The Food's Corner

    La Cacharrada La cacharrada se elabora a partir de diversas carnes y patatas cocidas, que se elaboran bajo tierra.  El plato tiene siete carnes diferentes como entrañas de res, entre ellas: chinchuli, ancho, criadilla, venas, hígado, mollejas y corazón.  Se fríen y se sazonan con pimienta y comino. Receta: Por Yihen Callahuille,   Gabriel Cauna,   Areliz Callusani y Aldhair Márquez. Porciones:  4 Platos. Tiempo de preparación:  2 horas. Ingredientes: -Menudillas de ternera (1 kg.) -Chunchulí, anchos, mollejas.  (500 gramos cada uno) -Venas, hígado, corazón y criadillas.  (500 gramos cada uno) -Vinagre de luren.  (1 botella pequeña). -Pimienta.  (1 sobre pequeño). -Limón.(5 unid.) -Sal al gusto. Preparación: Primero  , freír directamente con la misma grasa animal y por supuesto por separado. Luego,  cocina con leña y utiliza cacerolas grandes para que se frían todas las menudencias por igual. A continuaci...

  Alfajor of Penco  The alfajor penco or alfajor de yolks, as it was known in Moquegua until the beginning of the 20th century, is a traditional sweet from the Moquegua pastry shop that has nothing, absolutely nothing to do with the city of Penco in Chile with which only share the assumed name. On repeated occasions, they have tried to sell us the idea that this Moqueguan delicacy was a Chilean sweet, such an error that I will take advantage of to clarify by asking my readers to accompany me to disentangle this myth that harms the artistic creation of Moqueguan women. The romantic story of the Chilean soldier, of whom no information is given except that he came from San Antonio, Valparaíso, who, being wounded, had deserted his war battalion and who, grateful to his Moqueguano benefactor, Don Luis Tamayo, taught him to prepare the traditional sweet from their land: the penco. Recipe: By Yihen Callahuille,  Gabriel Cauna,  Areliz Callusani and Aldhair Marquez. Servings...

The Cuy Frito recipe is typical of Peru, and today it is considered a traditional Peruvian food. The guinea pig provides many nutrients and important fatty acids to the body and contains calcium, phosphorus, iron and zinc, essential in human nutrition. If you want to know how to prepare this rich and easy dish, continue with us. Ingredients: - 1 guinea pig, cleaned and cut into pieces - 2 cups vegetable oil - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - Salt and pepper to taste - Lime wedges for serving Instructions: 1. In a large bowl, mix together flour, garlic powder, salt, and pepper. 2. Heat vegetable oil in a large frying pan over medium-high heat. 3. Coat guinea pig pieces in the flour mixture. 4. Fry the guinea pig pieces until golden brown on both sides. 5. Remove from pan and place on paper towels to drain excess oil. 6. Serve hot with lime wedges. It is much better to accompany this delicious dish with a refreshing drink. Chicha Morada. :) Ingredients: -¾ kg dried...

GUARGUEROS MOQUEGUANOS By: FourFlowers The guargueros moqueguanos desserts are a unique culinary delight. These desserts consist of a crispy and sweet dough filled with different flavors such as manjar blanco, fruits or dulce de leche. The combination of textures and flavors is simply delicious. However, some may consider them a bit heavy due to their sweetness. Overall, the guargueros moqueguanos desserts are an indulgent option for those who enjoy traditional and decadent desserts. ------------------------------------------------------------------------------- INFORMATION: Preparation time:  27 minutes  Cooking time:  3 minutes Serving:  6 people ------------------------------------------------------------------------------- INGREDIENTS: - 2 cups flour - 7 egg yolks - 1 teaspoon butter - 2 teaspoons of baking powder - 50 ml of pisco (one glass) - A splash of vegetable oil  - Manjar blanco to taste - Powdered sugar to taste PREPARATION: First, beat the egg yolk...

The picante de cuy from Moquegua is a culinary delight that stands out for its unique and authentic flavor. Originating from the Moquegua region in Peru, this dish shines by combining tender guinea pig meat with a delicious spicy sauce that carries a captivating blend of flavors. This preparation of Moquegua's picante de cuy involves the use of fresh and traditional ingredients, such as ají panca and ají amarillo peppers, which provide the sauce with its distinctive level of spiciness and color. Additionally, spices like garlic, cumin, and oregano are used to enhance the flavors and aromas of the dish. Once cooked, the guinea pig meat becomes soft and juicy, perfectly blending with the intensity of the spicy sauce. The presentation of the dish is often accompanied by boiled potatoes and rice, creating a balance between the elements and satisfying the palate of those fortunate enough to taste it. Moquegua's picante de cuy is not only a culinary delight but also reflects the cult...

The traditional dish "Cazuela Moqueguana" Cazuela is a traditional of moquegua  stew with meat and more ingredients like vegetables and in some times legumes, coaked in a savory broth. It's a comforthing dish that varies by country, region or in a simply way;diferent environment It's special because it evoking memories of home-cooked meal and family gatherings. After all, cazuela is apreciate for it's simplecity and its ability to bring families tagether around the table, if you injoy hearty and tasty strews cazuela is definitive an option to consider . Recipe to make a Cazuela Sure! Here's a basic recipe for Peruvian cazuela: Ingredients: - 1 kg of beef (preferably with bones) - 2 carrots, peeled and sliced - 2 potatoes, peeled and cut into large chunks - 1 large corn on the cob (choclo), peeled and cut into pieces - 1 red onion, finely chopped - 2 cloves of garlic, minced - 1 cup of fresh or frozen peas - 1/2 cup of rice - 1 sprig of mint - 1 sprig of cilant...