Archives (page 11 of 19)

April 17, 2017 / 0 Comments

Recipe: Peruano style locro stew | Video

Hello friends! How are you? I hope you had a lovely Easter if they celebrate it, and if not, I hope you had an exquisite weekend. For this post I’m going to talk about the Peruvian Locro. Would you believe there was a time when I thought I didn’t like it? Good thing I corrected my ways and now I love it. My favorite thing about it is the melted cheese and that aroma it gets from the Peruvian huacatay mint (I mention this below). Español aquí.

This recipe is very special to me because I got it from my mom. I love how her locro tastes and I’m so glad I could have this recipe. I hope you like it too and, as always, I would love to know if you made it and see how it turned out.

I will start by saying that locro is a thick stew from the Andes region and that is not only a traditional dish in Peru, but also in Argentina, Bolivia and Ecuador. Its ingredients vary according to the region from which it is prepared. In Peru, it is made with pumpkin, potatoes, corn and cheese.

I always try to describe the ingredients so that you can know where to find them or at least know what they are, so I was surprised when I realized that the Peruvian term for the main ingredient which we call “zapallo” is only limited to Peru. I didn’t know the right term was squash or pumpkin, and that it is actually a fruit (a definite identity crisis). Just so you know, “zapallo” comes from the native peruvian Quechua word “sapallu”. According to Wikipedia, its scientific name is cucurbita maxima.

Another ingredient that is listed below is the aromatic herb huacatay, whose name also comes from the Quechua vocabulary as “wakatay”. According to Wikipedia it has many names in English, with “black mint” as the most predominant. To be more specific, according to the Dictionary of Traditional Peruvian Gastronomy by Sergio Zapata Acha the scientific name is tagetes minuta. I have read in some posts that it can be found in Latin markets outside of Peru, so I hope you can find it and try it. It is very aromatic for food and it makes a whole lot of difference for the locro. However don’t be discouraged if you do not find it. Remeber it is optional.

Ingredients
1 ½ kilo of seedless and crustless yellow squash, cut up into small thin strips
3-4 potatoes largely choppe, peeled or well washed
2 andean corn in slices
½ cup peas
1 red onion finely chopped
4 garlic cloves peeled and finely chopped
½ cup fresh cheese
½ cup of evaporated milk
⅓ cup of oil
Salt and pepper to taste
2 branches of huacatay, leafless (optional)
¼ cup finely chopped huacatay leaves (optional)

Preparation
Heat a large pot with oil.

Sauté the onion and garlic, and salt and pepper.

Add the squash.

Incorporate the corn, potatoes, and peas.

Add two branches of huacatay without the leaves.

Cook over low heat until the pumpkin comes apart. In my case it took 30 to 40 minutes to cook. You can remove the corn and potatoes to squash the squash if it looks solid. Return them when you are done.

Add the cheese, milk and huacatay leaves.

Cook for 2 to 5 more minutes.

Traditionally it is served with white rice, although it is possible to mention that the locro already contains enough carbohydrates with the corn and the potato.

Serves 4 to 6 servings.

April 14, 2017 / 0 Comments

Seven tips for an improved gym experience | Lifestyles

The first time I joined to the gym, I was about fifteen years old and I asked my mom for a boob job (not that we could pay for). Instead, she signed me up for the gym. Flash forward to fifteen years later and nothing ever filled out as I hoped. But that is a post for another time. Español aquí.

More recently, a friend asked me for recommendations to go to the gym. I texted at length about hygiene (the stories I could tell you about my unpleasant gym experience in Lima…), motivation through Instagram, and more hygiene. Because I enjoy talking about the benefits of exercise for a healthy lifestyle, here is my list for seven tips to improve your gym experience. I hope you like it!

1. Have your gym clothes ready
Having my exercise clothes available and close at hand when I used to jog at 5:00 a.m. improved my ability to get out of bed and leave the house on time. Now that I go to the gym, having my workout clothes clean and in a specific spot also helps me get to my destination.

2. Track your workout
For a long time I made slow progress with my exercise because I wasn’t consistent with my exercise. I would forget my routine or the weight that I had used. That all changed when I started tracking it. Use a small notebook or an app. It really helps you see the big picture.

3. Make a playlist
This is awesome advice: group your workout songs in a playlist and avoid having to interrupt yourself to search for a new song or stop one that doesn’t go with your vibe. Choose songs that will keep you energized and enjoying your workout. Don’t forget to make it as long as you workout so that you don’t replay the same songs over again.

4. Use a water bottle
We know it’s important to be hydrated when you are exercising. While most gyms have a water fountain, carrying a water bottle keeps the water at hand and avoids interrupting your workout.

5. Eat something
Remember to eat before and after working out. Skipping meals can cause fatigue and also your body to burn muscle (and not fat) to give you energy. I’ve had bad experiences when I forgot to eat and I had to sit down at the gym because I felt too weak.

6. Motivate yourself
A trick I used when making myself go jogging in the New York winter was following workout accounts on Instagram to see ladies with healthy looking beach bodies. I do the same now when I am lazy. Always keep in mind you want to be your best self, emphasis on being yourself.

7. Keep clean hygiene habits
Lastly, be considerate with yourself and others by maintaining good hygiene. This includes changing your gym clothes regularly and making sure your deodorant is still active when you hit the gym. Use a towl to keep your sweat off the gym equipment when you work out. As they say, do unto others as you would have them do to you.

April 9, 2017 / 0 Comments

Recipe: Peruvian style vizcaina tuna | Video

When I was growing up, Easter was about chocolate bunnies and family time around smelly fish. Now that I’m thirty, I’m part of the smelly fish crowd and I don’t get chocolate bunnies. But I have no complaints, I love sharing table time with the people I care most about. Español aquí.

This week’s recipe is very special to me because it’s a recipe that my grandmother shared with my mother, and that now she has shared with me. My favorite thing about it is that the ingredients are natural (except for the canned tuna) and easy to find wherever you may be.

Because I enjoy reading a little about the recipes that I share, here is what I learned about vizcaina. This dish originates in the Spaniard Basque region (feel free to correct me). Traditionally it involves a pepper sauce and fish, mainly codfish. In Peru and other countries that have adopted the recipe, we add tomatoes and other regional ingredients. This is an favorite in Peru during Easter as well as Escabeche.

Ingredients
1 ½ cup of chickpeas
2 cans of tuna 170 grs (120 grs drained)
1 onion minced
4 to 6 cloves garlic peeled and minced
2 to 3 tomatoes peeled and seedless
1 pepper in slivers
2 tablespoons of dried mushrooms
2 to 3 bay leaves
Salt and pepper
Oil

Preparation
Soak the chickpeas in water overnight. The next morning, drain and rinse them.

Bring to boil in a large pot with plenty of water.

Cook in abundant water for three hours or until the chickpeas are soft. My mother recommends changing the water after the first boil.

Drain the chickpeas and set the water aside.

Crush the tomatoes and dried mushrooms.

Heat the same pot with oil.

Sauté the garlic and onion.

Incorporate the tomatoes and mushrooms, and salt and pepper.

Mix in the chickpeas.

Add the pepper and bay leaves.

Incorporate the tuna.

Mix everything well.

Serve with rice or potatoes cooked.

Serves 4 to 6 people.

April 7, 2017 / 0 Comments

Nine places to eat Peruvian in Lima

If you are a traveler who likes to let food guide your way through a city, you will love Lima. For today’s post I have an eclectic ranking of nine places to eat Peruvian in Lima. This is based on the places I went with my special person during the first week of January (kind of late, I know), when we made our way back to Lima after my sabbatical. Most of these places are pretty well known. I hope it helps you! Español aquí.

This list includes seafood, creole and oriental Peruvian flavors. The last of these is also known as “chifa” in Perú. Of course someone is always left out, but that just leaves the door open for new experiences and lists… Here we go!

1. La Mar – Nice and pretty seafood
This restaurant from Gastón Acurio’s group of leads the ranking because it was our favorite hands down (2 votes out of 2). Out pick was very traditional, we craved ceviches, tiraditos, and beer. The fish was fresh and flavorful. But you can pick what you like from their menu. We caught our eyes wandering towards various other tables with appetizing dishes. I also enjoyed a dessert: picarones, which are deep fried donuts with a heavy coat of honey. The fragrance came to me from the kitchen…

They don’t take reservations, so I recommend going early and being prepared to wait because seating is by arrival. The prices are moderate to high for Peruvian standards.

2. Astrid & Gastón – Fancy food
With all the aura surrounding this restaurant, the early reservation I made since November was worth the wait until January. I was so excited that I ended up showing up an hour before the appointment. We loved the traditional tasting menu which had amazing flavors and filled our bellies. We didn’t try the wine tasting menu but as it’s well recommended, it will be a raincheck for our next visit. The house the restaurant is in is beautiful and modern, and the attention was very good. We appreciated the way the servers presented each dish and walked us through how to eat them. I consider myself a fairly simple person, so this was a special experience for me.

This restaurant requires a reservation, ours was about two months ahead of time. The prices are high for Peruvian standards.

3. Wa Lok – Dim sum and chifa
Becuase I am Peruvian, I’m familiar to the fact that Wa Lok is a well recognized for chifa. I have good experience visiting their spot Paruro street, in the center of Lima. I was new to their main venue in Miraflores. Its a good idea to come with a group because the portions are generous and the tables are large and revolving. The atmosphere was made for sharing. We enjoyed the assorted dim sum, black mushrooms with vegetables, chaufa rice (which is stir fried) and roasted duck. We skipped the Inca Cola and washed it down with green tea.

We made reservation through their website, also since November, although I did not receive a confirmation until I called them. I do not know if the reservation is absolutely required, but I do recommend making sure there is availability on the day you go. The prices are moderate for Peruvian standards.

4. La Lucha – Creole Sandwiches
As a person who tries to watch what she eats, I always try to convince myself that I do not like bread. But it’s a lie. I love breakfasts that include creole sandwiches (especially with chicharrón which is a delicious deep fried pork) and La Lucha delivers just that. I really enjoyed having breakfast at their Kennedy Park venue in Miraflores although they have various other joints.

The vibe is relaxed. They don’t take reservations. We were quick to find a table. Our order did take about 10 minutes which I think we counted by the second because we were starving. The prices are moderate for Peruvian standards.

5. Pardos chicken – Rotisserie chicken and fries
Eating peruvian rotisserie chicken or “pollo a la brasa” almost as soon as you get off the plane is a force of habit in Lima. We weren’t the exception. On our first night, my family ordered Pardos’. I probably shouldn’t list them because we didn’t actually go out, but since they do have restaurants I think it’s fine. I liked their “pollo a la brasa” chicken and fries with their spicy pepper sauces. I didn’t know I had missed him so much. Their salad with corn and cheese was also great.

They deliver and take reservations for their restaurants. They also take walk ins, serving according to the order of arrival. The prices are moderate for Peruvian standards.

6. El Peruanito – More sandwiches No web page. Av. Angamos Este 391 – Miraflores
Our visit to El Peruanito was not planned but added to the list at the last moment. It was our last breakfast together, because my special person went home after then. It was the first time for both of us, and I enjoyed my sandwich and papaya juice. Take in mind that this venue is traditional and rustic, but their food is good.

They don’t take reservations. The attention is fast so that you eat quick. The prices are low to moderate for Peruvian standards.

7. Paseo Colón – Home of my favorite dessert
While Paseo Colón offers a menu full of pretty good looking food, we went there exclusively to eat my favorite dessert from Arequipa. I love visiting their venue on Pardo y Aliaga when they are about to close for some queso helado. For those who are not familiar with this dessert, it’s not made of cheese. It’s a kind of ice cream with hints of cinnamon and coconut. If you want to try this dessert in other places, they also have it in La Mar.

The venue is casual and modern. They take reservations, but also take walk ins like myself. The prices are moderate to high for Peruvian standards.

8. Anticuchos de la Tía Grimanesa – Straightforward
Located one block from La Mar is the well known restaurant owned by La Tía (Aunty) Grimanesa. I was not sure if we would make it here, but we did. We were the second people in the queue that day. It was also my first time trying these famous beef brochettes. They were very flavorful and I recommend them. A portion serves three sticks and you can share them with someone if you are mildly hungry. Be generous when you place your order if you don’t plan on sharing because otherwise you would have to queue again.

The vibe here is casual. It’s also a place to eat fast and be your way, as it tends to get very tight at high tide. Be early or anticipate a wait as they don’t make reservations. The prices are moderate for Peruvian standards.

9. Chez Wong – Famous fish No web page.
In Peru, chefs are like rock stars. They are important, loved and have a little mystery to them. Chez Wong is famous for the rock star chef Marcelo Wong, who you can see as he cooks your food. If you like that kind of atmosphere, you will enjoy this experience. But coming back to the food, the restaurant does not have a menu. On arrival the server asks you what you want to drink (water, soda or beer) and to choose between a hot or cold dish. When you are finished, he asks you again if you want a hot or cold dish. In our case the cold dish was a ceviche and the hot plate was a sauteed fish mix. The food was ok and the fish tasted fresh. As they don’t have a menu, you will only know the price of your meal at the end.

The vibe is casual and the place is rustic. Making a reservation is strictly necessary. They open between 1:00 p.m. and 3:00 p.m. As we did for Astrid & Gastón, we booked from November for our appointment in January. The prices are high for Peruvian standards.

I added credits to the photos that aren’t mine. I hope you enjoyed!

April 2, 2017 / 0 Comments

Recipe: Peruvian style cilantro chicken and rice | Video

Hi friends? How are you? I’m feeling very excited to share this week’s post with you for a natural take on the peruvian favorite known as cilantro chicken and rice or “arroz con pollo”. What I love about this recipe is the natural ingredients it uses. I made this recipe for my most loyal food critic: my dad. Peruvians are very close to family and I have special place in my heart for my father. He always shares the love with me, even when I undercook or overcook and today I’m sharing the love with you all. I hope you are kind and share the love too.

A little trivia for this dish is that chicken and rice dishes come from Spain and have many variations through Latin America. In Peru, it is traditionally flavored with cilantro, different spicy peppers and beer. As I mentioned earlier, this version considers only the basics. The only beer involved was a Cusqueña that I shared with my dad while we ate this chicken and rice.

On a more personal note, if you follow the blog you may have noted that I’ve hinted on being actively reinsert myself in the work force. I’m actively working on it, but I’m happy to share that after a few odd jobs I promise to invest… in a tripod! There are many amazing foodie videos all over the web and hope to improve our weekly videos soon. Currently I use my Nexus LG cellphone (which rocks) and a selfie stick, so you can imagine how that goes… I hope to spread happier news soon.

Ingredients
4-6 chicken pieces
1/2 cup of oil
1 finely chopped onion
2 finely chopped garlic heads
2 ½ to 3 cups full of cilantro leaves ground in ½ cup of water
4 cups of rice
1/2 cup of peas
1/2 cup of chopped corn
1/2 cup of diced carrots
1 bell pepper cut into strips
4 ½ cups of boiled water

Preparation
Salt and pepper the chicken.