Merry Christmas to all

Inca Kola: "the drink of Peru"

One of the most emblematic brands in Peru, Inca Kola is a comercial drink that stands as a pride symbol for the peruvians. It is also known as Inca Cola or "the Golden Kola", and it's a soft drink with a sweet soft flavor from a herb called "Hierba Luisa". It was made by the Lindley family in Rimac, Lima in 1910, and today the brand is 60% owned by The Coca-Cola Company.

It's important to say that Inca Kola is common in parts of South America, and while it has not enjoyed major success elsewhere, it can be found in Latin American specialty shops worldwide. This delicious soda is yellowish-gold in color, and sold in glass and plastic bottles of various sizes and a can of the same color with an Inca theme.

Inca Kola Ingredients
The company has released public information about the ingredients:

• Carbonated water
• high fructose corn syrup and/or sucrose
• citric acid
• sodium benzoate (to protect taste)
• caffeine
• artificial and natural flavors

Caramel syrup

To this syrup be perfect, the secret is to use cream of the milk box. This trick makes all difference in this recipe.
Time to prepare: super-fast
serves: 6

Ingredients 2 cups (tea) sugar
1 cup (tea) of water
200 g of milk, cream canister

Mode of Preparation
1. In a saucepan add the sugar with water. Mix with the index finger until the sugar has dissolved and not leave glue on the sides of the pan.
2. Mild to medium fire (do not put your finger more!) And let cook, without stirring, for about 10 minutes, or until it is with an amber color.
3. Reduce the fire down and add the cream little by little. Let cook for another 1 or 2 minutes, until the syrup is homogeneous. Serve hot or cold.

Tip
This lasts until syrup a week in the refrigerator, provided it is stored in a container with lid. Before serving, you can heat it in microwave for a few seconds.

Fiery Dijon Grilled T-Bones

Description
A recipe for Fiery Dijon Grilled T-Bones

Ingredients
4 Sterling Silver T-Bone Steaks
Dijon Mustard Blend:
3/4 cup extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon coarse kosher salt
1/8 teaspoon freshly ground black pepper

Preparation
Prep Time: 10 minutes | Total Time: 30 minutes

In small bowl, stir together all ingredients for Dijon mustard blend.

Place steaks on grill over medium heat, brushing with mustard blend on each side while cooking. Cook approximately 8 to 12 minutes for medium rare to medium doneness.

Serving Suggestions: Serve with grilled corn on the cob. Try squeezing fresh lime juice over the corn and sprinkle it with chili powder and black pepper.

Recipes courtesy of Cargill Meat Solutions

Nutrition
no information available

Serves
Servings: 4

Variations
no information available

California Style Chicken Salad

Servings:
4

Cooking Time:
10 minutes

Ingredients:
¼ cup Mayonnaise
¼ cup Sour Cream
1 Tablespoon Lemon juice
½ teaspoon Dill weed
1 ¼ pound Chicken, boneless breast, cooked and diced
¾ cup Green seedless grapes, cut in half
½ cup Almonds, slivered, toasted
1 Scallion, chopped
Salt and pepper to taste
Green leaf lettuce

Instructions:
1 - Whisk together the mayonnaise, sour cream, lemon juice, and dill.
2 - Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.
3 - Refrigerate for at least 30 minutes.
4 - Serve cold over lettuce leaves.

Serving Suggestions:
Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style touch!

Careful with the Lemon Juice, too much and you'll ruin the nice combination of flavors!

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Christmas Light Cookies

Servings:
Makes 3 dozen cookies

Cooking Time:
70 minutes / 5-8 minutes per batch

Ingredients:
½ cup (1 stick) butter or margarine, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp grated lemon peel
2 cups all purpose flour
5 cups confectioners sugar
½ cup milk
1 jar each of red, yellow, and green paste food coloring
1 lb. bag of licorice whips
Special Aid: Template - Click Here

Instructions:
1 - In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until light and fluffy.
2 - Beat in egg, vanilla, and lemon peel. On low speed, gradually beat in the flour until blended. Shape dough into a disk and then wrap in plastic wrap. Chill for one hour.
3 - Preheat oven to 350° and lightly grease two baking sheets.
4 - On a floured surface, using a floured rolling pin, roll dough out to ⅛ inch thickness. Using the template, cut out the cookies.
5 - Place cookies, 1 inch apart, on the prepared baking sheets. Make a hole in the bottom of each cookie (in the end of the light bulb) with the straw.
6 - Bake cookies in batches, until golden, about 5-8 minutes a batch. Transfer cookies to wire racks and cool completely.
7 - For the Icing: beat together confectioners' sugar and milk until smooth. Divide mixture evenly among the three small bowls, reserving about 1 cup of the mixture for the white icing.
8 - Add food coloring to each bowl to make desired colors (remember: green and yellow make blue!).
9 - Spread the different colored icings on the cookies on the bulb, let stand until set.
10 - Using a pastry bag and a small, round tip, pipe the white icing "threads" on the bottom of each bulb. Let stand until set.
11 - Thread the licorice "wire" through the hole made with the straw and string together!

Christmas Light Cookies are a great gift idea. These decadent treats add fun to any gift basket! A dinner host would surely love the personal touches and not soon forget you gave them a thoughtful thank you gift basket!

Special Aid: plastic straw

Classic Beef Kabobs

Description
A recipe for Classic Beef Kabobs

Ingredients
1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
8 ounces medium mushrooms
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
Salt
Seasoning:
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce:
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Preparation
Total preparation and cooking time: 30 to 35 minutes

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.

2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.

4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available

Recipe: Bistec a lo Pobre

There is a very particular and delicious way to prepare steaks in Peru. Try the "Bistec a lo Pobre" and you will understand what we are talking about.

Ingredients:

• 4 sirloin steaks cut to 1/2 inch thickness
• 4 cloves garlic, mashed
• salt, pepper, cumin and smoked paprika to taste
• 2 large onions, sliced thinly
• 4 medium Yukon Gold potatoes, peeled and sliced thinly
• 1 packet Sazon seasoning (optional)
• 4 tbsp olive oil
• 4 extra large eggs

Preparation

The first step is to rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside.
Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. What's more, saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remember to remove to a serving platter and keep warm.

And in the same pan, sear the steaks on each side and cook them until they are done to your liking. Add a little more oil if you need to. Set them aside with the potatoes and onions. Continue to keep warm.

The eggs must be fried, sunny side up, in a nonstick pan. Leave the yolks soft and runny. Lay one egg on top of each steak. Finally, serve all together.

Recipe: Suspiro a la Limeña (Lima style Sigh)

The Suspiro is a traditional Peruvian dessert from the coastal cities. The preparation is easy and very simple, yet the flavour is outstanding.

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract
• 2 beaten egg yolks
• 2 beaten egg white
• 1 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon (optional)

Preparation

1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.

Peruvian Cuisine: The Project

Sitting in front of a delicious ceviche, Julio - the founder of Kiniro and all of the following projects - thought of a web that would spread the peruvian cuisine taste all over the world. That was the first step for the creation of this web site, which is now one of the most important sites dedicated to the gastronomy in Peru.

With the right tools and knowledge, we made "Peruvian Cuisine" the most prominent and ambicious project of its kinds. And it's a pleasure for me to invite every peruvian cheff, student, restaurant owner and tourists in general, to enjoy and participate of it. Buen provecho!

About Peru, a marvellous place

Charming, magical and culturally rich, Peru is a large territory country located in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean.

In fact, this land was home to the Chavin and Mochica civilizations, some of the oldest in the world, and to the Inca Empire, the largest state in Pre-Columbian America.

The Spanish Kingdom reach these lands to conquer the region in the 16th century. The King established a Viceroyalty, which included most of its South American colonies. After achieving independence in 1821, July 28th, Peru has undergone periods of political unrest and fiscal crisis as well as periods of stability and economic success.

Info and Facts:

Capital city: Lima
Important cities: Trujillo, Piura, Cuzco, Arequipa
Official languages: Spanish
Independence declaration: July 28th, 1821
Land surface area: 1,285,220 km²
Population estimate: 29,180,900
Currency: Nuevo Sol
Currency symbol: S/.
Time zone: PET (UTC-5)
Car traffic: Drives on the right
Internet TLD: .pe
International Calling code: 51

Easily prepare a delicious meat

The meat, when done well, are always very appreciated, regardless of the type and form of preparation.

And when stuffed become even more attractive and tasty, and sophisticated for any party or occasion.

The filling can make any meat dish a simple elegant and refined.

Try this delicious recipe for preparing meat and packed Lizard like family and friends.

Ingredients:
1k of lizard (or other meat of preference)
half cup of red wine
2 tablets of broth
400 grams of salami 3 tablespoons (soup) of oil

Method of Preparation:
First open the flesh, to look like a great steak. Then heat the wine and it dissolves the slabs of meat broth. Then pour this liquid over the meat of wine with broth, rubbing on both sides of the meat.

Filled with salami, or other filling of preference, and wrap and tie the ends of the meat with string. In a saucepan heat the oil and place the meat leaving gild from all sides. Then put a cup of water and let it boil. When you begin to boil to enter the pressure cooker, cover and let cook for about an hour, always checking if there is a need for more water.

Recipe: Choros a la Chalaca

One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic.

Ingredients:
36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of

Preparation:
First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Finally, serve with a nice cold beer and enjoy!

Recipe: Lomo Saltado

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination.

Ingredients:
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste

Preparation:
In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown.

Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper.
Serve with steamed rice.

Carving Turkey, Step by Step

By:  
Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

• Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
• We used a long carving knife with oval indentations along the blade to reduce friction.
• Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

Turkey Mercedes

9. Related Links:

How to Carve a Turkey (Video)

Making Perfect Gravy

Turkey 101

Get Stuffed

More Thanksgiving Advice

Link to the Peruvian Cuisine

Do you like the Peruvian Cuisine? Millions around the world feel the same about it. Support the growing of the peruvian gastronomy by adding a link to our site in your own web page or blog. You can use this code:

Try the <a href="http://peruvian-cuisine.blogspot.com/"><b>Peruvian Cuisine</b></a>, the most delicious and diverse of the world.

Promote your restaurant

Thousand of tourist in Peru and the rest of the World visit us every day. If you have a restaurant in Peru, and would like to promote it in our website, you must read this information. We have two options for you:

1. Free Inclusion

You can have your restaurant included in our Guide of Restaurants in Peru for free. We will include:
1. Restaurant name
2. Short description
3. Address
4. Telephone.
5. Web site.

All you have to do is to add a link to our site in your own website. You can use the following code:

<a href="http://peruvian-cuisine.blogspot.com/"><b>Peruvian Cuisine</b></a>


Once you have added the link, email us to:You should send the following information: Type of inclusion (in this case it would be Free Inclusion), Restaurant name, short description, address, telephone and web site URL. Your restaurant will be listed as long as our link in your site is shown. We must also mention that we will evaluate if your restaurant qualifies for this inclusion, according with your website quality and pagerank.

2. Premium Promotion

Your restaurant will be listed in the Guide of Restaurants in Peru in premium positions (above the free ones). You can show this information:

1. Restaurant name
2. Short description
3. Address
4. Telephone.
5. Web site.
6. Location map.

We will also place a JPG banner (169 x 200 px) in the side bar, linking to your restaurant. And we will also write an article about your restaurant (you can send your own article if you prefer) including 3 pictures and a location map.

We have special prices for the Premium Promotion:
3 months: $28.00
6 months: $51.00
1 year: $84.00

To sign for this promotion, you should send the following information:
• Type of inclusion (in this case it would be Premium Promotion) and how many months you are going for.
• Your full name.
• Your email.
• Restaurant name.
• Short description.
• Address.
• Telephone
• Web site URL.
• 3 pictures of your restaurant.
• Location map.
• Article (optional).

You must send this info to the following email:We will send you the payment options, and your restaurant will be included as soon as we confirm the payment.

Guide of Restaurants in Peru

This is the most complete guide of restaurants in the different peruvian cities. Definitely, the best way to enjoy the peruvian cuisine.

If you have a restaurant in Peru, and would like to promote it in our website, read our Promotion Options.

RESTAURANTS IN LIMA

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night.

Ingredients:

1 5–6-lb. stewing chicken or hen
2 leeks, trimmed, roughly chopped,
and washed well
2 ibs celery, roughly chopped
2 carrots, roughly chopped
1 1" piece ginger, peeled and smashed
1 head garlic, halved crosswise
6 medium yukon gold potatoes, peeled
and left whole
6 oz. dried egg noodles
Kosher salt, to taste
6 hard-boiled eggs, peeled and halved
2 tbsp. chopped cilantro
4 scallions, thinly sliced
2 limes, quartered
1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped

Preparation:

We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours.

Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes.

As you do the last step, you also have to remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at least 6 large chunks.

Bring the broth to a boil over high heat. Add the egg noodles and cook until al dente, about 10 minutes. Add the reserved chicken pieces and allow them to warm through. Season soup with salt. Divide soup between 6 deep serving bowls. Garnish each portion with eggs and some of the cilantro, scallions, limes, and chiles. Serve immediately.

Peruvian Ceviche Wallpaper for your desktop

Perhaps the most iconic dish of the Peruvian Cuisine, ceviche is extremely delicious, refreshing, tasty and unique. With these delicious wallpapers, you will take this sensations to your computer. Click on the image to expand your wallpaper, then save it.

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Machu Picchu Wallpaper

One of the most important ruins in the world and the most visited spot of Peru, Machu Picchu is truly amazing and mystical. Take this incredible feelings to your desktop with this outstanding and classy wallpaper. Click on the image to expand it, then right click on it to save.

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Drink recipe: Chicha Morada (Purple chicha)

The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer.

Ingredients:

• 1 ½ lb (¾ k) purple corn
• Peelings from 2 lb (1 k) cooking apples
• Peelings from 1 large pineapple
• 4 key limes
• 1 cup sugar, or to taste
• 4 whole cloves


Preparation:


To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain.

Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids.

Finally, add sugar and lemon juice. Serve chilled.

Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.

Recipe: Arroz con Leche (Milky Rice pudding)

The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention:

Ingredients:

* 1/2 cup of rice
* 3 cups of water
* 2 1/2 cups of sweetened condensed milk (2 cans)
* 1 3/4 cups of evaporated milk
* 1/4 cup of port wine
* 1 stick cinnamon
* Skin of 1/2 orange
* Powdered cinnamon

Preparation:

First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin.

Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon.

We should add the port wine and continue boiling for 3 minutes more. Then let it cool down.

As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the powdered cinnamon.

Recipe: Papa a la Huancaina (Huancayo style potatoes)

"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious.

Ingredients

• 10 medium potatoes (new or red a good choice or Yukon Gold potatoes)
• 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well
• 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
• 1/4 small habanero pepper (clean out the seeds or be careful it is very hot)
• 1 cup evaporated milk
• 1/2 cup vegetable oil
• salt and pepper
• lettuce
• 3 hardboiled egg
• black olives
• 2 garlic cloves

Preparation

First, boil, peel and cut in slices potatoes (Yukon Gold potatoes).

Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.

You have to lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.

This dish can be served slightly cold.

Recipe: Peruvian Causa

The Peruvian Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and terrible cooks. Moreover, it's a versatile dish that allows for many variations, both in the purée and in the fillings.

That's why we want to provide you with the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado.

Ingredients:

• 1kg potatoes (yellow, if available)
• 4 tbsp ají amarillo paste
• ½ cup vegetable oil (olive oil not recommended)
• Juice 1 key lime
• 1 can of tuna-fish packed in oil
• ½ onion, finely chopped
• 1 cup mayonnaise
• 1 avocado
• Salt

Preparation:

First of all, boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste.

Mix the tuna with the chopped onions and mayonnaise.

Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.

By the way, here is and advice: try variations of the filling using (instead of tuna) crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.

Peru: A marvellous destination to visit and to taste

With more than 800 typical dishes, the Peruvian cuisine is nowadays the most exquisite and important of the world. Experts from many countries now consider the peruvian dishes have a quality that make them at the same level as the Japanese, French, Chinese and Italian food.

That's why this site wants to share the deepest secrets of the gastronomy in Peru: recipes, cooking techniques, typical ingredients, restaurant guides, pictures and a lot more. Like peruvian people say when the are about to eat: "Buen provecho!"