June 28, 2017
by Alicia Connell


During the weekend my husband’s cousin came to visit and we made “  Coincidently, we had the same recipe in our minds, hers was from her mother, and mine from my Mamama. This is a recipe to make with time and patience, but it’s worth it every bite.
2 Lb. Top round beef
4 carrots in long quarters
2 TBSP. garlic paste
2 tsp. ground black pepper
1 tsp. ground cumin
1 TBSP. salt
4 cups beef broth
1 small diced red onion
1 medium diced tomato
2 TBSP. corn oil
1 TBSP. olive oil

1. In a bowl mix garlic, salt, pepper, cumin and olive oil until it looks like an even paste. Reserve.
2. With a thin knife make horizontal incisions in your beef. Introduce some of the paste in the incisions and one piece of carrot per hole.
3. Spread the rest of the paste evenly around the beef. Reserve.
4. In a good thick pot, preheat corn oil in high temperature and seared the beef.
5. Incorporate the onion and slightly sauté it for about one to two minutes, then add the tomato and about 1/3 cup of the broth. Cover it with the lit.
6. After 20 minutes turn the beef and add another 1/3 cup of broth.
7. Repeat this procedure for about 1 ½ hours. Or until the beef is tender.
8. When done, take it out and slice it in order to put it back into the pot with the juice.
Note: In Peru we love to eat Asado with mashed potato and rice with corn. Another option is to eat this beef with raviolis. Or if you prefer, you can make a sandwich or “sanguchon”.


June 28, 2017
by Alicia Connell

Peruvian Russian Salad – “Ensalada Rusa”

Peruvian Russian Salad – “Ensalada Rusa”

2 TBSP of mayonnaise
1 TBSP white vinegar
1 TBSP olive oil
1 TBSP salt
1 pinch white pepper

1 cup peas
1 cup diced green beans
1/2 cup diced carrots (cubes)
1 cup diced beets or 2 medium size beets
2 medium size yellow Yukon Gold potatoes (cut in 1/2-inch pieces)
2 hard boil eggs diced

Cook vegetables separately in water and salt: beats; carrots; peas and green beans; and potatoes.
Once the carrots, peas and green beans turn “al dente” cool it down in icy cold water. When the potatoes are done, drain the water and reserve. To know when the beets are done, insert a knife in the middle of the beets, if the knife comes out easily you can drain the beets and peeled them to proceed to diced them in cubes.
Use a large bowl to add the vegetables and eggs. Mix with the dressing and at the end, add the potato and mix all together. Verify salt and serve.

June 12, 2017
by Alicia Connell

Hot Yellow Pepper paste



Hello my friends! Any foodies out there like the SPICE?! If yes, you’re in store for what’s on the this mornings’ menu!
* Note: There are two different ways of making your Hot Yellow Pepper paste. One way is to use a high powered blender, in which the paste will be nice and thick. In contrast, using a food processor will leave the texture finely minced.

1. Chop 6 to 8 frozen hot yellow peppers. (depending on heat tolerance)
2. Add 2 cloves of Garlic.
3. Add 2 tablespoons of salt.
4. Begin to pour in the corn oil, blend until desired consistency is reached.
5. Pour the paste into a glass container, refrigerate, and enjoy.

**you can buy these peppers at most local latin markets, found in the frozen department.

June 12, 2017
by Alicia Connell

Peruvian rice


Today we will learn how to cook Peruvian rice in under 10 steps. Foodies always ask me my secret to achieving a perfect batch of rice so on that note…
1. Pour a generous amount of Corn Oil into the bottom of a COLD pan.
2. Turn stove on to MED/HIGH and wait till your pan is nice and hot.
3. Pour in 2 cups of Basmati rice and 2 tablespoons of salt. Begin to stir until the grains begin to turn a iridescent white.
5. Add 2 generous tablespoons of garlic paste and sauté for 1 minute.
6. When you begin to smell an aroma, pour in two cups of water and stir until the water begins to boil.
7. Turn your heat to LOW, cover and let simmer for 20 minutes.
(Please, I cannot stress enough, do not lift the lid until the rice has cooked and cooled.)
8. Turn off the heat and let sit for an additional 10 minutes.
9. Uncover, fluff your rice, and enjoy!

June 12, 2017
by Alicia Connell

Garlic Paste


Being a student, mother, and wife I don’t have a lot of extra time. Today I made a Garlic Paste to maximize my time when cooking in the kitchen that will stay fresh for weeks!

1. Add desired amount of peeled cloves.
2. Add 2 tablespoons of salt.
3. Pour Corn Oil a little below the halfway mark.
4. You can blend the mixture to create a paste consistency or you can opt for a food processor which creates a finely minced texture.
5. Jar and refrigerate.
Note: Whenever you are using fresh garlic, you have to give it time for the oils and sugars to release into the paste to give it the full flavor.

Enjoy my friends

June 12, 2017
by Alicia Connell

Hierba Buena (Mint)


The flavor of Hierba Buena is something people in the states could recognize as mint. I grow this herb in my garden because of the taste and aroma is noticeably sharper than most garden-variety mints with a mixture of basil, tarragon, mint and lime.…