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<\/a>\nAnticuchos on the grill. Tender, marinated beef heart \u2013 Peruvian street food at its finest. Don\u2019t be faint of heart about trying this: it\u2019s just another cut of beef, and a particularly delicious one at that. If you like grilled meat, you\u2019ll love this.<\/p>\n
Mark your calendars for next year\u2019s event!<\/p>\n Exceptional eats! Read on…. Continue reading <\/a>
\nAnticuchos on the plate, always complemented by papas a la Huanca\u00edna, potatoes napped with a yellow, slightly spicy (from the aji amarillo pepper), cheesy (from the queso fresco) sauce. (And yes, that\u2019s a bit of tripe peeking out from beneath.)<\/p>\n<\/a>
\nSmoked pork with arroz chaufa, Peruvian fried rice seen at almost every booth. It\u2019s borrowed from the Chinese culinary tradition: chaufa and chaof\u00e0n are cognates.<\/p>\n<\/a>
\nSeco de Cabrito. Goat stew with papas a la Huanca\u00edna and arroz chaufa (of course).<\/p>\n<\/a>
\nCeviche with camote (sweet potato), papa, and maiz tostado (toasted corn nuts), the classic combo. I saw a few versions at the festival; stands offered divergent types of fish and each had its own custom recipe for leche de tigre, the ceviche marinade.<\/p>\n<\/a>
\nTwo of my favorite ice cream flavors sharing a single cup: l\u00facuma on top and cherimoya in a supporting role. The flavor of l\u00facuma has been compared to butterscotch or a mix of maple syrup and sweet potato; it\u2019s difficult to find fresh l\u00facuma locally but the frozen pulp is easy to come by in Latin American markets. Cherimoya, sometimes called custard apple, can be found fresh fairly easily \u2013 frozen pulp is also readily available. If you have a blender, buy the frozen pulp and try your hand at making a batido!<\/p>\n
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