Aug 12, 2018

Mollejitas Fritas (fried chicken gizzards)


  • 1 Kg. of chicken gizzards (approx. 2 lbs.)
  • 1 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
  • 1 tablespoon of salt
  • 1 tablespoon of garlic paste
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground cumin
  • 3 tablespoons of vinegar
  • 2 tablespoons of vegetable oil

Cut the gizzards into bite-sized pieces and put them in a bowl. Add the aji, salt, garlic, black pepper, cumin and vinegar, mix and let it marinate for one or two hours.

In a big frying heat the oil on medium-high temperature. Add the gizzards and cook until they are golden brown. You can also grill them instead.

Served them hot with boiled or baked potatoes and/or boiled corn, and your favorite hot sauce.

Aug 3, 2018

Cancha Salada (salty toasted corn)


  • 2 cups of dried chulpe corn
  • 2 tablespoons of vegetable oil (it could be replaced with lard)
  • 2 teaspoons of salt (it could be increased or decreased according to your preference)

In medium size pot, heat the oil on high heat. Add the dried corn and stir constantly until the corn is golden brown. Transfer the corn to a bowl or dish and add the salt.

Cancha salada or tostado can be used as an appetizer or as a side dish to several Peruvian dishes.

Jun 18, 2018

Seco de Cordero (lamb stew)


  • 1 Kg. of boneless leg lamb (approximately 2 lbs.)
  • 1 bunch of cilantro
  • 6 cloves of garlic
  • 1 medium size onion
  • 1 teaspoon of aji amarillo paste
  • 2 cups of beef broth
  • 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

Cut the lamb in 4 cm. cubes (approximately 1.5 inch cubes) and season them 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) and the beef broth. 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.