Beans or frejoles are a great side dish and I often enjoy them with rice and a steak. In some cases, however, beans are the star of the show as in the Tacu Tacu. The key to making flavorful beans is to season them with a sofrito. This recipe is my own, and for simplicity I use canned pinto beans. Read more →
Recipes
Chinese-Peruvian Fried Rice
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Steamed Rice 101: Arroz
Did you know that almost every Peruvian entreé comes with a side of rice, and in some cases potatoes too? Potatoes, of course, are indigenous to Peru, but rice was brought to South America by the Europeans. I often enjoy that warm double-starch fusion, specially in one of my favorite dishes — Lomo Saltado, a beef and french fries stir… Read more →
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones, Peruvian Shrimp Chowder
Chupe de Camarones is the Queen of Soups, a spicy shrimp chowder from Arequipa in la Sierra of Peru. This soup is so popular there, that you can tell the day of the week by the variety of Chupe that is being served at local restaurants. But Chupe de Camarones also has erotic origins dating back to the Incas, and here is what you need to make this Inca aphrodisiac at home.
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Anticuchos de Carne
My mom once served beef heart anticuchos to our unsuspecting dinner guests who were smiling and savoring the Peruvian kebob appetizer for the first time. Their smiles, however, quickly faded when she innocently and proudly asked “Do you know what you are eating?” Read more →