The Menestrón or Peruvian Minestrone is a Peruvian adaptation of the Italian classic soup, Minestrone. Italian food has been a huge influence in Peruvian gastronomy ever since the first Italians arrived in our country. In the process of making it their own, Peruvians have changed the method and ingredients of the original Minestrone quite a bit, taking advantage of the bounty of fresh produce from our markets. Enjoy this amazing Peruvian recipe
Acorn Squash Stew or Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It’s one of the national dishes of Argentina, Bolivia, Peru and Ecuador. The dish is a classic corn, beans, and potato or pumpkin stew well known along the South American Andes. Typically locro is made using a specific kind of potato called “Papa Chola”, which has a unique taste and is difficult to find outside of its home region.
Peruvian Aji amarillo paste (yellow) chiles are from South America, predominantly Peru. This beautiful yellow chile (Aji amarillo) is quite hot with a slightly fruity flavor. Use the Aji amarillo in salsa, ceviche, sauces, paste or pickled.
Basic Peruvian (aderezo) paste or sofrito is a sauce used as a base in Spanish, Italian, Portuguese, and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. Enjoy this amazing Peruvian recipe