Peruvian Cuisine June 3

When I first came to Lima I thought it was a city. I guess technically it is but there are so many districts that it reminds me of a county or even a small state. In the center of Lima is called Lima Central and is one of the most popular tourist destinations.

And Lima is exactly where we spent the entire day.

Around every corner another restaurant. We finally decided on a little place called Don Juan and it was a great choice. I got Ocopa and stole a little of my aunt's Bistek.

Ocopa
Fry onion, aji amarilla molido, ajo molido. In blender add 3 leaves wakati, 1/4 C toasted peanuts, 4 saltine crackers, 1 tbsp oil. Pour over cooked potatoes and serve.

Bistek
Season thin slice of chicken breat with salt and pepper and then fry in a little oil.

As we walk from museum to museum I spotted this little place...

I have never been to dunkin donuts and I have never been more excited to eat a donut in my life.

This donut was filled with manjar blanco. It was very delicious marriage of American and Peruvian flavors.

After a long day of a lot of fun we came home to a hot plate of Estofado. A flavorful dish with a distinct color.

Estofado
fry cebolla, ajo, carrot, tomato, pimento when mushly add chicken, add cumin, and water to cover, then finally add raisins and peas. Add sugar if wanted.