of it have been found on ceramics of ancient Peruvian cultures. The round or ovoid fruits are green with a yellow to orange, fibrous flesh.
Lucuma has a unique flavor of maple and sweet potato. Peruvians love their Lucuma, but it's rarely eaten raw.
Instead Lucuma is a popular ingredient for ice cream in Peru and used also in cakes, puddings and desserts. Noni - Indian Mulberry Noni, commonly known as Indian Mulberry or Beach Mulberry isn't originally native to Peru, but finds its use quite often in dietary supplements.
The fruit is more or less the same size as a potato. It has a yellow to white color. Nonis taste very bitter and smell awful. Anyhow the fruit is famous for its health benefits and used in juices, teas and natural medicines. Palta - Avocado The Avocado has a long history of cultivation in Peru. One of the oldest findings regarding Paltas in the country were made in the pre-Incan city of Chan-Chan. In Peru mainly a green type of Avocado is produced which is native to the country.
Although the avocado is botanically a fruit, it's a vegetable for culinary purposes. Paltas are used in many Peruvian dishes. Avocados are often added to salads, pureed spread on sandwiches or just eaten like they are. Pepino dulce - Sweet Pepino The pepino or pepino dulce is native to the temperate Andean regions of Peru.
The plant is not known in the wild and its origins are unclear. Pepinos come in different sizes and shapes, from small to large, round or oval. Their thin skin is of a deep yellow with purple lines. The brightly orange colored flesh is sweet, firm, very juicy and refreshing. Pepinos have a flavor of a combination of honey melons and cucumber and are very tasty. After peeling pepinos can be eaten raw and are often used in fruit salads, with your breakfast cereals or as dessert.
Tomate - Tomato The tomato is native to South America and found its way to Mexico around years ago. After the Spanish colonization of the Americas the tomato was distributed around the world. Taking genetic evidence into consideration in the Peruvian highlands direct ancestors of todays tomato, a small green fruit, were harvested and consumed already in ancient times. It's assumed by many that the tomato has its origin in the Andes regions of Peru where the center of diversity seems to be situated.
Although the tomato is botanically a fruit, it is a vegetable for culinary purposes, because of its flavor. While in many countries outside Peru the tomato is a key ingredient in numerous dishes, in Peru it only plays a minor part in the local cuisine. Tomatoes are often eaten raw, in salad or salsas. Tumbo - Banana Passion Fruit Tumbo is part of the passion fruit family. In English it's called banana passionfruit because its size and shape resembles a small thick banana. The orange, passionfruit-like cluster of black seeds and pulp is enclosed by a firm yellow skin.
Normally tumbos are quiet acidic and tart, therefore seldom eaten raw. You can best enjoy the flavor of Tumbo when processed to refreshing juices, jams and ice cream.
Tuna - Cactus Fruit The Tuna also known as cactus fruit or prickly pear is cultivated in Peru since ancient times.
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Images of the fruit can be found on textiles of cultures like the Wari, Chimu and Incas. The fruit is oval with a thick skin, green or orange to red in color. The bright red to purple inside contains many small seeds and tastes similar to a juicy, extra sweet watermelon, when processed to jams, jellies, juices or alcoholic beverages a little bit like strawberries and figs. The tuna is believed to lower the cholesterol and blood sugar level as well as having antioxidant properties.
Aceitunas - Olives Olives are native to the coastal areas of the Mediterranean. Brought to Peru by the Spanish conquerors years ago, today Olives are an important ingredient in the Peruvian cuisine. They are added to salads and cream cheeses or cheese spreads. Quite often they are placed in a small bowl with some fresh bread on the table. Really delicious are olives filled with aji.
In Don de Rivera brought some olive plants from Spain. Unfortunately only three survived the journey which he planted on his hacienda. Soon the olive trees grew and became a focal point of his hacienda. In around olives trees were counted, at the beginning of Republican times nearly Today Parque El Olivar is still home to around olive trees. Peru and it's "Supergrains" from www. The international demand for Peruvian "supergrains" like Kiwicha and Quinua increases steadily, as more health-conscious people become aware of the extraordinary nutritional value of these products.
Whereas peanuts and Lima Beans conquered the world centuries ago, other native Peruvian products like Sacha Inchi or Tarwi are just on the brink of doing so. And although coffee was only introduced to Peru some decades back, Peru became one of the biggest coffee producers in the world known especially for its organic produced coffee.
But coffee cultivation did not become common in Peru until the mid-twentiest century. In the s, coffee growing was encouraged as a replacement for coca farming by several non-governmental agencies. Today the coffee industry is one of the country's most important agricultural sectors making Peru a big player in the worldwide coffee market.
Peru is noted for being a major producer of organic and fair trade coffee beans. Because of the mild nature of most coffee produced in Peru, it is used primarily for blending, French-roast and as a flavored-coffee base. However, some coffees from the northern region of Peru have a superb full body and a delicate sweetness. The Peruvian central region in particular, has gained recognition for its high quality organic coffee.
And Puno coffees from the southern region are full-bodied and very citrus-like tasting. Cuzco coffee offers fruity acidity and is among the most consistently balanced Peruvian coffees. Also known as Amaranth, Kiwicha is an ancient crop cultivated for thousands of years by numerous cultures including the Incas. Kiwicha seeds are slightly bigger than poppy seeds and very flavorful. They are popped to produce a crunchy white nutty popcorn which is poplar and delicious as snack, cereal or breading for chicken and fish.
The grain is also ground into flour, rolled into flakes, "puffed", boiled for porridge, sprinkled on salads and added to breads. The gluten free Kiwicha is very high in protein and essential amino acids and therefore often called one of Peru's "super grains".
As it can be easily absorbed by the body, it's a unique energy source especially for children, sick and elderly people. Additionally regular consumption reduces blood pressure and cholesterol levels. Mani - Peanut Peanuts are believed to be of South American origin.
The cultivated peanut was most probably first domesticated in the Peruvian valleys where archaeologists have found rests of mani and dated them to about years. Many pre-Columbian cultures as the Moche depicted peanuts in their art. Although peanuts are considered to be nuts culinary wise, botanically they belong to the legumes. Manis are very popular in Peru and common ingredients in the local Creole cuisine. They find their use in sweet and savory dishes alike.
Big seeded varieties known as "Big Lima" were domesticated in the Peruvian Andean Mountains since ancient times. The pods contain oval to kidney shaped seeds. Immature beans are green, once mature creamy-white beans are common, although certain varieties feature colors such as green, red, purple, brown or black.
Lima beans are a good source of dietary fiber, and a virtually fat-free source of high quality protein. Traditionally they have numerous uses in the local cuisine. Lima Beans are added to stews, soups, salads and the famous Pachamanca. Quinua - Quinoa Nowadays called a "supercrop", Quinua played a vital role in the Andean diet for thousands of years.
During the loading phase, which will last 2 days, you will start taking the drops and eat all of the fatty foods you possibly can. Recommended foods for loading are butter soaked eggs, bacon, pasta with Alfredo sauce, and cheesecake.
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