The Chipa so'o is a stuffed corn bread from the cuisine of Paraguay. It is a variation of chipá, a very common bread in Paraguay that is served alongside daily meals. It can be prepared with different fillings of ground meats or vegetables. As with most Guaranis cuisine, the "chipa so'o" has many...

Estofado is from the Spanish word estofar which means to braise in a covered pan. There are diffenrent types of this braised or stewed meat, like many dishes, estofado comes in several variations -- from beef to pork to chicken. This estofado de pollo is made with chicken.

Seco de pollo is an Ecuadorian chicken stew cooked slowly in a sauce of beer, naranjilla, onions, garlic, peppers, tomatoes, herbs and spices. There are a number of different kinds of seco: chicken, beef, lamb and cow stomach. As with most Ecuador food secos are not spicy, this Ecuadorian variant...

Llapingachos also called yapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and pickled onion and tomato salad. The dish is a side dish for many Ecuadorian main courses, make a great breakfast or...

If you are not a vegetarian, you can’t visit Ecuador without tasting the delicious “hornado”, which is a roasted pig, carved freshly and served with fried plantain, salad, or the tasty, traditional fried potato cakes. Though this dish is usually found at larger events to family gatherings, you can...

Fanesca is a soup, a chunky, sacred stew, made of, among other ingredients, squash, and a variety of beans, like lentils, and corn traditionally prepared and eaten by households and communities in Ecuador during Holy Week before Easter.. The components of fanesca and its method of preparation vary...

Similar to the shish kebab, carne en palito is made by placing thinly sliced meat seasoned with orange juice, garlic, achiote, achiote and cumin before it is grilled on to wooden skewers. This Ecuadorian food is commonly found at food stalls at fairs and local event, at the feria, an annual fair or...

Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander.

Seco is a popular stewed meat plate served in Peru and Ecuador. Seco de chivo is a Ecuadorian goat meat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices. It can be made...

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador. The name of the dish comes from kichwa and means "wrapped corn". The cooked corn grains are wrapped in delicately cooked eggs with a touch of milk. The classic recipes mote...

Encebollado is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. It is served with boiled cassava and pickled red onion rings. Encebollado is usually served with banana chips, plantains, or...

Pescado encocado is an Ecuadorian dish fish with coconut sauce. This delicious coastal dish consists of fish seasoned with citrus and spices and then cooked in a sauce of cilantro, onions, bell peppers and coconut milk. In Ecuador this dish is made with corvina, a type of sea bass. there are...

Bolon de verde is a dish made of mashed green plantain dumplings or balls stuffed with cheese and/or chicharrones (or chorizo or bacon) and fried until crispy. It is another traditional Ecuadorian recipe from the coastal region. These bolones or stuffed dumplings can be served for breakfast or...

Arroz con Pato Pato (Duck with Rice)is one of the most typical dishes found in Peru. The dish, which in terms of the seasoning in the rice, is a cooking style similar to the famous “Arroz con Pollo” found in many Latin American countries. The duck is lightly fried for several minutes and then...

Lomo a lo pobre, bistec a lo pobre or bife a lo pobre is a dish from Perú. The ingredients are beef tenderloin topped with one or more fried eggs and French fries. Unlike steak and eggs, lomo a lo pobre is eaten as a lunch or dinner. Add an egg to dishes like salchipapas or lomo saltado beef stir...

Chupe de Camarones is a classic shrimp chowder or soup from Peru that combines a spicy broth with chunky vegetables, poached eggs, and lots of tasty shrimp. Chupe de Camarones is among the most common foods in Peru.It is often served as the main course. The dish is also Peru’s national dish and can...

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though...

The juane arroz is one of the main dishes of the cuisine of the Peruvian jungle, consisting of chicken, olives, hard-boiled eggs, and rice seasoned with spices that might include turmeric, oregano, and cumin. And is widely consumed on June 24, the feast of St. John the Baptist, hence the name. It...

Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander....

Ají de gallina is a Peruvian chicken stew, traditionally served over rice.. Ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock. The stew is then thickened with bread soaked in milk or evaporated...