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Ingredients
- Meat
- 3 potatos
- 1 onion
- 1 garlic
- 2 tomatoes
- Rice

1. First, slice the onions, tometoes, meat, potatoes and garlic, then pour them into a pot.

2. Then, fry the onions, tometoes, meat and garlic for a few minutes and add salt to taste. Remember, stir constantly to get juicy food.

3. Next, in another pan,  fry the potatoes.on a moderate heat for a few minutes.

4. When the food is cooking, prepare the rice to serve it.

5. Finally, serve the Lomo Saltado with the rice on a plate.

Members:
- Noemi Lairico
- Arnaldo Leiva
- Christian Venegas

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Ingredients:
- 170g of flour
- 12g cocoa
- 2g of salt
- 150g sugar
- 180g vegetable oil
- 1 egg
- ½ tsp intense or passion red gel fragrance
- 2.5 ml vanilla essence
- 120 ml of milk
- Juice of half a lemon
- 3g bicarbonate of soda
- 5ml white vinegar

Preparation:

1. First beat the sugar with the oil until well blended. Add the eggs and food coloring, continue beating until blended.

2. Then add the flour, cocoa, salt, vanilla essence alternating with the milk mixed with the lemon juice.

3. Add the baking soda mixed with the white vinegar.

4. Fill the molds with greased edges and pour the mixture.

5. Finally bake at 180°C for about 20 minutes. Cool on racks.

Members:
- Jhon Ruiz
- Leonel Ayre

- Alexandra Portilla

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Ingredients:

1 jar of evaporated milk

50 grams of chocolate paste for a cup

sugar to taste

1 Lt and a half or 6 cups of water

cinnamon

clove

1 salt pizza

1/2 teaspoon butter

PREPARATION:

1. First, place 50 grams of chocolate paste per cup or half of the chocolate, a little water, in a saucepan over medium heat, stirring constantly until the chocolate is diluted.

2. Once the previous step is done, add 1 liter and a half or 6 cups of water to the pot and stir until the chocolate is completely integrated with the water.

3. Now, we add cinnamon, cloves and let it boil for about 5 minutes over high heat.

4. After the time, we add sugar to taste, 1/2 teaspoon of butter and move so that the sugar and butter are integrated with the chocolate, letting it boil for 1 minute.

5. Finally, we add 1 jar of evaporated milk, let it boil for 1 more minute, serve warm in a cup and READY!

MEMBERS:
-Danfer Aquino Hurtado
-Diego Corimaita Miranda
-Kelvin Tadeo Cayetano

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Ingredients:

Potatoes

Meat

Onion

Yellow peppers

Rice

Soy sauce

Spices

Garlic

First, slice the meat and peel the potatoes. Next, spice up the meat with garlic and salt.

Then slice the vegetables, tomatoes, onions and yellow pepper.

After that, slice and fry the potatoes and meat.

When the meat is cooked, add the tomatoes, yellow pepper, and onions.

While the vegetables are cooking add soy sauce and other spices.

Finally, serve the meat and vegetables with the potatoes and rice.

Members:

Carlos Espinoza Chiong

Edwin Valenzuela Montero

Eduardo Torres

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ingredients:

Chicken

Rice

spinach

pea

GARLIC

Grate onions

SALT

pepper

Preparation

First you start by preparing the rice, wash the rice, then add garlic and salt, then add the rice to the rice cooker.  (JAMES)

Place oil in a pot over medium heat and fry the chicken until chicken is golden brown on both sides, about 7 minutes. Remove from pot and place in plate.

In another pot, heat 1 tablespoon of oil. Add the rice and stir well. Add the peas, carrots, bell pepper, corn, and 3 1/2 cups of the broth you used to cook the chicken. Bring to a boil, cover, lower the heat to a minimum and cook for 20 to 25 minutes. Fluff with a fork and recover.

When the rice is ready, serve on four plates, put a chicken leg on top and Salsa Criolla on the side. If you also want a little of the juice in which the chicken was cooked.

members:
Alexis Pachas
Joel vega
james brian

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Ingredients:

● 150 g of cooked noodles

● 150 g of chicken

● 30g spinach

● 30 g of basil

● 1 tsp minced garlic

● 40 g of fresh cheese

● 20 g pecans

PREPARATION:

1. Cook the pasta in boiling water with salt. Once they’re ready, drain them and put them on the cooking pot.
2. To make the green sauce, you must to boil water on a cooking pot, and the spinach leaves for one minute. Then, take them out, and drain them.
3. Fry the leaves of albahaca in the skillet slightly. After that, put them in the blender jar with the spinach, milk, cheese, pecans, garlic and salt. Blend until you have a cream.
4.  Add the sauce on the pasta that was cooked, get them hot, and serve them. You can add grated parmesan cheese.

MEMBERS:
- Britney Mancilla
- Oscar Silva
- Luis Muedas

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Ingredients:
tin of milk
8 eggs
sugar
jug of water
bowl

Preparation:

1- First add the eight eggs in a bowl.
2- Then whisk the sugar in a bowl with eggs.
3- Then pour one jug of water.
4- Then pour the two tin of milk and whisk in a bowl with all ingredients mentions.
5-Finally bake the bowl for 2 hours.
-And with that you get the Crema Volteada.

Members:
Raul Jesus Marrou
Israel Heredia

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Ingredients:

-          200 gr Meat

-          1 onion

-          1 tomato

-          1 ají amarillo

-          Salt

-          Soy sauce

-          2 potatoes

Preparation:

1. First, you have to slice the meat and vegetables (tomato, onion and potato)

2.Then fry the meat heat a few minutes and the same time fry the potatoes in other pan.

3.When the meat is cooked, but no browned, add the slices tomato and onion.

4.After two minutes pour the soy sauce and then start move.

5.Finally, serve the lomo saltado with fried potatoes and enjoy this delicious plate.

MEMBERS:
- Alvaro Salazar
- André Bazan
- Andrea Vallejos

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Ingredients:

300 gr meat

Potatoes

2 onion

1 tomato

¼ gr rice

Olive oil

Cloves garlic

Salt

Pepper and ground cumin

Soya sauce

Preparation:

1. First, we dice the meat, slice potato, onion and tomato.While the rice is cooking in the pot, fry the meat with olive oil, cloves of garlic, salt, pepper and ground cumin.

2. Then add the onion and tomato when the meat is cooked. Add soya sauce and separate the loin.

3. Finally, we fry the potatoes and serve in large plates with the rice, other vegetables and the meat.

Participants:

Frank vasquez Castillo

Nicole Perez

Italia Aguilar Liu