Mistura

In Mistura pay special tribute to our mother earth. Nature has been generous with Peru. During their 7000 years of history, our country still offers one of the most fascinating planet pantries. And part of that wealth is due to the Peruvians. Respectful dialogue established with the Pachamama(Mother Earth), with 85 geographic and climatic environments. That was the magic formula to have that variety of products that brings Mistura today at the Grand Market and are an integral part of Peruvian cuisine and world food supply.
The richness of our cuisine is based on the history and the particular confluence of culinary styles and inputs from different regions of Peru. To this is added in the last 5 centuries the contribution of European tastes, Arabs, Africans, Chinese, and Japanese. The Peruvians have decided to tell the world how proud we are of our kitchen. But above all, we share the values ??that mark our way: tolerance, respect, commitment to the environment and social responsibility. We want the kitchen is not an end but a means and becomes an instrument of inclusive development, cultural identity, development and social integration.

Ingredients :

2 pouns of yellow potatoes
1 chicken breast, boiled and shredded
2 large avocados strong
2 carrots, peeled and boiled diced, or a bag of mix frozen carrots and green peas.
3 yellow peppers liquefied
Juice of 3 lemons
oil
1 cup mayonnaise
1 tablespoon chopped parsley
4 eggs boiled and chopped

Preparation :

Boil, peel and mash the potatoes.
Add salt and pepper, lemon and the yellow pepper
In a Pyrex put a thick layer with half of the mix
in another bowl Mix chicken, carrots and some of the mayonnaise and put it on potatoes covering all
Put another layer of mashed potatoes
Peel and slice the avocado and put it on the second layer of potatoes and put mayonnaise on avocado.
Cover the avocado with the last layer of potatoes.
Garnish with chopped boiled eggs and the parsley.

for (8 servings)

Ingredients :

1 chicken breast (boiled and shredded)
2 pounds of crackers
1 can of evaporated milk
1 cup of water
3 aji amarillo or yellow peppers seeded and deveined
1 red onion (chop the 3/4 on diced)
1 teaspoon of ground saffron
salt
3 tablespoons oil
2 cups chicken broth or chicken
1  pound of boiled potato, peeled and sliced
2 boiled eggs and sliced
4 black olives
2 cups of cooked rice

Preparation:

Boil the breast chicken on 3 cups of water until cook, add some salt and some accent, then take the chicken out of the pan and shredded, save the chicken broth for the mix.

Put in a blender the crackers, milk and pepper 1/4 of the onion.
And blend until creamy.
In a pan heat the oil to add the diced onion and saffron and let brown
Add the chicken broth and bring to boil.
When is boiling add the cream and mix until get thicken.
Once thickened add the chicken.
Serve on a bed of potato slices and garnish with the eggs sliced and black olives.

Ingredients :

1 pound of spaghetti noodles ready
8 ounces of spinach
8ounces of basil
1 evaporated milk
4 ounces of cheese
salt
1 small red onion, diced
3 tablespoons of oil

Preparation:

mix on the blender the spinach, basil, cheese and milk.
Then put in a  pan heat the oil and add the onion and let it brown.
Once the onions golden add the above preparation and cook over low heat, stirring to prevent sticking on the bottom of the pot and hope you will take about 5 minutes consistency.
Then turn off the heat, salt and rectify this and our recipe list.

Note:
These delicious green noodles you can serve with a fried steak and  can add shredded cheese on top.

Ingredients :

8 Chicken pieces
1 ½ liters of water
4 yellow potatoes, or regular potatoes
2 carrots, diced
½ cup diced onion
8-10 ounces of rice (washed)
1 cup ground cilantro
½ cup green peas
¼ cup oil
1 red bell pepper into strips
2 cloves garlic, minced
2 tablespoons fresh yellow pepper smoothie
Salt and pepper, accent

Preparation:

1. Season the chicken and fry in hot oil.
2. In the same oil, fry garlic, onion, yellow pepper and cook  for several minutes.
3. Add cilantro and season with salt and accent. Then add the water, carrots and green peas and bring to boil.
4. Once the rice is boiling add the chicken and peppers cook for 10 minutes.
5. Add potatoes cut into 4 and let cook covered for 10 minutes and go.

Following these steps will have a delicious Aguadito de Pollo.
Bon appetit!

Arroz Chaufa is a common Peruvian food. It consists of a mix of fried rice with vegetables, usually including green onions, with eggs and meat, cooked at a high flame, quickly, often in a wok with soy sauce and oil. It is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru.

Ingredients:

2. pounds of cooked rice
12 oz of boiled pork
12 oz of boiled chicken
3 scramble eggs
2 packs of chopped green onion
1 tablespoon of chopped ginger
1/2 cup of soy sauce
Vegetable oil

Preparation:

Heat the oil and fry the meats and the ginger. Add the green onion, season and mix with the scramble eggs, cuted in pieces.

Add this mix to the rice with the soy sauce.

also you can try to do the chaufa with meat, ham, sea food, etc.

Papa a la Huancaína (literally, Huancayo style potatoes) is a Peruvian salad of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called Huancaína sauce. It is typically served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters.

The sauce is made of fresh white cheese (Queso fresco-similar to feta or lumpy farmers cheese), vegetable oil, aji amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. Some recipes call for garlic, onion and crushed saltines.

Ingredients :

3 ají amarillo fresco / fresh yellow aji (chili), seeded and deveined

12 oz farmers cheese (ricotta or feta)

Oil

2/3 cup milk

1 small onion, chopped

1 garlic clove, crushed

8 yellow or white potatoes

Lettuce leaves

2 hard-boiled eggs

8 large black olives, halved

Preparation:

Heat a large pot of salted water to boiling and add the potatoes.

Boil potatoes until tender when pierced with a fork.

Drain water from potatoes and let cool.

Place ají in a blender. Pour milk and blend.

Sauté onion with garlic in oil until cooked.

Transfer this to blender together with the cheese.

While blending, add oil until a creamy sauce is obtained.

Slice potatoes and arrange on top of the lettuce leaves.

Pour huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves. Serves 4 to 6.

Lomo saltado is a Peruvian dish consisting of strips of sirloin marinated in vinegar, soy sauce and spices, then stir fried with red onions, parsley and tomatoes. It is traditionally served over white rice with homemade french fries.

Ingredients :

2 pounds of beef tenderloin, sliced into thin strips
3 red onions, peeled and cut in eight pieces
2 all purpose potatoes, peeled, cut for French fries or a french fries frozen bag
4 ají amarillo fresco / fresh yellow aji (chili) , sliced into thin strips
4 tomatoes cut in eighths
2 spoon of chopped parsley
1 spoon of  balsamic vinegar
2 spoon of soy sauce
1 ¼ cups oil
½ teaspoon key lime juice
Pepper

Preparation:

Heat ½ cup oil in a large pan over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.

Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.

Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.

Add beef and toss gently.

Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.

Heat ¾ cups oil in a large nonstick pan over medium heat. Add potatoes and fry then, Drain the oil. or just use the frozen french fries cooked on the oven.

serve with cooked white rice, you can use a cup to mold the rice,  Place beef and french fries on each side. Sprinkle with finely chopped parsley.

In Peru, ceviche has been declared to be part of Peru’s “national heritage” and has even had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime juice, with sliced onions, chili, salt and pepper. Corvina or Cebo (sea bass) was the fish traditionally used.served at room temperature with chunks of corn-on-the-cob, and slices of cooked sweet potato. Regional or contemporary variations include garlic, minced Peruvian ají limo, or the Andean chilli rocoto, toasted corn or “cancha” and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was created by the now deceased Peruvian-Japanese chef Dario Matsufuji, during the 1970s.

Ingredients :

2 pounds of flounder filet or any fresh, white, tender fish
2 medium size red onions, thinly sliced
1/2 cup of lime or key lime juice
3 finely chopped peruvian aji limo / Chili without the seed and inside
Salt and pepper to taste
accent
1½ tablespoons chopped cilantro
3 to 4 cloves crushed garlic
4 leaves of lettuce
1 pound of sweet potatoes
8 pieces of corn cob 3 inches long or 1 pound of peruvian shelled corn
1 Peruvian ají limo / Chili cut in thin slices for decoration

Preparation:

Boil sliced corn.

Boil sweet potatoes, peel and cut into slices 2 inches thick.

Wash fish with water and salt. Cut in strips 1/2 inch thick and 2 inches long

Slice onion thinly; add salt.

Cut aji limo in halves, seeded and deveined.

Place fish on serving dish and season with crushed garlic and salt, some pepper and accent. Add finely chopped aji limo, key lime juice, pepper and chopped cilantro. Let set for 10 minutes (taste juice to check hotness). Place onions over fish.

Decorate the platter with the slices of corn, aji limo, sweet potato and leaves of lettuce.
The peruvian ingredients are easy to find on your local peruvian grocery stores or on the latin food section of your prefered super market.
just in case you have no idea where to find the peruvian ingredients go to google and search the keyword : peruvian grocery store