Whether at home or on a LATAM flight, we’ve selected the recipes and ingredients that are quintessential Andean cuisine. Bon appétit!
Wagyu rib cap à la caçarola
1.2 kg wagyu rib cap (Chilean beef cut)
400 ml beef bouillon
150 g chopped carrots
120 g chopped onions
20 g tomato paste
15 g wheat flour
2 bay leaves
1/2 bottle Malbec wine
1 sliced garlic clove
- Heat the oil until almost smoking in a pot and season the meat with salt and pepper, searing both sides. Reserve.
- Brown the vegetables in olive oil for 12 to 15 minutes. Add the flour.
- Add the tomato paste until brown and then the garlic. Cook for one minute. Lastly, add the wine.
- Simmer to reduce by half and add the beef bouillon and bay leaves. Add the meat, cover the pan and simmer for approximately three hours until it’s tender. Next, drain the ingredients and let them cool.
Andean cereals risotto and grilled zucchini
150 g dairy cream
120 g cooked Andean corn
75 g cooked quinoa
50 ml white wine
50 g red and green bell peppers
30 g leek, julienne
30 g finely grated Parmesan cheese
25 g butter
15 g carrot, brunoise
10 g chopped shallot
6 zucchinis cut in sticks (approx. 30 g per stick)
1 fresh bay leaf
Salt to taste
- Fry the shallot, carrot and bell peppers.
- Add the white wine and let the alcohol evaporate.
- Add the dairy cream and bay leaf and simmer.
- Add the cooked quinoa and Andean corn and simmer until it reaches the texture of a risotto.
- Finally, add the butter and remove the pan from the heat.
- Let it cool, then add salt and pepper.
- Grill the zucchinis seasoned with salt and pepper.