Peruvian cuisine is considered one of the most diverse in the world. Thanks to inheritance pre Inca, Inca, Spanish, living with 774 years of Muslim andAfrican immigrants, French, Chinese-Cantonese, Japanese and Italian mainly to the nineteenth century and offers a large variety of dishes. In only in the Peruvian coast, there is more than two thousanddifferent soups in the country and more than 250 traditional desserts
It happened back in time of war with Chile, where the Peruvian women thought of a way to helpthose soldiers who defended our country. They collected many ingredients like: corn, peas, carrots, among others, and of course, the Peruvian potato.
From all this came the idea of creating a newdish that can be sold and help solving the necessary assistance. They cooked potatoes,that then was pressed, seasoned with pepper, lemon and oil. The result was marketed through Lima with the name “Forthe Cause”.
• ½ kilo of yellow potato
• ¼ Onion
• ½ cup of oil
• 1 poon of yellow pepper (liquefied oil, leaves some pips)
• ¾ cup of Lemon juice
• salt,pepper (to taste)
• 1 Lettuce
• 2 Eggs
• ¼ of chicken breast
• 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 lemon juice. Salt and pepper to taste.
• Mix the chicken with the chopped onions and mayonnaise.
• Place a layer of thepotato 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 tunamayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.
CHORITOS A LA CHALACA
Everything started some years ago when fisherman...