Compiled by Brenuil (2002)
[FROM BOOKLADY COOKS] This lovely paperback is in both Spanish and Englis. We love the color photo plated interspersed within this book. Here is the menu for the criollo lunch:
The Piqueo (small bites)
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Accompanied by Pisco Sour, Algarrobina Cocktail or Pisco Chilcana
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Potatoes in Huancayo Sauce
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Cebiche
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Ocopa
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Causa
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Escabeche, Chicharrones,
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Antichuchol
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Black pudding
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Fried yucca and Sweet Potatoes
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Boiled Potatos
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Corn
Main Course (choose one)
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Duck with Rice
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Chicken Chili
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Pickled Pork with Beans
Desserts
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Chicha de Joro (beverage)
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Mazamorra Morada
And make sure you have a couple of guitarists to serenade you throughout the meal!
Here's a video of the Peruvian pachamanca Incan meal cooked over fire!
[FROM THE PUBLISHERS] Peruvian cooking is famous for the great variety of dishes – some simple, others complicated – which make up the daily diet of the average Peruvian. In days gone by, when every household had a cook and kitchen maid, the desserts were legendary, but today most of these have been adapted to modern requirements.
The “almuerzo criollo” or Peruvian lunch requires considerable preparation. However, this is not an everyday event but usually to celebrate a special occasion. You will find a suggested menu in this book.
We do not attempt to tell you how to organize a “pachamanca.” This is a very complicated lunch cooked on hot stones in a hole in the ground. Great skill is required to prepare this and it should be left to the experts.The object of this book is to present as simply as possible the better known, and some less well-known dishes for the benefit of foreigners who have acquired a taste for this delectable style of cooking.Some people like their food very hot and spicy but we have endeavored to make these recipes suitable for an average palette.
We hope you will enjoy preparing these dishes and we wish you “buen provecho.”