NOVO-ANDEAN COOKING

Lima Metropolitana

It appears in the 80’s, this kind of cuisine rescue all the typical ingredients of the Andean cuisine, but adapting processing and presentation techniques of the international cuisine. The recipes are strict but the food is delicious and well-presented, with few condiments, light cooking a no fat. Among dishes we have:

Entrees and soups: “antojos de queso en salsa de maracuya” (cheese cake and spinach), fresh salad of snails with quinua, cheese cream caramel and barley pancakes, yucca cake, apio cream and poro with barley pancakes.

Main dishes: Quinia taboule, grill alpaca, fish brine with algarrobina, “reventón ayacuchano” (cooked with the ingredients of the pachamanca and sancochado, but roasted in a clay pot, plus souces), “risotto de quinua”, “carapulcra de yucca” and dry potato, lasagna con moron, broad beans stew, alpaca hotpot, stuffed trout, duck with pears and elder sauce, crab in coconut and pineapple sauce, “cabrito con pepian de choclo”, guinea pig in ostry sauce, squids with heifer calf.

Desserts: “imperial de quinua” (with milk and maracuya jelly), quinua froath and guanabana, oca cake (with oca and cherimoya), “misky sumac (kiwicha), “mazamorra de cañihua”, “turron de pacae”.

Beverages: Aguaymanto shake, quinua and mamey chicha, grape and cañihua chicha, “masca sour de lucuma – pear chapped fruit”, tumbo frozen and the “cumpa” (uña de gato, milk, pisco and eggs)

PERUVIAN DISHES

• Cebiche
• Lomo Saltado
• Juanes
• Chupe de Camarones
• Suspiro a la limeña
• Pisco Sour
• Pachamama
• Platos Regionales