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Comida South America!

For a long time now South American food, esp Peruvian, has held a special place in my heart. Recently i was generously given a gift of a couple of Rocoto sauces from friends overseas. So I thought id start this thread in hopes to learn more about the cuisine and also try my hand a little more often to cook some of their dishes.
 
tonights dinner is a couple of my Peruvian favorites:
 
*Anticuchos - Traditionally beef heart is used.... i used blade steak marinated in 1/2C vinegar, 2T Aji Panca paste, garlic, scotch bonnett, oregano, cumin
*Ajiaco de Papas- 1/2 onion diced and sauteed in butter/oil, add 200g of diced halloumi (or queso fresco), add 3T Aji Amarillo paste, 1/2C stock, 1/2C evaporated milk. Stir and mash in 1kg of cooked potatoes.
*Others - Rice, Salsa Criolla (onion) and one of my favorite beers, Cusquena Negra.
 
 
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Just got this to try out since im getting low on dried pods. They wanted more for dried pods so i went with the powda. Around $12 on Amazon. I tasted a small sample. Very mild heat and a slight bitterness i dont get from my homegrown. Hints of berry or raisin. Otherwise its pretty good. Im checking this weeks grocery ads atm to see what sounds good. Chicken thighs, bulk andoullie and chuck roast are on sale. Panca chili with ground beef and andoullie or sausage kinda sounds good.
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Picanha, the queen of Brazilian churrasco. You want to cut the whole picanha with the grain, if you are doing steaks, and against the grain, if you are doing skewers. That way the final slice, before putting it in your mouth, it is always against the grain.

Grilled picanha steaks with chimichurri, mashed yukon gold potatoes, aji limo spiked curtido, salchicha parrillera, morcillas bon bon, and toasted baguette bites with melted cave ripened goat cheese.
 

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Patarashca

A deliciously leaf wrapped fish dish from the Peruvian Amazon.

I used a super fresh pampano for this dish, plus made some tiger shrimp wrapped in coconut rice & banana leaves. The aji charapitas and culantro leave such an epic flavor to the fish when wrapped and cooked in banana leaves.
 

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Thanks man, fish is insanely good steamed this way. I love the way the banana leaves impart flavor and aroma into it as well.

I've had hallacas several times. They are very tasty, especially with some pan de jamon!
 
Thegreenchilemonster said:
Picanha, the queen of Brazilian churrasco. You want to cut the whole picanha with the grain, if you are doing steaks, and against the grain, if you are doing skewers. That way the final slice, before putting it in your mouth, it is always against the grain.

Grilled picanha steaks with chimichurri, mashed yukon gold potatoes, aji limo spiked curtido, salchicha parrillera, morcillas bon bon, and toasted baguette bites with melted cave ripened goat cheese.
 
this is like dream meal to the max. Picanha is the best steak by far and those blood sausages and the curled sausages, you know the way to my coronary artery <3
 
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Carapulcra Chinchana.
 
Carapulcra - Pork, dried potato and peanut stew.
 
Sopa Seca (Dry Soup) - Chicken and spaghetti cooked in a broth of onion, garlic, tomato, aji panca, cumin, achiote, basil, parsley and chicken stock. Spaghetti is cooked by absorbing the broth.
 
This dish is famous in the Chincha province of Peru, south of Lima. It is apparently a product of the predominantly Indigenous and African communities in the area.
 
For the Carapulcra, i actually used TGCM's recipe on page 14 of this thread. Only changes i made was omitting the cinnamon (didnt have any, and never really use it) and replaced the cup of wine for an extra cup of stock.
 
Have to say it came out absolutely smashing!..... Thank you for sharing the recipe TGCM!  :dance:
 

Sinn

Extreme Member
The Hot Pepper said:
Best part of Chino Latino joints is it's not really fusion, it's the mix of main dishes and side dishes that makes it. So you can get a Latin classic with pork fried rice and an egg roll, or a Chinese dish with tostones...
 
This is a Cuban CL place from Yelp, ropa vieja with tostones and pork fried rice!!!
 
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Damn!! where did you get that? :drooling:
 
Thegreenchilemonster said:
Oh man, that plate looks killer!!!

Great job in that carapulcra there, it looks on friggin point!
 
Cheers mate, i appreciate that..... was well chuffed and turned out better than i was expecting tbh....
 
The sopa seca was always a bit of a mystery to me..... after doing a bit of research and making it, im not surprised why..... it's a very unorthodox combination of ingredients and cooking method.....
 
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