The Food's Corner

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 ...