Ingredients :

4 lbs of pork meat
2 tsp annato
5 garlic cloves, minced
1 cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
1 tsp ground cumin
3/4 cup vinegar
3 medium size onions, thickly cut julienne style
Salt
3 tbsp water.

Preparation:

Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annatto, cumin, salt, pepper and garlic. Add vinegar, water, onions and panca ají paste. Marinate for 24 hours in the refrigerator.

Ingredients :

2 tbsp ketchup
2 garlic cloves, crushed
Salt
2 lbs flank steak
1 cup red wine vinegar
2 tbsp soy sauce
3 tbsp ají panca / sundried red aji (chili) paste (available on line, whole
sundried, paste or powder)
Pepper
10 medium size golden potatoes

Preparation:

Boil meat in water for approx. 3 hours until meat is tender. Remove meat and cut in individual servings.

Combine vinegar, sundried red pepper paste, ketchup, soy sauce, crushed garlic, salt and pepper and marinate meat for 2 hours. Remove meat and save marinade.

Ingredients :

4 lb 8 oz lamb meat, cut in medium size pieces
½ cup vegetable oil
2 large onions, finely chopped
1 tablespoon garlic
ají amarillo fresco / fresh yellow aji (chili) , blended, to taste
½ teaspoon cumin
Salt
Pepper
1 ½ cup cilantro, blended
1 cup dry white wine
1 cup beer
1 lb potato, cooked and peeled
1 cup cooked fresh green peas

Preparation:

Heat oil in a large saucepan, sautee garlic and onion until tender, add lamb meat and sautee until golden. Add chili, cumin. Stir to combine. Season with salt and pepper.

Ingredients :

4 lb pork meat
Salt
Water
Sweet potatoes
Creole Sauce

Creole Sauce:
3 medium size onions, thinly cut
2 aji amarillo fresco/ fresh yellow aji (chili), seeded
¼ cup cilantro, finely minced
2 limes freshly squeezed
Salt

Preparation:

Cut pork meat in medium size pieces and marinate with salt overnight.

Place meat in a heavy bottom pan and cover with water.

Bring to a boil, covered, and simmer until water is evaporated. Remove cover and continue cooking pork in their own fat until meat is tender and golden.

Ingredients :

2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley springs
½ leek
½ cup oil, approx.
1 large onion, finely chopped
½ teaspoon garlic, finely minced
pinch of turmeric
6 fresh yellow/ají amarillo, seeded, deveined and blended
12 saltine crackers, more or less depending on thickness of sauce.
½ cup evaporated milk, light
½ cup grated parmesan cheese
½ cup nuts, finely chopped (pecans, walnuts, or cashew nuts)
Salt
Pepper
6 potatoes, boiled, peeled and halved

Ingredients :

6 fish fillets
2 lb heads and backbone of fish
¼ cup vegetable oil
3 garlic cloves, crushed
1 onion, coarsely cut
2 tomatoes, coarsely cut
1 celery stalk, chopped
2 green onions, finely chopped
9 cups water
1 leek (white part) finely chopped
Salt
Pepper
cilantro
parsley
2 mint sprigs
½ medium size yucca (cassava), cut in small pieces
2 boiled potatoes, cut in 4
1 corn, cut in slices
1 Ají mirasol / Sundried yellow aji (chili), toasted
Key lime
Parsley, finely chopped for decoration

Preparation:

Ingredients :

12 mussels tightly closed
2 medium size onions, finely chopped
Juice of 3 key limes
1 tablespoon ají amarillo fresco / fresh yellow aji (chili), blended
½ rocoto / red hot pepper, rinsed, seeded and deveined, finely chopped
1 ½ tablespoon parsley, finely chopped
¾ cups corn kernels, cooked
½ tomato, peeled, seeded and cut in small cubes
1 tablespoon oil
Salt
Pepper
1 key lime, cut in wedges to serve

Preparation:

Rinse mussels thoroughly and scrub under running water. Discard any mussels that are not tightly closed.