This is what my Sunday afternoon lunch/dinners looked like growing up. Minus the beer. My mama never gave me beer.
My dad, however, did give me whiskey when I was two. He figured if he let me try it that I’d end up hating it and would never drink it again. I did hate it…until I didn’t. Only a temporary success, papa.
Back to seco.
This stew was designed for a cold Sunday.
I recommend putting on a pair of big, warm socks and prepping this thing in the late morning, sticking it in the oven and forgetting about it for a few hours. When you return, the flavors will be all combined, rich and delicious, and the meat will be so soft you won’t even need a knife. Just a fork will do.
OMG so hot outside, amirite?! Last week in LA felt like the east coast: a ton of humidity, sort of overcast days (which I sort of liked) paired with high tempertues. That winner of a combo resulted in my makeup sliding off my face and my hair all frizzy. Not adorable.
That unattractive experience inspired me to make my favorite cooling-off-drink of my childhood: Chicha Morada. This is what my mama would make me when I was little.
So…here’s the deal: This drink is made from corn. Yes! Corn! Beautiful Peruvian purple corn that’s been dried. You can find it at most Latin supermarkets and online here. Note: It should run you about $4 at a latin market, so amazon is a little bit more expensive.
Here’s another recipe straight from my mama’s brain. It was one of my favorites growing up. There’s French fries, strips of tender sirloin all tossed together with a spicy, rich flavored sauce. It’s a stir-fry, essentially; a latin stir-fry!
That’s kinda weird and unexpected, right? A lot of people are surprised to learn that Peru has a large Asian community. This Asian presence–over generations and generations–has had a huge influence on “traditional” Peruvian cuisine, basically making it into what it is today. This particular dish was derived from a Chinese stir-fry. The potatoes make it unique to Peru, along with the spices and thick sauce.