- Chicha Morada, its a special purple-corn native to Peru used to make a sweet drink spiced with cloves, cinnamon and lime juice.
- Ceviche and Tiradito, Peruvian ceviche is a staple food made with diced white fish and onions cooked in lime juice (and seasoned) and accompanied with Peruvian corn (its white instead of yellow and the grains are a little bit larger) and sweet potatoes. Tiradito is the "light" version of a ceviche, the difference is fish is thinly sliced instead of diced, no onions and you mix the lime juice with yellow chili paste and you eat it with corn only, no sweet potatoes.
- Aji de Gallina, shredded chicken in a yellow sauce made from nuts, cheese and yellow chilli paste served on top of boiled yellow potatoes, and accompanied with white rice, olives and sliced hard boiled eggs.
- Alfajores, while served in many countries in South America, Peruvian style alfajores are small, delicate sugar cookies filled with manjar blanco (a less dense version of dulce de leche).
Maria is kicking off her first Culture Kitchen class teaching the classic Peruvian dish you already love and mixing in some dishes only the locals have access to. Although we aren't in Lima or Cuzco come eat like a local tonight.
Begin with the Chicha Morada, the deep purple drink know throughout the world as a Peruvian treat. Then learn the Peruvian way to make Ceviche and Alfajores. Now, these are all the dishes that any of your Machu Picchu visitors probably know, but have you tried Tiradito or Aji de Gallina? These two dishes only for the locals give you a great overview of the complete picture of Peruvian food. Regardless of weather you've had these dishes before, you've never had them the way Maria and her family make them and this is your chance to learn how to make (and eat) authentic Peruvian food!
Be prepared to roll up your sleeves and get to work as all Culture Kitchen classes are family stye hands on cooking and come with an appetite as we will have a full meal in class to enjoy the fruits of labor!
