Today is Lima’s 479th anniversary so I decided to cook a very Peruvian lunch: rice, pinto beans, and beef, all spiced with a paste of yellow chili peppers and “ají panca” (a Peruvian dark red chili pepper.) I also had a Peruvian drink called chilcano (pisco, ginger ale, a bit of cane syrup, and some lime juice.)
If we add the colorful Peruvian tablecloth I recently brought from Lima to the food-drink combo, one could say that today’s lunch was a Peruvian explosion! And I’m really happy it was…
gorgeous! From the table cloth to the food! How spicy is this dish? Sweat worthy?
Thank you very much for your nice comment!
Well, normally it can be very “sweat worthy”/hot spicy, yes! But what I usually do to smooth the hot spicy flavor out is adding some water and a bit of cheap wine to the paste while the beef is cooked with it. The flavor is still solid but it becomes just mildly spicy.
Have a good day and thank you for following the blog!…
Looks like donuts!