Here you will be able to design your tour. We will give you to choose a certain quantity of activities in order that you can select the ones you want to form part of your tour. Nevertheless, remember that the maximum quantity of days to design your tour is for one day. Do not forget to fill all the information. Once sent the request we will forward an e-mail with the corresponding price then to realize the payment.
Mostrando entradas con la etiqueta Peru Food. Mostrar todas las entradas
Mostrando entradas con la etiqueta Peru Food. Mostrar todas las entradas
miércoles, 18 de julio de 2012
STANDARD FOOD TOURS
Our Standard Food Tours allows to our visitors to know the major variety of Peruvian food buy without leaving a side other importants aspects like culture, history and the day after day of the peruvian. We offer our clients a global vision of what is the exquisite Peruvian Gastronomy. check out our tours!
RAYMI TOUR
Tour itinerary:
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DAY 1
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DAY 2
HAMKUNA TOUR
Tour itinerary:
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DAY 1
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DAY 2
HUARIQUE TOUR
What is a Huarique?
Market Visit & Fruit Festival: Welcome to our tour! the day begins gathering our clients and taking them to one of the markets more representatives of the country where they will be able to appreciate the variety of fruits and vegetables that are used constantly in the Peruvian Food. Also it will be explained which are those who come from different regions.
Mission of the Day! Make Your Own Cebiche: In this activity we will give you all the necessary money and a list of ingredients that you will have to buy on the market to prepare a delicious cebiche. Do not worry if you don't have a clue of how to do it since we will have a specialist to help you little by little in order to learn make this traditional peruvian dish.
Lima City Walking Tour: Food Tour Peru also gives you the opportunity to learn about the Peruvian history and the city itself. We will visit one of the most representatives churchs of the capital and then a famous Square that has been achieved to remodel and put at sight the beauty of the Squares in Lima, The San Martin Square. You will be witnesses of the history and traditions that accompanies the city of Lima.
Culinary Grossery Shop: We will take you to one of the best shops dedicated specially to the sale of books of Peruvian cuisine in order that when you return to your country can prepare a Peruvian dish to your loved ones with the recipes.
Huarique Dinner: Since this tour is on Huariques we will lead you to have dinner in one of the famous Huariques of the Capital. In this restaurants you will be able to taste the blow-minding food they offer and taste also the most famous desserts of Peru.
Samaram Lunch: A delicious lunch at a typical Peruvian Huarique. Samaram is a new restaurant where the food really does not stop surprising. Though it is a new restaurant, in a little time has drawn attention for the flavors of the food. Apart from having a stable menu, offers a different menu day after day what allows to change what can be tasted.
Tavern Visit & Pisco Sour Tour: A traditional tavern will open us their doors where a specialized barman is going to teach us the secrets to prepare the most typical drink of Peru, the Pisco Sour. Also he will show us this drink in different presentations.
Visit to a Souvenier Market and a Ceramic Store: The ceramic is one of the activities most spread in Peru, and as such we cannot leave a side to visit places in Lima where sells specially ceramic with Peruvian history. In this stores it will be possible to estimate and inclusive to buy ceramic as a recollection of your trip in Peru.
Huarique Dinner: Since this tour is on Huariques we will lead you to have dinner in one of the famous Huariques of the Capital. In this restaurants you will be able to taste the blow-minding food they offer and taste also the most famous desserts of Peru.
A Huarique Its a discrete local known as the true cathedrals of flavor where tradition is very important and where exists a treasure chest of cooking secrets and techniques that were passed down by mothers and grandmothers. It's a restaurant where customers are waited on by it's owner and the
food maintain simplicity but are surrounded by intense flavors that make a
special feeling to the diner.
Tour itinerary:
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DAY 1
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DAY 2
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martes, 17 de julio de 2012
LOMO SALTADO
For 5-6 persons
Ingredients:
- 1
spoonful of balsamic vinegar
- 1 k
(2.2 lb) of white potato, peeled and
item for french friers
- 2
spoonfuls of bad parsley
- ½
teaspoonful of juice of lemon
- 3
medium onions peeled and divided in 8
- 2
spoonfuls of sillao or sauce of soy bean
-
Pepper
- Salt
- 4
yellow chili cut in thin chunks
- 1 ¼
cup of oil
- 4
tomatoes cut in pieces of 8
- 1 k
(2.2 lb) of meat of beast of loin
Elaboration:
Gild in
a frying pan, half a cup of oil and that this good warms, add this one, the
loin cut in pieces and finally to separate the meat. I
in the
same oil, we fry the onion divided in long and thick chunks, the tomatoes in
pieces, near approximately 2 minutes.
Put the
salt, the bad parsley, the pepper, the vinegar, the tomato, the green chili in
long strips and the sillao. Cook in approximately 2 minutes, until the tomato
is softened.
Integrate
the meat and the juice of lemon. Move it well. VOLUNTEER: when the preparation
is bubbling, splash with 1/4 of cup of grappa and in the instant, light the
grappa with a phosphorus for flambear. This will give him the only taste. keep
it covered.
Gild
the white potato´s cut in chunks in ¾ of cup of oil and that this warm good
until these are boiled well and golden well. Slip in absorbent paper.
Add the
rice in a tray, and incorporate the jumped already elaborated loin and to
another side the french frieds. Spread with the bad parsley.
ROCOTO RELLENO
For 6
persons
Ingredients:
- 7
rocotos big.
- 200 g
(1/2 lb) meat of ground beast
- 100 g
(1/4 lb) meat of pork ground
- ¾ of
cup of stained vinegar
- ½
glass of white dry wine
- 1 red
before bad onion
- 2
before ground garlic cloves
- ½ cup
broth of meat
- 2
spoonfuls of before bad garlic
- 3
spoonfuls of olive oil
- 3
spoonfuls of pasta of tomato
- 1
spoonful of chili panca in pasta
- ¼ cup
margarine or butter
- ½
spoonful of flour
- 6 potato´s cooked and then peeled
- ¾ cup
cheese mozzarella grated
- ½ cup
Parmesan grated cheese
- 2
spoonfuls of cream of milk
- ¼ cup
pecanas before bad
Elaboration:
Slice
or cut the covers to the 6 rocotos in the part of above, the part of the stem.
Then cut in circular form the stem, to extract of inside the rocoto the pepas
and veins. Cook in a pot the 6 rocotos with abundant water with salt and ¼ of
cup of vinegar. This process of will repeat 3 times.
In a
frying pan create a seasoning based on the margarine, the garlics and the
onion. Add also the chili panca.
Place
in the frying pan the meats before seasoned with salt and pepper and mix well
everything. Adds the rocoto remaining but bad very boy (also without veins not
pepas), the pecanas and finally the flour. Later, the broth and the cream of
milk. Mix everything and finally to withdraw.
Apart
fry in the first olive oil the bad garlic, then with the pasta of tomato and
the wine also allowing that should cook in approximately 5 minutes.
Being
anticipated in order that the rocotos do not break, to refill them with the
preparation of the meats
Place at the back of a mold for oven the sauce
of tomatoes, putting it raises the rocotos inserted with the potato´s cooked.
Cover the
rocotos as the potato´s with Parmesan cheese and mozzarella.
Take
the mold to the oven of 350 º F (150 ° C) until the cheeses melt. Once ready to
serve at once accompanying it on boiled rice.
AJI DE GALLINA
For 8
persons
Ingredients:
- 1 hen
or big chicken
- 6
slices of square loaf dipped in milk (approximately ¾ of cup of milk)
- 50 g
or 2 spoonfuls of pecanas ground
- 10
black olives
- 1 k
(2.2 lb) of white potato before cooked
- 1
carrot cut in pieces of 4
- 150 g
or 6 spoonfuls of yellow fresh chili
- 2
before bad onions
- 8
before bad garlic cloves
- 1
branch of celery
- 1 leaf
of laurel
- ¼ cup
of oil
- Pepper
- Salt
- 50 g
or 2 spoonfuls of Parmesan cheese
- 3 eggs
before cooked for decoration
-
Parsley for decoration
-
Optional: ½ cup of milk
Elaboration:
First
the hen will be boiled in warm water by the celery, carrot, laurel and salt.
The water must cover the hen. It must be 30 to 35 minutes according to the size
of the hen. The broth cup to preserve it in ½. Extract the hen, to cut her and
then deshilacharla.
In
another pot to fry in oil the bad onion, the chilis, the bad garlics and the
pepper. Fry until the onion becomes transparent. Then the bread dipped in milk
will be added and move everything. Spill the broth of hen. If is necessary it
might add little milk.
Add to
this the hen deshilachada. Remove well and finally add salt and pecanas ground.
Incorporate
in a plate the chili of hen in the center of a tray and put around you eat them
cooked before cut in half. Spread with Parmesan cheese.
One
recommend is to decorate the plate with cooked egg, olives and parsley. Use
accompanied as boiled rice.
ARROZ CON POLLO
For 8
persons
Ingredients:
- 8
preys of chicken
- 3 cups
of rice
- ½ cup
of oil
- ½ cup
of yellow fresh chili before liquefied
- 1 cup
of culantro ground
- 1
medium onion punctured before in squares
- 1 cup
of vetches
- 3 bad
garlic cloves
- 2
peppers (1 punctured one and other one in strips to decorate)
- ½ cup
of beer
- 2 ½
water cup boil
- Salt
- Pepper
- ½ cup
of peeled maize (maize(corn))
Elaboration:
Fry and
flavor the preys of chicken that are had in warm oil. Then withdraw the preys.
Apart
there will be gilded in the same oil that cold before, the onion, the culantro,
together with the garlics and the chili.
Then add
the preys of chicken again, add the beer that is had and to cook until the
chicken is ready.
Later
one will withdraw the preys but not to allow that they should cool.
Place
inside the rice, the maize, the pepper, the vetches and to mix well.
Add the
water until it should boil. Lower the fire and continue cooking in 20 more
minutes until the rice is cooked.
Then
the rice will be served together with the warm well preys of chicken will be
able to make up with strips of pepper.
PAPA CON SALSA DE OCOPA
For 6
persons
Ingredients:
- 4 to 5
chilis yellow fresh, but without seeds or veins and cut in slices
- 200 g
fresh cheese cut in dice (Ricotta or feta)
- 3
cookies of vanilla
- 3
spoonfuls of brown peanut
- 1
branch of culantro
- 1 twig
of huacatay
- 1 big
peeled and divided onion
- ¾ cup
milks evaporated Oil (necessary quantity)
- 2
garlic cloves
- Pepper
- Salt
Elaboration:
Gild in
a frying pan with oil the onions divided in chunks with the garlic, huacatay
and the chili. Combine all and work fitfully until everything remains golden
well.
Then withdraw
them In a blender to add the mixture together with the cheese, the peanut, the
cookies and milk. Liquefy all good.
After
having realized this what will have a thick cream. If is necessary it is
possible to add little oil while it blend. When is served in the plate to place
one or two leaves of lettuce according to the size of these.
Then put on from two or three potato's tracks in a plate then add the sauce on them. It is possible to adorn with black olives and tracks of egg. Remeber that this entry is better enjoyed cold.
PAPA A LA HUANCAINA
For 6 persons
Ingredients:
- 1 k of potato yellow (or white)
-
lettuce
- 400 g
of fresh cheese (ricotta, feta or cabin)
- 4
olives of earthenware jug
- 2
cooked eggs
- ½ cup of vegetable oil
- 2
peeled garlic cloves
- 5 yellow chili fresh
- salt
- optional:
quantity of milk to the taste
Elaboration:
In
first place extract the veins and the pepas to the chili in order that they do
not sting. Then wash them well and to scrub one against other one.
Then
little oil will warm in a frying pan and santearan the chilis cut together with
the entire garlics.
In a
blender place the preparation and then add oil and the cheese. Remove until
finally a cream stays. If the cream is very thick it might add a jet of milk
until with the wished thickness.
The cream will serve itself on potatoes cooked
that have to be cut in halves. Then it will be possible adorn placing on you
them eat with the cream, eggs cooked in tracks, olives and leaves of lettuce.
CAUSA RELLENA
For 6
persons
Ingredients:
- 1
kilo (2.2 lb) of potato yellow
- ½ red onion punctured in pictures
- 2
cooked well eggs
- 8
olives
- salt
- pepper
- ¼ cup of oil
- 1
spoonful of yellow chili fresh, liquefied or ground
- 2 lemons
- parsley to adorn
-
tomatoes punctured in pictures
- ½ k
(1.1 lb) of fresh tuna or 2 tins of tuna of 180 g (6 oz) in oil
- 2
avocadoes
- 2
cups of mayonnaise
- Optional You pull pepper (to adorn)
Elaboration:
Place
the potato in a pot with salt to boil them. Then they all peel and they flatten
so that a mash is formed. The mash will be kneaded and will make up with white
pepper, salt, lemon, chili and finally oil. Then the tuna will join together
with the mayonnaise and with the bad onion.
Later it will re-turn quite. To expand on a
thin rectangular plastic, the potato already mellow and elaborated.
Put
above the potato expanded the tuna, slices of avocado, tomato and to begin to
coil. To go coiled to refreshing for an hour, then to separate the plastic and
to place on one tray. Decorate the put in the tray, with parsley, bad olives,
cooked bad egg, avocado in slices (with drops of lemon in order which they do
not become black) and only if it is wished, then a bit of mayonnaise and a few
strips of pepper.
Recommendations:
If it is thought to use tuna in tin: to ripen with lemon and bad onion. But if
fresh tuna is used, it is baked by salt and by white pepper.
CEBICHE
For 6
or 7 persons
Ingredients:
-1 k
(2.2 lb) of filet of bass (or a white fish, without fibers, very fresh and
consistent)
-3 leaves of lettuce
-1 chili slime cut in tracks for decoration
-3 medium onions cut to the pen, finely thick
-8 ó 10
lemons
-8
tracks of maize (maize(corn)) of 2 cm (1 inch)
- 3 to
5 teeth of ground garlics
-5 chili I smooth punctured small child
-1 ½
spoonful of culantro punctured
-3
yellow yams
-
pepper (optional)
- salt
Elaboration:
Boil
the maize cut in tracks of 2 cm with some grains of anise. Boil the yams, then
to peel them and finally to cut them in tracks of 2 cm. The fish is washed by
water and salt.
Later
the whole fish will be cut in squares of 1 to 2cm. The onion will cut to the
pen, that is to say long billiard cues and the salt joins them. It will put on
the fish in a source and to ripen with salt and ground garlic. Then the chili
will join bad tiny slime and the squeezed lemon, the pepper and the due bad
culantro. Leave the cocktail to rest in 10 minutes. Distribute the onion on the
fish and the whole source moves with spoon for revolver the source.
The
plate can be decorated with the maize in tracks, the chili slime cut in small
tracks, the yam and the leaves of lettuce.
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