Lomo saltado Papa ala huancaína

INGREDIENTS: INGREDIENTS:

 1 kilo of beef  5 fresh yellow peppers

tenderloin  2 peeled garlic cloves
 1/2 cup of wine  400 grams of fresh
 3/4 kilo of cheese
onion  ½ cup vegetable oil
 3 tomatoes  2 boiled eggs
 1 kilo of  4 round olives
potatoes  1 kilo of yellow (or white)
(preferably potato
yellow)  Lettuce
 1 tablespoon  Salt
parsley  Optional:
 3 chopped green peppers  Milk to taste
 Salt, pepper and cumin
PREPARATION:
 2 tablespoons of Sillao
 4 tablespoons vinegar 1. Remove veins and pepa peppers, wash them well by rubbing against each
 1 tbsp coriander other. Then, heat a little oil in a pan and sauté the cut peppers there
 1 teaspoon garlic along with the whole garlic.
 1 pepper 2. Put this preparation in the blender and add the cheese and oil, whisking
until a cream is left. If it is too thick, you can add a little milk until you get
PREPARATION: the desired consistency.
1. To enjoy the rich sauteed loin, you must first season the meat with 3. Serve over cooked potatoes and cut in halves. Garnish with sliced boiled
vinegar, wine, saddle, salt, pepper, cumin and a little oil. Then place it in a eggs, olives and lettuce leaves.
pan with oil over high heat.
2. Now, add a little more to brown the tomato, onion and garlic. Incorporate
chili and pepper strips.
3. Finally, before removing, the maceration liquid is added, mixed and
sprinkled with chopped parsley and cilantro. It is served with freshly fried
potatoes and white rice.
 Papa rellena
INGREDIENTS:

• 1/2 Kilo of white potato

• 1/2 Kilo boiled potato

canchán

• 1/4 Kilo ground beef

•1 chopped onion

• 1/2 Kilo of egg

• Olive to taste

• Garlic to taste

• Salt, pepper and cumin to

taste

• Oil

PREPARATION
• Peel the potatoes, pass them through the presser foot and then knead them
with an egg. Salpimentar until you notice that they are soft and you can separate
the dough to shape it.
• Appear, heat the oil in a pan. Then, brown the onion and garlic, and add the
ground beef. Add salt and pepper and add the egg and olive pieces.
• Subsequently, with floured hands, take a little of the pressed potato and begin
to flatten it. In the center place a filling portion then fold it and close it. Make sure
you press on the edges.
• In another pan pour a little oil and start to fry the potatoes. When ready, start
serving with Creole sauce and rice if you wish.
 Ají de gallina PREPARATION

INGREDIENTS • In a pot put the chicken breast to boil and fray when ready. In case of using
bread, it must be previously soaked for a few minutes, then drain and blend. If
• 1 chicken breast you plan to use soda cookies you just have to grind them.
•1 onion • Clean the yellow peppers and cut them into strips. Then, liquefy them, for this
you can help yourself with the milk and broth of the boiled chicken.
• 100 grams of Parmesan cheese
• Now, chop the onion into small squares and brown it with the garlic.
• 1 jar of evaporated milk
Subsequently, add the yellow chili peppers. Apart boil the potatoes and eggs
• 3 yellow peppers (separately).
• 6 slices of bread, 4 loaves or 250 grams of soda biscuit • Add bread or biscuit and stir with a wooden spoon. When you observe that the
food acquires consistency, add the pecans.
• 4 cloves of garlic
Add the Parmesan cheese, stir for a few minutes and go. Serve with slices of
• Pepper and cumin
boiled egg, boiled yellow potatoes and white rice (optional).
• Pecans

•3 eggs

• 3 yellow potatoes

•Salt to taste
 Ceviche Preparation:

Ingredients: 1. Cut the fish into small cubes and place them in a glass bowl. Cover the pieces of
fish with very cold water and 1 tablespoon of salt, cover and refrigerate while
• 1½ pounds of fresh fish fillets of the best quality (sea bass, dorado, school, preparing the onion and lemon juice.
halibut)
2. Rub the onion slices with 1/2 tablespoon of salt and rinse with cold water.
• 1 red onion, thinly sliced
3. Rinse the fish to remove salt.
• 1 cup of freshly squeezed lemon juice, approximately 10-15 subtle lemons (or
35-40 key lime lemons or 8-10 large green lemons in the US) 4. Put the fish cubes, the halves of the onion slices, the coriander branches, and
the peppers in a glass bowl and pour the lemon juice over the ingredients.
• 1-2 yellow or habanero peppers, cut in half, seeded and deveined Sprinkle with a little salt. To minimize the acidity of the lemon you can add some
ice cubes to the mixture.
• 2-3 sprigs of fresh coriander
5. Cover and refrigerate for about 5-15 minutes or until the fish begins to bleach.
•Salt to taste
In case of using subtle lemon the fish will tan faster.
• Coriander finely chopped to taste
6. Remove coriander sprigs and chili peppers from the cebiche mixture. Try the
fish cebiche and rectify the salt if necessary.

7. To serve, put the cebiche in each bowl, either a plate or bowl, add a little of the
onion slices, chopped cilantro, and chopped chili to taste.

8. Serve immediately with your choice of side dishes.

 Arroz con pollo PREPARATION:

INGREDIENTS: • Salpimentar and fry chicken prey in hot oil. Remove prey. Brown the garlic,
onion, chili and coriander in the same oil.
• 8 chicken prey
• Place the chicken prey again, add the beer and continue cooking until the
• ½ cup of oil chicken is ready.
• 1 medium onion, diced • Remove the catch, without letting them go cold. Add the rice, peas, corn
and pepper. Mix well.
• 3 minced garlic cloves
• Add the water, rectifying the seasoning and bring to a boil. Lower the heat and
• ½ cup of fresh yellow smoothie
continue cooking 20 more minutes until the rice is cooked.
• 1 cup ground coriander
• Serve the rice with very hot chicken prey and decorate with avocado or onion
• 2 peppers (1 chopped and the other in strips to decorate) salad.
• 3 cups of rice

• 1 cup peas

• ½ cup shelled corn

• 2 ½ cup of boiling water

• ½ cup of beer

•Salt

•Pepper
 Rocoto relleno PREPARATION:

INGREDIENTS: • Cut a lid on the rocotos, remove the veins and seeds trying not to break them,
wash them and boil them twice (for 3 minutes) in salt water changing them at all
• 6 rocotos times.
• 1/2 kg ground beef • On the third time boil it in water with sugar, then place them and let them drain
well.
• 1/2 cup of milk
• Chop the onion into small squares, fry it in three tablespoons of oil. When it
•1 onion
begins to brown, salt and pepper, mix and add the ground meat by stirring it with
• 2 hard boiled eggs a wooden spatula.
• 2 olives • Then, fry a few minutes until the ground beef changes color. Season with
oregano, salt and pepper to taste, cook a few more minutes.
• 6 slices of fresh cheese
• Subsequently, add the chopped parsley, stir well and add the olives and
• 6 boiled potatoes
chopped eggs. Mix and remove.
• 1 tbsp. chopped parsley
• With this preparation fill the rocotos and place them in a baking dish, cover
• 1/4 tsp. cumin them with the cover that was removed, holding it with a stick.

• 1/4 tsp. of oregano • Now, put on top of the peeled potatoes and a slice of cheese.

• Oil, sugar, seasoning • Spray with milk and cook in a moderate oven for 15 to 20 minutes. Serve each
rocoto with your potato and some of its juice. Enjoy it!
•Salt and pepper
 Picante ala tacneña
PREPARATION:
INGREDIENTS: • Boil and crush the potato. Reserve.
• Boil the tripe cut into sticks.
• 1/2 kg. Tripe • Put the mondongo, the chalona and the beef leg in a pot. Cover with water and
cook over medium heat for two hours.
• 100 g lamb shawl
• Remove from heat, drain the tripe and reserve separately. Place all the peppers
• 1/2 kg. beef leg in a pot, cover them with water and cook them for 30 minutes, until they soften.
• Remove from heat and blend the peppers with a little cooking water.
• 12 panca peppers without pepas • Return the cream of chili peppers to the pot, season with the cumin, garlic and a
teaspoon of salt.
• 4 yellow peppers without pepas or veins
• Cook over low heat for two hours, stirring occasionally, until a paste of thick
• 1 tsp. cumin consistency. Remove from the burner.
• Heat the oil in a pan over medium heat and brown the chili cream for a few
• 1 tsp. minced garlic minutes.
• Remove and remove half a cup of red oil.
• 2 tzs. oil
• Add the charqui and cook stirring for five minutes. Add the tripe and two cups
• 100 g shredded charqui of the broth and, after five minutes, add the crushed potatoes.
• Pour two cups of the broth, stir and cook for 15 minutes. Rectify the seasoning
• 1 kg. father and remove from heat.
• Pour the oregano, stir, cover the pot and let stand for 30 minutes at room
• 1 tsp dried oregano
temperature. Stir and serve the spicy with the red oil that you reserved.
 Juanes
Preparation:
INGREDIENTS: 1. In a pot for the rice put some oil and ground garlic, pour the water and leave it
there until it is to boil, add the rice and let it cook.
• 8 chicken or chicken prey 2. With your rice ready, place it on a bowl and let it cool to room temperature.
This source will be the place where the combination will be made.
• 8 olives
3. Parboil the 8 eggs apart, pour water into a small pot and dip them with a little
• 8 eggs salt. Having the eggs ready, set aside.
4. Melt the lard in a pan and add the garlic. Brown the onion and add the stick,
• 1 and a half kilograms of rice the chicken stock cube, oregano, bay leaf and salt.
5. Having the dressing in the pan. Add chicken prey and fry until sealed. Pour
•4 cups of water
water so that the dams boil for half an hour over medium heat.
• 1 tablespoon ground garlic 6. Remove the dams and mix the rice with the dressing.
7. Divide the dough into eight portions and add to each one a chicken or chicken
• 1/4 teaspoon oregano dam, an olive and an egg.
8. Stretch two sheets of bijao on the table and put in a ration.
• 2 bay leaves
9. Give the rice a round shape and place it in the middle.
•2 onions 10. Join the bijao sheets on each side to the center and tie it with a wick or rope.
11. Place the Juanes in a pot with boiling water and leave them there for
• 1/2 cup lard approximately 50 minutes or so.
12. When these are already boiled take them out and let them cool to room
• 16 bijao sheets (two per serving)
temperature.
• Salt, pepper and cumin to taste

• 1 tablespoon of stick or saffron

• 1 cube of chicken broth

 tamales PREPARATION:

• Season the chicken pieces with garlic, salt and pepper. Brown in a pan and set
INGREDIENTS:
aside.
• ½ kilo of white cornmeal
• Use a pot to fry the achiote seeds in hot butter until they turn a reddish orange
• 100 grams of shortening color. Then remove the pips.

• ½ cup of oil
• ½ kilo of chicken breast fillet cut into 10 pieces
• 1 ½ tablespoon of chili pepper
• 1 tablespoon yellow pepper
• 1½ liters of chicken broth approximately
• 1 tablespoon full of ground garlic
• 2 hard boiled eggs cut into 5 parts each
• 10 black olives
• In the pot that contains the achiote, prepare a dressing with the ground garlic,
the hot pepper, the yellow pepper, salt and pepper to taste.
• Include in the dressing the chicken broth, the mote flour gradually moving with
a spoon until the dough is homogeneous.
• Once the dough is ready, prepare the tamales and wrap them in the banana
leaves previously prepared as follows: stretch the banana leaf and place some
corn dough, on top of a piece of chicken, olive and hard boiled egg. Cover with a
little more of the dough. Wrap and tie shaping tamales.
• Place the tamales in a pot with water making sure that the water does not cover
them. Cover and cook for an hour

• 10 roasted peanuts

- 1/2 cup achiote nuggets

•Salt and pepper to taste

•Banana leaves
 1. Shelling and liquefying the choclos with the milk. In a pot melt the
margarine and empty the liquefied corn, sugar, cinnamon and raisins.
Simmer until the mixture takes shape and looks bright. Cool slightly.
2. Soak the pancas in boiling water to soften them. Drain the pancas and
assemble the humitas by putting some dough, delicacy white in the
center and covering with more dough. Wrap and tie with wick. At the
bottom of a pot put the shelled crown and a little water. Set the humitas
on top and cook with the pot covered for 20 minutes.

Humitas
Ingredients: Omelette
- 6 choclos INGREDIENTS:

- 3 tablespoons margarine •3 eggs

- 1 cup of milk • 1 onion in thin strips

- ½ cup of sugar • 100 gr. sliced mushroom

- 1 teaspoon of cinnamon • 60 gr. grated mozzarella

- ½ cup raisins • 2 tbsp. of sugar

- White delicacy to fill • 2 tbsp. chopped parsley

- Pancas (covered) of corn and wick (thick thread). • 40 cc. milk

preparation: • Salt, pepper and olive.

INSTRUCTIONS:
1. First, cut the onion into thin strips and fillet the mushrooms

2. Then, In a pan with a little olive, sauté the onion until transparent, add salt,
pepper and sugar. Let caramelize and incorporate the fillet mushrooms until
tender. Remove.

3. Finally, in a bowl beat the eggs together with the milk and season. Pour this
preparation in a hot pan with a little olive and cook until the egg is cooked. Add
the onions and mushrooms, grated mozzarella cheese and chopped parsley. Fold
in half and let the cheese melt.
 Ensalada de Huevo y Perejil
Helado 3 Leches
INGREDIENTS:
INGREDIENTS:
• 4 cooked yolks
• 2 cans of condensed milk
• 3 tbsp. milk
• 1 can of evaporated milk
• 1 tbsp. mustard
• 1 cup whipped cream
• 1 cup vegetable oil
• 300 gr. crushed vanilla cookies
• 2 tbsp lemon juice
• 4 eggs
INSTRUCTIONS:
• 1 tbsp. chopped parsley
1. First, Beat the cream to 3/4 point. Reserve.
• 6 bread toasts
2. Then, Integrate in a bowl the beaten evaporated milk and a can of condensed
milk.
INSTRUCTIONS:
3. Next, Add the milk cream with enveloping movements.
1. First, place the cooked yolks in a bowl together with the milk until it
4. After this, pour half of the mixture into a mold. Add crushed cookies.
forms a paste.
5. Then, Freeze 1 hour.
2. Then, add mustard, vegetable oil and lemon juice.
6. Next, pour 1 can of condensed milk.
3. Next, Mix together with 4 cooked eggs cut into cubes.
7. Then, Freeze 1 more hour.
4. Finally, add chopped parsley and serve in a bowl next to bread toast.
8. Finally, pour the rest of the mixture and freeze for 2 hours.

Tarta de Manzana
INGREDIENTS:
• 100 gr of butter INGREDIENTS:
•1 cup of sugar
• 2 cups leavening flour • 2 fresh pieces of Bolillo bread.
• 3 apples • 2 large slices of ham (to taste, it can be pork leg, York, turkey breast, etc.)
•3 eggs
• 1 cup of milk • 4 medium slices of panela cheese.
• 3 tbsp. of impalpable sugar
• 2 tbsp. of mayonnaise
INSTRUCTIONS: • 1 medium tomato sliced.
1. Make a little sand by mixing the cold butter, sugar and leavening flour with
your fingers • 1 medium avocado sliced.
2. Dump half of that granulate into a previously enmantecado and floured mold
3. Place the peeled and sliced apples in finite segments • 2 lettuce leaves.
4. Dump the other half of the sand on top of the apples • Finally, if you wish, a good Mexican touch, pickled jalapeño pepper.
5. Mix the eggs with the milk and add little by little above the cake and as it is
absorbed INSTRUCTIONS:
6. Sprinkle with the impalpable sugar
7. Bake for 5 minutes and then half oven for 1 hour. 1. First, break the pieces of bread in half

2. Then, remove the hearts from the bread

3. After this, toast it if desired, and spread the base and lid with mayonnaise.

4. Then, at the base place the ham, then the cheese, slices of tomato, avocado,
chili peppers

5. Finally, lettuce. Cover and eat!

Torta de
Jamón del Chavo del Ocho
 Lasaña de Pollo y Verdura
Postre de Limón y Arándanos
INGREDIENTS: INGREDIENTS:
• 1 tbsp. of butter • 1 can of condensed milk
•1 chopped onion • 250 gr. of cream cheese
• 6 garlic cloves finely chopped • Juice of 2 lemons
• 1 sweet chili, chopped • 200 gr. of blueberries
• 3 cups spinach cut into pieces • 4 clear
• 2 cups shredded chicken • 280 gr. of sugar
• 2 ½ cups sliced mushrooms
• 3 cups of sweet cream INSTRUCTIONS:
•Salt and pepper to taste 1. First, Beat the condensed milk with cream cheese and lemon juice.
• 1 envelope of dehydrated mushroom cream 2. Then, make the meringue by whipping egg whites and sugar.
• 15 slices of square bread 3. Then, alternate the preparation and blueberries in a presentation glass.
• 15 slices of thin turkey ham 4. Finally, finish with a meringue flake.
• 15 slices of white cheese to melt
• 1 ½ cups shredded ricotta cheese
• 1 ½ cups shredded cheddar cheese

INSTRUCTIONS:
1. First, heat the oil with the butter and fry the onion, garlic and sweet
pepper. Add the spinach and sauté it. Add chicken, mushrooms and mix
for a minute.
2. Pour the sweet cream and salpimiente. Cook and thicken the sauce
with the dehydrated mushroom cream.
3. In a baking dish, place the first layer of bread and on top distribute a
part of the chicken and mushroom sauce, then place a layer of ham,
another sliced cheese and cover with half of the ricotta and cheddar
cheese. Repeat until the container is complete and finish with the
cheeses.
4. Bake at 375º F for 25 minutes or until golden brown.
5. Let stand 15 minutes before cutting.
 Aguacate Relleno
Helado de Frambuesa
INGREDIENTS: INGREDIENTS:
• 1 potato • 1 can of condensed milk
• 1 carrot • 250 gr. of cream
•1 tomato • 400 gr. of frozen raspberries
•1 can of tuna • 100 gr. of chocolate
• 2 tsp. of pepper • 50 gr. of sugar
• 1 tbsp. of mayonnaise INSTRUCTIONS:
• Parsley 1. First, bring the sugar and raspberries to defrost to heat.
•Lemon juice 2. Then, Process and let cool.
• 2 avocados 3. Next, Beat the cream. Mix with the condensed milk.
4. Then add the raspberries to the mixture and incorporate well.
INSTRUCTIONS: 5. Then, throw the chocolate chips and mix.
1. First, cook the carrot and potato and cut into cubes. 6. Finally, pour the mixture into a mold and bring to the freezer.
2. Then, mix the cut vegetables in a bowl with mayonnaise, tuna and lemon juice
and season with salt.
3. Next, Cut the avocado in half and take out the stone, then cut the inside
without releasing the peel.
4. Finally, Serve the preparation on top of the avocado and Ready!