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Desde Perú: Papa a la Huancaína

Alfajor de coca, cocapuccino y helado de coca Ingredientes: Alfajor 2 tazas de harina sin preparar 160 gramos de mantequilla sin sal 5 c

Peruvian food: Leche de tigre

Crepe de Pollo a la Huancaína La Huancaina, salsa de aji amarillo típico del Perú. Normalmente servicio sobre una papa, este crepe es una creación a nuestro mejor estilo. Una verdadera belleza, donde todos los colores, sabores y aromas… solamente evocan Alegría.

Rocoto Relleno (This dish is typically associated with Arequipa, Peru’s second largest city, but it is served everywhere. What appears to be a plain-old red bell pepper is actually a fiery Capsicum pubescens (at least ten times as hot as a jalapeño when raw, but boiled to reduce its thermonuclear properties), stuffed with spiced, sautéed ground beef and hard-boiled egg. This is topped with melted white cheese, baked, and served whole.)

Conchitas a la parmesana! - Peruvian cuisine

Yellowtail Cebiche, Cucumber Ribbons, and Rocoto (Peruvian Gastronomy) This is Nikkei Cuisine in Peru. A cultural blending of Peruvian and Japanese that has existed in Peru for the last 130+years.

ceviche de camarones a la piedra - Peru

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