Jul
27
2009
Andean Cuisine
Humitas
The heat of a firewood oven, clay pots are the main protagonists of many smells and flavors connected with the value of the land. Meat, tubers, grains and herbs are used to a great diversity of simple and delicious dishes.
Among entrees we have corn with Andean cheese, corn salad (tarwi), “mote con chicharron” (boiled corn with pork), “cancha” (toasted maize), “humitas” (grinded corn or maize and wrapped in their own leafs to be cooked), “papa a la huancaina” (slices of boiled potatoes with cheese cream and yellow chili) and inchik uchu (boiled yucca served with peanut sauce, chili and cilantro). Continue reading
