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Main Dishes

Main Dishes
Grilled Salmon with Papa a la Huancaína

Grilled salmon is a delicious and healthy dish that can be enjoyed all year round. Combining the succulent flavors of fresh salmon with the bold and zesty taste of Papa a la Huancaína, this recipe is sure to be a crowd-pleaser. Papa a la Huancaína is a traditional Peruvian dish made with boiled yellow potatoes smothered in a rich and creamy cheese sauce, accented with a spicy kick from the aji amarillo pepper. When paired with grilled salmon, this dish creates a unique and flavorful combination that will leave your taste buds wanting more. Whether you’re a seasoned chef or just looking for a new recipe to try, Grilled Salmon with Papa a la Huancaína is the perfect choice for your next meal.

Grilled Salmon with Papa a la Huancaína

Cook and Salsa
Print Recipe
Cook Time 45 mins
Course Main Course
Cuisine Peruvian

Equipment

  • 1 Pan
  • 1 Pot

Ingredients
  

  • 200 gr Salmon fillet
  • 3 small potatoes
  • 1 egg
  • 1 yellow pepper
  • 100 ml olive oil
  • 10 gr anatto
  • 50 ml milk
  • 20 gr oregano
  • 8 Soda crackers
  • 5 black olives
  • 3 garlic cloves
  • 100 gr cream cheese
  • 20 gr mozarella cheese La Fe

Instructions
 

  • First cute you garlic cloves in tiny pieces add salt and olive oil and add this to the salmon fillet. Then add oregano and put on a side.
  • Wash the potatoes, peel them and cut them in rings. Cook them in a pot of boiling water for 10 minutes.
  • While the potatoes are cooking lets make the huancaina sauce.
  • In a blender, blend the mozarella cheese, cream cheese, annato oil, yellow pepper, salt, and pepper until smooth. This is your Papa a la Huancaína sauce.
  • In a blender, blend the soda crackers and milk. Add this mix to the huancaina sauce, mix and add it to a hot pot and cook for 2 minutes.
  • Preheat your grill to medium-high heat and grill the salmon fillets for about 4-5 minutes on each side or until cooked through.
  • Serve the potatoes in the plate, then add the huancaina sauce on top, add the salmon fillet of top and top it with you poche egg. Add more sauce, cilantro and black olives.
    Enjoy!
Keyword cook and salsa, huancaina potatoes, La Fe food, salmon
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March 23, 2023

Main Dishes
Ceviche de Corvina

Ceviche de corvina is a classic Latin American dish that has become increasingly popular all over the world. This refreshing and tangy dish features tender chunks of corvina fish that are marinated in citrus juices, mixed with onions, peppers, and a variety of fresh herbs and spices. Ceviche is typically served as an appetizer or main course and is perfect for hot summer days or as a light and healthy meal. This recipe is a wonderful way to explore the unique flavors of Latin American cuisine and is sure to be a hit with seafood lovers everywhere.

Ceviche de Corvina

Cook and Salsa
Print Recipe
Cook Time 45 mins
Course Appetizer, Main Course, Snack
Cuisine Latin American

Ingredients
  

  • 1 croaker fish
  • 2 garlic cloves
  • 1/2 red onion
  • 1 yellow pepper
  • 2 lemons
  • cilantro
  • 1/3 cup puffed corn
  • salt
  • pepper
  • olive oil
  • plantain chips

Instructions
 

  • Cut the croaker fish in cubes and add to a mixer bowl.
  • Cut the garlic cloves and add olive oil, salt and mix.
  • In a large bowl, combine the corvina, red onion, garlic, yellow pepper, puffed corn, cilantro salt, pepper and lime juice. Mix well to ensure the fish is fully coated in the juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Serve the ceviche chilled, garnished with additional cilantro and plantains chips.
    Enjoy!
Keyword Ceviche de corvina, Ceviche de pescado, Ceviche peruano, cook and salsa, La Fe food
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March 23, 2023

Main Dishes
Fanesca

Fanesca is a traditional soup from Ecuador that is typically served during Holy Week, the week leading up to Easter Sunday. This hearty and flavorful soup is made with a mixture of grains and beans, including corn, lentils, rice, and pumpkin, as well as a variety of other ingredients such as milk, cheese, peanuts, and dried salt cod. The soup is often garnished with a variety of toppings, including hard-boiled eggs, fried plantains, and fresh herbs, and is enjoyed as a comforting and nourishing meal during this important religious holiday. With its rich and complex flavors and textures, fanesca is a beloved dish in Ecuador and is often passed down through generations as a cherished family recipe.

Fanesca

Cook and Salsa
Print Recipe
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Ecuatoriana

Equipment

  • 4 hot pods
  • 1 Blender

Ingredients
  

  • 200 gr dried bacalao
  • 80 gr pumpkin
  • 80 gr zucchini
  • 50 gr cabbage
  • 30 gr corn La Fe
  • 30 gr peas La Fe
  • 30 gr white beans La Fe
  • 30 gr habas La Fe
  • 50 gr butter
  • 5 gr annatto
  • 5 gr cimun
  • 5 gr oragon
  • 5 gr black pepper
  • 50 gr white onion
  • 50 gr red onion
  • 80 gr peanuts
  • 5 garlic cloves
  • 300 ml milk
  • 150 ml heavy cream
  • 100 gr cream cheese
  • 100 gr queso fresco La Fe
  • 50 gr cilantro
  • 3 boiled eggs
  • 1 sweat plantain
  • 1 small avocado
  • 1 aji
  • 300 gr rice

Instructions
 

  • First leave the dried cod soaking in water a day before.
  • Cut the zucchini and pumpkin in squares and cook them in different pods with water for 20 minutes each.
  • Cut the cabbage and cook for 3 minutes in boiling water.
  • Remove the dried cod from the water, cut in small cubes and cook in the milk for 20 minutes.
  • In a blender add the peanuts with the milk and blend until you get a creamy texture.
  • Chopped you onions and garlic cloves. In a pre-heat pod add butter, annatto oil, the onions, garlic , oregano and ground cumin. Cook until the onions have a translucent appearance.
  • Blend the rice, pumpkin, zucchini, cabbage and add water. Blend until you have a creamy soup.
  • Add the vegetable mix to a hot pod and then add the milk you cooked with the dried cod.
  • Add the white beans, habas, peas and corn and cook for 20 more minutes.
  • Add the peanut cream, dried cod and mix.
  • Add the fresh cheese and cream cheese and mix until the soup is very creamy.
  • add salt and pepper to taste and the fanesca is ready.
  • Serve hot with toasted corn, avocado slices, eggs, peanuts, aji, cilantro and fried plantains to decorate.
    Enjoy!
Keyword cook and salsa, Fanesca, Fanesca soup, La Fe food
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March 15, 2023

Main Dishes
Guacho

Guacho is a hispanic-style shrimp and mussel stew, is a flavorful and hearty seafood dish that is perfect for a special occasion or a cozy night in. This traditional stew combines succulent shrimp and plump mussels with a variety of aromatic vegetables, herbs, and spices. The dish is slow-cooked to allow the flavors to meld together, resulting in a rich and savory broth that perfectly complements the tender seafood. Guacho de camarones y mejillones is a satisfying and comforting dish that is sure to impress your guests or delight your family. In this recipe, we will guide you through the steps to make this delicious and authentic seafood stew that is perfect for any occasion.

Guacho

Cook and Salsa
Print Recipe
Cook Time 40 mins
Course Main Course
Cuisine Hispanic

Equipment

  • 1 Hot pan

Ingredients
  

  • 6 units of baby squids
  • 6 units mussels with shell
  • 100 gr of arborio rice
  • 5 garlic cloves
  • 50 gr red onion
  • 2 tomatoes
  • 1 red bell pepper
  • 50 gr of parsley
  • 3 gr saffron
  • 5 gr paprika
  • 30 ml soy sauce
  • salt
  • pepper
  • olive oil
  • 500 ml fish broth
  • white wine La Fe

Instructions
 

  • In a bowl add the squid and mussels with garlic, olive oil, saffron, parsley and add white wine and mix.
  • In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, tomatoes, and paprika and cook until the vegetables are soft, about 5 minutes.
  • Add the rice to the pot, fish broth, salt, and white wine to the pot, and bring to a boil with the vegetables mix, and stir to combine. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice is cooked through.
  • Add the mussels and squid to the pot, and cook for 20 minutes or until the mussels open and the squid is cooked through.
  • Add salt and pepper to taste.
  • Serve the guacho hot, garnished with chopped cilantro.
    Enjoy!
Keyword cook and salsa, guacho, guacho de mellijones, La Fe food, seafood
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March 10, 2023

Main Dishes
Carnitas

Carnitas is a popular Mexican dish that is loved for its tender, juicy, and flavorful chunks of pork that are slow-cooked to perfection. The word “carnitas” literally means “little meats,” and this dish is typically made by simmering large chunks of pork in a blend of aromatic spices until they are fall-apart tender. Once cooked, the pork is shredded and then crisped up in its own juices to create a deliciously crispy exterior. Carnitas are a versatile dish that can be enjoyed in tacos, burritos, or as a main dish served with rice and beans. In this recipe, we will guide you through the steps to make traditional Mexican-style carnitas that are sure to impress your family and friends.

Carnitas

Cook and Salsa
Print Recipe
Cook Time 45 mins
Course Main Course
Cuisine Mexican

Equipment

  • 1 Hot pot
  • Cutting board

Ingredients
  

  • 200 gr lard
  • 500 gr pork
  • 1 cup of coca cola
  • 150 ml milk
  • salt
  • dried oregano
  • black pepper
  • 1 orange
  • 3 garlic cloves
  • 1 chili pepper
  • 2 tomatoes
  • 1 onion
  • parsley
  • 6 corn tortillas La Fe

Instructions
 

  • Melt the Lard add black pepper, salt, pork cubes, oregano, garlic and fry for 10 minutes.
  • Squeeze the orange and let it fry.
  • Add olive oil to a pan to pre-heat. Add onions chopped in cubes, chili pepper, tomatoes until cooked.
  • Add to a blender the vegetables and parsley to mix and create a hot sauce for your tacos. When the sauce is ready transfer to a bowl and put aside.
  • Add coke, milk and orange rings to the pork pod and mix. Cook for 20 more minutes until ready. Get the pork out of the pod and cut them in small pieces.
  • Cut onions and parley and mix.
  • Serve the carnitas on warm corn tortillas with chopped cilantro, diced onion, and the hot sauce. Enjoy
Keyword carnitas, cook and salsa, La Fe food, mexican carnitas, Tacos de carnitas
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March 10, 2023

Main Dishes
Seco de Pollo

Seco de Pollo is a traditional Ecuadorian dish that is loved by many. This hearty stew is made with tender chicken cooked in a flavorful cilantro sauce, along with a variety of aromatic spices and vegetables. The dish is typically served with rice, and the combination of the tender chicken and savory sauce creates a delicious and satisfying meal. Whether you are new to Ecuadorian cuisine or a seasoned fan, seco de pollo is a must-try dish that is sure to delight your taste buds. In this recipe, we will guide you through the steps to make this delicious dish right in your own kitchen.

Seco de Pollo

Cook and Salsa
Print Recipe
Cook Time 40 mins
Course Main Course
Cuisine Peruvian

Equipment

  • Hot pot
  • Blender

Ingredients
  

  • 4 units of chicken thighs
  • 4 garlic cloves
  • 1 red onion
  • 2 green peppers
  • 5 tomatoes
  • cilantro
  • parsley
  • 1 tsp pepper powder
  • 1 tsp chili powder
  • 1/4 tsp dried oregano
  • salt
  • 1 tbsp annatto
  • 3 tbsp olive oil
  • 1 beer

Instructions
 

  • Season the chicken with pepper, annatto, oregano and salt and mix.
  • Add olive oil to a pre-heated pan and add anatto, then the chicken and cook for 10 minutes on both sides.
  • In the same pot you cooked the chicken add the chopped onions, pepper powder, chili powder and the green bell pepper chopped, dried oregano and blend the tomatoes and add the liquid to the pod, chopped parsley, beer.
  • Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the chicken is cooked through.
  • Serve the chicken stew over a bed of rice ass a side if preferred and garnish with chopped cilantro, if desired.
    Enjoy your delicious seco de pollo stew!
Keyword chicken recipe, cook and salsa, La Fe food, pollo guisado, seco de pollo
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March 10, 2023

Main Dishes
Arroz con Habichuela

Arroz con habichuelas, also known as rice and beans, is a traditional Latin American dish that is enjoyed in many parts of the world. This hearty and flavorful dish is made with rice and beans, cooked together with a blend of aromatic spices and savory ingredients, resulting in a delicious and satisfying meal that is perfect for any occasion. Whether you’re looking for a comforting weeknight dinner or a dish to impress your guests, arroz con habichuelas is sure to please. So let’s get cooking!

Arroz con Habichuelas

Cook and Salsa
Print Recipe
Cook Time 55 mins
Course Main Course
Cuisine Hispanic

Equipment

  • 1 Hot pot

Ingredients
  

  • 500 gr pork
  • 300 gr of rice
  • 1 can of pink beans ( habichuelas) La Fe
  • 2 garlic cloves
  • 1 onion
  • 1 tsp salt
  • cilantro & garlic sauce
  • 2 tomatoes
  • 1 tbsp paprika

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the pork pieces, paprika, salt and brown them on all sides for about 5 minutes.
  • Add the onion, tomatoes, and cook until they soften, about 5 minutes.
  • Add cilantro and garlic sauce and add the rice and mix with the pork in the same skillet.
  • Add the cilantro & garlic sauce and the rice to the skillet and stir. Then add the pink beans or habichuelas. Add the water and stir well. Bring to a boil, then reduce the heat to low, cover the skillet and let simmer for about 15 minutes.
  • Season with salt and black pepper to taste. Serve hot and enjoy!
Keyword arroz con habichuelas, cook and salsa, La Fe food, pork rise with beans
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March 10, 2023

Main Dishes
Egg Muffins

Egg muffins are a delicious and convenient breakfast option that are perfect for busy mornings or for meal prep. These tasty little muffins are made with eggs, cheese, and your favorite veggies and can be customized to your liking. They are not only easy to make, but also nutritious and satisfying, making them a great choice for a quick breakfast or snack. Whether you are looking for a portable breakfast on-the-go or a healthy snack, egg muffins are a great option. So, let’s learn how to make them!

Egg Muffins

Cook and salsa
Print Recipe
Cook Time 25 mins
Course Main Course
Cuisine American

Equipment

  • Air fryer
  • Cupcakes moulds

Ingredients
  

  • 4 eggs
  • 4 slices of ham
  • shredded cheese La Fe
  • salt

Instructions
 

  • Preheat the air fryer or oven to 375°F. Grease a 6-cup muffin tin with cooking spray.
  • Add the ham to the cupcakes moulds, then the eggs and top it with white cheese.
  • Season the egg mixture with salt and pepper to taste.
  • Bake the egg and ham muffins in the preheated oven or air fryer for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown.
  • Remove the muffin tin from the oven and allow the egg muffins to cool for a few minutes.
  • Use a butter knife to loosen the edges of the muffins, then carefully remove them from the tin.
  • Serve the egg and ham muffins warm and enjoy!
Keyword breakfast, cook and salsa, desayuno rapido, egg muffins, La Fe food, queso blanco la fe, queso la fe
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March 7, 2023

Main Dishes
Cazuela de Mariscos

Cazuela de mariscos is a traditional seafood stew that originates from the coastal regions of Latin America. This hearty and flavorful dish is a perfect way to bring the flavors of the sea to your dinner table. The recipe combines a variety of fresh seafood such as shrimp, mussels, squid, and fish with vegetables and spices to create a delicious and satisfying meal. Whether you are hosting a dinner party or looking for a comforting family meal, cazuela de mariscos is sure to impress. So let’s dive in and discover how to make this delicious and comforting seafood stew!

Cazuela de Mariscos

Cook and Salsa
Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American

Ingredients
  

  • 200 gr of white fish
  • 5 units of prawns
  • 5 units of mussels
  • 30 gr of parsley
  • 30 gr of cilantro
  • 500 ml of fish broth
  • 150 ml of heavy cream
  • 7 garlic cloves
  • 150 ml of coconut milk La Fe
  • 5 gr of paprika
  • 100 gr tomato paste
  • 100 ml of white wine La Fe
  • 1 onion
  • 2 tomatoes
  • 1 red bell pepper
  • 1 big carrot
  • 3 green onion
  • olive oil
  • salt
  • pepper
  • 3 units of tostones La Fe

Instructions
 

  • In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
  • Add the vegetables chopped and cook for another 3-4 minutes until softened.
  • Pour in the mussels, white fish and white wine and bring to a simmer.
  • Add the fish broth, heavy cream and coconut milk. Season with salt and pepper to taste.
  • Cover the pot and simmer for 10-15 minutes until the seafood is cooked through and the mussels have opened.
  • Cover the pot and simmer for 10-15 minutes until the seafood is cooked through and the mussels have opened.
  • In a pan, heat the olive oil and add the prawns, whine wine, parsley, salt and pepper.
  • In the air-fryer add the tostones and cook them for 18 minutes.
  • Garnish the prawns and with chopped fresh parsley and serve hot with tostones.
  • Enjoy your delicious cazuela de mariscos!
Keyword cazuela de mariscos, cook and salsa, fish soup, La Fe food, Latin American, leche de coco, leche de coco la fe, tostones
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March 6, 2023

Main Dishes
Locro de Papa

Locro de papas is a hearty and flavorful potato stew that is a staple in traditional Andean cuisine. This dish originates from the Andean region of South America, and has been enjoyed by generations of indigenous people in Peru, Ecuador, Bolivia, and beyond. Locro de papas is typically made with a base of potatoes, onions, garlic, and spices, and is often enriched with a variety of ingredients such as corn, cheese, and meat. The result is a warm and comforting stew that is perfect for cold days and nourishing meals. This dish is not only delicious, but it also carries a deep cultural significance as a symbol of the Andean peoples’ connection to the land and the crops that sustain them.

Locro de Papa

Cook and Salsa
Print Recipe
Cook Time 45 mins
Course Main Course
Cuisine South America

Equipment

  • 2 hot pots

Ingredients
  

  • 2 lbs of potatoes, peeled and cut into small cubes
  • 1 onion
  • 3 garlic cloves
  • 1 tbsp of salt
  • 1 tbsp of anatto
  • 1 tbsp of olive oil
  • 2 tbsp of milk
  • 1 cup of white cheese La Fe
  • 1 avocado
  • 4 cups of water

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  • Add mix of anatto and olive oil to onions until well mixed.
  • Add the potatoes and salt to the pot, and stir well to coat the potatoes in the spices.
  • Pour in the water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the potatoes cook for about 20-25 minutes, or until they are soft and tender.
  • Add milk and stir for 3 minutes. Then add the crumbled cheese to the pot, and stir well until it has melted and is well incorporated into the stew.
  • Taste the stew, and add salt as needed .Ladle the locro de papas into bowls, and garnish with fresh cheese and avocado, if desired. Enjoy!
Keyword Colombian soup, cook and salsa, ecuadorian soup, La Fe food, Locro de papa, queso blanco la fe
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March 2, 2023

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