La cocina peruana
Lomo SaltadoBeef sautéed with purple onions and fried with tomatoes and yellow chili peppers. Add cilantro, a shot of vinegar, and soy sauce.
JuaneRice dish and variety of spices: pepper, annatto seed, cumin, cilantro, oregano, and bay leaf. Wrapped in large bijao (Calathea allouia) leaves and stuffed with chicken pieces, egg, and olive.
Pisco SourThe first grape stocks were brought from the Canary Islands to the Ica oases south of Lima in 1551. Local winemakers started making a grape brandy they shipped to other Spanish colonies from the port of Pisco. Now, pisco is made along the dry coastal desert from Lima to Tacna.
I came across this fantastic blog yesterday where a chef in Lima and another chef in Delhi share their recipes online- such a great idea. I wonder if I could persuade my friends- we could call our blog 'delicious dishes'...!?
www.limadelhi.blogspot.com
www.perumuchogusto.com
posted by Lou @ 1:49 PM
4 Comments:
I can provide the recipe for Caipirinha - and a photo of you drinking one in sunny Stockwell, just to remind you what you are missing whilst having a ball in Peru!
(I could also send you a photo of me - drinking the same in Maputo!)
That's a deal, lovely nu- salud! Caipirinhas on the casa! xx
What a nice surprise to see our blog mentioned here. And while we don't deserve the title "chef" by a long shot, I do feel very honoured being referred to as one. Thank you!
Hi Sury- I feel very honoured you have posted a comment to me. I'm very new to blogging but I thought your blog was fantastic and I've told all my friends about you! It's such a wonderful idea and you & Cesar will always be 'chefs' in my eyes!- thank you, lou.
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