Preparation

Clean the fish well and separate the head, the backbone, the fins
Ingredients and the tail. The rest of the fish cut into medium pieces. We will use
these almost at the end of the recipe.
Put a pot with 2 liters of cold water and add the cut fish (only the
1 kilo of fish with spine and head.
head, spine, fins and tail), red onion, garlic, carrot, stalks of celery,
1 branch of cut celery
cilantro, parsley and pore. And boil everything for approximately 25
1 branch of cut parsley
minutes.
1 branch of pore (leek) cut
While you are making the fish Chilcano you will see that a foam will
1 branch of coriander (cilantro) cut
appear at the top. That foam are impurities that always appear
1 large carrot cut
when we make any type of fish. Remove it so that the chilcano
1 red onion, chopped
comes out cleaner and crystalline.
1 clove of chopped garlic
After about 25 minutes, strain the Chilcano broth and add the pieces
4 medium-sized white potatoes
of fish fillet that you cut at the beginning along with the cooked
(potatoes) cooked and cut into
potatoes. Let it cook for 5 more minutes, add salt and pepper, but
pieces
be careful because sometimes depending on the type of fish this
1 branch of chopped Chinese onion
may have a little salt.
Chili to taste
Ready, you have it. To serve you can accompany with a slice of
Salt, pepper and lemon (lime green)
rocoto, another of lemon, a little mountain range and Chinese onion
to taste
cut into small pieces.
Bon appetit 😉

tacacho with jerky

Ingredients Preparation
1 Kg. Cecina (You can replace it They are roasting the plantains
with dried beef in the sun) Then they are cleaned with a sharp knife, one by one, the
1/2 Kg. Chorizo bananas and crushed with a stone or wooden mallet on a
20 Green bananas special wooden deposit for this.
100 gr. of lard When crushed, add salt to taste, lard and bacon, chopped
4 tablespoons chopped and fried and fried.
bacon. Apart fry the chorizo and beef jerky cut into pieces of about
50 gr. c / u
The crushed banana is kneaded into balls and served with
two balls accompanied by a portion of jerky and another of
chorizo.
It is garnished with a leaf of lettuce and onion salad.
patarashca
Preparation

Clean the fish. Mix the onion, garlic, oil, pepper, cumin, green
pepper or sweet pepper, cilantro, chopped julienne and salt to
taste.
INGREDIENTS
- Whole medium fish. Fill the fish with this mixture, then wrap with the sheet of paper
cloves of ground garlic and put them on the grill for cooking, for 15 minutes.
-Two onions.
-Four green peppers or sweet chili. Serve with parboiled yucca or roasted bananas and a tasty
-Suca culantro, also called sacha cocona pepper.
culantro or culantro del monte.
-An eighth of a cup of oil.
- Half a teaspoon of pepper.
- A teaspoon of cumin.
-Salt to taste.
- Six bijao leaves.

JUANE preparation

Remove the chicken and add the rice to the broth.

Ingredients
A kilo of rice - Cooked hen -
Leaves of bijao - Raw eggs -
Boiled eggs - Olives - Onion -
Garlic - Pepper - Cumin -
Seasoning - Guisador - Dried
oregano.
Leave to cook until it grains. Once the rice is ready,
bathe with six raw beaten eggs, pour seasoning.
Pack in bijao leaves previously passed through
warm water to soften them. Place in each "Juane"
as stuffing a prey of cooked chicken, olives and
slices of hard-boiled egg.
Tie with string beans or pitas and serve after
boiling for half an hour

INCHICAPI DE
GALLINA
 Ingredients preparation
A chicken in pieces.
A cup of ground peanuts. The first step is to boil the chicken with the water to make a substance;
1/4 kilo of corn flour. Once the broth is ready, reserve a part and chill it. With this part the
A chopped onion peanuts are liquefied with cornmeal, garlic, onion and cilantro.
Two cloves of garlic
1/2 cup liquefied coriander Then add to the broth that should continue boiling. Then add the salt,
1/2 kilo of cassava parboiled checking the precise point with a wooden spoon. When the meat is soft in
and chopped. contact with the fork, add the yucca and that's it.
2 1/2 liters of water.
Salt to taste. You can accompany this dish with a little chili pepper sauce or rocoto. This
dish, despite being a broth and containing cornmeal, can be enjoyed at any
season. It contains a great amount of calories and proteins, being an
inevitable dish for the family table.

chicken soup

preparation
Ingredients To cook this delicious dish, you must place the
chicken prey in a pot with water and let it boil for
45 minutes over medium heat and with the pot
1 Kilo of chicken, cut in medium prey.
covered. Also, remove the foam that is forming.
125 gr. Of long noodles.
Then, throw away the celery, the kión, the chicken
4 medium potatoes (yellow or white)
cub and the whole potatoes. Let the prey and the
peeled.
vegetables cook for 5 to 10 minutes with the pot
1 small piece of kion
uncovered and add the noodles. Finish cooking all
1 stalk of celery
ingredients 10 minutes more.
4 Cooked Eggs
Finally, serve this delicious broth accompanied by
1 cube of chicken broth
boiled egg and potato, you can also add chopped
Chopped Chinese Onion
onions in small squares to taste.
Salt

PREPARATION

Prepare the grained rice. Wash, parboil and peel fried trout
the potatoes.

Wash and season the trout with garlic, iodized

salt and pepper. Bread with wheat flour and
bread crumbs. Fry the trout in hot vegetable oil. Ingredients

Prepare the salad of onion, lettuce and tomato.
Season with vegetable oil, iodized salt, pepper
and lemon.
Serve the fried trout accompanied with
parboiled potato, grained rice, onion salad,
tomato, lettuce and chili sauce.
Ingredients • 1 and ½ cups of rice • 4
potato units • ½ cup of vegetable oil •
4 medium trout units • 1/8 cup wheat
flour • 1/8 cup breadcrumbs • ½ cup
of vegetable oil • 1 onion unit)

Ingredients:
1 heart of Res
1/2 spoon of pepper
1/2 tablespoon cumin
2 teaspoons of oregano
5 cloves of ground garlic
3/4 cup vinegar
1/2 cup ground panca chili
Salt to taste
Reed sticks
1 brush made of corn husk leaves
Potato (potato), corn (corn)
Preparation
First remove the fat and the membrane that covers the heart
leaving it completely clean and leaving only the meat
Cut the heart (slanted cut) into small pieces of about 3 cm
Chop the garlic into small pieces. Below I give you an incredible tip
to peel the garlic without leaving the smell on your hands 😉
Now mix all the seasonings with the ground garlic. Add ají colorado
(ají panca), salt, pepper, cumin and oregano. I recommend that you
rub the oregano in your hands while incorporating it so that it has a
greater aroma
Pour the vinegar and stir all the mixture
Once everything is well mixed, pour it over the pieces of anticucho
and let it marinate (rest) for at least two hours, but if possible it is
better to leave it for an entire night
Ensarta (puncture) pieces of anticucho with skewers (3 pieces per
stick)
Heat the grill with a little oil and when it is hot place the anticucho
sticks
Make sure they are well fried on both sides and from time to time
spread them with a brush using the preparation (the
mixture)
Serve them accompanied by pieces of potato, corn (corn) and a chili
sauce or hot pepper.