feijoada

The feijoada is considered the national dish of Brazil. No Brazilian restaurant where this specialty is not among the main menu options. Originally from Rio de Janeiro, feijoada is a stew based on black beans (feijoão preto) cooked with meat and served with rice. It is customary to eat feijoada on Wednesdays or Saturdays.

You can bring the traditional Brazilian flavor to your table, preparing feijoada as we explain below.

Ingredients:

• 800 grams of black beans (beans)
• 300 grams of smoked bacon
• 350 grams of beef jerky
• 350 grams of pork ribs
• 150 grams of smoked sausage
• 2 large onions chopped
• 5 tomatoes
• 3 cloves garlic
• 1 cup rice
• black pepper and salt to taste

Flank steak rolled

No family party, baptism, picnic or festive table without a good flank steak rolled. A traditional home recipethat serves as starter, usually accompanied by potato salad.

The flank steak is a piece of beef that extends beneath the skin and ribs. So it is a fine piece and extended, ideal for preparing rolled like a Swiss roll is involved. Of course, in this case the filling is salty and usually what comes to your home: carrots, olives, roasted peppers, cooked peas, egg, tomatoes, etc.. etc.

Once rolled tight, the flank steak is closed with a sewing thread choricero (old-fashioned) or introduced into a network that allows handling. So can beef broth boiled for several hours or roasted in the oven or grill.Finally, pressed until cold and firm.

The secret is to withstand the temptation of eating nothing but complete cooking. We will have to wait for it to cool to cut it into slices that will leave your fill multicolor sight.

Spicy chicken

The original dish is Picante de cuy , but many foodies have used chicken for various reasons, and named spicy chicken . The sauce is the same as the original dish, but instead of using guinea pig , using chicken. 
The dish itself is very old and typical of Peru. The homemade sauce is very rich, juicy and aromatic. The dish has ancient origins and learned the recipe in Puno . It is also made ​​in areas such as Ayacucho,Junin , Huanuco, Cajamarca , Apurimac, Cusco and other regions in Peru.

Ingredients: For 4-6 people

• To prepare the dish:

•  1 whole chicken
•  1 teaspoon ground oregano
•  1 teaspoon potato starch or cornstarch
•  1 tablespoon minced garlic
•  7 ground red chili panca
•  Salt and pepper to taste
•  Vegetable oil
•  5 or 7 huayro potatoes, boiled or sandy yungay

Tray paisa

Delicious dish y that is prepared around the country. It generally consists of a portion of beans ( with hogao spoon over), dry white rice,ground beef, pork, sausage, black pudding, green banana plantains, plantain slices, a fried egg, slices of avocado and arepas, served all together in a try.

INGREDIENTS

This dish is served in a wide dishes from several pieces and oval (tray type). In his traditional classical or traditional presentation, is traditionally composed of fourteen ingredients invariable, twelve of them arranged in the above trays or plates, and two more as an accompaniment, are these:

• Rice white

• Meat ground

• Crackling

• Fried egg

• Patacón

• Chorizo ​​Antioquia with lemon

• Arepa Antioquia

• Hogao

• Beans Cargamanto

• Tomato sliced ​​red

• Avocado 

• Chopped ripe