CLOSED RICE

INGREDIENTS
2 tbsp oil
1/2 tz. chopped onion
2 tbsp Tomato paste
500 g ground beef
2 tbsp chopped parsley
2 chopped parboiled eggs
4 tbsp black raisins
6 chopped black olives
6 tzs. cooked rice
6 fried ripe bananas
salt and pepper

PREPARATION
Heat the oil in a pan, over medium heat, and brown the onion and garlic for four minutes. Add
the tomato paste and season with salt and pepper. Cook for three minutes. Add the ground beef,
stir well, cover and let cook for 20 minutes. Remove from the heat and add the parsley, eggs,
raisins and olives. Mix Place half of the hot rice in six molds eight centimeters in diameter. Add
over the previous mix. Cover with remaining hot rice and press lightly to compact. Turn each
mold onto a plate and unmold it. Serve with the fried plantains.

LOMO SALTADO
INGREDIENTS
2 tbsp oil
800 g beef tenderloin strips
4 tbsp pisco
2 onions to the fine pen
2 yellow peppers without veins or
seeds, in thin strips
3 tomatoes with skin and seeds, in
eighths
1/4 tz. sillao
4 tbsp White vinegar
2 tbsp chopped culantro
4 tz. French fries
4 tz. rice with corn
salt and pepper
salt and pepper

PREPARATION
Heat the oil in a pan, over high heat; add the meat and sauté for two minutes. Pour the pisco and
flambee for 30 seconds. Season with salt and pepper. Remove from heat and reserve in a bowl.
In the same pan add the onion, yellow pepper and tomato, and cook for two minutes. Stir in the
sautéed meat, the sillao and the vinegar, and cook for two more minutes. Get out of the fire.
Spread chopped cilantro and serve immediately. Mix the loin with the fried potatoes and serve
with the rice with corn.
 CHILI PEPPER
INGREDIENTS
1 chicken breast
salt and pepper
Parmesan
1 tz. milk cream
1/2 tz. chopped pecans
3 French breads soaked in
broth
1/2 tsp toothpick (optional)
2 tbsp ground chili mirasol
1 tz. yellow pepper cream
4 cloves garlic, chopped
1 1/2 tz. chopped onion
3 tbsp vegetable oil
3 tz. chicken soup
1 laurel leaf

PREPARATION
Sancoche the chicken with salt and laurel, avoiding to recocinar. Let cool in your broth until the
moment of use. In a clay pot, make a dressing with oil, onion, garlic, salt and pepper. Sauté the
ground chili peppers for seven minutes over medium heat, stirring constantly. Integrate the
toothpick, cook one more minute, add the liquefied bread. Add the pecans and cook another
minute. Pour the broth, the frayed chicken and the cream of milk. Let the flavors be integrated
and the preparation take consistency, neither too thick nor too loose. Serve with white rice, egg,
olives, yellow potatoes and Parmesan cheese.

CHICKEN RICE
INGREDIENTS
4 tbsp oil
6 chicken prey
1 chopped onion
2 cloves garlic, chopped
1 yellow pepper without
veins or seeds, chopped
1 chopped carrot
1/2 tz. chopped corn
3 tz. rice
1 tsp. toothpick
1 tsp. paprika
1 tsp. cumin
5 tz. chicken soup
1/2 tz. peas
2 bay leaves
salt and pepper

PREPARATION
Heat the oil in a pot and brown the prey chicken, seasoned previously. Add the onion, the garlic
and let it brown for two minutes. Add the yellow pepper, the carrot, the corn and stir. Add the
rice and cook, stirring constantly, for two minutes. Add the chopstick, the paprika, the cumin
and season with salt.

Pour the broth, stir and add the peas and the bay leaves. Cook over high heat until the liquid
evaporates. Lower the heat to low, cover and continue cooking until the rice is ready.
 SKIPPERED
NOODLE
INGREDIENTS
1 tz. oil
320 g chicken breast fillet, cubed
2 onions to the thick feather
2 tzs. chinese bean
1 tz. holantao
1 tz. pepper without veins or seeds,
in strips
1 kg cooked spaghetti
4 tbsp sillao
4 tbsp vinegar
1 tbsp chopped parsley
salt and pepper
PREPARATION
In a pan or wok over high heat, heat the oil and seal the chicken for three minutes. Remove from
heat and reserve. In the same skillet, sauté the onion, the Chinese beans, the holantao and the
pepper for two minutes. Stir in the chicken with the pasta and sauté for 30 seconds. Pour the
sillao and vinegar, season with salt and pepper, and sauté for 30 seconds more. Remove from
heat, spread the parsley on top and serve.

FRIES HUANCAINA
INGREDIENTS
1/4 tz. oil
1 garlic clove
4 hard boiled eggs
1/4 kg. fresh cheese
1 fried chopped onion
6 fresh peppers
salt and pepper
1/3 tz. evaporated milk
1 kg. cooked potatoes
8 botija olives
8 leaves of lettuce

PREPARATION
Cut the peppers along. Remove the seeds, veins and cook in water for 5 minutes. Remove and
peel. To part, liquefy the oil, the garlic, the hardened yolks, the cheese, the fried onion, the
peeled chili peppers, the salt and the pepper. Add the milk little by little until it forms a creamy
sauce.
In a bowl, arrange the potatoes in slices and cover with the sauce. Garnish with olives and
lettuce leaves.
 BEEF STEW
INGREDIENTS
1 kg. Beef stew, in large cubes
4 tbsp oil
1/2 tz. chopped onion
1 tsp. minced garlic
2 tbsp Tomato paste
1/4 tz. black raisins
2 bay leaves
3/4 tz. Red wine
1 tz. meat broth
3/4 tz. peas
1 tz. peeled carrot, thinly sliced
6 cooked yellow potatoes,
peeled
salt and pepper

PREPARATION
Season the meat with salt and pepper. Heat the oil in a pot, over medium heat, and fry the cubes
of meat on all sides. Remove them and reserve. In the same pot, brown the onion and garlic over
medium heat for three minutes. Add the tomato paste and cook for five more minutes. Stir in the
raisins, bay leaves, wine and broth, and cook until it boils. Pour the meat, cover the pot and
cook over low heat for 40 minutes. Add the peas and the carrot, and cook for eight more
minutes. Rectify the seasoning, remove from heat and let cool for 10 minutes. Serve and
accompany with yellow potatoes.

PORK RIND

INGREDIENTS
2 kg. pork ribs
salt and pepper
4 sweet potatoes
1/2 chopped rocoto
4 tbsp ground yellow chili
juice of 1 sour orange
juice of 4 lemons
1/2 kg. onions
3 garlic cloves

PREPARATION
Season the meat with salt and pepper. Heat in a pot and cover with cold water and three cloves
of garlic. Boil the meat until the water is consumed and fry in its own butter. When golden,
remove from heat and reserve. Separately, add the onion in boiling water, drain and season with
salt, lemon and sour orange juice, yellow hot pepper and rocoto. Let marinate for a few minutes.
Serve the pork rinds accompanied by this sauce and fried sweet potatoes.
 PACHAMANCA TO THE POT
INGREDIENTS
3 tbsp liquefied coriander
3 tbsp ground panca chili
2 tbsp ground yellow chili
2 tsp minced garlic
4 tbsp White vinegar
1 tz. chicha de jora
6 chicken encounters
800 g native potatoes
1/2 kg. broad beans
400 g purple sweet potato
3 choclos in halves
3 corn breadsticks
salt, pepper and cumin

PREPARATION
In a bowl, mix the cilantro, ají panca, vinegar and chicha de jora. Season the meats with cumin,
salt and pepper, and smear them with the previous mixture. Add the branches of huacatay and
chinco, and let marinate for three hours. Heat a clay pot on high heat for 10 minutes. Place the
meats in a pot and arrange around them the potatoes, beans, sweet potatoes and corn. Pour
the marinade and cover everything with corn chips. Lower the heat, cover the pot and let cook
for an hour. Remove from heat without uncapping and let stand for 20 minutes. Serve

FISH CEBICHE
INGREDIENTS
1 kg of fish of the day
1 cup of lemon juice with ½ tsp. of
pisco (optional)
1 clove of chopped garlic
1 fresh chopped chili pepper (lemon
or green)
¼ cup of chopped celery (optional)
¼ of cdta. of shredded kion
(optional)
1 large onion cut to the pen
1 sliced rocoto
1 tbsp of chopped coriander
2 ice cubes
1 cup of field or parboiled corn

PREPARATION
Wash the fish and cut it into cubes. Season with salt and pepper. Cover with lemon juice. Add
the garlic, chili, celery, kion and ice. Let stand a few minutes and serve on lettuce leaves and
place onion.
Serve with the court, the corn and the boiled sweet potatoes.
Garnish with the rocoto slices and sprinkle with the chopped cilantro.
TIGER MILK:
It is the juice of the ceviche. If we want to serve it as a cocktail, mix the juice of 6 lemons, 2
cloves of ground garlic, 1 tbsp. of chili yellow ground, ½ cda. of ground chili slime and 1 glass of
pisco. It is presented in small glasses or in glasses.
 GRAPEFRUIT FLAN
INGREDIENTS
1 1/2 liters of grapefruit juice
4 tbsp sugar
1 strip of grapefruit peel
apple without skin and grated
4 tbsp cornstarch
1 tbsp colapez in powder

PREPARATION
In a pot, mix a cup of grapefruit juice, sugar
and julienne grapefruit peel. Stir and bring to
medium heat until it breaks the boil. Remove
the shell. Add the apple and boil for two
minutes. Dissolve the colapez and cornstarch in the remaining grapefruit juice and pour in the previous
preparation. Cook stirring for two minutes and remove from heat. Let warm. Turn the flan in a mold 25
centimeters in diameter and four centimeters high (moistened with water). Take the refrigerator until it
settles, about three hours. Unmold and decorate with slices of grapefruit.

RICE WITH SPECIAL MILK

INGREDIENTS
1/4 kg. rice
5 l fresh milk

2 cinnamon sticks
1/4 kg. sugar
6 buds
1/4 tz. sherry
ground cinnamon

PREPARATION
Wash the rice the night before and let it soak in a little water. The next day, cook it in a pot
with three liters of milk and a cinnamon stick. Let boil a good time and add the rest of milk
previously boiled with the remaining cinnamon. When the rice is well cooked, incorporate,
little by little, the sugar. Cook for a few minutes and remove from heat. Let warm and add the
beaten yolks. Bring back to the fire and cook, stirring constantly. Pour the sherry, mix and
remove from heat. Place in a dish and sprinkle with ground cinnamon.
 APPLE PIE
INGREDIENTS
Dough:
100 g vanilla cookies
3/4 tz. flour
130 g butter
3 tbsp sugar
1 tbsp lemon zest
1/2 tsp cinnamon
1 egg
3 tbsp wine
Filling and cover:
3 tbsp apple jam
5 tbsp chopped nuts
4 acid apples
3 tbsp Sweet wine
2 tbsp lemon juice
3 tbsp sugar

PREPARATION
For the dough, reduce the cookies to powder and mix them with the flour. Crumble the butter
and add it to the previous preparation. Sprinkle with sugar and add the lemon zest. Enter the egg
and wine. Quickly with wooden spoon and pour on the work table. Take the dough on the
floured board. Arm it without kneading. Let it sit refrigerated and covered for 20 minutes.

To fill, stretch the dough carefully so that it does not break and with it line a buttered and
sprinkled mold with ground cookies. Cut the leftover dough from the edges with a knife. Paint
the base with jam and sprinkle the nuts. Cover with previously peeled and cut apples. Sprinkle
with sweet wine and lemon juice. Sprinkle with sugar and cinnamon. Bake at 175 ° C for 40
minutes. Once ready, remove it and pinch it hot with reduced jam (see Techniques). It does not
refrigerate.

LEMON ICE CREAM

INGREDIENTS
1 can of evaporated ice milk
juice of 3 lemons
3 eggs
1 tz. sugar
8 ground vanilla cookies

PREPARATION
Put the milk in a bowl and beat until it
triples its volume. Next, add the juice
of the lemons. In addition, beat the egg
whites until stiff with half a cup of
sugar. In another bowl, whiten the yolks with the rest of the sugar. Combine the three
preparations with enveloping movements, pour into a mold and sprinkle the pieces of biscuit.
Take the refrigerator from one day to the next.
 PURPLE PORRIDGE
INGREDIENTS
1 pineapple
2 quinces
2 pears
2 peaches
40 cherries
20 dried apricots
2 cinnamon sticks
5 cloves
1 kg. purple corn
1 1/4 kg. sugar
3 tsp. cinnamon powder
300 g sweet potato flour
juice of 2 lemons

PREPARATION
Peel the pineapple, the quinces, the pears and the peaches. Cut them into small pieces, mix with
the dried fruits and cook in water to cover them, along with a cinnamon stick and cloves. When
the fruit is half cooked, add a cup of sugar and finish the cooking. In a large pot, cook the corn
with the husks of the fruits and the other cinnamon stick. Strain when the water is purple.

Re-cook the same corn with another water, until you get three liters of liquid. Dissolve sweet
potato flour in a little of the cold purple water and reserve. Pour the fruit compote into the corn
water and mix well. When it breaks the boil, slowly add the dissolved flour reserved. Let boil
again and add the lemon juice. Place the porridge in a candy, sprinkle cinnamon powder and
serve warm or cold.

FRESH FRUIT JELLY

INGREDIENTS
2 tbsp colapez
1/4 tz. Water
2 tz. Watermelon juice without water
1 tz. chopped strawberries
1 tz. green grapes without skin or seeds,
in halves
8 tbsp Greek non-fat yogurt

PREPARATION
Hydrate the colapez in cold water for a
minute. Heat over low heat for two
minutes, until the gelatin dissolves
completely without boiling.

Add the gelatin to the watermelon juice. Add strawberries and grapes. Pour the preparation into
four individual molds. Take to the refrigerator overnight.

Serve the gelatin with two tablespoons of yogurt per serving.

 ICE CREAM NOUGAT
INGREDIENTS
2/3 tz. margarine without salt
2 eggs
2 buds
1 tz. sugar
1/3 tz. cocoa
1/4 tz. pisco
200 g thick vanilla cookies
1/2 tz. raisins, peanuts or pecans

PREPARATION
Melt the margarine and let it cool. Beat the eggs and the yolks with the sugar, until it dissolves.
Add the sifted cocoa, the pisco, the cookies, the raisins (or pecans) and the margarine. Mix
well. Line an elongated mold with butter paper. Empty the preparation and take to the freezer
for two hours or until hard. Serve immediately.

FRITTERS
INGREDIENTS
1 tz. flour
1 tsp. baking powder
2 tbsp sugar
2 eggs
1 tbsp red or white vinegar
2/3 tz. milk
3 bananas (or fruit of the
season)
50 g raisins
oil
powdered sugar
Salt
PREPARATION
Put the previously sieved flour in a bowl with the baking powder and the pinch of salt. Add the
sugar. Make a hole in these dry ingredients and place the eggs and vinegar in the center. Beat
with a fork, breaking the link of the eggs. Continue beating, always working in the center of the
container. Add the milk, little by little.
Mix and let stand this dough for 15 minutes. Peel and cut the bananas into slices of uniform
thickness. Add them to the dough, together with the raisins. Stir with a wooden spoon taking
care not to break the banana slices. Fry the fritters in plenty of oil. Once ready, remove them
and put them on absorbent paper and sprinkle with granulated sugar or sprinkle with cane
honey.
 ROASTED MILK
INGREDIENTS
1 liter of milk
sugar
1 tbsp vanilla
1 clear
16 buds
1/2 lemon
nutmeg

PREPARATION
In a pot, heat the milk with the sugar,
until it boils. Add the vanilla and let
cool. Separately, beat the egg white and
yolks separately. The first one, on the
verge of snow. Pour the smoothie to the previous preparation. Strain this mixture and add the lemon and
the grated nutmeg. Lightly mold a mold and pour the preparation over it, take to the warm oven in a water
bath for two hours. Remove and serve.

STUFFED CHURROS

INGREDIENTS
1 tsp. Salt
1 tsp. vanilla
1/2 tz. sugar
1 kg unprepared flour
8 tzs. oil
1 kg manjarblanco

PREPARATION
In a saucepan over medium heat, boil
a liter and a quarter of water together
with salt, vanilla and a teaspoon of
sugar for two minutes. When it breaks
the boil, remove from the heat and add
the flour a few times, stirring
constantly, until a homogeneous mixture is obtained. Spread the dough on a greased can and let stand for
eight minutes. Knead and, with the help of a pastry bag with star nozzle, form the churros. In a saucepan
over high heat, heat the oil and fry the churros by immersion for eight minutes. Remove and drain on
absorbent paper for 10 minutes. With the help of a skewer, cross the churro from end to end, trying to
widen the hole with care. Put the blancmange in a pastry bag with a thin mouthpiece and fill the churros.
Sprinkle the remaining sugar and serve.