Skip to main content

Posts

About Peru, a marvelous place

Charming, magical and culturally rich, Peru is a large territory country located in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean. In fact, this land was home to the Chavin and Mochica civilizations, some of the oldest in the world, and to the Inca Empire, the largest state in Pre-Columbian America. The Spanish Kingdom reach these lands to conquer the region in the 16th century. The King established a Viceroyalty, which included most of its South American colonies. After achieving independence in 1821, July 28th, Peru has undergone periods of political unrest and fiscal crisis as well as periods of stability and economic success. Info and Facts: Capital city: Lima Important cities: Trujillo, Piura, Cuzco, Arequipa Official languages: Spanish Independence declaration: July 28th, 1821 Land surface area: 1,285,220 km² Population estimate: 29,1

Recipe: Choros a la Chalaca

One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic. Ingredients: 36 mussels (boiled until open, left intact on a half shell) 6 tomatoes (I use roma, finely diced) 3/4 cup cilantro (diced) 1 small red onion (finely minced) 1 (16 ounce) can yellow peppers (aji amarillo) 1 tablespoon msg 2 limes, juice of Preparation: First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes. Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl. Add the msg and the lime juice. Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture. Finally, serve with a nice cold beer and enjoy!

Recipe: Lomo Saltado

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination. Ingredients: 2 Tablespoons Vegetable Oil 1/2 Cup Onion -- sliced 2 Cloves Garlic -- minced 1/2 Cup Bell Pepper, Red Or Yellow -- chopped 1 1/2 Cups Potato -- cubed and cooked 1 Tablespoon Jalapeno Pepper -- diced 1/2 Pound Sirloin Steak -- sliced thin 1 Tomato -- chopped 1 Teaspoon Fresh Oregano Salt And Pepper -- to taste Preparation: In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown. Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper. Serve with steamed rice.

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night. Ingredients for Caldo de Gallina: 1 5–6-lb. stewing chicken or hen 2 leeks, trimmed, roughly chopped, and washed well 2 ibs celery, roughly chopped 2 carrots, roughly chopped 1 1" piece ginger, peeled and smashed 1 head garlic, halved crosswise 6 medium yukon gold potatoes, peeled and left whole 6 oz. dried egg noodles Kosher salt, to taste 6 hard-boiled eggs, peeled and halved 2 tbsp. chopped cilantro 4 scallions, thinly sliced 2 limes, quartered 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped Preparation: We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to mediu

Peruvian Ceviche Wallpaper for your desktop

Perhaps the most iconic dish of the Peruvian Cuisine, ceviche is extremely delicious, refreshing, tasty and unique. With these delicious wallpapers, you will take this sensations to your computer. Click on the image to expand your wallpaper, then save it. 800x600 1024x768 1152x864

Machu Picchu Wallpaper

One of the most important ruins in the world and the most visited spot of Peru, Machu Picchu is truly amazing and mystical. Take this incredible feelings to your desktop with this outstanding and classy wallpaper. Click on the image to expand it, then right click on it to save. 800x600 1024x768 1152x864

Drink recipe: Chicha Morada (Purple chicha)

The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer. Ingredients: • 1 ½ lb (¾ k) purple corn • Peelings from 2 lb (1 k) cooking apples • Peelings from 1 large pineapple • 4 key limes • 1 cup sugar, or to taste • 4 whole cloves Preparation: To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain. Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids. Finally, add sugar and lemon juice. Serve chilled. Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.

Recipe: Arroz con Leche (Milky Rice pudding)

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention: Ingredients: * 1/2 cup of rice * 3 cups of water * 2 1/2 cups of sweetened condensed milk (2 cans) * 1 3/4 cups of evaporated milk * 1/4 cup of port wine * 1 stick cinnamon * Skin of 1/2 orange * Powdered cinnamon Preparation: First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin. Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon. We should add the port wine and continue boiling for 3 minutes more. Then let it cool down. As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the pow