Sunday, August 14, 2011

Gastronomic map of Peru's most popular dishes from each department

Gastronomic map of Peru's most popular dishes from each department.

As Brazil is the birthplace of football , Peru is of the cuisine . Every corner of this land has been blessed with a variety of ingredients, plus the chef's own seasoning, result in great tasting dishes.

Despite the similarities present our culinary regions, each department has dishes that differentiate them. For example, we know that the meal cost is related to fish and seafood . But in the north where these dishes are best eaten.

The spicy, famous in the south are original heritage Tacna and Moquegua . Despite this, Arequipa has its famous taverns .

In the highlands, the barbecue , the patasca and guinea pigs are eaten in almost all the central area. However, there are large variations of local fame but little popularity in Lima.

Flavio Solórzano , a restaurant chef Sulco The Lordship said that in fact the Peruvian cuisine is classified by region or area, since there are common ingredients and recipes that have been coined for generations in these places.

The spicy to Tacna, the spicy marinade guatita and Tacna are the best exponents of the cuisine of this southern province. Flavio Solórzano has his favorite: the charquicán, a dish that is prepared sobreahogando drowning and pepper for 8 to 10 hours to give a little sweetness. Then, add onion, garlic, stomach (tripe, chalona) and dwarf potatoes.

In Moquegua, the pots seem to get all the applause. "It's a stitch platazo where the interiors of beef, each separately and then together (sweetbreads, kidneys, heart), you put wine (which removes force from the inside) so they are juicy and media candy. "

Arequipa has a kitchen inside . While the filling is hot pepper its finest, there are other dishes such as potato cake , almond and marinade. La Lucila is one of the most popular taverns of the city. There, the owner Dona Lucila Salas Ballon widow , aged 95, continues to give pleasure to their guests.

In La Lucila plate chactado star is the guinea pig, but you can also eat the caretaker, ceviche and escorted shrimp .

Ica is a producer of lima beans and then follows the "sensational spicy lima beans," said Flavio. "The Chincha carapulca is another good dish but I particularly love the crumbs of butter beans. What in Lima lima called smoothies. "

"The Pall boiled with pork skin and then removed. Is boiled with onion and remove it again. Finally, these wastes are liquefied pallares media with olive oil and pork broth. Smooth. It adds a cheetah and a Creole sauce fried leading beet, "says the chef.

In the provinces say Lima takes over all, but "we must recognize their stuff." The carapulca Lima, for example, says Solorzano. "For me the best of all, since it uses dried potatoes already takes advantage of others." Another great exponent as the cause of Lima, a bit more stylish than the others, and lomo saltado .

Ancash is influenced by the cuisine of northern Lima. The spicy seafood ceviche duck are classics of the bureaux of this place. "Freedom is fused with a bit north of Lima and Ancash, and there they begin to make and use fish stews of the north."

"The cause of Freedom is unique: a fried yellow peppers with oil, lemon juice with little left a creamy mass and elastic, "says the chef.

La Libertad and Lambayeque share the dry kid, but the second department was awarded the duck rice. "The thickened, the chinguirito, humitas the chirimpico the cause ferreñafana and rice with seafood are other delicacies of the kitchen."

In Piura , we have the dry chabelo and malarrabia in Tumbes , the emblem is the majarisco .

Doris Leon, owner of the restaurant El Tarwi notes that in general there are dishes that are eaten in almost all the mountain as the barbecue , the trout in different presentations and greaves. Despite that, there are some dishes that are adopted as their own in some provinces.

For example, in Cajamarca are popular spicy guinea pig with potato, canned figs and green suck. "Boil the peeled potatoes and the broth is added eggs, cheese (curd) and pork rinds. The green color comes from the pureed mixture paico leaves or mint, rue and parsley, "said the cook on the iconic soup.

In Huanuco , the soup of chicken is very popular thanks to its simple preparation. "It's a hearty soup that is served hot. First is boiled white potatoes with chicken dams, which must be boiled. "

Leon said that the barbecue is also traditional but has some quirks. "As a topping for meat is used a special herb in the region called 'mackerel'. Preferred the pig is used very tender, before the ram, and the use of larger quantities of tubers and sweet tamales as a side dish. "

In Pasco is very common to find the popular head broth, made ​​with lamb, mint and pepper. Patachi Junin has a very important stew in the Andean region of Huancayo leading peeled wheat, dried beans or green, beef jerky (dried meat), Carano (pigskin), legs and giblets (cow intestines ) says.

In Huancavelica highlights the pot, which traditionally made ​​between January and March, with fresh vegetables, beef, alpaca, sheep, soups from fresh peas, beans and fruits. In Apurimac "grilled cuy natural huacatay is essential," says Doris Leon.
"In Cusco eats everything, "but the pot is one of the more traditional" prepares for the Mardi Gras and that is to boil a cow's breast, head of lamb, bacon and legs, adding, whole leaves cabbage, potatoes, Moray, chickpeas and rice. In a separate pot, boil potatoes, peaches, pears and yuccas. "

In Ayacucho are very popular and the cuy chactado puca. If we want something new, is the qapchi a potato salad made of soft sand, fresh cheese, yellow peppers, olive oil and chopped onion.

The suck of quinoa is one of the richest dishes of Puno . However, there are also dishes made of fish such as Timpo chaulla prepared with native species of Lake Titicaca, as carachi, mackerel or mauri.

"The forest is reputed to possess aphrodisiac cuisine and, in general, there are dishes that can be considered universal in the Amazon, "said Hugo Ingunza, owner and chef of the restaurant La Choza of Anaconda.

The jerky , the tacacho the juane and suri are great representative of the food jungle . But that's not all. San Martín , Amazonas and Loreto have much more to offer.

"The roast picuro is a dish made of meat with a tasty rodent, the APICH (dams golden pork stewed with ground peanuts and corn), the patarashca (fish wrapped in banana leaves and roasted over fire), are typical the menu of the residents. "

Ingunza says Ucayali and Madre de Dios have an equally exotic cuisine that takes the girl juane its finest. "It's a meal similar to John, but without rice." Carachama broth is also very popular, is accompanied by plantains and cilantro.

Belmuz: a traditional Serbian dish simple, healthy and energetic

The belmuz is a traditional dish of cheese and flour corn , which for more than three centuries eaten in southeastern Serbia . Despite the passage of time, it has lost none of its freshness and taste is still the pride of the area.

The best prepared in Svrljig , a small town at the foot of Stara Planina mountain, 250 kilometers southeast of Belgrade. Every August, for six years, Svrljig welcomes competition to choose the champion in the preparation of such delicacies.

Prepared with fresh cheese and whole milk with corn flour, a mixture of yellow and white. You can add a pinch of flour, depending on the preferences of the teacher, said Goran Zivic, the absolute champion in the preparation of belmuz in all the competitions so far.

Traditionally, the dish is cooked in a large kettle on a stove special, she used every household, and which makes fire with firewood. However, you can prepare well also in the electric stove in a pot or pan, with no change or lose their exquisite taste.

The cheese, about two or three days, but the high percentage of milk fat, is put into the boiler and melt over medium heat, stirring with wooden spoon in the direction of clockwise, until it almost stays as fluid milk. Then, slowly check amount is 10% of flour over the cheese, always stirring the mass in the same direction.

Zivic stresses, however, that each teacher has his own book about the recipe, since the quantities of the ingredients to speed the rate at which the plate is mixed.

Jokingly this master attributes part of its success to an amulet, his "trademark", a tuft of red wool tied to the wooden spoon, without which it never gets to cook.

Meanwhile, the mass gradually thickens and shortly after lift off the bottom of the boiler, and the fat begins to separate. It takes a little salt, if necessary. In the final stage of preparation, yet still stirring about 5 to 7 minutes on low heat to solidify the dough.

The dish is served in small amounts, like any field, especially because it is very rich in calories. Therefore, it is considered an energetic and healthy meal that contains protein and is rich in fiber, vitamins and minerals.

The belmuz eaten in southeastern Serbia for over 300 years and is now preparing both in restaurants and at home, and on dairy farms for sale.

It also gets frozen and heated in the oven or microwave normal, but also in the fire, without losing much of its original flavor. "Taste is the same, these are nuances. You lose a maximum of 10%, as in every dish frozen, "Zivic said.

It is prepared with sheep's milk cheese, because this variety is attached to the bottom of the boiler, and only you can add a maximum of 5% to cow's cheese, if the chef insists on its specific flavor.

An assistant team Zivic, Jasmina, said area is also preparing a Svrljig easiest belmuz variant: When boiling water is added to the cornmeal and cook a stew, not too thick at the end while it is hot, add cheese or butter.

Another recipe Jasmina, the boiling water add the cornmeal and cook for an hour but it does the modern woman in less than fifteen minutes, stirring constantly until the mass condensed.

The solid mass is poured on a metal or ceramic tray and takes the form of round bread, which, when cooled a bit, cut the thread. Served with cheese, butter, roasted peppers with egg, onion or leek, milk, salt or sugar, all depending on the tastes of each.

Learn to prepare a tomato cream Winter Recipes

Winter Recipes Learn to prepare a tomato cream

Hello! How are you doing with the preparations and techniques we have seen so far? I hope your passion for cooking will increasingly awakening. Today I will show you prepare your first cream, delicious, warm, because cold is doing what these days, not!

I recommend taking it at night, quiet, or quiet, and with a clear mind, to leave behind the day's work. I promise to try feel that conceit grandmother. If you are alone at home, take it to enjoy a good movie, with a blanket over the feet. If you're with your husband (s) / groom (a) at home, look at yourself in the eye, smile and enjoy every bite.


Quick thinking: one is a liquid or cream so light that looks like a soup, or so thick it looks like a puree. It is the result of mixing something solid (which we will blend to return pasty) with some liquid (water cooking). This will give us something creamy = our cream. That's all logic.

Now ... how to make it tasty? Here I go (and then you go). After washing my hands, wash my input and do my mise en place , rip:

"Something solid"
Hair a yellow potatoes (large or small ¿, Gian? Of average size, do not complicate), medium carrot (peeled too), and 4 tomatoes concasse ( watch this video ).

Cut everything into cubes. I do not need to be perfect because then licuaré cuts everything. This time I'll diced width of my finger, if you still doubt (a tip: When cutting food, they cook faster).

I put everything I put in a pot (use a large, inputs do not get cut in half). Echo water up to two fingers above the food (water pipe, of course, because it will boil in preparation).

Let cook for 15 minutes over high heat. With the tip of my knife, skewer a piece of potato. As I feel that the center is soft, I know it is ready. If the potato is already cooked, carrots and tomatoes are also allowed. Turn off the heat.

"That solid paste it back"
I grab a large bowl and top with a strainer. I pour everything in the pot. Boto not liquid, not! There are flavors and vitamins in there I do not want to lose. I put the food in the blender. Add one cup of cooking water and blend on full power. One, two, three ... Twenty seconds and you're done. That put it back (this time without straining) into the pot.

"That paste it with some liquid to get the cream"
I light the fire. It's been twenty minutes since I started and did not need much of anything. I pour a cup or two more of the cooking water (depending on the texture you want to have) and stir with a wooden spoon.

Now the salt
Here is what is vital: salt. The finishing touch. That blessed magic touch that makes your meal a delight or a disaster! Come with faith. You'll be fine.

I start with a pinch of salt (equivalent to one level teaspoon), which took my fingers and dusting in the pot in a circle. Enjoy this moment. Do not throw by throwing salt. That makes no feeling!. Are your magic touch, remember? When you see a magician casting their magic dust reluctantly? Noooo! Never! Sprinkle your fairy dust in slow motion, if you can and doing circles.

I do. I stir and taste. "Improvements" (so say the cooks) adding more salt. If you are rich already. If I feel it lacks salt, add another bit and try again.

With this machine I want to understand what it is rubbing salt to taste. You start with a little and test until you are rich. It's that simple.

Finally ...
I enrich the preparation with 1 / 4 cup cream. If you only have evaporated milk, use it. Finely chop a few (five) leaves of basil, add and remove. Success! Now you can enjoy and warm with your first delicious cream of tomato.

When serving, you can accompany it with grated Parmesan cheese and / or croutons (pieces of toast).

INGREDIENTS (4 servings)
1 ½ yellow potato
4 tomatoes
1 / 2 carrot
Water (1lt.)
Basil leaves
1 / 4 cream

How to peel the potatoes and carrots?
Ideally, use a vegetable peeler. If you do not, with a knife.
Although not ideal, you can peel the carrot quick scraping with a knife (the trouble is that you damage the blade).

Many of the nutrients of the potato are in the shell. In the recipe I put peeled potatoes in a smoothie fast. But if you're time and patience, you can peel the potato slices after cooking, before blending.

And speaking of cold ...
Do not want to spoil the excitement created so far or you choke to enjoy (deservedly) in your cream of tomato. As a separate topic, remember you have the opportunity to shelter low-income children by donating sweaters and coats in the campaigns against the cold spell that will appear this day.

Be supportive and gives warmth. You wrap up with this delicious cream of tomato, I assure you it will be a goal at home. And put the goal in exchange for this recipe, at least donate a jersey to a child this winter. Deal? Great.

Until next week!

omega:what species are rich in this substance?

omega:what species are rich in this substance?

It is essential to our body. Our sea provides many of these species

Let's eat fish! Salmon is not only an important source of fatty acids omega 3 . The Peruvian sea provides several species rich in the substance. Topping the list in order of decreasing contribution of anchovy, mackerel, hake, machete, mackerel and sardines. The beautiful is another species to be exploited.

And river also Although freshwater fish have a lower concentration of omega-3 compared to marine species, however are a good source of polyunsaturated fats for the highlanders. Trout is an excellent alternative. In the jungle, the choice is paiche.

Appear next to the omega 3, but a diet rich in them promotes inflammatory processes. They are in the sunflower, corn, sesame, cotton and tree nuts (almonds, pecans, walnuts).

Our bodies need three types of fatty acids: omega 3, 6 and 9. In addition to oily fish also contain omega-3 Sacha inchi, flaxseed and canola oil.

Nutritionists suggest limiting the consumption of foods rich in these fatty acids: olive oil, olives, peanut oil or canola oil and avocados.

The term sounds with force and no wonder. Omega 3 fatty acids have a special role in the world of nutrition. As at the time were the antioxidants, today it is possible to speak of a balanced diet, not to mention these important polyunsaturated fats.

Omega 3 (linolenic acid) are essential for our body because it does not produce, but the need for optimal functioning. Involved in the formation of cell membranes of neurons and involved in chemical transmission and proper functioning of the immune system and would enhance the development of the retina.

Nature provides for three types of omega 3, alpha linolenic acid (ALA) found in vegetable seed oils (flaxseed, walnuts, hemp, sacha inchi, among others), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA ) present in dark-meat fish. Of these, the EPA is most important to our health, says Faviola Jimenez, the Peruvian Network for Nutrition and Food (RPAN).

She refers to research on the benefits of omega 3 have focused on its role in neurological development of babies because they participate in the formation of the nervous system. For that reason, it is important that pregnant women consume foods rich in these fatty acids, like fish.

It has also shown to prevent cardiovascular disease in adults because they help lower bad cholesterol, and increase good cholesterol and clear arteries, added the specialist.

We also have an effect on brain function and depression, areas of research interest since the chief of psychiatry at Imperial College London, Basant Puri, linking omega-3 to the prevention of depression in 2004. These evidences have converted to linolenic acid in a boom in the food industry, which has been quick to market omega-3 supplements, without the development of products (capsules, gummies for children and adults) with oil fish.

But so far the best natural source of omega 3 is none other than oily fish or dark meat. Consumed three times a week is enough for the body, says nutritionist Carlos Dominguez, National Institute of Health.

He says that consumption of omega-3 supplements should be provided by prescription and medical evaluation, because they can interact and potentiate the effects of anticoagulant drugs and those used to lower cholesterol in the blood. "There is no evidence that nutritional supplements are beneficial," Domínguez concludes.

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