Delicious peruvian meal that you can easily make at home.

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



  • 2 cups of Misto
  • 4 lb catfish or tilapia filets, portioned into 8 oz/227 g portions
  • Salt, to taste
  • 1 lb 4 oz thinly sliced red onion
  • 2 habanero chiles, seeded and julienned
  • 4 oz culantro leaves
  • 2 bunches banana or bijao leaves (Banana leaves can be substituted, they must first be passed over an open flame to soften.)
  • 1 quart cooked white rice
  • 1 quart Salsa Criolla (See recipe)


  • Rub the misto paste evenly over the fish filets and season with salt.
  • Arrange 4 banana leaves on a work surface. Arrange a fish filet in the center of each leaf and evenly distribute the red onion, habanero, and culantro between the leaves.
  • Bring the top edges of each pouch together, and fold the leaf in on itself several times to create a tight seam. Fold the two outside edges down to tuck underneath the filets.
  • If possible, place the pouches over slowly burning embers, until cooked through, about 10 minutes, flipping halfway through cooking. If cooking the patarascha inside, heat a griddle over medium-high heat and cook the packets seam-side down for 10 minutes.
  • Flip and continue cooking for an additional 5 minutes, until the fish is fully cooked.
  • Unwrap the packages and serve immediately with white rice.