Fabulous Causa Recipe is on our website

Last week I participated in a Peruvian cooking class at the
Kitchen Table Cooking School in Denver with Patricia Belaire.
What a fun and tasty experience with the interesting
combinations of ingredients used in Peru. I came away with
new ideas and great recipes which I will share with you on
our website. Fabulous Causa Peruana and Seco de Cordero
and a final dessert of Alfajores Rellenos con Dulce de Leche
provided by the Kitchen Table Cooking School.

Peruvian cuisine is nothing like Mexican food. Almost
unknown until recently, Peruvian Cuisine is steadily
conquering the taste and interest of the best chefs worldwide.
The wild choice of fresh ingredients and the gentle blend of
immigrant traditions -such as Spanish, African, Chinese, or
Japanese- have created one of the World's most unique and
delicious cuisines. Go back in time through its millenary
cultures, smell the impressive biodiversity surrounding every
corner of the country, taste a bit of heaven with its huge and
world renowned gastronomy. Go beyond an ordinary tour to
Peru and indulge in your culinary interest. Attend classes with
chefs, trips to the markets, superb restaurants, wineries, and
fall in love with its people, their customs, arts and beliefs.

See recipes on our website

View our Cuisine Tour of Peru

A Peruvian Restaurant with Argentinean Flair

The Rincon Gaucho restaurant has obviously a lot of Argentinean flair with the red walls adorned with tango memorabilia, aged black and white photographs as well as colored ones of prize heifers. All this along with cow hides scattered on walls and floors. In the corner is a refrigerator full of meat and the large grill stocked and ready for the day’s orders. All the waiters at Rincon Gaucho wear matching blue pants, white shirts and blue neckerchiefs with leather belts. The owners plan to move to an area around Lima called Baranco. Baranco is an artsy type area full of folk art. So if you want to eat steak with a sea view make your way to Rincon Gaucho. 

On the terrace upstairs you can enjoy the view of the sea where you can order  provolone cheese and Argentinean empanadas. These empanadas are quite different from Peruvian ones in taste and texture, with more gravy than filling and a little messy to eat. I am a great fan of Peru’s empanadas so you would find it hard to win me over but these are delicious. If you have not tried Peruvian empanadas your really missing something.

Tips from the kitchen at Rincon Gaucho.  Follow these at home for a tasty BBQ: Make sure the grill is extremely hot before placing the meat on it. Season the meat five minutes before placing it on the grill. Do not overcook the meat! Sauces to compliment the meat: Aji Amarillo (you will find the recipe on our website www.culturalexpeditions/peruvian_recipes.html)  Chimichurri: Made from chopped oregano, parsley, onion, garlic, salt and pepper all mixed with a little vegetable oil.

Pavo asado al estilo peruano / Roasted Turkey

Peruvian Style

by Chef Chef Felix Picasso

Ingredients:

1 turkey 26.4 lb.

0.22 lb. mash garlic

0.22 lb. cumin

0.66 lb. salt

0.22 lb. pepper

1 lt orange juice

0.25 lb. ají panka paste

0.25 lb. mustard

250 ml vegetable oil

Preparation:

Mix all the ingredients, to blend them and then to put this seasoning under the skin of

the turkey. To heat the oven for least one hour before rosting the turkey and following

instructions for cooking.