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Picarones

Picarones is Peruvian dessert that is commonly sold on the streets of Peru.  The squash and sweet potato are puréed and mixed into a dough, which is then deep fried into doughnuts, and served with a syrup made from molasses.  The flavor is so unique due to the squash and sweet poato, and its sweetness … Continue reading

Lomo Saltado

When I first arrived in Peru, I was surprised to see all the Chinese eateries all over Lima.  I had not realized how large the Chinese immigrant population in Peru was, or rather, how much influence Chinese culture had on Peruvian cuisine.  Asian Peruvians make up about 5% of the current population, although it is … Continue reading

Aji De Gallina

Aji De Gallina is a traditional pulled chicken dish with aji sauce that we prepared as the main entrée in the Peruvian Cooking Class in Lima.  It is a stew of chicken strips in a cheese sauce served with rice and boiled egg. Because of time constraints, our instructor pre-cooked the chicken itself prior to our arrival. Chef … Continue reading

Tiradito

Tiradito is a popular Peruvian appetizer that reflects how Japanese cuisine has influenced Peruvian cooking. It is prepared with sashimi-style fresh fish that is marinated with lime juice. Tiradito is similar to ceviche, but the fish isn’t diced into cubes and no onions are used. Both are typically garnished with boiled potatoes and Peruvian corn. … Continue reading

Papa A La Huancaina

I made this appetizer in my Peruvian Cooking Class in Lima. In the interest of saving time, the chef had pre-boiled the potatoes and eggs for us. The dish is a relatively heavy appetizer, since it is potato based with a creamy cheese sauce, so it’s a pretty strong start to a meal. Some of … Continue reading

Peruvian Cooking Class – Lunch

The main thing I wanted to do when planning a few days around Lima was to take a Peruvian cooking class. I was initially intrigued by Peruvian cuisine after visiting a few restaurants in New York: Lima’s Taste (weirdly on Cinco de Mayo years ago because it was “close enough to Mexican” when all Mexican … Continue reading