Last Updated on Wednesday, 01 April 2009 18:55

We thought it would be fun to allow you to taste some of the things that we get to eat here in Peru. Happy eating!

Lomo Saltado
1 lb. tenderloin, cut into narrow strips
2 onions, sliced into strips
6 roma tomatoes, cut into wedges
3 garlic cloves
1 tsp. crushed cumin
2 bay leaves
Salt and Pepper to taste
1 lb. of french-fried potatoes

Brown the cut up meat in a little oil. Add the remaining ingredients, except the french fries, and cook until tender. Just before serving, mix in the french fries (or leave them on the side as in the picture) and serve over rice.


AJI DE GALLINA - Chicken from Heaven!
Serving Size : 8

INGREDIENTS
4 pounds chicken
1/4 cup oil -- vegetable or olive
1/4 pound walnuts or more -- ground
2 tsp garlic
2 chili peppers - thinly sliced
4 bread slices -- to thicken the sauce
2 large onion -- finely chopped
salt and pepper to taste
4 potatoes
8 olives
2 hard boiled eggs
boiled rice, enough for 8 servings
4 cups chicken broth -- cooled
saffron threads
1 bell pepper -- chopped
1 carrot
1 rib celery

Preparation:
1. Cook chicken in broth along with the sliced carrot, onion and celery. Let cool in the broth

2. Bone the chicken and break it into bite size pieces.

3. In a saucepan, heat oil and fry onion, garlic, bell pepper, chili peppers and saffron. Salt and pepper to taste. Fry until almost golden. Remove carrots from the broth. Add the broth to the fried onions.

4. Soak the bread in the cold chicken broth. Put the broth with all that's in it through a blender.

5. Transfer back to saucepan and cook slowly for 10 minutes stirring to thicken; then add chopped nuts, and chicken.

6. Cook until it looks like a thick cream.

7. Decorate with halved potatoes, eggs quartered lengthwise, and olives.

8. Serve with boiled rice.