The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. The Peruvian kitchen is characterized by fresh, flavorful, earthy, and simple yet intriguing flavors. Potatoes, corn, fish, eggs, and…guinea pig (!) are common ingredients – but don't worry, we haven't included anyone's favorite pet in this three-course dinner menu! Oh, and don't forget to treat your guests with a pisco sour cocktail. Recipes serve six people. ¡Buen provecho! Our Favorite Peruvian Dinner: Pisco Sour (cocktail) Ceviche Peruano (marinated raw fish in lime juice) Lomo Saltado (beef dish) Leche Asada (milk custard) Pisco Sour (Cocktail) Pisco is a Peruvian brandy and may not be readily available in your local liquor store! But several companies sell pisco online - and we promise you it's worth the extra effort to get ahold of this! (And, a splash of pisco will jazz up any fruit salad!) 1 egg white 1 tablespoon sugar 1 glass of Pisco Juice of 6 limes Chopped ice Angostura bitters Ground nutmeg Combine the egg white and sugar in a blender. Add pisco, lime juice, ice and angostura bitters. Mix well. Pour into shot glasses and sprinkle a tiny bit of nutmeg in each glass. [back to top] Ceviche Peruano (Marinated Raw Fish in Lime Juice) One of the most famous Peruvian dishes, ceviche can be mildly hot or very hot, but is always made with hot peppers – one of the essential ingredients. The fish is "cooked" in the citrus juice. Bay scallops can be used instead of fish. 1-1/2 lbs. sea bass, sole, or red snapper, cut into strips 1 x 1/2 inch 1/2 cup fresh orange juice 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 1 medium onion, sliced paper thin 2 fresh hot chili peppers, preferably one red and one green, seeded and thinly sliced salt and pepper to taste 2 medium sweet potatoes, peeled and quartered 2 ears of corn, cut into four pieces each 8 lettuce leaves (Boston or Romaine) 1 red onion, thinly sliced and 1 hot chili pepper (seeded) for garnish. Place fish in a large bowl, mix with citrus juices, onions and hot peppers. Cover and refrigerate for 6 hours or overnight. When done, the fish should turn opaque throughout. Drain fish, discard juices, and season with salt and pepper to taste. Cook sweet potatoes in boiling salted water until tender: drain and reserve. Cook corn in boiling water; drain and reserve. Line salad plates with lettuce leaves. Divide fish among them. Decorate with onion, hot pepper slices, and a piece of sweet potato and corn. [back to top] Lomo Saltado (Beef with potatoes and rice) Lomo Saltado is the most popular beef dish in Peru. 2 pounds of beef tenderloin or other tender steak 1/4 cup red wine or burgundy 2 tablespoons of crushed garlic 2 medium sliced onions 4 tomatoes, seeds removed, pureed in blender 5 potatoes peeled and cut into strips for frying 1 jalapeno pepper cut into thin strips 1 tablespoon of vinegar Vegetable oil for frying Salt and pepper Finely chopped parsley Cut beef into thin strips and marinate in wine for 1 hour. Cook garlic in oil over medium heat and add meat. Reserve the juice. Add the tomato puree, salt and pepper. Cook a few minutes. Add onion, jalapeno strip, parsley and vinegar. Combine the juice from the meat. Fry the potatoes in a separate pan and add to other ingredients. Serve over white rice and garnish with parsley. [back to top] Leche Asada (milk custard) 1 can of sweetened, condensed milk 1 can of evaporated milk 1 cup sugar 1 tablespoon vanilla extract 8 eggs, beaten 1/4 cup water Mix the condensed milk, evaporated milk, 1/2 cup of sugar, the vanilla and eggs. In a saucepan dissolve 1/2 cup sugar in 1/4 cup of water and heat carefully until it becomes syrupy and slightly tan. Pour the caramel in a glass baking dish and pour the milk mixture on top. Take a slightly larger glass dish and fill halfway with water. Place the dish with the milk mixture inside the larger dish and cover with foil. Cook in a 400 degree oven for 30-45 minutes or until custard is completely cooked. Serve slightly chilled. [back to top] For more information and reservations, please contact: Mountain Travel Sobek 1266 66th Street, Suite 4 Emeryville, CA 94608 USA Toll Free (USA and Canada): 1-888-831-7526 Phone: +1-510-594-6000 Fax: + 1-510-594-6001 Email: info@mtsobek.com