Dry potato

Pork chopped

Aji mirasol

Aji panca

Salt & Pepper

Oil

Onion & Garlic

Aji de Gallina

Principal Ingredients:

Chicken

Bread

Potato

Eggs

Parsley

Aji amarillo

Parmesan cheese

Milk

Sopa Seca

Principal Ingredients:

Chicken

Onion & Garlic

Parsley

Basil

Aji Panca

Raisins

Noodles

Salt & Pepper

Recipe #3 4 Pax.
1 kg. Chicken 6 tbsp. Oil 1 Cup Chopped onion 2 tbsp. Crushed garlic 6 tbsp. Chopped parsley cup Minced Basil 2 Cups Grated carrot 1 Cup Sweet wine Water 1 Kg. Noodles Cup Black Raisins 10 Olives Salt Pepper Cumin Cup Panca chili

Preparation: Boil the chicken in hot water to cover it with celery, bay leaf, carrots and salt. Reserve the broth. Remove, cut up and shredding the meat. In another pan fry in oil: chopped garlic, chopped onion, peppers and pepper. Add the bread soaked in milk and stir. Pour chicken broth. Add a little more milk if necessary. Add to this the shredded chicken. Stir well. Add salt and ground pecans. Set the chili chicken in the center of a platter and put around the cooked potatoes and cut into halves. Sprinkle with Parmesan cheese. Garnish with olives, boiled egg and parsley. Serve with white rice.

Seco de Chabelo

Principal Ingredients:

Green banana

Tomato

Aji limo

Parsley

Onion & Garlic

Aji amarillo

Salt & Pepper

Recipe #4
6 Pax.
6 Unit Green bananas 2 Unit Chopped onion 4 Unit Chopped tomato 1 tsp. Chopped garlic 3 Unit Chopped yellow chili 1 Unit Chopped limo chili 1 Cup Oil Salt Pepper Cumin 2 tbsp. Chopped parsley

Preparation:
Peel and cut each banana into 3 slices. Fry them in oil, crush with a fork. Fry in a pan the onion, garlic, yellow pepper, chili, meat, tomato and parsley. Season the preparation with salt, pepper and cumin. Add the mashed banana and mix well. If it were too dry, increase a little oil when mixing.

Encanelado

Principal Ingredients:

Sugar

Flour

Baking powder

Powdered cinnamon

Manjar Blanco

Pisco

Recipe #5 6 Pax.
1 Cup Sugar 1 Cup Flour 7 Eggs 1 tsp. Baking powder 1 Cup Manjar blanco Powdered cinnamon Powdered sugar

Syrup 1 Cup Sugar 1 Cup Water 1 Cup Pisco

Preparation:
Place a greased and floured parchment paper in bottom of pan. Whisk the egg whites until stiff and add the yolks one at a time, whisking after each addition. Continue whisking and add sugar gradually. Remove bowl from mixer and add flour wrap with baking powder. Pour mixture into prepared pan and bake until cooked and golden. Remove from oven and cool for 5 to 8 minutes. Unmold onto a rack and remove the paper carefully. Cool completely. Cut horizontally into 2 layers. Sprinkle with half of the syrup and spread a layer of caramel. Cover with half of the cake and sprinkle with remaining syrup. Sprinkle with powdered sugar mixed with cinnamon. For syrup: Boil sugar and water about 5 minutes. When removing the glass of pisco incorporate. Cool before using.