-------Kendra Bailey-------

File:Coat of arms of Peru Escudo Peruano.png
File:Coat of arms of Peru Escudo Peruano.png
Peruvian cuisine is one of the best in South America and it's known not only for its exquisite taste, but also for its variety and ability to incorporate the influence from different times and cultures. The Peruvian cuisine is an important expression of its own culture just as its ceramics, textiles, music and literature. Thanks to Peru's three regions and ocean there are an abundance of markets that can offer a variety of fresh ingredients that satisfy not only the housewife but also the most sophisticated chef.
The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes and spices that later was influenced by the arrival of the Spanish colonies, and throughout the years it incorporated the demands of the different migrations and "mestizajes". Such groups included Chinese, European, African and Japanese immigrants.

Peruvian Caramel Cookies

external image 229605257_9b8873e6b7.jpg?v=0

    1. 1 1/2cupsunsalted butter
    2. 1cupconfectioners’ sugar
    3. 2tablespoonsgranulated sugar
    4. 1/4teaspoonsalt
    5. 1/4teaspoonalmond extract
    6. 1/2teaspoonvanilla extract
    7. 1/3cupground almonds
    8. 3cupsflour
    9. Caramel

    10. 2 (14 ounce)cans (2 cans)sweetened condensed milk


    1. Cream butter with confectioners’ and granulated sugar until fluffy.
    2. Stir in remaining ingredients.
    3. Wrap and chill 30 minutes.
    4. If chilled longer let it warm up until it can be rolled.
    5. Or, whack it with a rolling pin until it cooperates.
    6. Roll dough out to 1/4″ thickness, cut in 2 1/2″ circles and place on parchment lined cookie sheet.
    7. Bake at 350° for 12-14 minutes.
    8. Cool cookie sheets between batches.
    9. Cool cookies on wire rack.
    10. Carefully (they’re fragile cookies) spread some caramel on one cookie and top with another cookie.
    11. Dust tops with confectioners’ sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
    12. They will turn soft after setting.
    13. Alternatively the cookies can be filled with the rewarmed caramel as needed.
    14. Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
    15. Eventually the milk will thicken and brown.
    16. Cool well and it will thicken further.
    17. Refrigerate until needed.
    18. Makes enough for 4-5 dozen cookies.

--Courtney Bunting--not finished---

Arroz con Pollo
Main dish
8 servings
Preparation time: 1 hour


8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
½ cup vegetable or olive oil
3 cups rice (not instant)
5 cups chicken bullion
1 cup cilantro and 1 cup water chopped in blender
(drain water after blending)
½ pound cooked peas
2 jalapeno peppers cut in very thin strips
Salt and pepper to taste

1. Sauté salted and peppered chicken breasts in oil until browned
and cooked completely and remove. In the same oil, cook the garlic and onion till tender
2. Combine the chicken to the garlic and onion. Add the cilantro and bullion and boil. Add the rice and jalapeno peppers. Cook over medium heat till liquid is absorbed. Add peas and continue to simmer over low heat until rice is cooked

Arroz con pollo (rice with chicken) is a well liked meal of Peru. It is eaten en la cena (for dinner). It is a main dish that is common throughout Latin America. I chose this dish because it is simple ingredients and not very complicated which is also why I think it is a well liked dish in Latin American countries. There are many American dishes similar to this dish.