gastronomy

Huaraz has a wide variety of typical dishes such as:

Patasca

Boiled corn with the head, leg, the mutton or beef tripe, pork bacon and ham, and when boiled is often itchy. There is a dressing, a pinch of garlic, chopped onion, red pepper and also mirasol ground and fried in pork fat until golden brown.

This dressing is poured into the stock and add the nickname (corn) and added to the last mint and roasted peppers whole.

Cuchicanca (roast pork)The pig must be taken into account the age of pork should not exceed one year. Were skinned and bleeding. Aside in a bowl mix a bottle of vinegar, crushed garlic, ground pepper mirasol, pepper, cumin and salt. With these ingredients it smears the muscles through holes can be made using the knife, marinate the pork and leave it all day. Then it is roasted in wood ovens.

Parboiled potatoes are cut into slices and fry. Besides preparing the salad with tomato, lettuce and onion.

In a pan put the sucker in the oven at moderate temperature until done. Then served with golden potatoes and salad.

Pecan broth (stock head)

For this dish is boiled the head, entrails and legs of lamb in water with salt and leaders of garlic and onion. Once boiled strain the broth, the meat is minced and added to the bouillon a little mint and roasted peppers whole. Serve immediately.

Aji ahogado

Put in a pot an amount of butter and bring the fire. Once butter is hot add the red pepper and chilli powder. When it is brown is added to a "plate" of minced onion, milk and cheese chunks. When it all boils eggs are broken and let it cook. Boil potatoes and peel them.

Cashqui Huallpa

Despresar is a chicken and starts to parboil with salt. Once you add some boiled potatoes peeled raw. Besides preparing a dressing of: butter, garlic and chili dressing mirasol ground and this is added to the broth along with dams and potatoes. Served.

Bistecitos small cut loin pork are salted and then dried in the sun, two to three, hanging from a string (of course if there is no need sun most days.)

To prepare fried in lard very hot, cook the potatoes and cut into slices, washed the lettuce and prepared the onion sauce. Besides toasting the field (corn) and cut into slices peppers.

It is served with potatoes. In the same plate you place a lettuce leaf with chili sauce and sliced onions. Apart from a small plate put the court toast.

Puchero

Porridge prepared based on cabbage, spiced with plenty of garlic and "mint" as well as anise field. Accompany beef, lamb or pork: the preparation is done in large pots or pans usually in the house steward. Served at parrots and "Ankara" donors or "Kellis", which serve to see friends and family in small mates or food.

Haca Uchu

Guinea pig was smeared with garlic, pepper, cumin and salt, allow to marinate at least an hour. Then they put on the grill. Apart begins to cook the potatoes and prepare the red pepper. Once cooked the cuy is served immediately accompanied by sliced potatoes and chili.

Mote de Maiz

White corn is subjected to cooking with ash from burning of eucalyptus, when used as firewood - after washing - this is cooking again, enough to eat. Accompanying the pork rinds, fried and prepare another dish such as tripe.