Moquegua's Corner

 Pisco sour  Ingredients: 3 measures of pure Pisco Quebranta  1 measure of gum syrup  1 measure of lime juice  1/6 measure of egg white  4 ice cubes Angostura Bitters Preparación:  Put all the ingredients in a cocktail shaker, except the Angostura, in the order indicated.  Shake for 15 seconds.  Serve in a chilled 24 cl glass.  and drizzle with 3 drops of Angostura Bitters.

 Ingredients:  - 160 grams of margarine - 3/4 cup of sugar - 2 eggs yolks - 2/4 cup oll- purpase flour - 1/4 cup pow dered sugar - 1/2 cup strawberry jam Directions: 1. First, soften the morgarine with a ballon whisk, gradually add the sugar and continue beating. Add the yolks. 2. Then, add the flour, fold in with a pastry spatula and knead. Wrap the dough with plastic wrap and refrigerate for 30 minutes. 3. Next, roll out the dough on a floured surface. Cut it into dises using a 4.5 centimeter diamater cutter. Then, from rounds with half of the dises. To do this, cut ne centers with a cutter 2 centimeter in a diamater. 4. Place all the dises and round in tihs loned whit parchment paper or solo cone prosty mat, and bake at 180°C, until linghtly golden. Let cool. 5. Finally, dust the roundels with pow dered sugar and spread the jam on the discs. Place the roundels on the discs 

Camarón Moquegua o Moquegua shrimp chupe is a classic dish from most regions of the Peruvian coast. It is a shimp- based dish, which is extrate from the Moquegua river or tambo River in Omate. It has a variet y of ingredents however, the paico leaf stands out . Likewise, it has shirmp, con, rocoto, fish, onion, panca, chili peppers, mint garlic, rice, milk and others. At present it is considered agourppmet dish of peruvian food.  Recipe ingredients : - 2 kg of shrimp, clean. - 1/2 pan of cochapuyo -2 tablespoons of ground yellow chili.  -2 onions in squares. - A cup of shrimp broth.  -200 gr broad beans, peeled and in half. - A kg of potatoes, peeled. - 200 gr of roasted and ground peanuts.  -100 gr of ground chili pepper.  -Salt, pepper and cumin to taste. Dirección : Soak the cochayuyo in a bowl with water. In a pot put the garlic, ground yellow pepper, onions, pepper and cumin to taste. Leave on the heat until the dressing is cooked. Add the broth and the be...

Ingredients:  - 400 grams of pork rib - 140 grams of pork butter -1/2 stalk of celery -1/2 stalk of leek - I tablespoon minced garlic  - Sybaritic seasoning  - Pepper  - 1 lemon - 2 golden patatoes - 1 julienned onion - 2 tablespoons of hot pepper  - 1/2 chopped tomato  Directions: 1. First, cook the pork meat in a container. Add the celery stalks and leeks, and the garlic, salt seasoning and pepper. It should boil for approximately 40 minutes. 2. Then, once it has boiled and you feel that the pork is ready, take it out of the container and let id dry 3. Next, season the pork again with salt and a little lemon 4. In a skillet add the butter and let in heat, up while you prepare the salad or you can brown the potato 5. With the hot butter place the pleces of pork. 6. Finally, the chicharron is ready, we serve it on a plate with its potatoes and salad.