Ecuador: Inauguration of Peruvian gourmet Festival

Peruvian cuisine will be the main attraction. (Photo: Internet)
Guayaquil. With the support of the Consulate General of the Peru in Guayaquil (Ecuador), was inaugurated last Thursday the Peruvian gourmet Festival, event that it runs until 17 July and performed on the occasion of the so-called "holiday Octobrinas", which commemorates 191 ° anniversary of independence of that city.
The opening ceremony was attended as special guests of the Rafael Rivera and Claudio Andrade, Peruvian chefs who prepared a variety of typical dishes of our Creole food and fusion.
In addition, the guests could observe an exhibition of reproductions of canvases from Cusqueña school in charge of art criticism Juliet Barciona.
The words of welcome were Besie Arellano, Manager of public relations of the hotel "Hilton Colon", home of the Festival, who directed a few emotional words on integrating Peruvian - Ecuadorian attendees, among whom could count numerous authorities as well as officials of various consulates in Guayaquil.
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Delicious: Spaghetti with peppers

Spaghetti with peppers
Lima. Ingredients
-One kilo of noodles - 100 grams of butter - two medium onions, sliced very thin - eight green peppers roasted, deveined and cut into strips - two cups of cream - 200 grams of cheese deshebrado - 200 grams of grated - salt and pepper
Preparation
Cook noodles in water by boiling with salt until "to the dente". Drain them.
Meanwhile, heat the butter and rehogue onions. Add the peppers and cold 3 minutes. Add the cream and deshebrado cheese and leave to simmer until cheese melts completely. Season with salt and pepper to taste.
Finally, mix well drained noodles with the previously prepared mixture, sprinkle with grated cheese and serve.
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Caigua stuffed: Rich and healthy

Caigua filled. (Photo: Internet)
Lima. Ingredients
-6 caiguas - 350 g (12 oz) beef ground - 1 onion, finely chopped - 2 onions, cut into julienne - 1 tomato, peeled, seeded and finely chopped - 1 teaspoon garlic, minced - 3 tablespoons of ground yellow pepper - 2 boiled eggs, chopped - 2 half tablespoons of peanut butter roasted and crushed eggs - 3 - 1 half tablespoon raisins - 1 sprig of horchata - 1 quarter of Cup evaporated milk - oil - pepper - oregano - salt
Preparation
Cut the top of each of the caiguas (such as a lid) and empty with a teaspoon. Place in a pot with water and Blanch them a few minutes. Drain and separate.
Prepare a dressing in a pan with the onion, garlic and tomato. When the onions are tender, add the ground beef, peanuts and raisins and cook over medium heat. Season.
Add the chopped hard-boiled egg once the meat is cooked. Fill the caiguas with meat mixture. Beat the egg whites to snow and add the egg yolks. Stir a few minutes and season.
Ignore the caiguas egg mixture and fry them in hot oil. Remove from pan and set aside. Heat oil in a pot or skillet, and cook the onions to juliana with ground yellow pepper until tender. Once cooked add the evaporated milk, and the horchata. Season to taste.
Place the caiguas fried in the mixture of milk and bring to boil a few minutes. Serve with steamed white rice.
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Chili con Carne: delicious

Chili con Carne. (Photo: Internet)
Lima. Ingredients
-2 tablespoons butter or margarine
-half cup chopped onion
-1 clove of garlic, minced
-half chopped green chile
-1 cup of ground beef
-1 tablespoon of paprika or to taste
-half cup of tomato puree
-half cup of broth of meat or beans
-2 cups of boiled beans
-Seeds of red chili
-Hot sauce (optional)
Preparation
1. In a skillet over medium, a little deep, melt the butter or margarine, add the onion and garlic, Cook for 2 to 3 minutes, continue with the green chile, Saute 1 minute, add the ground beef, Cook over medium-high heat, season with paprika, salt and pepper, when slightly pink, add tomato paste, cooking for 2 to 3 minutes.
2. Add broth of meat or beans and beans, Cook over low heat for 5 minutes more or leave that he focus a bit.
3 Adjust the salt, pepper, add red chili seeds and if you wish something spicy sauce. Serve hot. Accompanied by white rice.
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Chiclayo seeks to encourage its gastronomy

Opt for highlighting the most representative regional flavors. (Photo: Internet)
Lima. The taste of Northern food and especially the chiclayana is a matter of region. All cooked well and have the trademark a generous presentation, as he likes to eat to Peruvians. The hotel the portals of this city opted for this culinary philosophy.
Responsible for dishes such as the Northern goat with dry and occasions, the chinguirito or tortilla de raya are chefs Victor Gaspar and Pendejadas Oliden, who gave the new menu of the hotel a "gourmet touch", says Angie Passalacqua, regional head of sales.
"The Charter is part of the new hotel image that we have tabled a, which committed purely to highlight the regional flavors." "In addition, we propose the standardization of flavors, i.e. the same rice with duck that we present here is offered in Lima", said Passalacqua.
It should be noted, that the past 21 and 22 May made in these lands the Sabe gourmet fair at Peru, which brought together the best of the Northern, having as main shaft chiclayana cuisine food, the newspaper El Comercio reported.
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Fish croquettes: crunchy delight

Fish croquettes. (Photo: Internet)
Lima. Ingredients
-Four cups of peanut oil
-Two tablespoons of butter
-1/4 cup sifted flour
-Salt and pepper
-A cup of thick cream
-750 grams of fish (COD, trout, flounder), crumbled
-Beaten egg yolk
-Two beaten eggs
-A cup of breadcrumbs
Preparation
In a deep skillet, heat oil at 175 ° C.
In a saucepan, melt the butter. Add the flour, salt and pepper; make them a paste. Put the cream. To high heat, stir until the sauce thickens. Remove from heat. Incorporate fish and egg yolk. Mix well. Make pancakes of 2.5 cm. thick.
Immerse the pancakes in the beaten eggs, sprinkle with bread crumbs, frying them for two minutes, turning them a few times. Drain on a paper towel. Serve them with sauce, salad or vegetables in a station of your choice.
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Pickled fish: A delight of the sea

Fish brine. (Photo: Internet)
Lima. Ingredients
-200 oil ccs
-2 heads of garlic
-5 bay leaves
-1.5 kilos of fish
-15 grains of black pepper
-1 pinch of salt
-0.5 gallons of vinegar
Preparation
This recipe is for blue fish, sardines, horse mackerel, tuna, bonito etc. This fish is delicious if it is cooked and stored 8-10 days.
Wash and the fish are cleaned of thorns and purée into large slices, drain and is seasoned.
In a large pan, pour oil and go putting the pieces to fry them. In the same oil fry the garlic and laurel until they they are doraditos.We add the vinegar, pepper and a litre and half water leaving him Cook thirty minutes.
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Octopus chicharrón: delicacy of the seas

Chicharrón Octopus
Lima. Ingredients
-1 medium Octopus - 1 1/2 to 2 tablespoons sillao or soy sauce - 1/2 teaspoon mustard - 4 eggs, slightly beaten - 2 tablespoons of milk - 2 cups of sifted flour - salt - pepper - oil, the amount required
Preparation
Fill a pot with water and bring to a boil. Once it is boiling, immerse the Octopus and cook it for 40 minutes approximately until it is firm but not chew.
This is checked by introducing a stick of teeth. Some people, to immerse the Octopus in water boiling, dipped also a Pope. The Octopus will be ready when potatoes are cooked.
Once cooked Octopus, remove from pot and drain. Cut the Octopus in chunks of 4 cm (1 1/2 inch). In a bowl mix eggs, sillao, mustard, milk, salt and pepper.
Macerate the Octopus in this mixture for approximately 15 minutes. Drain in a colander and move the pieces of Octopus flour.
Heat oil in a frying pan. When it is hot, fry the Octopus until it is crispy. Drain on paper towel and serve immediately. Accompany with mayonnaise or salsa Golf (mayonnaise with ketchup).
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Huachana sausage: Morning delight

Huachana sausage. (Photo: Internet)
Lima. Ingredients
-1/2 Kg. of pork with FAT - 1 clove of garlic ground - pepper - cumin, and salt to taste. -Oil of annatto - 3 tablespoons of vinegar
Preparation
Annatto oil should be in the first place. Place the seeds of Achiote paste in a pan and bring to fire until they are either hot, taking care that they do not burn.
Remove from heat and add vegetable oil in enough until it is dyed red. Leave to cool and strain.
Chop of pork with fat and bring it to a processor, sazonando it with salt pepper and cumin (should be quite happy).
Then end this oil, add it to the processed meat and go mixing up to get the typical orange colour. Correct the time and lead to cold for three hours.
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For this winter: Aguadito chicken!

Very easy to prepare. (Photo: Internet)
Lima. 8 Dams chicken - 1/2 cup of oil - 1 bound of liquefied cilantro - 1 tablespoon of ground garlic - 1 large onion - 1 bucket - 1 Bell Pepper chopped red - 1 chicken stock Arverjas Cup - 1 cup of corn - 2 cups of rice - 4 yellow potatoes, peeled and chopped in 4-8 cups of water - salt and ajinomoto to taste.
In a large pot, heat oil and add the dams. FRY until golden brown on all sides; remove them and add the onion, garlic. Then wait it dore and incorporate the bouillon for broth and cilantro, also FRY for a few minutes and add the arverjas, the corn and pepper. Incorporate water, Golden dams, rice and potatoes.
Check the salt, cover and let it cook until thickened.
Serve hot.
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Escabeche of fish: can not resist

Very healthy and rich. (Photo: Internet)
Lima . 6 fish fillets, half cup of vinegar, 2 large onions, cut in wedges, 2 fresh yellow ají, 1 sprig of Mint, salt, pepper, cumin, enough flour, 1 ½ cup of oil, 4 tablespoons chili mirasol in pasta, 2 ground cloves of garlic, 2 choclos cooked, cut into thick slices, 2 camotes cooked, peeled and sliced thick3 boiled eggs. Lettuce leaves.
Preparation:
Place the vinegar in a bowl, add the onion, fresh yellow pepper, cut into strips and Mint. Season with salt, pepper and cumin. Marinate for an hour.
Wash and dry the fillets of fish. Salt and pepper them and pass them for flour.
Fry the fillets in hot oil. Reservar.Freir in oil, garlic and chili mirasol in paste. Add the macerated in vinegar, onions, fresh peppers and give a boil.
Cover the fillets of fish with sauce. Leave to cool.Accommodate source covered with sauce fish fillets, decorating with lettuce leaves, accompanied by choclos, camotes and boiled eggs cut in 4.
Preparation of AJI mirasol paste:
Dry chili should soak in water cold for 6 hours, changing water twice. Then cut and remove veins. Boiling water 2 hours, changing the water every hour to remove the spicy Fort. Then blend the pepper with oil needed to make a paste.
Quantity: 6 persons
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Fish steamed: something rich and healthy

Steamed fish. (Photo: Internet)
Lima. Ingredients
Hake: - 1 kg water: - 1 and 1/2 cups of lemon juice:-olive oil: 4 tablespoons - salt - black pepper
Preparation
In the pot, pour the water, lemon juice, add the pepper and carried over high heat to boil for 3 minutes.
Place the fish cut into 2 cm thick slices and get comfortable.
Then, reduce the flame to slow, tape and let Cook for 10 minutes. After that lap the fish time cover again and leave to cook another 10 minutes. Remove and serve hot.
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It prepares the classic noodle with chicken

Noodle with chicken. (Photo: Internet)
Lima. Ingredients
-2 Chicken breasts chicken - 500 g of pasta spaghetti
-1 Red pepper, roasted and peeled - ground large 1Cebolla - 2 cloves of garlic chopped without the green part - 500 g of liquefied canned tomatoes or chopped puree of tomatoes - paprika - broth - 1 white of Leek 250cc 1cucharadita (reserve leaves) - minced scallions 1cebollita oil for frying - 2 leaves of Laurel - 1 spoonful of chopped parsley - salt and pepper grinder (book stems)
Preparation
In a saucepan with salt water put to boil chicken breasts with the green leaves of leek, bay leaf and parsley stems.
Remove cooked chicken once breasts and crumble them well, set aside. Bring to boil a saucepan with salt to the pasta water.
Oil fry the onion, red pepper, the white of leek, green onion and garlic, once that the onion is transparent, add the broth with dissolved paprika, tomato, shredded chicken, laurel and stir with a wooden spoon, salt and pepper, and keep covered minimum fire.
Put to cook spaghetti, strain to the Dente, put in a source and bathing with the sauce. Sprinkle with abundant chopped parsley.
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He prepares a delicious dry soup

It is very well accompanied by Carapulcra. (Photo: Internet)
Lima . Ingredients: 1/2 chicken cut into prey - 6 tablespoons oil - 1 cup of chopped onion - 2 tablespoons of ground garlic - 3/4 cup of AJI panca ground - 6 tablespoons of parsley chopped-3/4 cup of ground Basil - 2 cups of carrot rallada-1 cup of wine dulce-1 tablespoon of azúcar-2 litres of agua-1 kilo of noodle delgados-1 / 3 cup raisins Black-10 aceitunas-Salpepper and cumin to taste.
Preparation:
Cold prey of chicken in hot oil to seal them. Book. In the same oil guise the onion, garlic, salt, pepper, cumin and AJI panca. Add carrot, parsley, and basil. Include chicken, wine, sugar, water and cook for 50 minutes until the bird is tender. Remove the dams and incorporates noodles, raisins, and olives and cook in the same broth until Cook. Serve.
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Goose breast stuffed: So you have to try

Stuffed goose breast. (Photo: Internet)
Lima. Ingredients
-A 565 grams goose breast.
Filling
-90 grams of liver pate.
-1/4 cup of chopped mushrooms fine.
-Two tablespoons of vegetable oil.
-Salt and pepper.
-Onion slices.
-A clove of minced garlic.
-A cup of hot chicken broth.
Preparation
Preheat the oven to 205 ° C.
Make a cut along the goose breast, to form a cavity where put the filling.
In a bowl, combine the ingredients of the filling. Put them in the cavity of the breast. Hold tight with a cord.
In a pan to bake, heat the oil. Soasar the breast sides.
Season with salt and pepper.
Add the slices of onion and garlic. Roast in the oven for 30 minutes.
When you are half Cook, take the breast of the oven. Get fat, add the chicken stock, return it to the oven. Continue cooking. Cut them into slices, bathing the cooking juices. Serve.
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Prepares special someone a juicy Rocoto Relleno

It is a typical food from Arequipa. (Photo: Internet)
Lima . Ingredients:
7 large, wide base rocotos - ¾ Cup red wine vinegar. Filling: 200 g (1/2 lb) meat beef ground - 100 g (1/4 lb) meat of pork ground-1 red onion chopped-2 cloves of garlic ground-quarter Cup margarine or butter-half tablespoon of flour - 2 tablespoons of cream of milk-quarter Cup Pecans chopped-half cup meat broth pepper 1 tablespoon panca in pasta - 6 girls potatoes boiled and peeled-¾ Cup mozzarella cheese grated - half cup grated Parmesan cheese - 2 tablespoons of garlic chopped 3 tablespoons oil olive-3 tablespoons of tomato-half glass of white wine pasta dry.
Preparation: cut lids to 6 rocotos in the part of the stem. Remove the seeds and veins. Cook in plenty of water with salt and vinegar Cup quarter. Repeat this operation three times.
Filling: make a vinaigrette with margarine, garlic and onion in a frying pan. Incorporate the AJI panca paste. Add the meat seasoned with salt and pepper and mix well. Add the remaining chopped very small rocoto (without seeds and veins), the Pecans and flour. Finally, the broth and cream. Mix. Withdraw.
Fry the chopped garlic in olive oil, add tomato paste and the wine, leaving it to cook for 5 minutes.
Final preparation: fill the rocotos with the preparation of meat (careful not to break them).Place the tomato sauce on the bottom of a mold for oven, placing above the rocotos interspersed with cooked potatoes. Cover both with Parmesan and mozzarella.
Keep the 350 ° F (150 ° C) oven until cheeses melt. Serve immediately, accompanied with white rice.
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Steak: A huge and delicious steak

Churrasco. (Photo: Internet)
Lima. Ingredients
-1 lb. of meat for fillet - salt, pepper, cumin, garlic - 2 eggs fried to each dish - French fries - sliced tomato
Preparation
Take the steak to the seasoned with minced garlic, cumin, achiote and pepper skillet. Leaves and cook.
In each fillet of beef, potato chips, and eggs fried on its side, and above this, place a few slices of tomato.
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Roasted beer: out of the ordinary

Roasted beer. (Photo: Internet)
Lima. Ingredients
-1 k (2.2 lb) of roast - 2 tablespoons vegetable oil - 1 large onion-4 cloves - 2 teaspoons of ground garlic - 3 leaves of laurel - 6 branches of finely chopped celery - 1 can (10.7 oz) or 1 sachet of cream of mushroom - 1 can of beer (12 oz) - salt - pepper
Preparation
Brown the meat in a pan or pot with little oil. Remove the meat. Add 2 tablespoons of oil in the same pan.
Lower the heat and sauté the onion, celery, garlic, salt and pepper. Cover and cook fire bass for 15 minutes. Add the mushroom cream (if it is above, previously dissolved in 1 cup of water hot) and beer.
Tie laurel with nails and add to the above. Place the meat, bathing with the liquid. Cover the pan with foil and then put the lid to achieve a very tight BREW.
Cook over low heat for 1 ½ hours or until meat is tender. Remove the tied of condiments. Cut the meat into slices and return it to the pan with the sauce. Cook for 30 minutes more. Serve.
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Spaghetti with chicken: A classic dish

Spaghetti with chicken
Lima. Ingredients
-2 - 500 G pasta chicken breasts spaghetti - 1 red pepper roasted and peeled - ground large 1Cebolla - 2 cloves of garlic chopped without the green part - 500 g of liquefied canned tomatoes or puree of tomatoes - 1cucharadita paprika - broth - 1 white of Leek picado(reservar_las_hojas) 250cc - chopped scallions 1cebollita oil for frying - 2 leaves of Laurel - 1 spoonful of chopped parsley - salt and pepper grinder (book stems)
Preparation
In a saucepan with salt water put to boil chicken breasts with the green leaves of leek, bay leaf and parsley stems.
Remove cooked chicken once breasts and crumble them well, set aside. Bring to boil a saucepan with salt to the pasta water.
Oil fry the onion, red pepper, the white of leek, green onion and garlic, once that the onion is transparent, add the broth with dissolved paprika, tomato, shredded chicken, laurel and stir with a wooden spoon, salt and pepper, and keep covered minimum fire.
Put to cook spaghetti, strain to the Dente, put in a source and bathing with the sauce. Sprinkle with abundant chopped parsley.
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Sticks: The cause is Peruvian and there is no doubt that

This delicious stew is Peruvian and no discussion. (Photo: Andina)
Lima. The origin of the cause, preparation with Pope and yellow pepper is Peruvian and that there is no discussion, because it is strongly linked to the cause of national independence; Although it is gratifying to know that Chilean cooks adopted our dishes and help us spread them around the world.
So was the President of the Peruvian society of gastronomy, Mariano Valderrama, commenting on a promotional video called Chile flavors, and posted on YouTube, in which a chef in the country prepares a case with seafood and vegetables, a kind of ceviche and a drink with Chilean "pisco".
He explained that the term "causes" comes from a quechua Word and, in addition, this dish was prepared to sell and raise money for the Patriots seeking to free the domination Peru Spanish. He remarked that no country has promoted the consumption of potatoes, main ingredient of the cause, as Peruvians themselves.
With regard to the Ceviche, Valderrama stated that although this dish is prepared in many countries of Latin America, especially those who are located towards the Pacific, in Peru is a tradition and inside and outside the Peruvian border is known as the dish of the country's flag.
Regard to the pisco, dismissed the claim of the Chilean chef attributed that name to the brandy produced by the southern country.
"From the name you can detach it's own from Peru distillate, because it called equal to a well-known like the Pisco Peruvian port", she said the Andean Agency.
Does Jose Velezmoro (jovega) dwarf poor, this tripe has nothing at all and the Pope know by Peruvian restaurants that have been installed alla, Tiger milk? ja, ja, that laugh that dan and pisco, call it pisco to the sacarronchas who consume for thieves there if they are, or call them, come alone, DWARVES pathetic! Wednesday, July 13, 2011 - 09: 03 | ReportarEvite make personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.
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Simple but irresistible: Choros to the chalaca

Delicious and easy to prepare. (Photo: Internet)
Lima . 12 Choro / 1 Rocoto / 2 onion / 8 Limón1 / corn / 1 tablespoon yellow pepper / parsley to taste / pepper to taste.
We sancochamos the choclos. Separately, we sancochamos the choros and place it in their valves. Then, add the sauce to the Chalaca which has the following preparation: chop and put the onions in a bowl. Add the lemon juice.
Subsequently, place the ground yellow pepper, and chopped the red pepper and parsley. Take the point of salt and season. Finally, we stir accompanied by boiled corn grains preparation, squeeze the lemons and rociamos oil on the sauce.
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Rolled meat: Luxury dish

Extra meat. (Photo: Internet)
Lima. Ingredients
-1 kilo of pulp (wheel, rump) - 1 sandwich soaked in milk
-100 grams of chopped palette - 2 onions - 1/2 cup chopped parsley - 1/4 cup of cream cheese - 1 egg - 4 tablespoons of drink - a pinch of nutmeg moscada - 1/2 tablespoons juice of lemon - salt - enough broth.
Preparation
Open the flesh in the form of rectangle and spicing up her. Prepare the filling by mixing the sandwich soaked and squeezed with the palette, fine chopped onions, chopped parsley, cream cheese, egg, drink, nutmeg, lemon juice and salt.
Mix well and fill the meat with this preparation.
Trample her, sewing her and tying. Place it in a foil aceitada and cook in oven for 1 hour, adding broth during cooking. Serve in slices.
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The cult of gastronomy in known to Peru

The real Pope Huancaina, among other dishes, will be the protagonists of this fair.
Stews, inputs and more representative of the Junín region products will be exhibited this 13 and 14 August in the Regional "Sabe a Peru" fair, to be held in the stadium stop Coto in the city of Huancayo. The event, organized by the Group of communication 360, reaches its Second Edition with the goal of achieving success in the same event developed in Chiclayo.
The real Pope Huancaina, Pachamanca in three flavors, the colorado Pork Rinds, the Patasca pumpkin grits, among other dishes, will be the winners in this celebration of the peruanidad. These delicacies can be tasted from S. 5 soles, the entrance to the event will cost the same value.
Competitions, awards and events
Tastes like Peru will present various chefs in the village, as well as from chefs in Lima as José del Castillo, the restaurant La network; Daniel Manrique, the second Pier restaurant, among others; participating as a judge of the various competitions.
The event will also feature cultural expressions as the craftsmen of the region, whose burilados mate, ceramic and carved work, will be recognized in the gastronomic festival.
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Pickled fish: Delicacy of the seas

Fish brine. (Photo: Internet)
Lima. Ingredients
-200 oil ccs
-2 heads of garlic
-5 bay leaves
-1.5 kilos of fish
-15 grains of black pepper
-1 pinch of salt
-0.5 gallons of vinegar
Preparation
This recipe is for bluefish. Sardines, horse mackerel, tuna, bonito etc. This fish is delicious if it is cooked and stored 8-10 days.
Wash and the fish are cleaned of thorns and purée into large slices, drain and is seasoned. In a large pan of poured oil and pieces are being to fry them.
In the same oil fry the garlic and laurel until they they are doraditos. We add the vinegar, pepper and a litre and half water leaving him Cook thirty minutes.
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Sweet and sour rabbit: For sucking fingers

Sweet and sour rabbit. (Photo: Internet)
Lima. Ingredients
-1 Rabbit (of 1.5 kilos) - 50 grs. of raisins and sultanas - 50 grs. pine nut - 2 Bay leaves - 1 sprig of thyme - 1 sprig of Rosemary - 2 tablespoons of sugar - 1 tablespoon of flour - 2 decilitres of broth - 1 deciliter of - 1 deciliter of white wine olive oil - salt - pepper
Preparation
Put the raisins soaked in warm water. Chop the rabbit, wash it and dry it. Heat the oil in an earthenware dish and Brown the pieces of rabbit simmered. Sprinkle with the sugar and flour.
Add the white wine and let it boil until you consume. Then add the broth, laurel, Rosemary and thyme and drained raisins. Cover and simmer 45 minutes, add pine nuts, Cook 10 more minutes and serve.
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Prawn cause: the delight of the day

Cause of prawns. (Photo: Internet)
Lima. Ingredients
-2 potatoes
-3 tablespoons of olive oil
-half lemon
-A touch of AJI chombo spicy sauce
-Salt and pepper
Ingredients for the filling
-1 avocado
-3 clean and boiled prawns
-2 tablespoons mayonnaise
Preparation
Cook potatoes in salted water until they are soft for approximately 15 minutes. Strain them and still hot, peel them and majar to get a puree.
Add olive oil, lemon juice, spicy, salt and pepper. Mix until all ingredients are well together and sits as a mass.
To give way to open a beat small condensed milk or pasta in tomato by both ends, wash well and grease it with olive oil.
Place the can on the plate and go adding layers, first the prepared mashed potatoes, mayonnaise and put slices of avocado on top, a layer of mashed, mayonnaise and a prawn open half. Cover with another layer of mashed and refrigerate.
To unmold, to serve on the plate, push down the cause and at the same time get the can up dropping the cause over the plate. In this way, the cause goes very easily.
Decorate with two prawns on top and some coriander leaves. Pays for a cause.
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Submit book gods of the cuisine of the jungle

Peruvian cuisine in a book. (Photo: Internet)
Lima. The gods of the cuisine of the jungle is the editorial more ambitious project recently related to the gastronomic culture and tourism of the Peru that this valuable time anchored in the city of Tarapoto to make it the hub of the series that brings together forest giants of the food industry and the hospitality of the region.
"We are proud of the book the gods of the cuisine of the jungle, which shows the best of its gastronomy and the most important tourist routes in the region San Martin", stated the Director of group gastronomic Karlo Alvarez.
The gods of the cuisine of the jungle is a publication of 120 pages that will value the flora, fauna and routes gastro-tourism in the region.
The publication will be translated into English reason which will be submitted to the United States gourmet market managing to stimulate the arrival of visitors and investment to this beautiful gastronomic region with its fabulous culinary and touristic information.
The presentation will take place on 20 August at the club San Martín with a gastronomic fair where participate the best exponents of the cuisine of the region, who will delight us with the most varied dishes of this beautiful land that also celebrates an anniversary of its foundation.
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Roasted beer: to innovate

Roasted beer. (Photo: Internet)
Lima. Ingredients
-1 k (2.2 lb) of roast
-2 tbsp. vegetable oil
-1 large onion, chopped
-4 cloves
-2 teaspoons of ground garlic
-3 bay leaves
-6 branches of finely chopped celery
-1 Tin (10.7 oz) or 1 sachet of cream of mushroom
-1 can of beer (12 oz)
-Salt
-Pepper
Preparation
Brown the meat in a pan or pot with little oil. Remove the meat. Add 2 tablespoons of oil in the same pan. Lower the heat and sauté the onion, celery, garlic, salt and pepper. Cover and cook fire bass for 15 minutes.
Add the mushroom cream (if it is above, previously dissolved in 1 cup of water hot) and beer.
Tie laurel with nails and add to the above. Place the meat, bathing with the liquid. Cover the pan with foil and then put the lid to achieve a very tight BREW.
Cook over low heat for 1 ½ hours or until meat is tender. Remove the tied of condiments. Cut the meat into slices and return it to the pan with the sauce. Cook for 30 minutes more. Serve.
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Video: Learn how to prepare a real Pisco Sour

Lima . It is is cocktail flag of our country. Then take note of the ingredients.
To make the syrup:
-1/2 cup of sugar - 3 tbsp. water
For the drink:
-7 1/2 oz (225 ml) Pisco - 1 clear of egg - 2 1/2 oz (75 ml) lemon juice - ice
To serve:
-Of Angostura bitter
Preparation
To prepare sugar syrup:
Put 1/2 cup of sugar in a small pot with 3 tbsp. water, just enough to moisten the sugar. Boil over low heat stirring with a spoon, until all the sugar dissolves. Remove from heat and let cool for a few minutes.
For preparing Pisco Sour:
Add the lemon juice and Pisco to clothes and warm syrup strongly until all ingredients are well mixed. Pour the mixture into the glass of the blender and add the amount of ice sufficient to double the volume of the liquid.
Blend at maximum speed for 30 seconds aproximádamente to completely break the ice. Add a clear of egg and blend again at maximum speed by 1mn.Pour everything into a jug and serve it immediately either in vessel type "old fashioned" in white wine glasses. Traditionally added a drop of Angostura bitter in the middle of the foam in each glass.
The basic mixture is 3 parts Pisco per 1 part lemon juice and 1 part syrup: you can use these same proportions to multiply the recipe many times as you want.
Tip: A fourth measure of Pisco can be used to have a stronger beverage. If you prefer a milder version, add a little more than sugar syrup.
Source: PromPeru
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Tagliatelle cake – delicious dish

Noodle cake.
Lima. Ingredients
-Noodles, 300 Gr. - pork, 1 k. minced - onion, A - 3 cloves garlic - mashed potatoes, 400 Gr. - olive oil, 4 tablespoons - tomato sauce, 250 gr. - grated cheese, 200 gr. - water, abundant - black pepper, to taste - salt, to taste
Preparation
Cook the pasta until to the Dente. In a skillet, Brown beef salpimentada with the onion and garlic.
A source to a layer of mashed potatoes, add fried meat, tomato and well drained noodles.
Finish with a thin layer of purée and sprinkle cheese introduce him to gratin in the preheated oven.
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We encourage you to prepare a pumpkin chili

If you like hot pepper chicken, you will surely like this. (Photo: Internet)
Lima . 1Calabaza - 300 grams of Pope - 300 grams of cheese fresh - 1 litre of milk - 2 onions - 2 - 4 - 3 yellow pepper garlic egg - 3 corn - 1 cup oil - 1 - tablespoon of butter - 6 tablespoons of flour - 6 tablespoons of beans - cumin and Huacatay to taste.
Initially, we must cut the pumpkin in half and remove seeds. Then we cut it into thin strips. Yellow pepper grinding with garlic, cumin, salt and a little water, which is previously, boil in a saucepan. Once it has dried chili oil and butter is added, in this cooked should be cooked onion and cheese cut into small pieces.
He removes constantly with a spoonful of wood. Add pumpkin arrebozada with flour and egg, beans and corn crumbled. And, in addition, the milk sufficient for cooking over low heat. At the end are added beforehand slices and chopped potatoes. This dish is served hot, adding if huacatay diced.
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The sillau-chifa style chicken: excellent choice

The sillau-Chifa style chicken. (Photo: Internet)
Lima. Ingredients
-8 to 10 dams chicken - FRY oil - 2 tablespoons of ground garlic - 1 teaspoon of kion ground or grated - 3 cups of water – 1/2 cup of sillau - onion china sticks of 5 cm. cut into strips - boiled potato - pepper - 1 cooked camotes - salt and pepper - lemon drops
Preparation
Seasoning dams with little salt and pepper. Seal the dams in hot oil. Remove the dams and in the same oil, fry the garlic and the kion. Add the water, the sillau and the dams of chicken. Cover and let Cook.
When is chicken half cooked add the pepper and Chinese onion. If necessary, add a little more than water (the idea is that it comes out juicy).Once cooked the chicken remove and add few drops of lemon.
Serve with potatoes and sweet potatoes into slices.
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The marinade: A forceful dish

The delicious marinade. (Photo: Internet)
Lima. Preparation
-1 Litre of chicha de jora strong
-5 Onions
-1 Cooked sweet potatoes
-1 Spoonful of paprika
-1 Tablespoon cayenne pepper
-Salt, pepper, cumin, and oregano
Preparation
Cut pork chunks and let macerate for half a day in a mixture of paprika, pepper, cumin and ground red pepper.
After the maceration time, it is placed in a pot pork and the macerated, and is cooked over low heat for approximately 20 minutes.
Chop the onions into thick slices and is trumped by cooking together with a pinch of pepper.
Immediately add strong chicha and salt to taste. It is thick with the sweet potato sancochado and crumbled.
Omar Zeballos (logan1979) and this marinade where he is? Sera the recipe from the chef, Lords the true Arequipeño marinade does rice or sweet potato, the true marinade is eaten with bread three tips with you piteao, in any picanteria of Arequipa the marinade is served in this way, fabor no engañena people with false prescriptions Thursday 18 August 2011 - 12: 44 pm | ReportarEvite make personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.
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Tacacho with jerky: A dish of the jungle

Tacacho with Cecina. (Photo: Internet)
Lima. Ingredients
-Green bananas. -Lard. -Cured meat of pig or chorizo. -Lime and oil.
Preparation
Grilled plantains on coal, remove them and put them in a mortar or dish (container of wood), crush them with a little lard.
In addition, FRY beef jerky or chorizo. It is served hot, accompanied by onion sauce, some vegetables salad and ground pepper.
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The platazo of the day: Arroz con Pollo

Rice with chicken. (Photo: Internet)
Lima. Ingredients (for 8 people)
-Salt.
-Pepper.
-8 chicken dams.
-half cup of oil.
-1 medium onion cut into squares.
-3 cloves garlic, chopped.
-half cup of fresh yellow ají liquefied.
-1 cup of ground coriander.
-2 peppers (chopped 1 and the other in strips for decoration).
-3 cups of rice.
-1 cup peas (peas).
-half cup of husking corn (maize).
-2 ½ cup of boiling water.
-half cup of beer.
Preparation
Firstly, pepper and fry the dams of chicken in hot oil. Then, remove the dams. Subsequently, Brown in the same oil garlic, onion, chili and cilantro.
Place chicken dams again, add the beer and continue to cook until the chicken is ready. Remove the dams, without leave to cool.
Then, incorporate the rice, peas, el choclo and the pepper. Add the water, rectifying the time and continue to Cook 20 minutes more until that rice is done.
Finally, serve the rice with good hot chicken dams and garnish with strips of pepper.
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Tiger milk: to raise dead

Tiger milk. (Photo: Internet)
Lima. Ingredients
-half kg of fish
-1 cup assorted seafood (chopped)
-4 peppers limo
-1 red pepper
-1 sprig of celery
-1 onion (chopped in pen)
-1 cup lemon juice
-1 tablespoon coriander (well chopped)
-2 cloves of garlic
-Salt and pepper
Preparation
-Chop the fish into small cubes. -Put it in a bowl and add the seafood. Spicing up. -Blend lemon juice with the red pepper, limo chili pepper, celery, and garlic. -Pour liquid on fish and shellfish. -Add the onion and chopped cilantro. -Mix and rectify the time. -Leave a half hour.
Angel Fel (sweetangel) LA BOCA SE ME makes water per East APERITIF, when travel to LIMA TENDRE to try that SABROSO is this dish delicious. Wednesday, August 24, 2011 - 05: 15 | ReportarEvite make personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.
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