The Food's Corner

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...

  The Chupe de Camarones By: FourFlowers The chupe de camarones is a traditional dish from Moquegua that consists of a soup with shrimp, potatoes, eggs, milk, corn, carrots, lima beans, and cheese. The combination of these ingredients creates a unique and delightful flavor. The creamy consistency of the soup adds to its savory and exquisite taste. It is a comforting dish that will surely satisfy seafood lovers. ------------------------------------------------------------------------------- Preparation time: 15 minutes Cooking time: 30 minutes Serving: 6 people ------------------------------------------------------------------------------- INGREDIENTS: - Shrimp (1/2 kg) -Milk (400 g) -Yellow chili papper (20 g) -Potato (1/2 kg) -Cheese (1/4 kg) -Eggs (3 eggs) -Beans (1/4 kg) -Rice (1 kg) -Beep stew (1 cup) -Corn (1/2 kg minced) -Pumpkin (1 cup minced) -Parsley (1 cup) -Garlic (4) -Onion (1 cup minced) -Carrot (1 cup minced) -Water (2 L) -Salt (1 pinch) -Pepper (1 pinch) PREPARAT...

La Patasca is a dish with history, of pre-Hispanic origin, in those times it was prepared with alpaca meat, poultry, guinea pig and local herbs. On winter days it is served very hot to combat the cold of the Andean region. Ingredients ½ kilo of lamb ½ kilo of pork belly ½ kilo of beef brisket 1 kilo of mote corn beef bone broth 1 kilo of potatoes 3 tablespoons of ground chili pepper ½ kilo of white chuño 6 minced garlic cloves 1 teaspoon of achiote (annato) Oil Salt p reparation The mote corn must be boiled and wait for it to burst before crushing it. Meanwhile, make a sauce with the achiote, oil, garlic and panca pepper Add the meat in pieces and the crushed mote Pour in a little broth so you can cook the pork and beef over moderate heat Once the meats are soft, the broth is added to form the soup, as well as the potatoes, the chuño and the whole mote. f inally add a bit of chili pepper.

   REVIEW 📝 Ceviche is undoubtedly the flagship dish of Peru. It is the food that best represents us, and that stands out in the different gastronomic fairs that take place around the world, where Peruvian food is present. In 2008, June 28 of each year was declared as the "Day of the Ceviche" throughout Peru. And here in Moquegua we have our version of ceviche. The Mackerel ceviche being the Mackerel a small oily fish being very cheap and accessible to buy, as well as easy to prepare. Here we can see that in Ileños restaurants they present it as a casual ceviche, being too extraordinary in sober and at a completely accessible price. Horse mackerel is characterized by its intense flavor and firm meat, which makes it an excellent option for ceviche.  Horse mackerel ceviche is traditionally prepared with raw fish marinated in lemon or lime juice, accompanied by onion, chili, cilantro and other ingredients according to the recipe. It is a refreshing and delicious dish, very ...

A Recipe for "Chicharrón de Chancho"  By: Wilson Montes de Oca, Diego Cordova y Jessica Gomez Servings: 2 Prep Time: 15 minutes Cook Time: 60 minutes Ingredients: 400 grams of pork rib 1/2 Stalk of Celery 1/2 Stalk of Leek 1 tablespoon minced garlic Pepper 140 grams of pork butter 1 Lemon 2 Golden Patatoes 1 Chopped Onion Sybaritic Seasoning Directons:  1. First: Cook the park meat in a containes. Add the celery stalks and leeks, add the garlic, salt, seasoning and papper, boil 40 minutes. 2. Then: Once it has boiled and you feel that the pig is rady, take it out of the container and let it dry. 3.  Next: Season the park again with salt and a little lemon in the park of the market. 4. After that: In a deep frying pan add the butter and let it  heat up while you prepare the as you can also brown the potato. 5. Finally: With the hot lard place the pieres of pork, if you wish you can aslo use oil, proceeds to serve The Chicharron, potatoes and salad. Notes: Acompany it ...