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In the central Andes region of Peru and Bolivia, humitas are prepared with fresh corn combined with lard and salt and queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish. Savory humitas may also be prepared with anise.
Locro or lojro [1] (from the Quechua ruqru) [2] is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, [3] Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.
Papas rellenas (English: stuffed potatoes) are a popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so in Puerto Rico, Cuba and the Dominican Republic).
In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste. Ají de gallina (chili chicken or Peruvian creamed chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with ají amarillo (Peruvian yellow chilis), cheese, milk ...
It dates back to 16th-century colonial times, when the Spanish arrived in Peru, introducing cattle, and subsequently, milk and cheese to this region of the Andes.
Soltero: A salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto. Sopa teóloga: Turkey and/or chicken soup with moistened bread, potato, milk, and cheese. Sudado de machas: Stew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes.
Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices.
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions on the western coast of South America (specifically Peru), and so there was a great diversity of unique plants and animals used for food.