Camarones a la criolla: Receta de Camarones a la Criolla

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January 30, 2023
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Easy Shrimp Creole recipe – Tastes Better from Scratch

Bring the heart of Louisiana right to your own kitchen with this easy Shrimp Creole recipe that takes just 30 minutes to make, all in one pot! It’s healthy and packed with flavor from the perfectly cooked shrimp in spicy creole sauce.

If you’re not afraid of a little spice, and a lot of flavor, I’m betting this will be your new favorite shrimp recipe! Serve it alongside warm Buttermilk Cornbread or Flakey Homemade Biscuits!

If you’ve ever visited New Orleans or Louisiana, you’ve likely noticed Shrimp Creole on a restaurant menu. This popular creole dish is made with tomatoes, shrimp, and the cajun holy trinity of celery, bell pepper, and onion, which is the hallmark of cajun and creole cooking. Celery, bell peppers, and onions are the base of most creole stews, soups, jambalayas, and many cajun main dishes.

If you love Jambalaya, Gumbo, or Shrimp Etouffee, you may be thinking this recipe looks a little familiar as it shares some of the wonderful qualities of each of those southern dishes. Shrimp Creole served with rice (like gumbo), but it’s a little thicker and less soupy (like jambalaya). Shrimp etouffee is also served with rice and shrimp but it’s made with a more gravy-like sauce.

Purchasing Shrimp (Know Before You Go!):

The most authentic shrimp creole would be served with Gulf shrimp, but since most of us don’t have access to wild-caught, fresh shrimp from the Gulf Coast, we have to purchase ours at the grocery store. While you can buy shrimp in all varieties (large, medium, small, shell on/off, tail on/off, fresh, frozen, etc.), we recommend buying large, tail-on, un-cooked shrimp for shrimp creole. Once thawed you can remove the shells before cooking in the creole sauce.

Fresh or frozen shrimp?

I suggest frozen shrimp.

If you live in an area where you can purchase truly fresh shrimp, I’m insanely jealous of you and you should definitely do that.

As for the rest of us, we have the choice of frozen shrimp from the freezer section or thawed shrimp from the seafood counter. I say thawed shrimp because while it looks “fresh,” it was likely shipped to the store in frozen form and thawed for the display. And, it’s likely been thawing for multiple days which makes the frozen stuff seem even more fresh.

That being said, purchase the highest quality frozen shrimp you can! The better the shrimp, the yummier your shrimp creole will be!

To thaw frozen shrimp, place the bag in the refrigerator overnight or pour the shrimp into a bowl and cover it with ice cold water for about an hour. Drain the shrimp and use paper towels to soak up the water.

How to Make Shrimp Creole:

1. Sauté veggies. Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.

2. Add flour and spices. In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.

3. Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.

4. Add uncooked shrimp. Remove bay leaves and add shrimp (peel the shrimp beforehand so that you’re adding raw, peeled shrimp with the tails still on). Cook for just a few minutes, until the shrimp turn pink.

5. Serve over hot cooked rice and garnish with chopped green onion.

Add In’s and Variations:

Bacon
Sausage
Crawfish
Chicken creole- use chicken instead of shrimp.
Seafood creole- Add scallops and haddock.
Catfish creole- add catfish instead of shrimp.
To substitute rice- Serve over mashed potatoes or pasta, or serve without rice for a low carb option.

MAKE AHEAD and FREEZING INSTRUCTIONS:

To make ahead: The sauce is almost better made ahead of time to allow the flavors to blend. To make ahead, prepare the sauce as instructed but don’t add the shrimp. Refrigerate for 1-2 days and return to pan to simmer before adding shrimp.

To freeze: make the sauce but don’t add the shrimp. Freeze the sauce in a freezer safe container for 2-3 months. To reheat, allow sauce to thaw, simmer in saucepan, and then add shrimp, cooking until pink.

More Shrimp Recipes:

Authentic New Orlean’s Style Gumbo
Easy Shrimp Cocktail
Shrimp Scampi Linguine
Fresh Spring Rolls

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Recipe

5 from 146 votes

Shrimp Creole

You can bring the heart of Louisiana right to your own kitchen with this easy Shrimp Creole recipe that takes just 30 minutes to make, all in one pot!

Prep 10 mins

Cook 20 mins

Total 30 mins

Save Recipe

▢ 4 Tablespoons butter
▢ 1 large onion , diced
▢ 1 rib celery , diced
▢ 1 green bell pepper , diced
▢ 2 cloves garlic , minced
▢ ½ teaspoon salt
▢ 1/2 teaspoon thyme
▢ ½ teaspoon black pepper
▢ ½ teaspoon cayenne pepper
▢ 1 Tablespoon flour
▢ 1/3 cup dry white wine (optional)
▢ 1 15 oz can diced tomatoes , or about 1 ¼ cups peeled and diced fresh tomatoes
▢ 1 cup chicken stock
▢ 2 bay leaves
▢ Hot pepper sauce, such as Tabasco , to taste
▢ 2 lb large uncooked shrimp , (about 32)
▢ 6-8 cups hot cooked rice , for serving
▢ 2 green onions , chopped, for garnish

Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
Serve over hot cooked rice and garnish with green onion.

Add In’s and Variations:

Bacon
Sausage
Crawfish
Chicken creole- substitute chicken for shrimp
Seafood creole- Add scallops and haddock
Catfish creole- substitute catfish for shrimp
To substitute rice- Serve over mashed potatoes or pasta

Make-ahead Instructions: The sauce is almost better made ahead of time and allowing the flavors to settle. To make ahead, prepare the sauce as instructed but don’t add the shrimp. Refrigerate for 1-2 days and return to pan to simmer before adding shrimp.

Freezing Instructions: make the sauce but don’t add the shrimp. Freeze the sauce in a freezer safe bag or container for 2-3 months. To reheat, allow sauce to thaw, simmer in saucepan, and add shrimp, cooking until pink.

*nutrition info does not include rice

Calories: 316kcalCarbohydrates: 7gProtein: 39gFat: 12gSaturated Fat: 6gCholesterol: 483mgSodium: 1795mgPotassium: 294mgFiber: 1gSugar: 3gVitamin A: 499IUVitamin C: 29mgCalcium: 279mgIron: 4mg

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Original Post February 20, 2020

Updated July 9, 2020

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Easy Camarones a la Criolla (Shrimp Stew) Recipe

Featured | Recipes

ByJoyce Zahariadis
Published:06/27/202008/22/2022

Updated:08/22/2022

This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here Jump to Recipe

Camarones a la Criolla or Shrimp stewed is a favorite dish in Puerto Rican and many Latin countries, it’s full of flavor you serve over rice.

What is camarones a la criolla?

Camarones a la criolla is a shrimp stew. There are lots of wonderful spices used to make this a flavorful dish that you’ll want to add to your weekly menu.

What do you serve with camarones a la criolla?

This shrimp stew is delightful served over rice, but you could also serve it over pasta if you prefer. Mashed plantains can also be served on the side to help round out the meal.

Is camarones a la criolla spicy?

If you mean hot, no. The dish does have lots of ingredients that add delicious flavor. It’s extremely flavorful but is not a hot spicy dish.

Ingredients

3 Tbsp olive oil
1 Pound shrimp
1 Onion, chopped
1 Garlic clove, minced
1 Red pepper, chopped
1 Sweet chili pepper (optional)
1/2 cup crushed tomatoes
1/2 cup fish stock
1/4 Tsp cumin
Salt and pepper to taste

Instructions

Heat the olive oil in a saucepan over medium heat. Cook the shrimp for around 2 minutes per side. Until slightly golden and done. Transfer to a plated and set aside.
Add the onion to the same pan and cook until translucent, add the garlic, red pepper and the sweet chili pepper if using it. Sauté for 5 minutes.
Add the tomatoes and cook for 2 more minutes. Pour the fish stock, cumin and salt and pepper and bring it to a simmer until reduced.
Add the shrimp and cook, stirring constantly for around 3 more minutes.
Serve topped with chopped cilantro.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Puerto Rican Cookbook : 100 Classic Recipes Made Simple (Paperback) – Walmart.com
The Easy Puerto Rican Cookbook: 100 Classic Recipes Made Simple
Frying Pan Skillet

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:
Calories: 176Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 160mgSodium: 835mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 19g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Joyce Zahariadis

Latina mom of 4 married to wonderful Greek gentleman. Living in southeast PA and trying to juggle family and a household while trying to earn an income from home.
Follow my stay at home journey as I discover how to earn money and save money so we can continue to live debt-free.

Dictionary of Mexican Cuisine

Mexican cuisine is recognized as an Intangible Heritage by UNESCO. It has a rich history and is a combination of the cuisines of the indigenous peoples of the region (Maya and Aztecs) and European peoples. The Spanish culinary traditions brought by the colonists had a particularly strong influence on her.

Mexico is the birthplace of many products known to us: tomatoes, beans, pumpkins, peanuts, cocoa, avocados, vanilla. All of them are widely used in Mexican dishes today. Among the popular products in the country there are very exotic ones. For example, dishes with the addition of insects are widespread. But the main feature of Mexican cuisine is not the use of authentic products, but the original cooking techniques. nine0003

The country has many different cultures and climates: mountains, coasts, arid regions. Therefore, in each area the cuisine has its own characteristics.

You can buy Mexican cuisine products in a special section of our online store.

Staples of Mexican cuisine

Meat

Indigenous Indian peoples used the meat of wild fowl, rabbits, armadillos, snakes and lizards. Some traditional recipes are still popular today, but now Mexican cuisine is hard to imagine without pork, beef and chicken brought by Europeans. The main techniques used in the preparation of meat are grilling, smoking, long languishing. nine0003

Chili pepper

The fruit of a tropical subshrub known since Maya and Aztec times. This hot pepper is added fresh, dried or smoked to many Mexican dishes, even some desserts and ice cream.

The name of chile is translated from the Aztec language as “red”. In fact, there are a large number of varieties of this pepper of various colors. One of the most popular varieties is jalapeno . Mature pods tend to be red in color, but are harvested while still green when the flesh is tender and tasting the best. The fruits combine a fruity taste, medium pungency and a mild aroma, similar to the aroma of sweet pepper. nine0003

Also very popular is habanero with heart-shaped red or yellow-orange pods. Outwardly, they resemble bell peppers and have a floral aroma. Habanero is one of the hottest chilli peppers, has a strong pungent taste, is used as a condiment in cooking and canning.

Corn

The most ancient and widely used product in Mexican cuisine. From boiled and lime-soaked corn grains, Mexicans get flour – masu . A variety of cakes are prepared from it, which form the basis of many dishes. Corn is eaten boiled and fried, porridge is cooked from it, side dishes and fillings, sauces, sweets and drinks are made.

Legumes

Beans and black beans known to Mexicans since antiquity, as well as imported chickpeas and lentils are used. Beans are used to prepare fillings for corn tortillas, side dishes and independent dishes.

Avocado

One of the healthiest foods, rich in valuable oils. The fruits were cultivated by the Aztecs already in the third millennium BC. Today, Mexico leads in sales of this fruit. The most famous and popular avocado dish is guacamole sauce. It is also used in soups, appetizers and salads. nine0003

Lime

Added to most dishes as a condiment. Fruit juice is part of the sauces and is used as a marinade for meat, fish and seafood.

Exotic fruits

Pineapple, mango, papaya, soursop, sapota, guava are eaten fresh and used in desserts and ice cream.

Vegetables

Commonly used tomatoes, squash and potatoes, as well as exotic physalis Mexican squash-like cucumber are widely used chayote . Very popular and cacti – prickly pear and nopal . Their leaves are often added to vegetable salads, the fruits are marinated in brine or sweet syrup.

Herbs and spices

Mexico is considered the birthplace of cloves, cinnamon and vanilla, which is added to most local pastries. Spices imported from other regions are also widely used: coriander, oregano, thyme.

Traditional flatbread

Tortilla

A thin corn tortilla that accompanies every meal in Mexico and is the basis of many traditional dishes.

Tostada

Small tortilla toasted on a wire rack over a heated frying pan. It can be served as an appetizer with spicy sauces or as an independent dish with stuffing laid out on top.

Totopas tostaditas

Small triangular cornmeal cakes fried in oil.

Gorditas

A thick corn-dough cake baked on a tray, sometimes fried in oil. Usually cut and stuffed with meat, chorizo sausages or cheese, as well as herbs and hot sauce. nine0003

Snacks and snacks

Nachos

Corn chips served with sauces – most often salsa, guacamole and chili con queso. The appetizer may include minced meat and various vegetables, such as jalapeno peppers, onions, and olives.

Chicharrón

Crispy pork skins deep fried with spices. Most often served with green salsa or used as a topping for tacos.

Chorizo

Spicy dry-cured or raw-smoked minced pork sausages with spices imported from Spain and Portugal. Popular in many Latin American countries. Meat for minced meat is most often minced. There is red chorizo with the addition of paprika or chili peppers. In Mexico, green chorizo with herbs is also popular. nine0003

Elotes

Baked or grilled corn on the cob, smeared with sauce and sprinkled with hard aged cheese. There are many options for sauces: this mayonnaise with lime, and sauces based on sour cream, feta, herbs and spices.

Esquites

Corn kernels with sauce (usually mayonnaise), hard cheese, lime juice. The appetizer is served in a glass.

Ceviche

A dish from Peru. It is fish pieces marinated in lime juice with tomatoes, onions, cilantro and jalapeno peppers. Firm-textured fish is best for ceviche. nine0003

Aquachile

Similar to ceviche, common in Mexico. Most often, the dish is prepared from shrimp, less often from other seafood or fish. Drizzle shrimp with jalapeno juice diluted with water, lime, salt and sugar. Sometimes thinly sliced vegetables are added to the dish: onions, cucumbers, avocados. As a street food, it can be served with corn chips.

Mexican sauces

Mexicans have a wide variety of sauces on their daily menu that can be served as a condiment or as an appetizer with corn chips. The most popular sauces are salsa, guacamole, various types of moles. For more information on Mexican sauces, see the Mexican Sauce Guide. nine0003

Soups

Aztec Soup

Tomato soup with avocado pieces, grated cheese and crushed corn chips.

Menudo

Latin for “tripe”, “offal” is a soup of beef gizzards, drumsticks and ribs in broth with red pepper. A real menudo takes 4 to 7 hours to prepare.

Pozole

A thick soup made from corn and meat, usually pork or chicken.

Birria

Traditional Jalisco spicy thick soup with stewed goat meat. nine0003

Caldo tlalpeño

Chicken soup with vegetables and chipotle – smoked red jalapeno peppers.

Hot dishes

Tacos

Native American dish, stuffed corn or wheat tortilla folded in half. Each of the numerous types of tacos, differing in filling and cooking method, has its own name:

Taco el pastor (“shepherd’s”) – brought by Christian Arabs shawarma-style tacos stuffed with pork fried over a fire on a spinning skewer, with adobo sauce and pineapple. nine0165
Tacos de asador – with grilled meat (pork, beef or chicken).
Taco de cabeza (“with head”) – stuffed with beef or mutton offal from the animal’s head: head muscles, brains, tongue, cheeks, lips or even eyes.
Tacos de carnitas – with pork stewed in lard.
Taco de barbaca – with lamb stewed over low heat. As a result of prolonged cooking, the meat becomes very tender and breaks into fibers.

nine0164 Taco de birra is a very popular taco in the state of Jalisco with goat meat baked in a clay oven with spices and herbs.

Tacos de pollo – with chicken breast, served with guacamole sauce, sour cream and jalapeno peppers.
Tacos de camarones – with shrimps.
Taco de pescado – with fish.
Tacos dorados (“golden”) – fried crispy tacos.
Tacos de canasta (“from the basket”) – stuffed with fried potatoes, beans, meat and spices, steamed in a special pan. nine0165

Fajita

A Tex-Mex dish named after faja, stripe. It is a grilled meat cut into strips and wrapped in a tortilla with vegetables and sauce. Usually, beef hem is used for the dish – a cut from the bottom of the carcass, but there are options with pork and chicken. Popular additions include tomatoes, cheese, sour cream, guacamole, salsa and pico de gallo. The filling for fajita is served separately from the tortilla, each participant in the meal can choose what to wrap in a tortilla. nine0003

Burrito

A dish consisting of a wheat or corn tortilla with various fillings: minced meat, overcooked beans, rice, avocado, tomato or cheese. Green salad and salsa sauce can be added to the filling. Unlike fajitas, burritos are served already with stuffing wrapped inside.

The name of the dish is translated from Spanish as “donkey”. It appeared during the period of Mexican migration to America, where, according to legend, the food seemed too bland to the settlers. In this regard, I had to ask relatives to transfer the usual dishes through the border river Rio Bravor. The food was transported by a cook who used a donkey named Burrito for this purpose. He used tortillas to pack meals to save on clay pots. The Mexicans, on the other hand, first ate the food along with the packaging, and then tasted the meat and vegetables in the tortilla. nine0197

Chimichanga

This is a deep fried burrito. The filling is beef or chicken with tomatoes, cheese and sauce.

Enchilada

Corn tortilla stuffed with spicy meat (usually chicken) or egg and vegetable stuffing, fried or baked with sauce, sometimes with cheese. Before serving, enchiladas are drizzled with chocolate and chili mole sauce.

Quesadilla

Grilled or deep-fried corn tortilla stuffed with cheese. Only cheese is used as a traditional filling, but meat, chorizo sausages, mushrooms and vegetables can also be added to it. Unlike similar tortilla dishes such as burritos and enchiladas, when making quesadillas, the tortilla is folded in half rather than wrapped in the filling. Salsa and guacamole sauces, vegetable salad, chili pepper, coriander can be served with the dish. nine0003

Tamale

Corn flour dough wrapped with corn leaves and steamed. Often the dish is stuffed with meat, beans, cheese, vegetables or fruits. In ancient times, tamales had a ritual significance: they were prepared on holidays and used as offerings to the gods. It is believed that it was this dish that the Indians offered to try the conquistadors who arrived on their lands.

Chilaquiles

Triangular fried tortilla pieces with salsa, sour cream, meat, onion, lime, avocado, bean garnish. The dish is sprinkled with plenty of cheese on top. nine0003

Empanadas

Salty dough patties stuffed with savory meat, vegetables or spiced cheese. Empanadas in various variations are popular in other Latin American countries and in Spain.

Frijoles refritos (refried beans)

Water-soaked and stewed bean paste fried in oil and spices. A widely used all-purpose garnish. It is often used as a filling in flatbread dishes, but can also be served as an independent dish with sauces and grated cheese. nine0003

Chiles en nogada

Green peppers fried and stuffed with meat, rice, dried fruits, with a sweet white walnut sauce. The dish is topped with red pomegranate seeds. The dish symbolizes the colors of the Mexican flag – green, white and red.

Pescado a la Veracruzana

White sea fish fillet baked with vegetable and spice sauce. The dish combines Mexican and Spanish traditions. Of the latter, olives, capers, olive oil and oregano are borrowed. Usually served with a side dish of crumbly rice or vegetables. nine0003

Insect dishes

Chapulines

Grasshoppers fried with pepper, garlic and other spices. They are eaten as a snack with lime or lemon juice, added to homemade cheese, guacamole and other dishes, often whole. Some believe that the taste of grasshoppers is reminiscent of dried fish.

Gusanos

Agave caterpillars. They are added to the salt used for cooking and cocktails.

Escamoles

Larvae of giant black ants living in agave roots. Considered a gourmet dish, they are eaten both raw and fried or stewed with spices. The finished dish is similar in texture to cottage cheese, and the taste resembles butter with nuts. nine0003

Cheeses (queso)

Cheese making, using the milk of cows and goats brought by Europeans, has become very popular in Mexico. There are many types of cheese that are produced exclusively in this country. They can be divided into groups of varieties:

fresh;
soft;
semi-soft;
semi-solid;
hard.

Fresh cheeses

Fresco is a homemade crumbly cheese with a grainy structure and a sour taste. It is made from a mixture of cow and goat milk. It can be chopped into soups and salads, sprinkled on tacos, enchiladas, boiled corn, soups and other dishes. A kind of analogue of the familiar feta. nine0003

Blanco is a white cream cheese made from skimmed cow’s milk. The consistency is similar to homemade cottage cheese or mozzarella. It is traditionally fermented with lemon juice, which gives the product a bright flavor, but these days it is often made using rennet. When heated, such cheese softens, but does not melt. Often used as a filling for enchiladas.

Panel is a soft white cheese made from pasteurized cow’s milk. It is also called “wicker basket cheese” because of the imprints on the cheese head. It has a neutral, slightly salty taste, used in grated form for sprinkling dishes. Often served as an appetizer, such as grilled, topped with garlic-pepper paste, or wrapped in fried avocado leaves. nine0003

Ricason is a fluffy soft cheese reminiscent of Italian ricotta. Used as a filling for enchiladas.

Soft cheeses

Acejo – obtained by aging fresco cheese, during which it becomes harder and acquires a salty taste. Cheese is used in grated form to decorate dishes.

Oaxaca is a specialty cheese produced in the Oaxaca region. It has a fibrous and elastic structure, easily stretched into threads. This is the most popular type of cheese for making quesadillas. nine0003

Semi-soft cheeses

Asadero is a cow’s milk cheese that melts well on the surface when heated. Often used to make queso fundido, a Mexican fondue with chorizo or meat, usually served as a late dinner.

Chihuahua is a pale yellow cow’s milk cheese that ranges in flavor from mild to tangy. Widely used in cooking, especially good when fried in queso frito. For the first time this kind of cheese began to be produced by Mennonites – Protestants who lived in northern Mexico. Hence its second name – cheese mennonite .

Semi-hard cheeses

Manchego – this variety also exists in Spain. But, unlike the Spanish sheep cheese, the Mexican version is made from a mixture of cow and goat milk. It has a yellow color, soft oily structure, melts well. It is used both in hot dishes and as an independent snack with shrimp or fruit.

Criollo is a pale yellow cow’s milk cheese produced in the state of Guerrero in southwestern Mexico. It is very similar to the French Münster cheese – one of the most noble varieties of cheese in the world. nine0003

Bola is a light yellow cow’s milk cheese with a fairly strong flavor. Produced in the Chiapas region in the southeast of the country. It is used to prepare the well-known haute Mexican dish – queso relleno: a meat-stuffed head of cheese baked in banana leaves.

Hard cheeses

Añejo – aged goat’s milk cheese, rolled in paprika. After drying, the cheese hardens and becomes easy to grate. They are often sprinkled on tacos, burritos, and enchiladas. nine0003

Cotija – Manufactured in the city of Cotija de la Paz in the central state of Michoacán. Available in two types:

Cotija de Montana limited production cheese – dry, hard and salty, with a granular structure, made by hand;
Tahoe is milder, fatter and less salty.

Mexican desserts

Churros

A very common sweet that came to Mexico from Spain. It is a deep-fried sticks made from choux pastry. They are oblong or lasso-shaped, round or star-shaped in cross section. Served with sugar or chocolate sauce. nine0003

Rosca de reyes

Sweet biscuit cake with a hole in the middle, traditionally baked for Epiphany (January 6), the most important Catholic holiday. Dessert with hot chocolate is eaten with family and friends. By tradition, a small figurine of the baby Jesus is baked into the biscuit. Whoever finds it hosts a Candle Day (February 2) party in their home. The shape of the pie symbolizes the crown of the Magi, on top it is decorated with “precious stones” of cocktail cherries, large candied fruits from quince, papaya, figs, pineapple and other fruits. nine0003

Tres leches (“Three milks”)

Biscuit cake soaked in three types of milk: baked, condensed and cream. The finished dessert becomes moist and very tender. The cake is popular in many Latin American countries, but the exact history of its appearance is unknown. Mexico and Nicaragua claim the right to be called the country of origin.

Pan dulce

Popular Mexican pastry whose name means “sweet bread” in Spanish. It is prepared in various variations, for example, with a jam filling, in the form of shells in a sugar crust, in the form of a bagel. Baked goods are often served for breakfast or late dinner. nine0003

Fried bananas

Prepared with brown sugar caramel sauce with sesame seeds and cream, served with ice cream or sour cream.

Paletas

Sugared fruit ice cream sold everywhere in Mexico. Typically, a serving consists of both chopped and ground fruits and berries.

Easter in Peru: 10 must-try flagship dishes of our gastronomy. In line with this, when you go to the beach, museum, city or forest, you are always looking for a place to grab a bite to eat, this is where Peruvian cuisine and flagship dishes come in that leave the name of Peru high. What are they? There are many, but we present you with 10 of them not to be missed during your trip.

nine0003

It is known that the brand of Peru has grown over the years in the culinary world, also thanks to the contribution of Gaston Acurio and his recipes, which led to the study of gastronomic culture. In line with this, many who travel to Peru are looking for the best dish to try, whether in the capital or in the regions. In this sense, take note and write them down.

CHUPE DE CAMARONES

From Arequipa stew in the south of is one of the most emblematic and popular in Arequipa . Traditionally, it was served during the Huarachicuy holidays, which mark the transition of young Incas into adulthood, Promperu says. If you plan to travel here, keep in mind that the content is high quality and you should always try it at least once.

El chupe de camarones es una cremosa sopa con papas y maíz con la adición de ají amarillo.

LA PATARASHKA

Patara comes from the Peruvian Amazon. It is a fish stew cooked in bijao branches and served with yucca and a ripe banana. This can also be seen during Passover, when dishes made from fish are commonly eaten. Even Juan, but for a religious holiday it is better to fish, be it ceviche with its chonta salad. nine0003 Patarasca. (Photo: comidasperuanas.net)

Ceviche

In the summer seasons, you should always eat fish and we shouldn’t forget ceviche. A nutritious body food that many people eat when heading to the beach or cool places for an extended vacation. In addition, it contains nutrients and chili peppers, which add zest to food. It can be accompanied with sweet potatoes, yucca, or even steamed potatoes. Of course, you can’t forget to add seaweed or onions to give it some flavor. nine0003

Most even try combinations such as triple marino, ceviche with mixed pork skins, or rice with seafood. Ideal to eat while we watch the sea and chat with friends. Don’t forget to find the best “point” for this Easter.

Ceviche de mero. (Photo: Captura Pinterest)

PACHAMANCA

It is considered the cultural heritage of the nation. The name comes from the Quechua voice “pacha” meaning “earth” and “manca” meaning “pot”, which makes it clear that its meaning would mean “a pot of earth”.

In this sense, he describes very well how this dish is prepared. Where food is cooked by contact with hot rocks inside a hole dug underground. You can find it in different regions of the country, and it is important to try it, as the taste will give it unforgettable notes.

Pachamanca a la olla. (foto: Andina)Andina

ARROS CON POLLO

Food that is always present in restaurants and hotels. This dish, born in the 18th century as a variant of the then-famous rice with duck, began to conquer the tables of the Peruvians, and to this day it can be said that the national cuisine would not be what it is without rice and chicken in its ranks. In addition, it is usually accompanied by huancaina potato or creole sauce. It even pairs with soda or purple chicha, to suit your tastes. nine0003

POLLO Á LA BRASÁ

The list cannot ignore the frequent dishes of the Peruvians, one of the dishes whose consumption increases by 12% every time the Peruvian football team wins a match: grilled chicken. An emergency meal or for family reunions.

This is a dish that consists of grilled chicken using a rotary system that cooks evenly. It is accompanied by French fries and is now a cultural icon of Peru. It has a salad, but according to the promotions carried out by polleria, it also exists on firewood. nine0003 El pollo a la brasa por años se ha convertido en un plato traditional para los peruanos.

MALARRABIA AND SUDADO

It originated in Piura, one of the regions with great gastronomy, but it can also be found in northern Peru. This stew is very common during Holy Week and is cooked mainly in Katakaos. Perfect for summer or relaxing on the beach with the family.

What does it consist of? Malarrabia combines a masado of cooked banana flavored with garlic, chili, onion and goat cheese crumble. All this is accompanied by fish cooked in brine or pot and a stew that usually ranges from chickpeas, beans and lentils. This dish combines the Andean and the coastal region of Piura. If you go north, you know where to go for lunch. nine0003 La famosa malarrabia es una comida traditional en la previa para el inicio de la Semana Santa.

SECO DE CABRITOS

Dried chicken is delicious for those who try it even for the first time with juice, chicken and yucca or potatoes. In addition, it is one of the most representative dishes of northern Peru and has some variations in different regions. But there is also a dry goat.

The main ingredient for this dish is tender baby meat. As for its preparation, it is served with beans seasoned with onion and garlic. It is mainly consumed during popular and family holidays. Obviously Easter is no exception.

Another name by which this dish is known is northern goat . For example, in Trujillo it is accompanied by yucca or seasoned beans. In regions such as Lima, goat meat is substituted for beef, although they also make northern combinations that depend on the taste of each citizen.

Seco de cabrito

CARAPULCRA CON SECA SOAP

Faith is the most beautiful thing in life, and if there is a time to find it, then this is Easter. The best way to support this belief is to eat carapulcra chinchana, one of the most famous ducks in Peru, as well as dry soup. nine0003

In this sense, both dishes together form a new name and are the already recognized “breast stain”. In fact, if you travel to the Ica region or are in a Creole restaurant in Peru, you can find and enjoy this famous stew and culinary delight.

Remember that it is not difficult to try the excellent carapulcra dish , but we recommend that you go to the most prominent places, and ratings or comments on the Internet or Google Maps help a lot. Your guide will be there, who will taste it to the fullest and will not be proud if you get ripped off. nine0003

Where did it come from? It turns out that their creation was carved by Afro-Andean hands, and they combine ingredients and typical seasonings of the region.