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Anticucho de corazon is a traditional dish originating from Peru, consisting of beef heart skewers. The dish is made with a combination of beef heart, oil, red wine vinegar, garlic, oregano, cumin, salt, and aji panca hot pepper paste. The beef heart is cut into cubes and marinated in a combination of all other ingredients.
The cubes are then skewered and grilled until fully cooked and slightly charred. These beef heart skewers are traditionally served with accompaniments such as thick slices of boiled potatoes, corn, and aji amarillo sauce on the side as a dip. It's recommended to enjoy anticucho de corazon with a bottle of ice-cold beer.
MOST ICONIC Anticuchos de corazon
View morePicante a la tacneña is a traditional dish originating from Tacna. It is made with tripe, chili peppers, dried meat (lamb or llama), cow's foot, and local papa negra (also known as mariva) potatoes. The chili peppers are first cooked in water with garlic and cumin until the sauce develops a thick texture.
It is then combined with meat, while the potatoes are added later. When the dish is fully cooked, it is usually served with marraqueta bread and a glass of dry red wine on the side.
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Higado encebollado is a traditional dish that's popular throughout South America, especially in Mexico and Peru. It consists of beef liver and onions as the key ingredients. The liver is cut into thin slices, then seasoned with salt and pepper before it's sautéed in oil with bell peppers, onions, and sometimes tomatoes.
Once cooked, the dish is served hot, usually with rice or mashed potatoes on the side.
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Cau cau is a traditional offal stew, made primarily from mondongo (tripe, which is the stomach lining of cows) and diced potatoes. The ingredients are cooked with a turmeric-based sauce, which gives the dish its characteristic yellow color. Yellow chili peppers (aji amarillo) are also typically used to add flavor and a bit of heat to the dish.
In the preparation of cau cau, onions, garlic, and sometimes bell peppers are sautéed, after which turmeric, the tripe, potatoes, and broth are added. The stew is then simmered until the ingredients are tender. Fresh mint leaves might be sprinkled on top just before serving to add a fresh touch.
VARIATIONS OF Cau cau
MOST ICONIC Cau cau
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Patasca is a traditional stew from the Peruvian highlands, made primarily from hominy (dried maize kernels) and beef offal (although some people might add meat). The stew is seasoned with spices and regional herbs, giving it a rich and hearty flavor.
Ingredients like garlic, onions, and aji peppers are often used to enhance the taste. Thanks to the hominy, the stew has a unique, slightly chewy texture, complemented by the tenderness of the slow-cooked meat. Patasca is typically served hot, often with accompaniments like potatoes or rice.
Ceviche de criadillas is an unusual type of ceviche prepared with bull’s testicles. Traditionally, they are finely chopped while frozen, then (when thawed) added to a combination of lime juice, onions, salt, and chili peppers. White vinegar is also a common addition.
Serve ceviche de criadillas as a simple appetizer.
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Mondongo ayacuchano is a traditional offal dish from the Ayacucho region of Peru. It's a spicy stew that consists of cow tripe and beef, corn peppers (especially the hot ones, which give it its characteristic spiciness), onions, garlic, and other seasonings.
The dish is slow-cooked until the tripe becomes tender. It's often accompanied by potatoes or other tubers and served with rice.
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Chirimpico is a traditional dish from the Peruvian Lambayeque region, made using the goat offal. This typically includes the heart, lungs, liver, and stomach, among others. The organs are finely chopped and sautéed with loche squash and aromatic ingredients like garlic, onions, and aji peppers.
Some variations might include the addition of potatoes or peas. The organs provide a distinct taste, which is complemented by the spicy kick from the aji and the aromatic sautéed vegetables. It's a dish that showcases the importance of utilizing every part of an animal in Andean cuisine, minimizing waste.
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Zarza de patitas is a traditional Cusco delicacy made from pig's feet. After a thorough cleaning process, the feet are boiled until they become tender, and the bones are subsequently removed. The meat and skin of the pig's feet then become the centerpiece of the dish.
They are marinated in a flavorful mixture of vinegar, lime juice, finely chopped onions, rocoto pepper (or another chili variety), salt, pepper, and occasionally chopped cilantro or parsley. The acidity from the vinegar and lime not only infuses the meat with zest but also further softens its texture.
MOST ICONIC Zarza de patitas
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