How to Make Seco de Cabrito

Seco de cabrito, most closely translated in English as dried goat meat, is a typical dish native of northern Peru Chiclayo and Trujillo, cooked with additions such as mirasol pepper, yellow pepper, chicha, garnished with cilantro, loche entiritas, accompanied by beans, cassava and rice.
This is a festive dish, it is mostly served at parties and family events.

Ingredients for seco de cabrito:

     10 pieces of cabrito meat (goat)
     04 sprigs of cilantro
     1/2 cup cilantro leaves whole
     02 heads of chopped red onion
     02 large onions diced
     Pepper to taste Salt,
     01 teaspoon cumin
     2 tbsp. minced garlic
     1/2 cup of chicha
     01 tbsp. oregano
     03 tbsp. aji mirasol
     01 tbsp. of red pepper sauce
     01 whole pickled peppers
     Oil
     1 Kg. Boiled yuca with salt.

Preparation of seco de cabrito:

Wash and drain well the pieces. Then put to soak in a day ahead with salt, pepper, cumin, garlic, coriander leaves half of the heads of onions, oregano and chicha.

In a pot we are prepare the sauce with onion, mirasol chili and panca, and fry until everything is well integrated and the oil has browned, then add garlic and macerated prey and whole pickled peppers and keep it always on top, and add a little salt.

 
Grab the four branches of cilantro and introduce tie them to the side of the pot to loosen the aroma and flavor. When the meat is almost ready, remove the used branches of coriander and pour the other half of the coriander leaves to finish cooking.

If the case of the meat was already cooked but the juice is too loose, proceed to remove the dams and let the juice reduce until thick, reattach everything and serve with the beans, yucca, white rice and sliced tomato and onion.

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All About the Beverage Chicha

Chicha de Jora, or in other variations, Chicha Morada, is a native product of Peru, which is made by hand and also consumes other countries in South America, constituting a potential product industrialization.

It is called Chicha de Jora, the alcoholic beverage obtained by the fermentation of saccharine matter contained in the corn malt wort (Vásquez, 1979). Emilio Balizan (1927) attributes to chance the discovery of chicha de Jora, supported by Genaro Herrera's story:


During the reign of Tupac Yupanqui heavy rains had damaged the corn silos resulting from this fact that the germination of grains led to a Corn Malta. To avoid spoiling the Inca Yupanqui ordered the distribution of malts imagining that could be used in I cooked for consumption in the form of "mote" (cooked maize),, but given the unknown sensory characteristics (appearance of glue inconsistent) they rejected. It lacked a hungry intruder who consumed such substance and remained mired in extreme drunkenness, thus discovering the value of corn alcohol. Our ancestors learned very early to prepare corn beer. The conquerors found these beers from its first contacts in the Caribbean, and so impressed them that our Andean "Sora" re christened in West Indian name "Chicha".

Chicha de Jora is a product in its craftsmanship and takes a series of steps that are systematized in: Raw Material, Cooking, Filtration and Fermentation. However we can see that at the stage of production Jora deficiencies that make this not have the capabilities of a barley malt and lower yields are. Also in artisanal fermentation techniques can produce substances that are toxic to humans, and finally getting serious proper conservation method that allows us to always have it ready to be consumed in optimal organoleptic characteristics.


It's funny how we humans equal solutions regardless of the distances and ages. As in Mesopotamia and Egypt found that barley produced an excellent drink and food if you let sprout (malt) before transforming it into paste and then soak it in America found that leaving germinate corn is getting the "Sora" or "Jora "chicha with which it was done. The scientific reason is that cereals should change their starch into sugar and this occurs at the beginning of germination naturally as a way to nurture new life. Fermentation is the process by which yeasts found in the air feed on these newly formed resulting sugars to produce alcohol and carbon dioxide.

Before us is an enormous challenge is posed as a traditional product development with the help of modern Engineering and Food Industry that I think can make substantive progress relying on studies by Brewing Science (Brewing), based on the similarity of the raw materials are malt cereal, the fermentation by yeast and other similarities. On the other hand in Peru only two types of beers (pils and dark) are known in Europe but there is such a large number of types and varieties of chicha mixed exist in our land.

In Peru, plus chicha "Jora", ie corn, and the dwelling made ​​of purple corn unfermented drink as refreshment of chicha "peanuts" and "molle" among others are produced.

The nectar of the north ...

The chicha was the nectar of the Inca and today the people of northern Peru, and quintessential drink of the Andean world and the 'Clarita', are prepared from boiled and fermented white maize. Served in 'poto' or 'gourd' before, during and after tasting ceviche or any dish. These drinks are common even in the most remote villages of Piura coast.

There are varieties of chicha: white, sugar or molasses, which is also called mellicera because it is believed to be fertilizer for the drinker, the streaky, clarito, etc. The strong chicha is used for maceration of various piuranos typical dishes, to flavor meats, to fish.

In towns such as Piura and Tumbes, wherever there is a white flag hanging on the door, passerby's know that  the location is a "chicherio" or a "picanteria," in other words a place that sells chicha. You can say that there is truly a chicha industry in these areas. Along with the beverage, they sell tamales, pork, ceviche, dishes of seco, and the well known "cabrito."

The houses of the peasants of the bajopiuranos area generally have dirt floors, mud walls and cane, and a makeshift roof structure sustained by poles. These houses are very spacious and consists of three rooms: one of which is a large room in the center that houses poultry, the kitchen, and the chicha tavern.

In Piura there are families that specialize in the preparation and sale of chicha, and are called "chicha professionals." They dedicate a 'tavern', or room only for the preparation of chicha, noticeable due to the presence of the big jars and wood stove, and other tools such as: pumpkins, jars of clay, cojuditos and pothos (drinking cups made of pumpkin), chicheras clay pots, and mills for grinding corn.

In modern times, it is actually a threat to the cultural heritage of chicha preparation that some chicheras prefer to cook in aluminum pots because it is more cost effective since cooking will require less gas. This contemporary change drastically modifies the traditional form of preparation through use of the aforementioned tools.

The food items sold with chicha are often referred to as "lunch" or "picado" in Spanish. Usually, a chicha seller will offer a couple small food items for free to invite people in. They do this hoping that customers will stick around to buy more chicha. Visitors can then choose to eat more filling foods such as fish, corn dishes, or bean dishes which are also sold by chicheras.

As women tend to be the majority of chicha sellers, they are said to have a recognizable disposition. They are known as conservative in nature, but able to joke around with customers. Chicheras usually target customers during the buys lunch hour. They can be readily found in neighborhood areas known as cooperativas, or at busy intersections. .

Ingredients:

• 2 kilos of purple corn
• Water
• Cinnamon and/or Sugar to Taste

How to Make It: 

The corn is soaked in a pot for one night. Canna leaves should be extended over the top, and you can continue to cover with more leaves. Place it in a dark place for three days to germinate. Then dry it in the sun, well extended for another three days. Mill grain, i.e. the sprouted corn.

Put ten liters of cold water and pour the mash. Boil for a whole day, simmer. Pour a few jars to cool. Strain it through a cloth, to pass the pitchers fermentation. Allow to ferment until the foam rises; then it is ready to drink. You can add cinnamon or sugar as you like! The total preparation time usually lasts two days. However, there are also other commercial packets, much like Kool-Aid, that are sold at latin food stores which can be made instantly. Of course, they are not as delectable as the original chicha, but they can work if time is at issue, or you just want to quick taste to see how the drink is.

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Peruvian Cuisine; One of the World's Oldest and Diverse?

Peruvian cuisine is considered one of the most varied in the world. Thanks to pre-Inca, Inca, Spanish, Japanese and African immigration, French, Chinese-Cantonese, and Italian mainly to the nineteenth century heritage 774 years of Muslim coexistence, brings together a wide variety of mixtures, along with Creole, in gastronomy four continents in just one country, offering a large variety of dishes of Peruvian cuisine evolving impossible to list them in full. Suffice to mention that only in the Peruvian coast, there are over two thousand different soups and the country has more than 250 traditional desserts.

Any person who makes tourism in Peru, will have the opportunity to savor the cuisine.

There are also many restaurants specializing in Peruvian cuisine in cities across the world.

At the Fourth International Summit of Gastronomy Madrid Fusion 2006, held from 17 to 19 January 2006, the city of Lima was declared gastronomic capital of Latin America.

History of Peru's Cuisine

Today, when a visitor or even Peruvian feel to taste some of the Peruvian dishes might not know that you are experiencing the result of a fascinating evolution of foods and cultures.


With the arrival of the Spanish was introduced to this part of America new species of animals, fruits and plants. This fusion of Incan cuisine with Spanish gave birth to Creole cooking. In this new kitchen, synthesis of the two continents new dishes that have evolved through generations began to appear. For example, Ocopa sauce typical of the city of Arequipa, is a mixture of pre-Columbian chili peanuts and dairy products introduced by the Spaniards.


 Another important food in Andean life was quinoa. Considered sacred by the Incas called it the "mother grain" In sowing the breaking of the first flute was made with an implement of gold. Quinoa currently being achieved deserved success occupying a privileged place in homes around the world due to its high protein content.


But the story continues, the arrival of African slaves who cooked in the kitchens of the Viceroyalty, contributed more than one bit to the evolution of our kitchen, contribution not only in taste but also in color. It is they who are given credit for creating the delicious kebab (pieces of beef heart marinated in spicy sauces).


In the nineteenth century, the flame of the Peruvian revolution was strongly fueled by the fascination of the Creoles with the French Revolution. People felt an emotional attachment to the new ideals of "liberty, equality and fraternity 'by which that country had overthrown its monarchy.


The French presence and contribution to Peruvian food (like mousse) is the result of the fascination the Liberators had all things French, and belongs to the early days of the nineteenth century and independence of Spain.


After independence, San Martín declared free entry to foreigners. In 1857 there were an estimated 20,000 European (non-Spanish) living in Lima. These included French, Scottish, English, German and Italian, as well as citizens of most of Scandinavia and the rest of the Mediterranean basin.


Despite all this, no one could have predicted that the greatest impact on Peruvian food during the nineteenth and twentieth centuries would come from the other side of the earth. In 1849, the arrival of the first servants, immigrants from China, brought a new world of flavors and spices.


In 1899, the first Japanese immigrants arrived, leaving his distinctive mark on key trends in the kitchens of Peru. It is a fact that in the hundred years of its presence in our land, the Japanese have been responsible for the Peruvian gastronomic revolution.

 Like the Chinese, the first Japanese first came to work on coastal plantations. At the start, but suffered hard work later time many families came together and settled financially. At this time the first Japanese restaurants had their own subtle touch to traditional Peruvian dishes. In the early twentieth century, people (especially the wealthy) had little or no interest in the fish, of course was not as appealing as eating meat, but at the end of the 50s, a small number of Japanese restaurants began to present a range of fish dishes and fresh seafood.

 Although the Inca ate ceviche marinated in chicha and several acidic juices, it was with the introduction of lemons and onions by the Spaniards and a new approach to the Japanese fish we have today the internationally famous "ceviche".

 As we have seen, the cuisine is a culinary symbiosis of cultures. Not only has deep pre-Inca, Inca and colonial Hispanic roots, but also that throughout its history has included cooking styles mulattoes, European and Oriental.

Today in the XXI century, descendants of the Quechua people, of Spaniards who lived in Peru for almost 500 years, the Chinese for almost 150 years and the Japanese nisei over 100, todoshan you been involved in the evolution of the kitchen Peruvian. Today, bright young chefs once again, they are redefining the cuisine either Novoandinas creations or progressions on the Nikkei food, making again that Peruvian cuisine occupy a deserved among the best in the world.

Influences From Cultures of the Past

Some ancient cultures are rediscovered by other human communities and are carefully studied by scientists. This is the case of Peru.

Because of the particularity of their land and climate and their intrinsic qualities of high nutritional value, some of their food are part of the food of the future. Such is the case of pseudo grains like quinoa and kañiwa because they seem not to be, a true maca tubers or grains such as amaranth.

For others, these foods allow people to live despite their living conditions. Some of these foods are part of the diet of modern day astronauts, such as quinoa, amaranth and maca. Studies are underway to cultivate in other countries such as New Zealand, South Africa and India.

A Vegetable and Seafood Paradise

Peru is considered the world's largest genetic center because it is home to: 

•      Corn (35 ecotypes)
•      Tomato, 15 species
•      Papa or potato, four thousand varieties
•      Sweet potato, and produces 2,016 varieties in Peru 65 percent of the world total.
•      Frutos, 650 species native to the country.
•      Banana, large number of species.
•      Fish, Two thousand species of fish, marine and rivers (first in the world).

The Spanish brought these items to Europe to serve as the food source for many European countries.
The potato was introduced in Spain and England in the late sixteenth century. Ironically, in the rest of Europe, it served as animal feed until the Inspector General, Antoine-Augustin Parmentier, served delicious potato dishes for prominent guests at a banquet. Parmentier had always been a vocal supported of the potato for human nourishment, but it wasn't until the bugeious learned of its taste that society was convicted of its benefits.  

Several other common foods also find their origin in Peru:

•      Corn, sharing the home with all Central America.
•      Tomato
•      Many other food items too numerous to discuss at length

Through trade with Africa, the Andean nation was able to import items such as bananas and sweet potatoes.

The wide variety of Peruvian cuisine is based on three sources:

1.      The particularity of the geography of Peru.
2.      The mixture of races and cultures
3.      Adapting ancient cultures to modern kitchen.

The Coastal Culinary Tradition

The Pacific Ocean is the main source of aquatic resources. Peru is one of the two main producers and exporters of fishmeal for animal feed in the world. Its rich in fish, marine flora and fauna are huge, being types of animals or plants that only exist in its waters. But we must also highlight its wealth of fresh water that are found primarily in the Amazon River and its tributaries as well as lakes, such as Lake Titicaca.

Each different flora and fauna, coastal region fits your kitchen according to the products of its waters.
Ceviche, in different (pure, mixed, with mixed seafood) forms an example. Caramores chowder is one of the most refined dishes of the Peruvian coast. This is a thick soup is based on fish and seafood, potatoes, milk and pepper.
 

The Lima cuisine

Great point of immigration, the capital has adapted to the culture and cuisine of each region. Creole cuisine is the principal of this cosmopolitan city. The pastry shops abound and are one of the culinary riches of Lima.

The range of restaurants of all types and specialization is huge. One of them, luxury, located oceanfront in Costa Verde offers a free service at noon with more than six hundred different dishes simultaneously, which is quite unusual for a restaurant.
The cuisine of the Sierra

In this high country, the main power still corn, potato tubers and multiplicity. Meat consumed is that of the flame, the guinea pig and other animals. Pachamanca is a kind of regional food, but is consumed across the country. Its cooked is underground. Similarly, a variety of freshwater fish are part of the regional cuisine, the most appreciated, trout.

Currently being introduced ostrich meat from farms Arequipa region. This bird was imported for the first time in the 90s since it was originally used in the 20th century.
 

The Kitchen of the Jungle

Naturally, this kitchen is developed based on the original products of the area. In the vastness of variety out in the water the paiche, being the largest freshwater consumed fish (can weigh up to 300 kilos and measuring over 2.5 meters long), turtle meat and other multiple wild animals are commonly found.

In the exotic fruit camu camu, there is 40 times more vitamin C than kiwi. However, there are many exotic fruits such as mango, pineapple and many others.

A Bit of Asia: Chifa

The Chinese arrived in Peru, under the name "culie". Chinese coolies began arriving in Peru in 1849 Chinese workers signed a contract in which they promised to work for eight years to the great lords. Generally, these contracts were signed in Macao. This document allowed the immigrant enter Peru without problems. Also assured for the intermediary between the Chinese and the contractors, that he would receive compensation from the state for his efforts. At the contractual end of the eight years, these immigrants retired in nearby areas where they lived and created small businesses, usually restaurants. It is due to this history that the mixture of Chinese food with Peruvian Creole occurred,

With a history since coming to Peru in the mid-nineteenth century, the Chinese-Cantonese culture that developed in these lands revolutionized Peruvian cuisine, earning international recognition for those who have had the opportunity to taste it when visiting this country.

The Peruvian Chifa is obviously influenced by Chinese immigrants. A story that has managed to merge its ancient cuisine adapted to products brought and subsequently grown and merged with another ancient cuisine. Even some Creole dishes like tacu - tacu, lomo saltado and the famous fried rice is believed to have been influenced by the Chinese. Thus, one can speak of a Sino-Peruvian cuisine, with features that distinguish it from other Chinese culinary origin.

In the center of Lima, Calle Capon, better known as Chinatown, began to change the taste of Peruvian for the years 1921 Great variety of savory and sweet dishes with different types of meats, vegetables and soups created a new culinary alternative.
 

Peruvian cuisine today

The classic kitchen is usually attractive for its colorful and sometimes spicy for chili, this being a basic ingredient. Some peppers are not spicy but serve to give color to the presentation of the dishes or to please them. Rice is a food that accompanies many dishes of the cuisine of this country. Just as each region maintains its culinary wealth, haute cuisine highlights the mixture of colors and foodstuffs.

Because of this rich variety and harmony of taste and food employees, Peruvian cuisine is constantly internationally awarded chefs and often tend to get medals that distinguish them. A notable feature is its openness to innovation and continuous development of new dishes, incorporating the Peruvian gastronomy genius that stands out for the search continues for experimentation and influence. An example of this is the invention of contemporary dishes that are known outside Peru's borders, such as grilled chicken.

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How to make Papa a la Huancaina

Photo Courtesy of Wikimedia Commons

The Huancaína potato dish is very easy to prepare. Its name refers to a Peruvian city (Huancayo, located in Junín).

While it might seem that the star of the dish would be the potato, it really makes the difference is the sauce that accompanies it, which is easy to prepare since most is done using blender. It only takes twenty minutes to have it ready.

On the Internet there are several tutorials with the recipe. Some use more pepper than others. However, according to World Cuisine, ingredients - four people-to make the basic recipe are:

For the cream:

     1/2 cup evaporated milk
     1/2 cup oil
     350 grams of cottage cheese or one that resembles it
     1 package of crackers or replacement, 6 white bread
      Also, 8 potatoes and 4 eggs, which must be boiled

How to prepare the dish:
 
When putting the sauce ingredients in a blender, they should be placed in the following order: First the peppers with oil, then you must add the cheese, cracker crumbs and milk. It should be uniform. If too thick, include more milk. Finally, it is served with boiled potatoes and eggs. You can garnish with lettuce and olives.

This dish is considered a  cold plate, served as appetizer. It is the taste of this recipe and easily, which makes it adaptable to multiple options. That is why it is well known among Peruvians, who often use it in different occasions.

In addition, potatoes and eggs can be replaced easily. This implies that the sauce is also constantly used as an accompaniment to noodles (instead of pesto sauce or tomato sauce). Also customary for family reunions or small get-togethers, the huancaina is served with the sauce over baby potatoes because they have the same taste of the original recipe, only it will be nicer to use a small potato. It can also be used as a regular salsa (to vary the use of other creams as mayonnaise, ketchup or mustard) served with hot dogs, nuggets, or pieces of chicken or grilled meat.

So, dare to prepare this recipe and enjoy a delicious dish. You will not regret having a new soup to which you can delight your family. Check out the video below for more details. 

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How to make Peruvian Anticuchos

I'm deviating from the Pisco Sour recipe this week to bring you something else. I came across an awesome recipe for anticuchos which I have already used myself. I think this will be a great recipe to use now that we are leaving summer time. It will give you one last reason to fire up the grill before it gets too cold outside. Please read on to learn how to prepare Peruvian anticuchos.

 Ingredients to prepare the delicious kebabs :

2 cow hearts , cleaned and chopped
Aji Panca pepper 150 grams dry
2 bottles of vinegar
1 bottle of oil
1 bottle of soy sauce
2 cups lemon juice
100 grams of pepper
100 grams of cumin
150 grams of crushed garlic
Salt to taste
Kebab sticks


Preparation of Peruvian kebabs :

Cut the hearts , washed and smeared with salt ; in a bowl , prepare your bottle of vinegar , lemon, minced garlic , salt , pepper , and cumin , and a cup of oil. Place a little vinegar, then aji panca chopped and washed to remove the spicy flavor. the other ingredients are mixed ; inserted before serving in the sticks , and roasted over high heat to get our delicious Peruvian kebabs . Broil the sauce , which is prepared with the same gravy. Pour sauce into a little into a bowl and add oil, and brush on meat. This helps once its on the fire because it will come out roast-style juicy and not dry .


Check out this video for more info:

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Sharing an interesting documentary about famed Peruvian chef Gaston Acurio

This is an excellent documentary about one of Peru's well renowned chefs, Gaston Acurio. I heard about his fame through several Peruvian friends here in the U.S., and I have even ventured out to one of his U.S. based restaurants, La Mar, in San Francisco, Calif. The food was great (as expected) but I found the portions were a little small. Overall, LaMar's portions are acceptable considering the ambiance of the place, i.e. typical San Francisco fine dining type of restaurant. Don't go there expecting a family run diner or one of those "hole in the wall" restaurants that everyone on Yelp raves about.

However, this documentary gives a lot of insight into Acurio's inspirations and his method of creating dishes. It's a real treat to watch if you have some time. By the way, stay tuned for my next post, I'm considering going over the origins and modern preparations for Pisco Sour.

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Back from the ?

Hello everyone. If you haven't seen my blog updated in a while, its because I have been traveling. I must say that I even made it to Peru. I will be making some updates to the site soon, and just thought I should ask for a little patience. I've got some great recipes and stories coming through. Check back about a week from this post and it will be updated then. Thanks!

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