Contigo Perú - Utah Menu

Yuca root (fresh) Dash salt (kosher) 2 cups vegetable oil (for frying) Garnish: Aji\nchile pepper sauce or huancaína sauce (for dipping)

Russet potato, peeled and cut in sticks. Oil for frying. Salt. Beef sausages (chicken\nof pork, is up to you) Ketchup. Mustard. Aji amarillo paste. Mayonnaise.

Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of\nboiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy\nsauce called huancaína sauce. Although the dish's name is derived from Huancayo,\na city in the Peruvian highlands, this dish is from Lima - Peú.

Is made of pork meat in half a cup of vegetable oil in a frying pan over a medium\nheat and fry the sweet potato slices until they're irresistibly crispy. Prepared with\nthe salsa criolla relish with one julienned red onion, finely chopped limo chili\npepper, finely chopped parsley, and lime juice and salt to taste.

This is Peruvian French fries with Peruvian sauce. It is very delicious.

Vegetable or canola oil. 4 very ripe, darkbrown plantains ends removed, peeled,\nand sliced 1/2 inch thick on a sharp diagonal.

Peruvian causa rellena is the perfect picnic recipe, and such a showstopper. Lemony mashed potatoes are layered with avocado and tuna salad.

Is a popular, traditional Peruvian dish, a stir fry that typically combines\nmarinated strips of sirloin with onions, tomatoes, French fries, and\nother ingredients; and is typically served with rice.

Is Peru's mix fried rice version consists of rice, meat, beef, chicken,\nshrim red bell peppers, green onions, red onions, garlic, soy sauce,\nscrambled eggs chicken and a dash of sesame oil, ginger, and cumin.

Is made with spaghetti, spinach leaves, basil leaves, white cheese, garlic\ncloves, peeled shallot, peeled walnuts. olive oil. evaporated milk. And a\nbig piece of meat.

Is made of cilantro leaves, spinach, vegetable oil, boneless beef chuck\nroast cut in 2x2 inch pieces, chopped red onion, chopped garlic cloves,\ntablespoon aji amarillo paste. potatoes cut in four parts.

Is made with pre-cooked rice, beef, hot dogs. chicken. green onion. bell\npepper. eggs. garlic. ginger root.

Is made with lamb meat (shoulder or leg) vinegar, cumin, garlic (minced)\nvegetable oil, red onion (chopped fine) aji pepper or other hot chile\npepper (chopped fine) tablespoons vegetable oil.

Is made with thinly cut sirloin steaks (or filets) large onions (sliced\nthinly) potatoes. cloves garlic. eggs. Vegetable oil for frying. Salt and\npepper to taste.

Is made with cooked spaghetti or cooked linguine. beef tenderloin sliced\nthinly against the grain (I get the butcher to slice the beef for me) sauce.\nwhite vinegar. large red onion cut in wedge, crushed red pepper flakes,\nto taste. salt and pepper, to taste.

Is a tripe stew served with rice. Strips of pre-cooked tripe are cooked\ntogether with onions, yellow Peruvian chilies (aji amarillo), garlic and\nchunks of potatoes. Before serving the stew it's sprinkled with chopped\nmint or hierbabuena.

Is Peruvian Fried Seafood Platter With Lime-marinated Onion And Tomato\nSalad (jalea) With Red Onion, Plum Tomatoes, Cilantro Leaves, Pepper, Garlic,\nJuice, Kosher Salt, Peanut, All-purpose Flour, Cornstarch, Baking Powder,\nGround Black Pepper, Kosher Salt, Paprika, White-fleshed Fish, Large.\n(with mini leche de tigre)

Ceviche de Pescado+Chicharon de pescado

Is made with selected steamed vegetable and fry fish.

A simply, healthy ceviche made with fresh tilapia filets, lime juice,\ncilantro, red onion. Usually consists of seafood that is marinated with\nlime juice, the acidity of the lime juice actually "cooks" the seafood.

Is Peruvian rice with seafood. It usually also has fish, octopus, squid and\nscallops

Or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the\nseafood in a ceviche. Also known as leche de pantera, the ceviche juice fish runoff\nusually contains lime juice, sliced onion, chiles, salt, and pepper - along with a bit\nof fish juice.

Is made with fish fillet topped with seafood sauce featuring fish\nmarinated in citrus juices, rice and potatoes.

Peruvian Caldo de Gallina (Chicken Soup) A soup from the coast of Peru,\nmade with chicken and noodles. It has a strong taste and people usually\neat it in the morning.

Is made with boneless chicken breast halves, salt and pepper to taste,\nonion, tablespoon seeded, noodles, cilantro. Carrots and green peas.

Is made with cod, seabass, crab, cooked, cleaned, and cut into large pieces,\ncanola oil, garlic, aji panca paste, yellow onion, teaspoon grated ginger.

Is made with shrimp, with shells and heads, water, (more if necessary),\nolive oil, red onion; finely chopped, garlic clove, aji panca chili paste, (can\nsubstitute tomato paste if necessary), aji amarillo chili paste.

Sopa a la Minuta is made with russet potato, peeled and diced into cubes,\nolive oil. bay leaf, yellow onion, finely diced, garlic cloves, minced. celery,\nfinely diced, carrots, finely diced and beef broth.

+ tallarin verde, papas fritas y ensalada\nA wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted a 1/4 of a chicken taste explosion. Served with French fries, salad and creams (mayonnaise, ketchup)

+ papas fritas y ensalada\nA wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Served with French fries, salad and creams (mayonnaise, ketchup)

Pineapple / lemon / cinnamon / purple corn.

The cold, refreshing, sparkling classic that America loves.