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Three stars in the paper today from The New York Times for new restaurant Llama San, from chef Erik Ramirez in the West Village. Link to the article is here: nyti.ms/2QcI4nK
Three stars in the paper today from The New York Times for new restaurant Llama San, from chef Erik Ramirez in the West Village. Link to the article is here: nyti.ms/2QcI4nK
Three stars in the paper today from The New York Times for new restaurant Llama San, from chef Erik Ramirez in the West Village. Link to the article is here: nyti.ms/2QcI4nK
Three stars in the paper today from The New York Times for new restaurant Llama San, from chef Erik Ramirez in the West Village. Link to the article is here: nyti.ms/2QcI4nK
Pollo A La Brasa Peruvian restaurant on Western Ave in Koreatown LA, surrounded by stacks of wood used to cook their rotisserie chicken and anticuchos.
This is the original building in Koreatown, the first location is actually in Gardena on Vermont.
[ cphotoj.com ]
This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru.
We then order a salad, with asparagus, artichoke, palm hearts, champignons, potato, water cress and a good dash of olive oil, this was fresh and fantastic
This is a whole fried chita, anyone knows the name of chita in English.
I have tried this same dish at Cevicheria Sonia and I think Gaston got the idea from them to serve it at La Mar.
The chita has a great flavour combined with the crispy garlic on top, higly recommended.
If you are in Lima and want to go to La Mar make sure you get there early (it only opens for lunch) so you can get a seat, otherwise you will have about one hour waiting at the bar.
Caldo de mote con carne: sabor que reconforta y cuenta historias
📍 Perú | Fotografía gastronómica
Una papa entera, granos de mote que absorben el alma del caldo, trozos de carne tierna y el toque final de culantro fresco. No es solo comida: es abrigo, es recuerdo, es tradición servida en plato hondo.
Este caldo de mote no solo nutre, también conecta. Con la sierra, con la abuela, con esas mesas donde el tiempo se detiene y el frío se combate con cuchara en mano.
Fotografía realizada con luz natural, sin artificios. Porque lo simple, cuando es honesto, emociona más.
¡Qué rico! ¿Se te antoja? El Menú de El Frontón consta de un ceviche como entrada, y para tu plato de fondo un riquísimo chicharrón mixto acompañado con lechuga, tomate, cebolla, yuca frita y unas deliciosas algas arrebozadas. ¿A cuánto? Todo por 15 soles nada más.
Mercado de productores de Santa Anita, puesto de verduras y parte de su oferta. Cebolla, papa, zanahoria zapallo...
Lima - Peru
Gambas Restaurante & Bar
T. 51.1.3195333
Lima - Peru
EL ACOMPAÑAMIENTO IDEAL PARA TU LOMO DE CERDO LAQUEADO DE FIN DE AÑO
Ingredientes:
1 ½ taza de Arroz. ½ taza de fideos cabello de ángel. ½ taza de pasas rubias. 2 cucharadas de mantequilla. 1 cucharadita de curry en polvo. Pimienta. Ajo en polvo. Sal.
Preparación:
En una olla dorar el arroz con la mantequilla y unos toques de ajo en polvo. Agregar los fideos cabello de ángel hasta lograr un tono rubio. Incorporar el curry y luego el agua hirviendo correspondiente para granear el arroz (3 tazas de agua aprox.), revolver. Una vez hirviendo, tapar la olla y cocinar a fuego lento por 20 minutos.
Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lima and/or "Salsa Criolla."