Sunday, March 26, 2006

Mega Post of Recipes on Peru Food

2008 Update: It's January, and a year ago I said I would update this post ... sad to say, that was one of my resolutions that fell by the wayside in 2007! LOL...

Let me just say: one of these days....

Note: You may have noticed this list has not been updated in a while. It is one of my 2007 New Year's resolutions to update it before the year is over!

This is going to be the Mega Post of all of the recipes discussed on this blog. As I discuss or post new recipes, I will add the link to this post. The link to this post will always be in the sidebar, for easy access.

Just click on the the name of the dish below to find the recipe you're looking for on Peru Food.

I'm hoping this will make for better organization of this blog.

Happy cooking!


Cesar's definitive papa a la huancaína

Camarones chacareros: Banana-leaf wrapped steamed and seasoned shrimp and yuca

Papa a la huancaína: Potatoes in a spicy cheese sauce

Pisco Sour: The Quintessential Peruvian Cocktail

Causa: Peruvian Potato Pastry

Picarones: Pumpkin Fritters

Parihuela: Sea Food Soup

Ají Verde: Peruvian Spicy Green Hot Sauce


Anonymous said...

Hi friends - I don't have a recipe. I seek one (or more)..... I couldn't resist buying a heap of dried purple corn at a Mexican grocery this week. I am not Mexican - or Peruvian! - and haven't a clue what to do with it. It was just pretty!

Is grinding it safe for my electric grain mill?! And does anyone know a recipe for a purple corn drink. I have read that it is delicious! Thanks!

::Alejandro:: said...

Here is a recipe in English for chicha morada, one of the most popular Peruvian drinks, and made from maíz morado, purple corn.

Recipe Chicha Morada

I haven't tried it myself. Depending where you live, that same Mexican grocery may also carry powder chicha morada mixes in packets.

Can't help you with your question about your electric grain mill, but it is just corn, after all.

Good luck!

Anonymous said...

Juane Recipe
Many years ago in Peru I had "street food" It was called Juane.
It was rice, chicken and a couple of olives wrapped in a banana leaf. It was called Juane as it was supposed to be the head of John the baptist with the 2 olives representing the eyes.
I would LOVE to find a recipe for this

Anonymous said...

i just returned from a trip to peru and was attmpting to recreate the tastes from memory. Thank you so much for this blog! I'm sure I will have much greater success now

Anonymous said...

My husband and I just returned from a 6 month stay in Lima. We were looking to re-create a dish we had several times. We had this dish at a restaraunt called La Bohemia. It is in the Ovalo de Gutierrez. The dish was beef medallions with gnocci and 2 kinds of sauces... one was a queso sauce and I believe the other was an elderberry sauce. If anyone knows the recipe for this dish PLEASE share it with me! We would also like the recipe for Tacu Tacu con Lomo Sabana, which we had at La Tranquera (sp?), on Av. Jose Pardo. Thanks for all your help!!!

DiveFan said...

I've rediscovered your great site and want to encourage you to expand your list of classic Peruvian recipes.
After much Internet searching I haven't found an authentic looking one for tallarin verde. Maybe it's too simple and has been overlooked. For some background see my post over here:

Anonymous said...

I was born in the land of Juanes. It's delicious.

Unfortunatly, you won't be able to recreate the juane recipe. It needs to be wrap in "hoja de bijao" similar like banana leaf, which gives the unique taste.

Anonymous said...

A Juane recipe from watching a chef's demonstration on my recent trip to the Iquitos area.

June 24th is the feast day of St. John the Baptist and farmers’ day. Families picnic on that day and this dish, a mainstay of the missionaries, is popular.

1 chicken, simmered in broth and cut into pieces when cooled
2 Cups broth reserved from cooking
3 hard boiled eggs, halfed long way
3 raw eggs, lightly beaten
salted black olives
4-6 Cups rice, cooked al dente and allowed to cool
1 Tbs oregano
1 tsp cumin
1 tsp tumeric
garlic, salt and pepper to taste
vijao leaf (heliconia leaf)

Substitute banana leaf (which won't taste the same or corn husk which will neither taste nor look the same but which likely will be the best you can do back in US)

Beat raw eggs with fork and pour onto rice. Mix to distribute throughout the rice. Sprinkle the spices over, pour in the broth and stir well.

Make packages by centering the following on a leaf: 1/2 C rice, 1 piece chicken, 2 olives, ½ hard boiled egg.

Twist ends of leaf together in a rope that ties around the top. Draw the end down through the loop and then turn it straight up so it will stick out above the water and not take any into the package.

Bring water to a boil in pot so that it will cover the boy of the juane but allow the end to stick up just above it. Lower the heat so it is just barely bubbling and immerse the packet. Cook for 1/2 hour. Remove from heat. Do not open until ready to eat.

Diane Blinn

Anonymous said...

Hola, Alejandro. En dónde consigues ingredientes peruanos en Los Angeles? He encontrado un par de sitios en Internet, pero tú mencionas "my local Latino grocery store," así es que se me ocurrió preguntarte. Busco no sólo productos envasados (tipo pasta de ají), sino también papa amarilla, yuca... Sugerencias?

Mil gracias!