The Culinary Masters

  Guarguero Review The Guarguero Dessert is a tribute to the sweetness of life and the authentic flavors that spring from the earth itself. With a base of local ingredients and a touch of creativity, this dessert is a sample of the culinary skill and passion that characterize this community.   Guargüero Mass • 7 egg yolks • 2 cups of unprepared flour • 50 grams of unsalted margarine • 50 ml of pisco • 2 tablespoons of water • 1/8 teaspoon of salt (2 gr) • 2 teaspoons of baking powder • 1 liter of vegetable oil • Powdered sugar to taste For the Manjar blanco filling: • 1 can of condensed milk • 1 can of evaporated milk • 1 cinnamon stick • 3 cloves •1 Teaspoon vanilla extract Preparation • Close the flour together with the baking powder about three times and reserve in a bowl. • Place the egg yolks in the glass bowl and beat until creamy, add the margarine and beat for another couple of minutes until well blended. • Remove the mixer, add the

  Moqueguano de Camarón This dish known as chupe de camarones, is a shrimp-based stew which is extracted from the Moquegua river or the tambo river in omate. They have a great variety of ingredients in which the pauco leaf stands out, it also has shrimp, corn, garlic, rocoto, fish, onion, mint, chili oanca, garlic, milk and others. , today , is known as a Peruvian plati guttmel . which we accompany with menbrillo juice, it is a simple drink that boils the menbrillo, cloves and cinnamon, it is a fruit that is also exported in moquegua. Recipe Ingredients: 2 kg. shrimp 100 grams of ground chili pepper. 2 tablespoons of ground yellow chili. 200 grams of beans. 1 kg. of broad bean 1 kg. of potato. 200 grams of roasted and ground peanuts. 1 pinch of pepper. 1 pinch of cumin. 1/2 cochayuyo bread. Preparation: Soak the cochayuyo in a bowl with water. In a separate pot put garlic, pepper, ground yellow chili, cumin and diced onion. When the dressing is cooked, add the broth and at that moment,

  "Niditos de Amor" Review for "Niditos de Amor": It is a traditional sweet Moquegua that us four, cornstarch an egg yolk as a base. A hole is made un the center an then a sweet strawberry jam is added. They are hignly sought after by tourist and local people justo for their inconparable sweet flavor that could pix your day.  Just like this one, Moquegua offers us many delicacies that de soul try, all Made whith love, dedication and pride. Recipe for "Niditos de Amor": Ingredients: - 2 cups of unprepared flour - 1 cup cornstarch - 2 eggs yolk - 1 pincha of salt - 4 tablets poons of powdered sugar Directions: 1. First, add the sugar to the gifted flour with the salt, add the margarine, cornstarch an the eggs yolks. 2. Then, knead until conbined, rest 10 minutos, stretch the Dough whith a roller ti a thickness of 5mn, cut in to circules. 3. Next, then whit a smaller cutter cut the center forming a small ring. 4. Afther tath, Bake at 180°c for 25 minutes. 5.

RECIPE OF THE PATASCA INGREDIENTS : 1/2 k. Chopped beef tripe  1/2 chopped beef leg 1/2 k. Of lamb meat 1/2 k. Of carn mote 1tablespoon garlic   Saltand oil 2 tablespoon of ground chili pepper 2 tablespoons chopped parsley  2 sprigs of mint 1/4 onion, diced DIRECTIONS: Firts Boil the tripe, the beef leg, lamb meat together with the nickname, with the mint branches, in abundant water (4 or 5 liters of water) and over medium heat (approximately 1 hour) Then, While the mondongo and the other ingredients are cooking, make a dressing with the onion, garlic and panca pepper. Next Once the meats are cooked, add the dressing, parsley and chopped mint to the preparation. Add salt to taste and serve hot. Finally It is accompanied with Chinese onion, minced mint, lemon and rocoto chili. REVIEW Patasca typical dish originally from Moquegua located in southern Perú, this dish bears the delicius mote, accompanied by mondongo, potato lamb meal, white chuño and beef bone br

  Review: This dish, from the Peruvian Andes, bears the name "chactado" because of how crunchy the meat is after cooking. It is a very precious and respected dish in some regions of Peru for its high nutritional and cultural value. Preparation time: 20 minutes Cooking time: 20 minutes Total time: 40 minutes Servings: 1 person Calories: 160 kcal Ingredients: 1 whole gutted guinea pig 1 cup of chicha de jora 1/4 cup of ground chili pepper 1 teaspoon oregano 1 teaspoon minced mint 1 lemon Salt to taste 1 cup of oil Instructions: 1. To begin, mix the chicha de jora, ground chili pepper, salt, oregano, lemon juice, and chopped mint in a bowl. With this you will get a delicious dressing. 2. Put the guinea pig in the bowl and let it marinate in this preparation for at least two hours. 3. Subsequently, heat the cup of oil in a large pot or skillet. Take the guinea pig to fry when the temperature is very high. 4.  Cook until golden on both sides. The guinea pig must be fried spread

Review:  The "picante de cuy" it is a delicious dish, that I personally love, this typical Dish Is for me once very interesting Dish how is it distributed un distintics aspects: One of potato And mote, other of rice and cuy. This dish is very consumed in my city, it's popularity has transcended the borders on has become o symbol of Moquegua culinary. There Is also Pisco Sauer, althought I did not try it personally, I think it tastes very good beiny such a representative drink. Recipe: The preparation of Picante de Cuy is not as laborious as many would think. In addition, it has many ingredients that are easy to find, so this will not be a problem in any way. It should be noted that this recipe is made with native ingredients from the Sierra, such as guinea pig and yellow potato. Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Diners: 2 people Calories: 650 kcal Instructions: To begin, you must prepare the guinea pig. Clean and wash the enti

THE UNIQUE FLAVOR Exploring Flavors: Fried Guinea Pig with Frozen Lemonade Welcome to my blog "Exploring Flavors"! On this occasion, we embark on a journey to discover a unique and delicious flavor combination: fried guinea pig with frozen lemonade. Get ready to tantalize your taste buds with a culinary adventure that promises to surprise you. The Charm of Andean Tradition: Fried Guinea Pig We begin our journey in the Andes, where fried guinea pig is a highly esteemed culinary delight. This dish, which has been a part of the Andean diet for centuries, offers a blend of flavors and textures that captivate diners. The tender, juicy meat of the guinea pig is seasoned and fried to achieve a crispy, golden skin. Each bite is an experience that connects you with the rich gastronomic tradition of the region. Preparation of Fried Guinea Pig: Ingredients: - 1 guinea pig, cleaned and cut into pieces - Salt and pepper to taste - Cumin to taste - Chopped garlic - Vegetable oil for frying