MENU
SUNDAY - LUNCH
CARROT CREAM
Carrot was cultivated for the first time in the year 3,000 BC, in what we know
today as Afghanistan. the curious thing is that originally it was consumed only
its leaves and aromatic seeds, being in its beginnings a purple root, white or
yellowish root. It was not until the seventeenth century that carrots with beta-
carotene were beta-carotene, which gives it the orange color we know today,
and which is metabolized by the liver and transformed into vitamin A, good for
vision. It is also said to help protect men from prostate and colon cancer.The
carrot contains fiber, vitamin K, vitamin E, potassium, folic acid, manganese,
etc.
Our carrot cream also contains yellow potato and vegetable broth, which are
processed into a smooth cream, which is seasoned with oregano, nutmeg,
nutmeg, salt and pepper.
PORK ROAST CREOLE STYLE
This pork-based preparation comes from southern Peru. It is said that it
originated in Arequipa 15 years before its foundation, where the Spanish
technique of preserving meat was mixed with the chicha de jora prepared by
the local women. This is how the Arequipa chicheras conquered the Spaniards,
as it has always been said that men are conquered through the stomach.
The characteristic of this dish is that when it is combined with Peruvian spices
and condiments such as aji panca, aji mirasol, onions and chicha de jora, it
generates a very different flavor from the one we can commonly obtain in pork.
SAUTÉED CHICKEN
Variant of the well-known Peruvian Lomo saltado, which is one of the most
traditional and popular recipes in Peru. The oriental influence can be seen in the
use of the wok or large frying pan cooking technique, as well as in some
ingredients such as soy sauce, sesame oil and oyster sauce. Gastón Acurio
points out that this dish, as well as tallarín saltado and tacu tacu con lomo are
variants of a single parent: lomo saltado.
SUNDAY - DINNER
CREAM OF CELERY
Celery is native to Mediterranean and Middle Eastern areas, the Egyptians,
Greeks, and Romans already cultivated this vegetable as an aromatic and
medicinal plant. Its use dates back to 850 BC, where it was used to treat colds
and flu, there is evidence of celery garlands in the tombs of the Egyptians. The
Romans and Greeks also used them for wreaths given to people who won
sports competitions.
Our celery cream is combined with yellow potato, onion and garlic, which after
30 minutes of cooking is blended and seasoned with salt, pepper and nutmeg.
Enjoy it hot!
AJI DE GALLINA
The researcher and sociologist Isabel Alvarez confirms in her book "La dulce
historia del ají de gallina", the Catalan origin of this dish back in the 14th
century. This spoon dish was presented as a thick cream with chicken breast,
rice, almonds and sugar. Over the years the dish reached Peru, where it is very
likely that in the Viceroyalty it became our well-known Aji de Gallina, where the
almonds were replaced by pecans, the sweetener was lost and the aji amarillo
and garlic were added.
The characteristic of this typical Peruvian dish is that bread soaked in fresh milk
is added to the garlic, onion and yellow bell pepper dressing, the broth and the
chicken pieces. It is important that if you have not tried this dish, you should
know that there is an order and traditional way of serving it. First you always
put the boiled potato, then pour the aji de gallina on top and at the end,
decorate it with a slice of boiled egg and two olives, try it!
CHICKEN BREAST STUFFED WITH VEGETABLES
Nowadays we are told everywhere that we should eat healthier, more
vegetables, less fat. Many have the mistaken idea that healthy food is not tasty
and that it is boring, try these chicken breasts stuffed with peppers,
mushrooms, onion, Italian zucchini, parsley and chestnuts, to top it off, we
bathe it in a sauce based on mustard, white wine, soy sauce, salt and pepper.
OLLUCO SALAD
Did you know that olluco is a herbaceous plant native to the Andes in South
America? It is known as olluco, from the Quechua ulluku. We should eat much
more olluco because it provides very few calories as it contains 80% water and
little starch, as for vitamins it stands out in vitamin C, vitamin A and iron. In
smaller quantity calcium, phosphorus and B complex. This tuber is very
necessary to improve mental abilities and reduce anxiety, as well as the
benefits provided by antioxidants because olluco has high concentrations of
betalain due to its color.
Enjoy this olluco al dente, with a little olive oil, salt and lemon juice.
PALLAR STEW
Did you know that the pallar is a native legume or vegetable, considered part
of the gastronomic cultural heritage and that it even has the denomination of
origin from Ica to Nazca? This privilege extends to a few other products, such
as pisco, the giant white corn of Cusco and the pottery of Chulucanas. Pallar is
the oldest vegetable domesticated by ancient Peruvian society. Wild pallar has
been found in the pre-Inca coastal culture of about 7,000 years ago, as well as
in rock art figures and ceramics.
The function of pallar was not only nutritional, but also magical, religious and
curative; for the Mochicas it was a form of communication and writing and they
bowed to the God Yan Pallek, (God of pallar) before consuming it. In the XVI
century, after the Spanish conquest, it reached Europe. Enjoy it and may Yan
Pallek protect you!
PANCAKES STUFFED WITH VEGETABLES
Enjoy this triangle-shaped crepe dough filled with a healthy combination of
finely chopped vegetables, such as zucchini, onions, mushrooms, spinach and
seasoned with oriental sesame oil, salt and pepper.
MONDAY - LUNCH
POTATO AND BASIL CREAM
Cook the potato in a vegetable stock base, sauté the spinach and basil leaves
with a dash of olive oil.
When ready, process until creamy. Serve and accompany with pieces of
toasted bread (optional).
BAKED CHICKEN WITH NORTHERN FLAVOR
The northern cuisine, emblematic, tasty, is part of a national gastronomic
culture in our country, the northern picanterías and its dressings are reflected in
our Baked Chicken, with dressings cooked slowly with a traditional pumpkin
loche in this cuisine of the north of the country, it is dressed with the aromatic
culantro.
Once the chicken is seasoned with garlic, aji panca, aji amarillo and culantro, it
is macerated with wheat beer or chicha de jora and then slowly cooked in the
oven.
FRESH POTATO AND SHREDDED PORK CARAPULCRA
Carapulcra, carapulca or Kalapurka (in Quechua), is an emblematic dish,
indigenous to the Andes, which was later adopted by the Spaniards and their
African slaves during the colonial period, giving it a mestizo flavor. It is
undoubtedly one of the oldest dishes of Peruvian gastronomy. The prefix kala
means hot stone and purka means hollow in the ground and is the way it was
cooked. The original recipe is based on dried or dehydrated potatoes and
charki (dried meat), which have been replaced in our proposal by fresh
potatoes and pork or jerky, these provide the regional touch to this dish
prepared with a stew of Peruvian chili peppers and fine aromatic herbs.
In its preparation, the carapulcra is always soaked first to remove the starch, it
is also seasoned with a whole battery of garlic, chili peppers and achiote and
the great national discussion is whether or not this dish has chocolate and
peanuts, what do you say, does it have?
RED BEANS WITH AMAZONIAN DRESSING
The bean (Phaseolus vulgaris), is a legume with origin in Mesoamerica,
cultivated in the Peruvian Andes since 7,000 years ago, and used in Pre-
Hispanic times, having been found in tombs of our ancestors.
The bean is very popular on tables around the world, and in Peru, the canary
bean is the most used, however, the red bean of the huasca type takes
prominence in our table today as an accompaniment and as a main dish in a
diet based on vegetable proteins. The huasca bean is an Amazonian bean
found in the high jungle, and is one of the 30 varieties that exist in our
gastronomic cultural diversity.
These beans are soaked up to three times to rectify its flavor and not to be
heavy to anyone.
HUANCAINA OF SWEET CHILI
To get it to your table, first in a frying pan we brown with a little vegetable oil,
pieces of onion, garlic, our chacra sweet bell pepper and red bell pepper, we
cook slowly until the onion and the rest of the products are very soft and we
process adding fresh cheese, milk and a little soda cracker.
NORTHERN TYPE GREEN RICE
First we make a base dressing, very northern, with chopped onion and garlic, a
good coriander paste, spinach paste and then we add the rice, lots of peas and
diced carrots.
BAKED POTATOES AND HERBS
Cut the potatoes into medium-sized cubes, season with aji amarillo paste,
vegetable oil, garlic paste and chopped coriander and bake in the oven.
WANTAN STUFFED WITH VEGETABLES
One more recipe with Chinese influence, the stuffed wantan is a must in all
Chinese food restaurants in Peru and they are known as Chifa, if you have a day
in Lima, visit a chifa, you will find dishes that even in China are not known! Our
stuffing is with vegetables, Italian zucchini, onion, peppers and eggplants, finely
and lovingly cut. Accompany it with guacamole sauce or tamarind sauce.
CHICKEN IN CHESTNUT SAUCE
The main component of this dish is the Brazil nut, a product emblematic of the
sustainability of these forests in the region. This tree is native to South America
and is only found in some Amazonian forests. The Brazil nuts we use in our
recipes have been harvested from the forests of Tambopata.
The Chestnut is a treasure that gives us the Amazon, with highly protein seeds,
rich in phosphorus and calcium, becoming an important component in the diet
of the people of Madre de Dios, who consume it in various forms, such as fresh
seeds, candied, roasted, boiled, in breads and in various dishes. Its fame has
taken it to other continents and it is favored as a delicate and nutritious nut.
TACACHO WITH PIECES OF JERKY
Super traditional dish of the Peruvian jungle. It takes unripe, green plantain,
which is fried and crushed with a wooden tacacho. Small spherical pieces are
formed, fried in lard.
It is accompanied with cecina, which are pieces of pork that have been passed
through brine and that our kitchen team with a lot of patience and experience
makes it smoked in cylinder for hours in each of our lodges, this meat has a
bright color, very characteristic, from the achiote.
Achiote is a natural pigment obtained from the seeds of the fruit of this tropical
plant, characteristic of the Peruvian jungle and other Central and South
American countries. It has been used since Pre-Columbian times, in different
cultures. Nowadays it is traditionally used in food, to paint fabrics and the body
of dancers in times of celebration. Commercially it is used in the cosmetics
industry.
EGGPLANT AND TOMATO PIE WITH AMAZON HERBS
Amazonian herbs, such as sacha culantro, sacha oregano or ancho oregano,
leaves that bring flavor and aromas to our daily preparations.
We use eggplants cut in thin slices, with olive oil and a little lemon juice. Sliced
tomatoes and the inevitable pariah cheese from Cusco!
TUESDAY - LUNCH
PUMPKIN CREAM
Chop the pumpkins and cook them in a pot with water until the vegetables are
soft and cooked, we can add garlic, celery, leek and a piece of onion to give
more flavor to the cream. When ready, season with salt and pepper, process
and serve hot.
CHICKEN CRACKLING
We cut our chicken breasts into small pieces and season them with saddle,
mustard, salt and pepper, then we pass the pieces through a shake of eggs and
then flour. Serve with orange slices from Don Manuel's and Marco Campana's
farm!
PORK CRACKLING
A traditional Peruvian dish, often eaten in the mornings as breakfast, is pork
cooked in its own fat, with garlic and oregano, covered with mint leaves, the
first cousin of mint, which gives it a pleasant aroma.
It is accompanied with fried sweet potatoes, and in Peru it is impossible not to
accompany it with a good sarsa criolla, which is nothing more than onion and
hierba buena with a touch of lemon and salt.
ORIENTAL SAUCE WITH AMAZONIAN HERBS
This sauce is an Amazonian and oriental fusion, our Chinese brothers provide us
with the sillao, oyster sauce and kion, and our Amazonian chacra provides us
with a variety of Amazonian herbs such as the aromatic sacha culantro.
Combine it with your chicken chicharrón and enjoy it.
VEGETABLES CAUSA
Cook the yellow potato and press it, season with salt, vegetable oil, yellow
garlic paste and lemon juice.
A classic causa. For the filling, cook the sliced green beans, peas, carrots in
small cubes. Dress the vegetables with a little olive oil, salt and lemon juice.
To assemble the causa, add a potato base and fill with the vegetables and
avocado slices, finish with another base of causa on top.
Decorate with avocado, olives and parsley leaves. Add mayonnaise as it is
eaten in Peru with a touch of good lemon.
WANTANES STUFFED WITH VEGETABLES
One more recipe with Chinese influence, the stuffed wantan is a must in all
Chinese food restaurants in Peru and they are known as Chifa, if you have a day
in Lima, visit a chifa, you will find dishes that even in China are not known!
Our stuffing is with vegetables, Italian zucchini, onion, peppers and eggplants,
finely and lovingly cut. Accompany it with guacamole sauce or tamarind sauce.
TUESDAY - DINNER
POTATO CREAM
In a pot cook pieces of clean white potato with a little vegetable broth, cook
for approximately 30 to 40 minutes over very low heat. When ready, process
and season with salt and pepper. Serve.
(optional add nutmeg).
DONCELLA A LA CRIOLLA
The doncella is a catfish from Amazonian rivers, large in size and with brindle
skin patterns, its flavor is unmistakable and its white meat is not very fibrous.
The bones are used for chilcanos (fish concentrates) and the meat for any type
of preparation, the most traditional is the Bijao leaf.
We season the maiden with yellow chili, coriander, garlic paste, salt and
pepper, wet with a little broth and white wine and finally take them to the oven
for 30 to 40 minutes approximately.
HUANCAINA CREAM
The name of this typical recipe in Peru originates with the construction of the
Central Railroad, in which there was a lady of Huancayo (huancaína she) that
sold to the workers of the railroad her boiled potato with a sauce on top of
cheese and yellow bell pepper, ground in batán (stone), with the years the
people always asked if they had seen or already arrived the potato of the
huancaína, where is the potato of the huancaína? And that is how the name
came to be: Papa a la huancaína.
Nowadays the sauce is not made ground in stone but in a blender, for which in
a frying pan brown pieces of yellow bell pepper, onion, garlic, and it is cooked
slowly with a drizzle of oil, when they are soft it is blended with pieces of fresh
cheese and milk and it is thickened with salted cracker. How should you serve
it? If you want to eat it like a good Peruvian you should first serve the potato,
then put the huancaína sauce on top, abundant and on top a slice of egg and a
couple of olives, that's the way!
WEDNESDAY - LUNCH
BAKED CHICKEN AND SAUTÉED BROCCOLI
Stir-frying is a Chinese technique that we learned from our oriental brothers
when they arrived in Peru. The Chinese Chifa cuisine is one of the cultural
contributions between the mixture of Peruvian and Chinese inputs.
The sautéed vegetables, poultry or the classic Lomo Saltado is part of the
history of our gastronomy.
Take pieces of chicken seasoned in the oven, a simple dressing of white wine,
garlic paste, salt and pepper. Separately in a wok sauté the following
vegetables, broccoli, yellow garlic in fine julienne and finely chopped Chinese
onion. Season with a splash of the saddle, oyster and add a little of the juice
from the roasted chicken. When ready, add on top of the chicken dish already
served.
CHICHARRON DE DONCELLA . SAUTÉED BROCCOLI AND GREEN BEANS.
A classic in our cebicherías chorrillanas we show a mixture between the coast
and the jungle, an Amazonian fish and a coastal technique where the flavor is
unmistakable.
The doncella, Amazonian fish, large size, white meat, little fibrous.
For this chicharrón of fish we cut in small pieces and season with salt and
pepper, we take it through flour, egg and again with flour, we fry in abundant
hot oil. For the vegetables, blanch them in boiling water for a few minutes and
then sauté them with a little oyster sauce, sillao, sesame oil, yellow garlic paste
and moisten with a little broth, add the chicharrones and finish with chopped
coriander.
QUINOA WITH PESTO
An Andean product that was born on the shores of Lake TITICACA between
Peru and Bolivia, used by pre-Hispanic civilizations, with high protein value,
contains very little gluten and is suitable for coeliacs.
Quinoa is an incredible product with a magical taste of which we are proud to
present it as our own.
The pesto is an Italian Genovese flavor, which leaves us an influence of the
Italians arrived at the port of Callao, our version, with some spinach leaves, nuts
and lots of cheese from the area.
To make the pesto, we blend basil leaves, spinach, chestnuts, garlic cloves and
a dash of olive oil, the idea is that you have a thick paste, we take to cook
slowly until it forms a green color and intense flavor.
WEDNESDAY - DINNER
CHICKEN WITH BIJAO LEAF
The bijao leaf is a traditional product used by Amazonian communities and
families. Apart from cooking with the leaf it is also used to transport prepared
products such as rice cooked with a pork stew, and the classic fish to the leaf
very traditional in all the part of the jungle.
Did you know that Don Hernan Arrospide, member of the Native Community of
Inferno has been providing us with this Bijao leaf for many years. Hernan is
about to turn 90 years old and is a symbol of the project! Long live our friend
Don Hernan!!!
PATACONES STUFFED WITH JERKY
This dish was created in the restaurants of the jungle, motivating innovation but
always rescuing tradition. The pressed plantain is used in the form of a small
vessel, where the filling is a tartar or minced jerky and cocona, classic products
of our Amazonia.
Cut the clean plantain into slices to make patacones, fry and make wave shapes
with the lemon squeezer, when ready take to fry again so that they are crispy.
For the stuffing, chop the jerky into small cubes and sauté them with a little oil.
Cut skinless cocona into small cubes and mix with chopped sacha culantro and
a little mayonnaise base.
THURSDAY - LUNCH
SAUTÉED BEEF TENDERLOIN
The lomo saltado is a traditional dish inspired by the fusion of two cultures,
Peruvian and Cantonese Chinese. A mixture of Peruvian Creole cuisine and
Chinese techniques and products from the beginning of the last century, a
unique blend.
Cut the tenderloin in medium thin strips, season with salt, pepper and cumin.
We cut the tomato and onion in thick julienne, clean yellow garlic in fine
julienne, chopped Chinese onion.
For the preparation, in a wok add vegetable oil, sesame oil, add chopped kion,
the tenderloin meat, and sauté, add the onions, the onion must be crispy but
not raw, add the sesame oil, the soy sauce, oyster and red vinegar, sauté, when
you see a flash from the kitchen of the hostel is that we are sautéing this
delicious dish!
OLLUQUITO WITH JERKY
A traditional Creole dish, very easy to prepare and with a lot of nutritional
value, a type of Andean potato of the basellaceae family, found throughout
South America with different names, such as OLLUCO, ULLUCU, PAPA LISA.
In our space we add CECINA, a smoked and cured pork meat, traditional in our
country.
OCOPA CREAM
Ocopa is a traditional dish from our beloved white city of Arequipa. Prepared
with an herb called huacatay that contains a lot of aroma and flavor, this herb is
a relative of mint. Traditionally it is prepared with tubers such as potatoes, lots
of fresh cheese, boiled egg and black olives.
In a frying pan with a little vegetable oil, brown pieces of clean aji amarillo,
diced onion, a few cloves of garlic, clean huacatay leaves, let it cook for 5 to 10
minutes.
When ready, take to grind with a little evaporated milk, soda cracker, and fresh
cheese or paria. season with salt and pepper.
BAKED CHICKEN WITH NUTS
A traditional dish from home, with European influence, modified to our style,
with chili peppers, seasonings and seasonal nuts that give that sweet touch to
the preparation. Season the chicken pieces, add the chopped nuts, white wine,
mustard and a little broth, take to the oven for about 1 hour, when ready, finish
adding chopped coriander.
FISH WRAPPED IN LEAF
Season the fish pieces with lemon juice, salt, chopped coriander, chopped
sweet garlic. Wrap with the bijas leaf and take to a baking sheet, wet with a
little broth and take it to the oven, cook for 40 minutes and serve with
everything and leaf in the serving trays.
ZAPALLITO ITALIANO AL GRATIN
This product has its origin in North America and Mesoamerica, but we also find
it in our farms, having a different shape, color and texture than the traditional
pumpkin or squash. This is due to the fact that our lands are humid and the
products from other places of origin grow in a different way.
Cut the zapatitos in slices, season with olive oil, salt and pepper.
Place them on a plate with a little butter and arrange them evenly, add pariah
cheese on top of the sliced zucchini, bake in the oven for 20 to 30 minutes over
medium heat and finish with chopped parsley.
FRIDAY - DINNER
ESCABECHE DE DONCELLA
The ESCABECHE is a preservation technique brought by the Spaniards, the
main products such as onion, vinegar, wine, pepper, bay leaf were the classic
ways to prepare them. The Creole cuisine contributes its ingredients such as
the AJI PANCA, the BONITO a classic fish in the Peruvian coast, accompanied
by our colorful CAMOTE or yellow sweet potato.
Take the fish cut into pieces and seasoned with salt and pepper to the oven...
cook for 40 to 50 minutes.
Separately in a pot with a splash of oil, make a dressing with garlic paste, aji
panca paste, red or white vinegar a little on the side, oregano and onion in thick
feathers, let cook for about 20 to 30 minutes over medium heat, when ready
add julienne yellow bell pepper and peppers cut in the same way, season with
salt and pepper and ground oregano, let stand.
ESCABECHE DE POLLO
Take the chicken pieces seasoned with salt and pepper to the oven... cook for
40 to 50 minutes.
Separately in a pot with a splash of oil, make a dressing with garlic paste, aji
panca paste, red or white vinegar a little on the side, oregano and onion in thick
feathers, let cook for about 20 to 30 minutes over medium heat, when ready
add julienne yellow bell pepper and peppers cut in the same way, season with
salt and pepper and ground oregano, let stand. When the chicken is ready add
the marinade on top of the plate and let stand, serve.
SATURDAY - LUNCH
CHICKEN JUANE
Typical preparation of the Peruvian jungle, in honor to JUAN BAUTISTA, very
consumed in the FIESTA OF SAN JUAN and originated in the city of
MOYOBAMBA in the region of SAN MARTIN.
Diverse preparations and exotic forms that differentiate its elaboration by the
inhabitants of our Amazon.
Cook the chicken pieces with a dressing of garlic, chopped coriander and
chopped sweet bell pepper, add broth or water and season with salt and
pepper, cook slowly for 50 minutes to an hour. When it is ready, let it rest.
Separately make a rice with coriander juice and stews, season, let it cook. When
the rice is ready, add beaten egg, wrap with bijao leaves and a piece of cooked
chicken. Tie and cook in boiling water for one hour. When the Juane is ready,
let it rest upside down to remove the excess liquid from the cooking.
BAKED FISH WITH AMAZONIAN HERBS
A dish that exists in our Amazonia, the fish to the leaf is an emblematic dish
where the communities gather to the preparation of this same, a preparation
where the leaf brings a lot of flavor, the complements like the sweet chili and
the sacha culantro contribute a complete flavor.
We can accompany it with parboiled yucca and the classic aji de cocona, an
Amazonian fruit related to the tomato, which gives an acid flavor and adds a
bit of spice with the aji charapita typical of the Peruvian east.
Season the maiden with yellow chili, sacha culantro, garlic paste, salt and
pepper, moisten with a little broth and white wine, take to the oven for 30 to
40 minutes approximately.
When ready add chopped sacha culantro and serve. Cut tomatoes into
medium-sized cubes, remove basil leaves, and cut paria or fresh cheese in the
same way as the tomato, season the three products with a little salt, lemon and
olive oil and serve.
RICE WITH CHESTNUTS
The CURCUMA or Amazonian PALILLO is a product of which gives color and
much flavor to the daily preparations in the homes of our Peruvian jungle, its
commerce of the product is whole or in powder. We add it to rice and
accompany it with the classic toasted chestnut.
Make a garlic and vegetable oil dressing, brown it and add the rice together
with the water, season and let it cook. Add the chestnuts cut in slices and
toasted, mix and serve.
