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.
Yuca (Fried Yuca puree stuffed with seafood) is a starchy staple vegetable in Latin America and the Caribbean that is used in much the same way as potatoes. In this tasty recipe it is deep fried like French fries, puree or stuffed with seafood. Enjoy this amazing Peruvian recipe
Patarashca is a native food, based on fish from the Amazon, prepared with regional ingredients, wrapped in foil and roasted over bijao coals. The Chayahuita and Cocamas Native peoples prepared their Patarashca simply, cooked in bamboo, stuffed in tubes, wrapped in bijao leaves. Enjoy this amazing Peruvian recipe
The Arroz con Pato (Rice with Duck) is one of the most famous dishes in Chiclayo (North of Lima). Cooks in this region use the rice harvested in local farms, fragrant cilantro leaves (never the stems), peas and a well fed female duck, to make this legendary entree. Some cooks, add beer to the stock because it gives the finished dish a unique depth of flavor.
The Peruvian Sopa Seca is a very delicious dish from Chincha, Ica. The name of the dish literally means “dry soup” which doesn’t sound very appetizing. However, the dish is actually a delicious one-pot pasta dish made with dry noodles, chicken, vegetables and spices.