Peruvian gastronomy, famous in the world, is the result of the fusion of our history, our cultural diversity and the richness of our natural resources. Meet here the most traditional dishes of our cuisine.
In a bowl, mix the fish cut into pieces, the onion, the limo aji pepper and the coriander. Add the lemon juice and finally the Tiger’s milk. Serve it with the garnish of your choice (corn, sweet potato or Andean corn).
Cut the meat into thick strips, cut the onion in thick julienne, the chili into strips and the tomato into segments. Cut the potatoes into sticks and fry them. Season the meat with salt and pepper, sauté until it has a nice caramelization. Remove the meat and add the onion and the yellow aji pepper, return the meat. Deglazes with vinegar and soy sauce. Finally add the tomato and the chopped cilantro at the end. Serve with rice.
To prepare the delicious picarones, we need zapallo and sweet potatoes. Cut them out and bring them to cook. Prepare a mashed potatoes with them and place them in a blender. Add flour, sugar, egg and a bit of pisco. Add dry yeast and mix everything until obtaining a homogeneous dough, leaving it to ferment for a few hours. Finally, heat the oil, moisten the hand, take a small portion of the dough, shape it and fry the dough using the correct technique until the characteristic shape is obtained. Serve them hot with the traditional chancaca honey.
In a bowl, mix integral flour, baking flour, fresh yeast, sugar, salt, anise, water and butter and develop the gluten. When the dough is sufficiently elastic, make rounded portions. Let rest for an hour. With a roller, roll the dough in the form of discs. Bake at high temperature for five minutes.