Getting to the Soul of Peruvian Cuisine
Peruvian Cuisine for Everyone
Tuesday, January 12, 2010
The Best Lomo Saltado Recipe
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Lomo saltado is probably one of the best-loved and best-known Peruvian dishes after ceviche. It is also a great (and delicious) example of ...
Monday, January 11, 2010
Defining Peruvian Cuisine part I
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I recently went grocery shopping and kept this blog in mind when shopping for meats and some produce, making sure that I purchased cuts and ...
Thursday, January 7, 2010
Pisco Sour
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Cuba has the Mojito, Brazil has the Caipirinha, Mexico has the Margarita, and Peru has the Pisco Sour. Pisco is a clear brandy distilled fr...
Wednesday, January 6, 2010
Ingredient: Aji Amarillo (Yellow Aji)
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One of the most important ingredients in Peruvian cuisine, especially the coastal cuisines and the creole cuisine of Lima, the capital, is t...
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Tuesday, January 5, 2010
Coq au Vin a la Peruana
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I got the idea for this blog while making this dish today. I was wanting to make the French dish, Coq au Vin (chicken in wine sauce). Howe...
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