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 [...]
How to Make Seco de Cabrito
Posted by MoneyBlogger on Sunday, September 14, 2014
More about → How to Make Seco de Cabrito
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All About the Beverage Chicha
Posted by MoneyBlogger
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 [...]
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Peruvian Cuisine; One of the World's Oldest and Diverse?
Posted by MoneyBlogger
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 [...]
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How to make Papa a la Huancaina
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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, [...]
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How to make Peruvian Anticuchos
Posted by MoneyBlogger on Thursday, September 11, 2014
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 [...]
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