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INGREDIENTS :
-1 kg. black or Andean potato boiled
-1 whole guinea pig without viscera

-1 oil

-Salt to taste

-2 onions, diced or normal (SALAD)

-1/4 kg of ground chili pepper

-1/4 kg of ground mirasol chili pepper

-1 tablespoon minced garlic

Instructions:

1. First wash and season the guinea pig only with salt and then fry it in a pan with 3 cups of hot oil for 8 minutes. Flip to fry for 8 more minutes.

2. Reserve it in a separate container.

3. In that same pan, without changing the oil, add 1 tablespoon of minced garlic, letting it brown.

4. After the ground garlic is golden brown, add the ground chili pepper, stirring it until it is well browned and add ground sunflower pepper. Mix everything until golden brown for about 5 minutes.

5. Then add salt to taste and the boiled black or Andean potatoes and let it cook for about 5 minutes.

6. Add the previously fried guinea pig with its sauce and it is ready to serve.

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- 400 g of noodles
- 4 chicken thigh with skin
- 1 bay leaf
- 4 ripe tomatoes
- 1 onion and a half
- 3 garlic cloves
- 1 large carrot
- 1 tablespoon chili paste

- Salt and freshly ground black pepper
- Extra virgin olive oil
- Ground cumin

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INGREDIENTS:
- ½ beef
- 2 white potatoes

- ¼ green peas

- 150 gr carrot
- 1 large onion

- Ají panca 1 tablespoon

- Salt, pepper and cumin to taste

- 1 cup of rice

- 2 tablespoon garlic
MATERIAL OR UTENSILS:
- Cooking pot
- Wooden spoon
- Knife
INTRUCTIONS:
1. First brown a tablespoon of garlic, add chopped onion and leave it for a minute until golden.
2. Next, add the ají panca and mix.
3. Season the minced meat with salt and cumin and mix, add water.
4. Then make the pea, the potato in squares like the carrot.
5. Let it boil for 5 minutes, and look at the potato, continue mixing.
6. And then rectify the salt.
7. Finally serve with rice.

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Pescado al limón con perejil / Lemon fish with parsley

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Pescado al limón con perejil / Lemon fish with parsley

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Ingredients:
- 4 skinless sea bass fillets
- ½ tablespoon salt
- ¼ teaspoon pepper
- ½ cup lemon juice
- 4 tablespoons vegetable oil
- 1 tablespoon butter
- ¼ cup capers
- ½ bunch parsley, finely chopped

Material or Utensils:
- 1 Tablespoon
- 1 Teaspoon
- 1 Cup
- 1 Spatula
- 1 Dish
- 1 Frying pan

Preparation:
- First season the fish on both sides with salt and pepper.
- Then cook the fish with oil.  Turn them until lightly browned.
- Next add the lemon juice and capers and cook for 5 minutes more.
- Then remove from the heat and sprinkle the parsley on top before serving.
- Finally, this delicious preparation can be served with rice, salad or any other food of your choice.

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- Mince
-Chopped onion
-Chickpeas
-Diced carrots
-Garlic cloves
-Ground chili pepper
-Chopped parsleyWater

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- 4 yellow potatoes
- 1 tablespoon of vegetable oil
- 1 can of tuna steak
- 4 Units of lemon juice
- 1/2 carrot
- 1/2 onion
- 1/2 pepper
- 4 boiled eggs
- 1/2 lettuce
- 1 small avocado
- Some of salt

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1.- yellow peppers
2.- yellow potatoes
3.- lemons
4.- vegetable oil
5.-  Salt and pepper to taste
For the filling:
1.-  Tuna
2.- onions
3.- green paprika
4.- chili peppers
5.- Mayonnaise
6.- medium avocado, sliced
7.- medium carrot

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1. Ingredients

- 1/2 kilo of potato peeled

- 4 caiguas, rinsed, cut un two
- Some bread
- 2 large onions, diced
- Salt, ground black pepeer and cumin to taste.
- 1/2 kilo ground beef
- 1/4 raisins.
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2 boiled broccoli

2. Utensils

Tablespoon

1 Knife

1 spatula

Pot

Necessary plates and cutlery

3. Preparation
- First we cook the caiguas in salted water for a few minutes and then let it cool for a few moments while we prepare the filling.
- Next, the caigua is stuffed with minced beef, which was previously stewed with plenty of onion, little garlic and we let it cook for a few minutes until it has that color so characteristic of a dressing, after that we add salt, pepper and cumin to taste.
- After that we add raisins to that stew, and it is ready to fill our caiguas that were previously boiled and we arrange them in a pot, with more filling and juice, we cook them for a few minutes over low heat.
- Then boil 4 potatoes in a pot.
- Finally the caiguas are ready, we remove them from the pot and accompany them with potato to taste.

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½ kg. loin chopped into strips
Salt and pepper
3 tablespoons vegetable oil
2 garlic cloves, minced
1 red onion cut into thick wedges
2 tomatoes cut into thick wedges
1 yellow pepper without seeds or veins, cut into strips
3 tablespoons soy sauce (soy sauce)

3 tablespoons red vinegar
½ cup cilantro, chopped
2 cups French fries
Cooked white rice
Xiomara Alba

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Chaufa de sangrecita - Blood Chaufa Rice

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Chaufa de sangrecita - Blood Chaufa Rice

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Ingredients:

- 1/2 kilo of chicken blood
- 3/4 of rice
- 3 cups of water
- 1 head of Chinese onion
- 1 tablespoon of vegetable oil
- Soy sauce to taste
- Garlic, ajinomoto, pepper, cumin and salt to taste.
- 2 hot dog
- 3 eggs
- 100 gr of chopped holantao
- 1 bell pepper diced

Materials or utensils:

- 1 pot
- 1 metal spoon
- 1 wooden spoon
- 1 knife
- 1 frying pan
- 1 spatula
- Plates and cutlery to serve

Preparation:

First we cook the little blood with a previous dressing with garlic, Chinese onion, salt and ajimonoto and we reserve.

Then, we prepare ¾ of rice with 3 cups of water, a tablespoon of vegetable oil and a tablespoon of salt, once cooked we leave it covered.

Next, we beat two eggs and add pepper, salt and ajinomoto. To fry it we make a spoon of vegetable oil, once fried we cut it into medium pieces. In the same pan, fry the hotdog with almost no oil and cut into slices, and then place the diced pepper and the chopped holantao, letting it cook for about 2 minutes, always moving with the wooden spoon so that it does not burn and we reserve .

Finally in a large pot we are adding all the reserved ingredients little by little (first the rice, then the blood, egg with hotdog, pepper and holantao, we move and we are adding squirts of siyau to taste, so on) once mixed and taken the color they want, cover and leave on a very low heat for 5 minutes.

Ready, a diner! Remember to accompany this delicious dish with a citrus soda (lemonade, passion fruit or orangeade).

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Ingredients:
120 gr of beef liver
1 tomato
1 small onion
1/3 of paprika
1 parsley
Ground red pepper
sauce
1 teaspoon white vinegar
Minced garlic
Salt
Pepper
Materials or utensils:
- 1 metal spoon
spoon
- 1 knife
- 1 frying pan
- 1 spatula
- Plates and cutlery to serve

Preparation:
- Cut the liver into long strips and marinate for at least two hours in the garlic seasoning, red pepper, vinegar and salt.
-Put the pan over medium heat and cook the liver well, if it dries, add water and cover so that it does not dry out.
-Cut the onion, tomato and paprika into slices.
-Mix the onion, tomato and paprika in the liver pan, add a splash of Sillao, pepper and salt. Leave cooking with a lid.
- When the vegetables have the desired texture, place the chopped parsley and cook for a maximum of 2 more
minutes.
- Serve with rice or quinoa.

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Chicken pieces
Medium potatoes
Beets
Carrots
Mayonnaise

Preparation:
- First we do is boil the potatoes, beets, egg and carrots in separate pots.
- Then peel, cut and reserve
- Next You wash and dry the chicken pieces very well. Then you season them with salt, pepper and dried oregano and finish by adding the juice of half a lemon reserves
- Half an hour before lunch we finish cooking what we have already advanced. You must have Your rice ready, if you are going to accompany your preparation with Him ... then let's pan the chicken pieces

- When you have everything together you put the prey on top of this preparation, you go round and round, that it is well sealed with the breadcrumbs  reserve for a moment
- We continue with the salad, we are going to season: since we have already cut everything, you just do this: in a bowl you mix mayonnaise, mustard, white vinegar, salt, pepper to taste ... we beat very well and add to the salad, ready we reserve.
- and then In a frying pan or a Pot (I did it in a pot because it has more depth), I put regular oil, when it was hot, I put the prey, slowly and leave them still, DO NOT move them so much, that's why you put enough oil
- Finally you take out the prey, put them on a paper towel for the excess oil, plate and serve.