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One of Peru’s great creole dishes, Tacu Tacu is traditionally made from leftover rice and beans fried up together. Here, it's updated with the addition of a seafood sauce, making it a perfectly representative Limeño dish that shows off both the African roots at the heart of Peruvian creole cuisine and the riches of the coast that arrive at Lima’s ports every day.

Recipe: Pastelón de arroz (Rice casserole) – Dominican Cooking. Made this tonight for a crowd. Was a huge hit. Added a little more salt to the white sauce.

"Surf and Turf" Rice - A paella-inspired dish with all the flavors from my Caribbean paradise.

Check out these awesome looking Peruvian dishes! Pictured here is arroz con mariscos. - Buzzfeed

Cayeye and Cabeza de Gato (Colombian Mashed Green Plantain) - Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas (guineos) in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote

tacu-tacu (rice and beans)

Chard Tart - Pastel de Acelga // Peru Delights

Receta de aji de gallina1 y media pechuga de pollo con hueso Poro Hojas de lechuga 1/2 taza de ají escabeche molido 2 cebollas licuadas 1 cdta. de ajos Aceite Caldo de pollo 7 pan frances Queso parmesano (opcional pero muy recomendado) 1/2 taza de leche (opcional)

Shrimp Stir-Fry with Yellow Potato Gnocchi and Balsamic Vinegar Reduction (Saltado de Camarones)