Novo-Andean Cooking
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 and almost 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 sauces), “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)
December 19th, 2009 at 12:24 pm
Well-written. Thanks. I have been learning a lot about ethnic cooking lately. There are a lot of creative recipes using rice out there, the trick is finding one that really brings out the flavor of the rice you are using. If you’d like to see my blog it’s here. Thanks again for this blog – it is really educational.
December 23rd, 2009 at 3:52 am
Wow. I found this on google searching for something else entirely- and now I’m going to need to go back and go through all the old posts. So long free time this morning, but this was a great find
January 5th, 2010 at 11:37 am
I love cooking. Much appreciation for this posting.
January 11th, 2010 at 2:23 am
Certainly got us thinking here are work, expect a few replies later.
January 17th, 2010 at 12:03 am
Thank you for the information provided. Food and cooking is my passion so this helps