Wheat berries are stewed with fava beans and potatoes, then seasoned with fresh mint to create Trigo Guisado, this delicious Andes meal.
Once upon a time, salad meant iceberg lettuce, bacon bits and ranch dressing from a bottle. Today, salad means so much more to me.
I adore recipes that are both nutritious and delicious. Too often those words act like polar opposites, almost as enemies.
On many visits to the Andes mountains, I enjoyed the simple foods and the delicious spicy sauces that were served. There was just a different taste and texture to the sauce there.
So often we search for the reddest, ripest rocotos to make aji sauces and I love that this blended sauce uses the green rocoto pepper. Some may think that the green ones are much more mild, but for me, this is a wonderful mixture of spice! Serve with meals or stir a spoonful into your […]
One of my favorite things about the Peruvian kitchen is the use of common items to finish off a dish. So often, this is seen with the addition of saltine crackers to slightly thicken a stew. But, I almost feel like a kid throwing in animal crackers to this delicious sauce.
The origins of Huancaina Sauce are thought to be from Huancayo, Peru. They are famous for their potatoes, both in variety and in quantity. This sauce is most commonly served covering potatoes, but has been known to appear on it’s own to accompany delicious dishes such as Tallarines Verdes and Arroz con Pollo.
Summertime means salad. I already shared with you about my willingness to cut vegetables and ease of leaving fruit to one side. I adore most vegetables. Salads then are an easy meal for me. In almost any deli or coffee shop, you can find an Ensalada Caprese and often you can order a Caprese Sandwich. […]