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Choritos a la chalaca is a Peruvian dish originating from the port of Callao. The word "choritos" refers to mussels, while "a la chalaca" means Callao-style. The dish is made by steaming the mussels, then topping them with a spicy salsa featuring tomatoes, corn, rocoto peppers, onions, lime juice, olive oil, and parsley.
Choritos a la chalaca is traditionally served as an appetizer with a glass of cold beer on the side.
MOST ICONIC Choritos a la chalaca
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Choritos con arroz is a traditional rice dish originating from Chile. The dish is usually made with a combination of rice, mussels, onions, carrots, bell peppers, butter, and salt. The onions, carrots, and bell peppers are chopped and sautéed in butter.
Rice is added to the pan, and the mixture is stirred and cooked for a few minutes. Mussels are added to the pan, and the mixture is then covered with water and simmered over low heat. Once the rice is tender, and the mussels have opened up their shells, the dish is ready to be enjoyed, ideally with a fresh green salad on the side.
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Cau cau de choros is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of mussels, white wine, garlic, onions, aji amarillo, potatoes, mint, salt, and pepper. The mussels are cooked in a mixture of wine and water until they open.
One of the shells from each mussel is removed, and the shells with the meat are returned to the pot. The onions, garlic, and hot peppers are sautéed in a pan and covered with the mussel cooking liquid. Potato cubes are added to the mix and everything is simmered until the potatoes become tender.
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Choritos al vapor is a traditional mussel dish originating from the coastal areas of Chile. Although there are many variations, the dish is usually made with a combination of fresh mussels, garlic, white wine, onions, oregano, olive oil, and sometimes even longaniza sausage.
The onions, garlic, oregano and olive oil are sauteed in a large pan, then mixed with the mussels and white wine. The combination is cooked until the mussels open, and the dish is then served either directly from the pot or individually in large bowls.
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Cazuela chilota is a traditional dish originating from Chile. This thick soup is usually made with a combination of mussels, pumpkin, cabbage, potatoes, garlic, carrots, hot peppers, rice, oregano, parsley, coriander, oil, salt, and black pepper.
The mussels are fried in oil with minced garlic, hot peppers, garlic, salt, and pepper. The mixture is covered with water and simmered over medium heat. The vegetables are chopped and added to the pot along with rice. Cazuela chilota is simmered for about half an hour more, and it’s then often sprinkled with oregano, coriander, and parsley before serving.
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