What I had, mostly for lunch
Friday, September 18, 2015
Coctel de Camarones, Tamal, and Pionono
Shrimp cocktail, Ecuadorian style - fresh poached shrimp marinated in lime juice, sour orange, ketchup and mustard, with pickled red onions, tomatoes, cilantro and olive oil. Served chilled.
Served with popcorn, chifles (thin-sliced plantain chips), and toasted corn (canchas).
Tamal de mi Abuelita - steamed rice and potato dough tamal stuffed with chicken, egg, raisins and olives, wrapped in banana leaves, served with tomate de arbol (tomarillo aji sauce).
Pionono - Peruvian cake roll filled with home-made dulce de leche and dusted with powdered sugar
, South American Kitchen
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