Jun 9, 2020

Adobo arequipeño (marinated pork stew)

Adobo is a way of cooking that originated in the Iberian Peninsula in which meat is marinated in some kind of stock or sauce and then slowly cooked. Virtually all former Spanish and Portuguese colonies have some kind of Adobo that was adapted to local ingredients and products. The Adobo arequipeño is the traditional version of Arequipa which is located in Southern Peru.


  • 1 Kg of pork in big chunks
  • 3 cups (0.75 l) of dark lager beer
  • 3 cups (0.75 l) of water
  • 1 tablespoon of cornmeal
  • 1 tablespoon of red vinegar
  • 1 tablespoon of aji panca paste
  • 6 garlic cloves
  • 0.5 tablespoon of ground cummin
  • 2 medium size onions
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon of dried oregano
  • 6 allspice berries
  • 1 tablespoon of salt
  • 1 fresh rocoto (optional)


This adobo is traditionally prepared with chicha de guiñapo (corn beer made of black germinated corn). This chicha is hard to get outside Arequipa so we are replacing it with a mix of dark lager beer, water, vinegar and cornmeal.

Cut the pork in 4 big chunks and put them in a large bowl. Blend 1 onion and the garlic with a little of water and add to the pork. Add the aji panca, cummin, cornmeal, vinegar, bay leaf, cinnamon, salt and dark beer to the bowl and mix well trying to cover all the pork. Let it marinate overnight.
Put the pork with all the sauce in a pot. Add the water, allspice berries and oregano. Cook on medium heat for an hour and a half. Add the other onion cut in thick wedges and cook for 15 to 20 until translucent. If you happen to get the fresh rocoto, add it together with the onion and let it cook for 10 minutes and then take it out before it breaks apart.

Serve with bread to dip in the adobo.

May 14, 2020

Seco de cordero (lamb stew)


  • 4 pieces of lamb, like boneless leg or shanks (approximately 1 Kg. or 2 lbs.)
  • 1 bunch of cilantro
  • 6 cloves of garlic
  • 1 medium size onion
  • 1 tablespoon of aji panca paste
  • 1 teaspoon of aji amarillo paste
  • 1 cup of beef broth
  • 1 cup of dark lager beer
  • 4 potatoes, cut in quarters
  • 4 carrots, sliced in rounds
  • 1/2 cup of green peas
  • 1/2 cup of oil
  • 1 teaspoon of cumin
  • Salt and black pepper

Season the lamb with salt and pepper. In a large pot, heat the oil over medium-high and brown the lamb. Remove the lamb when done. Reduce the temperature to medium and add to the pot the minced garlic, diced onions, aji amarillo and cumin and cook for 2 minutes stirring frequently. Add the lamb, the cilantro (previously pureed in 1/2 cup of water), the beef broth and beer. Reduce heat to medium-low, cover the pot and let it cook until the lamb is tender (approximately 30 minutes). Add the potatoes, carrots and green peas and let it simmer until the potatoes are cooked (approximately 30 minutes). Add more salt if needed and mix well.

Serve with white rice.

Aug 21, 2019

Helado de Lucuma (lucuma ice cream)


  • 2 cans (354 ml per can) of evaporated milk
  • 8 tablespoons of lucuma powder mixed with 8 tablespoons of milk
  • 1 pouch (7 g) of unflavoured gelatine solved in 1/2 cup of water
  • 1 cup of sugar

For best results leave the evaporated milk in the fridge overnight. Pour the evaporated milk into a big bowl. Beat the milk at high speed with a hand held beater or stand mixer for about 2 minutes until stiff peaks. Add gradually the sugar, lucuma and gelatine. Keep beating until all ingredients mixed well. Pour the mix into a container with a lid and then freeze it.