DOCSLIB.ORG

Carta Delphos Bistro Ingles

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Carta Delphos Bistro Ingles • coffee • specialties • appetizers • cocktails • starters • cravings • soups • hamburguers • menu • American coffee S/ 12 Decaf coffee S/ 14 Infusions S/ 11 Caffè latte S/ 14 Soda S/ 12 Caffè mocha S/ 14 Water S/ 12 Simple Espresso S/ 10 Lemonade S/ 12 Double Espresso S/ 14 Chicha morada S/ 12 Chocolate S/ 14 Milkshake S/ 16 Capuccino S/ 14 Creamy Cappuccino S/ 16 Cocktails Mangu S/ 30 Achuni S/ 32 Vodka Absolut raspberri, mango pulp, slices of Pisco quebranta, Aperol, cocona juice, sugar syrup, lemon and sugar. lemon and orange bitter. Qonqapa S/ 30 Camu Fresh S/ 35 Pisco quebranta, elderberry jam, fresh lemon juice Rhum, watermelon liqueur, horchata syrup, camu and Cassis liqueur. camu and basil leaves. Moscatel Julep S/ 32 Oceanus Tiki Punch S/ 35 Pisco Moscatel, Fernet, homemade syrup and Pisco Italia, rhum, pineapple juice, camu camu fresh mint leaves. juice and Falernum. Caribbean Smash S/ 30 Classic Mojito S/ 30 Pisco Italia, rhum, almond syrup, basil leaves and White rum, lemon juice, sugar, peppermint and passion fruit. sparkling water. Chilcanos Classic Chilcano S/ 28 Pisco quebranta, fresh lemon juice, Angostura bitters and ginger ale. Pisco Sour S/ 32 Pisco quebranta, fresh lemon juice, sugar syrup, Elderberry Chilcano S/ 28 egg white and Angostura bitter. Macerated elderberry in Pisco Italia, fresh lemon juice, Angostura bitters and ginger ale. To share Sautéed beef tenderloin quesadillas S/ 27 Garlic shrimps with mushrooms S/ 38 Peruvian-style sautéed beef tenderloin and Shrimps sautéed over an open fire with cheese au gratin, served with guacamole, Spanish-style paprika and garlic sauce, served pico de gallo and huancaina sauce. with peasant bread. Starters Fried ceviche S/ 50 Peruvian salad S/ 25 Fresh-diced fish marinated and breaded in panko, Mix of lettuces, radish, grated Serrano cheese, pecans, served with sweet potato, sautéed corn, fresh onion grated hard-boiled egg, diced country ham, purple and leche de tigre (tiger’s milk). onion rings, bell peppers, black olives, corn and bacon in a creamy and soft vinaigrette of yellow chili. Tiradito S/ 45 Fresh fish in rocoto and yellow chili sauce, served Thai salad S/ 30 with crispy fried calamari, toasted corn and boiled Roasted peanuts, lettuce, Chinese cabbage, purple corn. cabbage, carrot, orange wedges, diced pineapple, Kolan Tao in sweet chili vinaigrette, served with Octopus in olive sauce S/ 50 shrimps. Thin slices of octopus marinated in black and green olives sauce with a little bit of lemon, served with Mediterranean Delphos salad S/ 34 creole sauce. Mediterranean style salad, made with the best fresh ingredients, tomatoes, cucumbers, red onion, olives, Causa acevichada del barrio S/ 50 peppers, creamy goat cheese with yogurt emulsion. Our causa of mashed yellow potato and fresh avocado covered with cevichito made with fresh fish, Supreme Caesar salad S/ 38 crispy seafood and leche de tigre (tiger’s milk). The classic Caesar salad, served with chicken fillet, bell peppers and cheese croûtons. Por la causa S/ 32 Causa with chicken, avocado and tomato concasée Delphos ceviche S/ 60 topped in our traditional fresh and creamy Peruvian Perfect combination of fish, octopus and calamari huancaina sauce. topped with our spicy leche de tigre (tiger´s milk), served with corn and sweet potato. Potato in rustic huancaina sauce S/ 34 Mix of potatoes, served with rustic huancaina sauce. Classic ceviche S/ 45 Fresh fish marinated with lemon, served with sweet Carpaccio S/ 52 potato, fresh corn, crispy onion and a little bit of spice Thin sliced prime beef tenderloin with pepper and and coriander. creamy olive oil dressing, a little bit of lemon and Harry’s Bar-style mustard. Creams & Soups Sandwiches Pumpkin cream soup S/ 30 Butifarra S/ 33 Creamy roasted pumpkin, served Homemade French bread, served with country ham slices, with bread croûtons and fresh lettuce, yellow chili cream and creole sauce. cheese. Roasted beef S/ 38 Chicken and angel hair pasta Sliced roasted beef, served in French bread with lettuce, soup S/ 30 creole sauce and Andean-style roasted potatoes. A revitalizing consommé with small pieces of diced chicken, Chicken Parmesan S/ 40 carrot, celery, yellow potato and Chicken fillet breaded in marinara tomato sauce, grated with spinach. mozzarella and parmesan cheese, served in focaccia bread with French fries. Sopa a la minuta S/ 30 Classic Peruvian soup served with Chicken sandwich Hawaiian style S/ 40 beef broth, angel hair pasta, Grilled juicy chicken breast with pineapple, crispy bacon and ground beef and spices. Edam cheese, served in ciabatta bread with French fries. Creole-style Club sandwich S/ 40 minestrone soup S/ 35 All-time best sandwich. Triple sandwich of chicken, fried egg Italian-Peruvian style soup, served and bacon, served with French fries. with mixed vegetables and pasta with pesto sauce. Sandwich of lomo saltado S/ 45 French style homemade bread with our well-known lomo Peruvian Shrimp saltado (sautéed beef tenderloin), mozzarella cheese, served Chowder S/ 60 with yellow French fries and its own juice. Arequipa-style soup served with quail egg. Hamburgers Children Menu The classic S/ 43 With tomato, onion, lettuce and pickles. Alfredo-Style Fettuccini S/ 28 Fettuccini in creamy reduction The American S/ 45 sauce, parmesan cheese and With cheese, bacon, onion, tomato and pickles. English ham. The GolpeBurger S/ 47 Chicken nuggets S/ 30 With mushrooms, mozzarella, English ham and Little pieces of breaded chicken, yellow chili chimichurri. served with French fries. The TanqueBurger S/ 47 Chinese Peruvian fried rice With fried egg, crispy onion rings, guacamole with chicken S/ 30 and Edam cheese. Sautéed rice with chicken, soy sauce, omelette and Chinese Salchipapa S/ 35 onion. Served with chorizo, frankfurter sausage and Andean-style roasted potatoes, with golf, tartare and chili sauces. You can ask for the fried egg option. Main Dishes Ossobuco S/ 58 Northern style shrimps S/ 53 Ossobuco with pachamanca flavors, served with Juicy rice with yellow chili sauce and crispy loche tacu-gnocchis and creole sauce. pumpkin “atamalado” style, as it is served in Northern Peru, with flambéed shrimps and Steak and onions S/ 48 creole sauce. Cut of beef with onions and pickled tomatoes, served with rice, corn, Andean-style roasted Our BBQ ribs S/ 52 potatoes and covered with fried egg. Tender pork ribs marinated in spices, served with Andean-style roasted potatoes and cabbage salad Linguine Fra Diavolo S/ 56 topped with our special BBQ sauce. Sautéed shrimps in pepperoncino (hot chili pepper) and marinara tomato sauce, served with linguini, as it Tacu Delphos S/ 58 is cooked in Italy. Tacu Tacu (Peruvian refried beans and rice), served with sautéed beef tenderloin, shrimps and Chinese fish and rice S/ 70 mushrooms flambéed with Pisco, covered with Crispy-diced fish, marinated in Chinese secrets with fried quail egg. oriental rice, vegetables cooked in a wok and a thin omelette. Sautéed Huancaina-style tagliatelle S/ 58 The new version. Prime beef tenderloin, shrimps, Stir-fry Creole noodles S/ 58 mushrooms, cherry tomatoes and onions sautéed A unique dish cooked in the wok, coming from our over an open fire on tagliatelle pasta in our classic Chinatown and a little bit of our Peruvian food. huancaina sauce. Ají de gallina S/ 48 Sautéed beef tenderloin Risotto style S/ 65 Lima cuisine typical food. Based on ancient recipes, Our famous lomo saltado (sautéed beef myths and grandmother’s secrets. Creamy sauce of tenderloin) and our creamy rice in yellow chili mirasol and yellow chili pepper, with a little bit of sauce. Just taste it! panca chili and fresh cheese. Peruvians just love it. Turkey paillard S/ 42 Beef tenderloin casserole S/ 57 Thin cut of turkey breast, served with a mix of Diced beef tenderloin stew, with onions, tomatoes roasted potatoes and sweet potatoes, sautéed and potatoes in our panca chili juice and Peruvian spinach, topped with garlic and thyme in a white spices, served with rice and corn. wine sauce. Cordon Bleu S/ 48 Thai rice S/ 65 Crispy chicken breast filled with ham and cheese in Exotic rice with pineapple, lemon verbena, mushrooms and oreganata sauce, served with coriander, fresh basil, shitake mushrooms, toasted mashed potatoes and fried corns in huacatay sauce. sesame with sliced beef tenderloin in red curry sauce and Asian vegetables. Short ribs S/ 57 Slow-cooked beef stew with pearl onions, wine and Fish in sherry and garlic sauce S/ 70 mix of mushrooms, served with a creamy risotto Fish in a delicate sherry and garlic sauce, served with corn, coriander and chili cream. with apaellado-style rice and mushrooms sautéed with olive oil. Milanese Pizzaiola style S/ 52 Classic chicken Milanese with grated pizzera sauce, Bistró rice with chicken S/ 55 mozzarella and parmesan cheese, served with Classic Peruvian duo, rice with chicken in Andean-style roasted potatoes. coriander sauce with roasted potatoes in huancaina sauce, served with creole sauce. Main Dishes Sudado a la norteña Piura style S/ 61 Slow-cooked fish in chicha de jora (corn beer chicha), onions, tomatoes, fresh-ground coriander and spices, served with rice and corn. Grandma’s roast beef S/ 55 Slow-cooked juicy roasted beef, served with mashed potatoes, rice and corn. Always a classic. Pesto and breaded beef tenderloin S/ 48 Pappardelle pasta in our creole pesto sauce, served with breaded beef tenderloin. Plentiful! Lomo saltado S/ 58 Our awarded dish. Surely, one of the best dishes at Lima. Thin slices of beef tenderloin, onions al dente, fresh tomatoes and yellow roasted potatoes topped with fried egg. Sea & Earth S/ 76 Combination of prime beef tenderloin in pepper sauce and shrimps sautéed in lemon and capers, served with mashed potatoes, broccoli and mushrooms in olive sauce with parmesan cheese. Desserts Red berry cheesecake S/ 25 Old tiramisù S/ 25 A creamy combination of cheesecake Grandma’s recipe from the beautiful Italy.
Load more

Recommended publications
  • Advancedaudioblogs3#1 Peruviancuisine:Lacomida Peruana
    LESSON NOTES Advanced Audio Blog S3 #1 Peruvian Cuisine: La Comida Peruana CONTENTS 2 Dialogue - Spanish 4 Vocabulary 4 Sample Sentences 5 Cultural Insight # 1 COPYRIGHT © 2020 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. DIALOGUE - SPANISH MAIN 1. Hola a todos! 2. Alguno ya tuvo la oportunidad de degustar algún plato típico peruano? 3. La comida peruana es una de las cocinas más diversas del mundo, incluso han llegado a decir que la cocina peruana compite con cocinas de alto nivel como la francesa y china. 4. La comida peruana es de gran diversidad gracias al aporte de diversas culturas como la española, italiana, francesa, china, japonesa, entre otras, originando de esta manera una fusión exquisita de distintos ingredientes y sabores que dieron lugar a distintos platos de comida peruana. 5. A este aporte multicultural a la cocina peruana, se suman la diversidad geográfica del país (el Perú posee 84 de las 104 zonas climáticas de la tierra) permitiendo el cultivo de gran variedad de frutas y verduras durante todo el año. 6. Asimismo el Perú tiene la bendición de limitar con el Océano Pacífico, permitiendo a los peruanos el consumo de diversos platos basados en pescados y mariscos. 7. La comida peruana ha venido obteniendo un reconocimiento internacional principalmente a partir de los años 90 gracias al trabajo de muchos chefs que se encargaron de difundir la comida peruana en el mundo y desde entonces cada vez más gente se rinde ante la exquisita cocina peruana. 8. En el año 2006, Lima, la capital del Perú, fue declarada capital gastronómica de América durante la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión 2006.
    [Show full text]
  • Anthocyanins Content in the Kernel and Corncob of Mexican Purple Corn Populations
    MaydicaOriginal paper Open Access Anthocyanins content in the kernel and corncob of Mexican purple corn populations 1 1 2 Carmen Gabriela Mendoza-Mendoza , Ma. del Carmen Mendoza-Castillo *, Adriana Delgado-Alvarado , Francisco Javier Sánchez-Ramírez3,Takeo Ángel Kato-Yamakake1 1 Postgrado en Recursos Genéticos y Productividad-Genética, Campus Montecillo, Colegio de Postgraduados, Km 36.5 Carretera México- Texcoco. 56230, Montecillo, Texcoco, estado de México, México. 2 Campus Puebla, Colegio de Postgraduados. Boulevard Forjadores de Puebla No. 205.72760. Santiago Momoxpan, Municipio San Pedro Cholula, Puebla, México. 3 Departamento de Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro 1923, Buenavista, Saltillo, 25315. Coahuila, México. * Corresponding author: E-mail: [email protected] Keywords: Zea mays L., purple corn,anthocyanins, native corn, and San Juan Ixtenco, Tlaxcala. Abstract Purple corn has acquired great interest by its high content of anthocyanins and bioactive properties. Among this type of corn the Andean purple corn has been the most studied, however, in Mexico, we have the “maíces mora- dos”, which is recognized by its dark purple color. Since there is no record about its content of anthocyanins, in this study we quantified the total anthocyanins (TA) accumulated in the pericarp, aleurone layer, kernel, and corn- cob of 52 corn populations with different grades of pigmentation. Results showed that TA was superior in purple corn than in blue and red corn. TA ranged from 0.0044 to 0.0523 g of TA ∙ 100 g-1 of biomass in the aleurone layer; in the pericarp from 0.2529 to 2.6452 g of TA ∙ 100 g-1 of pericarp; in the kernel from 0.0398 to 0.2398 g of TA ∙ 100 g-1 of kernel and in the corncob from 0.1004 to 1.1022 g of TA ∙ 100 g-1 of corncob.
    [Show full text]
  • Purple Corn (Zea Mays L.)
    Purple Corn (Zea mays L.) Purple corn was once a sacred crop to the ancient Incan PURPLE CORN BENEFITS civilizations. Now hundreds of years later, it is grown commercially • One of the most potent vegetable sources of the in its native land of Peru. Historically it was valued for its use as antioxidant-rich color pigments called anthocyanins a natural colorant for foods and beverages as well as for its role in • Supports healthy glucose and lipid metabolism making a popular drink called “chicha morada.” Today’s markets • Powerful antioxidant activity still acknowledge the more traditional uses while research into the • Promotes healthy aging and vascular integrity health benefits of this particular type of corn have made it a sought- after ingredient in the functional foods and supplements markets as PHYTONUTRIENT PROFILE well. Researchers have discovered the significant role of purple corn Contains one of the highest concentrations of and its effects on cellular health, obesity, diabetes, inflammation and • cyanidin-3-glucoside compared to other anthocyanin- vascular integrity. These health benefits are largely tied to purple rich fruits and vegetables corn’s high content of anthocyanins, the antioxidant-rich color • Unique and diverse anthocyanin profile containing pigments that give it its dark purple color. In fact, purple corn has predominantly cyanidins, pelargonidins, and one of the absolute highest levels of a particular anthocyanin— peonidins cyanidin-3-glucoside—that has been attributed to a number of • Rich in phenolic acids such as p-coumaric, vanillic acid, protocatechuric acid, and flavonoids such as significant health benefits in humans. Fun Fact: Offerings of purple quercetin corn were given to honor athletes just prior to their sacrifice to Incan gods.
    [Show full text]
  • Factors Influencing Commercialization of Green Maize in Nandi South, Nandi County Kenya by Pius Kipkorir Cheruiyot a Thesis Subm
    FACTORS INFLUENCING COMMERCIALIZATION OF GREEN MAIZE IN NANDI SOUTH, NANDI COUNTY KENYA BY PIUS KIPKORIR CHERUIYOT A THESIS SUBMITTED TO THE SCHOOL OF ARTS AND SOCIAL SCIENCES, DEPARTMENT OF HISTORY, POLITICAL SCIENCE AND PUBLIC ADMINISTRATION FOR THE IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN PUBLIC ADMINISTRATION AND POLICY MOI UNIVERSITY DECEMBER, 2018 ii DECLARATION Declaration by the Student I declare that this thesis is my original work and has not been presented for the award of degree in any another university. No part of this thesis may be reproduced without prior written permission of the Author and/ or Moi University Pius Kipkorir Cheruiyot ……………………… ……………… SASS/PGPA/06/07 Signature Date Declaration By the Supervisors This thesis has been submitted for examination with our Approval as University Supervisors. Dr. James K. Chelang’a ……………………… ……………… Department of History, Political Signature Date Science and Public Administration Mr. Dulo Nyaoro ……………………… ……………… Department of History, Political Signature Date Science and Public Administration iii DEDICATION This work is dedicated to my beloved wife Mercy Cheruiyot, children Kipkoech, Kimaru, Jerop, and Jepkurui. To my parents Sosten Cheruiyot and Anjaline Cheruiyot, siblings and all my friends for their inspiration, encouragement and continuous support throughout the entire process of writing this research thesis. God Bless you all. iv ABSTRACT The purpose of this study was to assess the factors that influenced the commercialization of green maize in Nandi South, Nandi County. The Study aimed at investigating the reasons why farmers opted to sell green maize rather than wait to sell it as dry cereals. The study aimed at achieving the following objectives; to analyze policies that guide the commercialization of green maize; to assess factors that motivate farmers to sell their green maize, to evaluate the consequences of the sale of green maize and to assess the positive ant the negative results of the sale of green maize.
    [Show full text]
  • Study of Glycerol and Respiro-Fermentative Metabolism Diversity Among Saccharomyces Yeasts
    Programa de Doctorado en Biotecnología Study of glycerol and respiro-fermentative metabolism diversity among Saccharomyces yeasts Bruno Motta Oliveira Tesis Doctoral, Valencia 2016 Supervisores: Dra. Amparo Querol Simón Dr. Roberto Pérez Torrado STUDY OF GLYCEROL AND RESPIRO- FERMENTATIVE METABOLISM DIVERSITY AMONG SACCHAROMYCES YEASTS Tesis doctoral presentada por: Bruno Motta Oliveira Para optar al grado de doctor en Biotecnología por la Universidad de Valencia Supervisada por: Dra. Amparo Querol Simón y Dr. Roberto Pérez Torrado La Dra. Amparo Querol Simón, Profesora de investigación del Consejo Superior de Investigaciones Científicas (CSIC) en el Instituto de Agroquímica y Tecnología de los Alimentos (IATA), y el Dr. Roberto Pérez Torrado, investigador postdoctoral del Consejo Superior de Investigaciones Científicas (CSIC) en el Instituto de Agroquímica y Tecnología de los Alimentos (IATA). CERTIFICAN que la presente memoria “STUDY OF GLYCEROL AND RESPIRO-FERMENTATIVE METABOLISM DIVERSITY AMONG SACCHAROMYCES YEASTS” constituye la tesis doctoral de Don. Bruno Motta Oliveira para optar al grado de doctor en Biotecnología por la Universitat de València. Asimismo, certifican haber dirigido y supervisado tanto los distintos aspectos del trabajo como su redacción. Dra. Amparo Querol Simón Dr. Roberto Perez Torrado Esta Tesis Doctoral ha sido posible gracias a la concesión de la siguiente ayuda: ►Beca de Doctorado pleno en el exterior de CAPES (Coordenação de Aperfeiçoamento de Pessoal de nível Superior), órgano vinculado al Ministério de Educación del gobierno de Brasil. - El trabajo aquí descrito se enmarca dentro de los Proyectos de investigación que llevan por título: 1. “Grupo biotecnología enológica: Evolución adaptativa de propiedades de interés biotecnológico en levaduras del género Saccharomyces” del Programa Prometeo para grupos de investigación de excelencia (Generalitat Valenciana).
    [Show full text]
  • Grains Purple Corn Conventional
    IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp. Blu Building Urb. Polo Hunt. Surco- Lima,Perú.T 51(1)7193969 www.imexfutura.com PRODUCT SPECIFICATION - GRAINS Art.: Name: PURPLE CORN CONVENTIONAL It is grown only in Peru over 2500 years ago used in the preparation of chicha morada and mush. Phenols compounds of General description: purple corn are powerful antioxidants that protect cell membranes and DNA from the damaging effects of free radicals. Also, anthocyanins are powerful antioxidants that reduce body aging, reduce the risk of heart attack and are excellent preventive against cancer Packaging Unit: 425g/453g Units/Box: 16 u. Box/Pallet: 100 box 25Kg paper PP/PB PP/PB PP/PB bags, or other in a CLEAR in a clear bag Packaging: according BAG w/ lithographed inside of client’s need sticker on it, retail bag lithographe or d carton lithographed box Shelf life: 2 year Contact: Daniel Saint-Pere Caprile 20´ FCL with 22 MT – Eur / 20´ FCL with 20´ FCL with 220´ FCL with Shipping Layout South America 10 pallets 10 pallets 10 pallets 21.5MT– Au/ 40´ FCL with 40´ FCL with 40´ FCL with Canada 19.9 20 pallets 20 pallets 20 pallets MT – EEUU Products Certifications HACCP Facility certifications Ingredients declaration PURPLE CORN (Zea Mays L.) PURITY CHARACTERISTICS Purity (%) 99.95% Foreign seeds(%) 0.05% max. Moisture (%) 13.0% max. IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp. Blu Building Urb. Polo Hunt. Surco- Lima,Perú.T 51(1)7193969 www.imexfutura.com IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp.
    [Show full text]
  • Mazamorra Morada Featured on October 12, 2019 for “Salsa Con Salsa” Demo with Chef Daniela Hurtado
    Mazamorra Morada Featured on October 12, 2019 for “Salsa con Salsa” demo with Chef Daniela Hurtado Mazamorra Morada Recipe courtesy of Chef Daniela Hurtado-Castro Yield: 4 cups Ingredients Chica Morada 2 pounds dried purple corn kernels 12 cups water 3 cinnamon sticks 4 cloves 1 apple, cut in chunks 1 pineapple core (you will use the pulp for the mazamorra) Mazamorra 4 cups chicha morada ¼ cup chuño (Peruvian potato starch) ¾ cup water 8 dried and pitted prunes 1 cup Granny Smith apples, diced 1 cup pineapple, diced 2 limes, juiced 1 cup sugar Cinnamon powder for garnish Directions To prepare the mazamorra, you will need to prepare chicha morada first. This will be the base for the preparation of this Peruvian dessert. Place all ingredients in a pot over high heat. When the liquid begins to boil, reduce to a simmer, partially covered, for 2 hours. Strain the liquid into an open container and let cool. Store refrigerated in an airtight container or freeze it for future use. If using the chicha as a refresher, season with sugar and lime juice to taste. Pour the four cups of the chicha morada into a saucepan with the prunes, diced fruit and sugar. Bring to a boil, stir to dissolve the sugar, and reduce to a simmer. In a small bowl, sift the chuño, add the water, and whisk until a smooth paste is formed. Add the chuño paste to the saucepan, keep at a simmer, and stir continuously until the mixture thickens. Turn off heat, stir in the juice of the limes and serve in ramekins or cups.
    [Show full text]
  • Beverages of Latin America
    ANT4930: Food and Gastronomy in Latin America Beverages of Latin America [00:00:05.53] Beverages of Latin America for the court's food and gastronomy in Latin America. There have been many major contributions to beverages worldwide that have come from Latin America. Including one of the world's most widely consumed beverages Coca-Cola, the story is quite interesting. [00:00:23.86] There was a pharmacist in Atlanta by the name of John Pemberton who heard about Coca wine being made in France. Of course, in France, they were getting the Coca leaves from the hyaline Andes where the plant is native. So he got some Coca wine and instead took the alcohol out of it but left the cocaine in and began marketing the syrup. The syrup was Coca-Cola syrup and with the addition of carbonated water people could make the beverage Coca-Cola. [00:00:51.16] In 1983 the cocaine was removed from the beverage but the leaves were left in it as a flavoring agent, and to this day lives are still imported and make up part of the secret formula or so- called secret formula for Coca-Cola as a flavoring agent. Meanwhile tea from coca leaves has a really long history of consumption in its native habitat in the Andes. Long before European arrival, indigenous peoples there were drinking Coca tea. [00:01:17.38] It's very beneficial for adjusting to the high elevations and it's quite common to find it in markets in the Andes today. The impact of Coca-Cola on Latin America has been pretty widespread.
    [Show full text]
  • THE PROOF IS in the PISCO Expect Purple Peruvian Potato Puree in Llama Inn’S Pisco Sour
    AFTERTASTE THE PROOF IS IN THE PISCO Expect purple Peruvian potato puree in Llama Inn’s pisco sour. You don’t ofen hear “pisco” on its own in the States. It’s almost always combined with “sour” as a reference to the frothy Peruvian cocktail (one of the country’s two national drinks, no less) whose most basic ingredients include an egg white, simple syrup and lemon juice. It’s a perfectly balanced combination when done right, but as the bar at Williamsburg’s Llama Inn shows, it’s only one gateway to a world of pisco options. Light bodied with a sweet afertaste, pisco is a ver- satile, clear brandy. With notes of grape and apple, it works well for afer-dinner sipping but isn’t so over- powering that it can’t complement other ingredients, too. “Most of our drinks have a pisco element; either they’re made with pisco or from pisco grape products,” Lynnette Marrero says. She directs the bar at Llama Inn, where New Jer- sey–raised chef Erik Ramirez, a son of two Peruvian immigrants, ofers modern interpretations of tradition- al favors and ingredients. In this vein, Marrero’s ver- sion of a pisco sour, called “Flying Purple Pisco,” uses a Peruvian purple potato puree to give the drink more texture. She boils the potatoes, adds sugar and water and then mashes the mixture. “It’s a light and fufy pis- co sour,” she says. Another example of Marrero’s play is her version of a classic pisco punch—a cocktail typically made with pisco pineapple, lime juice, sugar, natural gum and wa- ter—that includes chef Ramirez’s grandmother’s recipe for chicha morada, aka boiled purple corn drink in- fused with pineapple rinds, cinnamon and cloves.
    [Show full text]
  • South American Cuisine
    TRENDING: for food scientists, by food scientists SOUTH AMERICAN brought to you by FOOD PRODUCT DESIGN CUISINE South America can provide food and beverage product inspiration in a number of categories: Health and Food integrity Bold flavors and Craft and Purposeful wellness and authenticity flavor tourism artisanal eating South American ingredients and products to consider: Use aji peppers and rocoto for sauces and snacks with a global flair Aji pepper: Hot (30,000-50,000 Scoville), fruity Rocoto: The fiery (30,000-100,000 Scoville) Capsicum baccatum chile, particularly the Ají Amarillo black-seeded Capsicum pubescens chile, also known chile, is typically associated with Peruvian cuisine, as the locoto, appear frequently in hot salsas or as often combined with red onion and garlic. stuffed rocotos rellenos. Purple corn and purple potato score as authentic and healing foods, and appeal to those seeking non-GMO Purple corn: An anthocyanin-rich variety of maize Purple potato: Anthocyanins also give these (corn) used to make the drink chicha morada (made by potatoes a purple or bluish skin and flesh; plus boiling purple corn with pineapple, cinnamon, cloves they have a high starch content and floury and sugar) and mazamorra, a Peruvian fruit pudding. texture, and a nutty flavor. Amaranth and pichuberry contribute texture and flavor attributes, as well as health and wellness, for the specialty and natural market. Amaranth: High-protein (13% to 14%) gluten-free seeds Pichuberry: Physalis Peruviana, also called the Inca from species of amaranthus, that are rich in phytosterols, berry or cape gooseberry, is a small, sweet/tart golden used as a psuedocereal that can be made into baked fruit wrapped in a papery shell that contains high goods or cereal, popped, or cooked as a whole grain.
    [Show full text]
  • 2018-Sweet-Life-Media-Kit-Vianney
    201 8 Media Kit Sweet Life is a celebration of my life in South Texas and an exploration South Texas food and culture. Simply put, Sweet Life is a delicious blend of the culture and flavors from my life. On Sweet Life, I share my passion for good food and experiences and memories celebrated with family, through travel, entertaining and soul satisfying meals together with family. Every post on Sweet Life is filled with the vibrant culture and food of South Texas. As a proud Tejana, I invite you to join me on this journey and to experience all the rich culture that Texas has to offer. Join me as I celebrate life, food and familia, all from the Sweet state of Texas. xoxo, Vianney Vianney Rodriguez is an Award-Winning Food Blogger, Recipe Developer and the Author of Latin Twist, a collection of nearly 100 delicious Latin- inspired cocktails, and is currently working on her second cookbook The Tex-Mex Slow Cooker set to be released in March 2018. Vianney is a native of South Texas and shares the region’s vibrant and unique culture on her blog, Sweet Life. Through Sweet Life, Vianney has been selected to represent brands in campaigns focused on reaching the Latin Market. Her beautifully styled photos have captured the attention of Latina Magazine, Southern Living, Cooking Light, Yahoo and Texas A&M. Learn more at www.sweetlifebake.com. The Tex-Mex Slow Cooker Latin Twist A collection of 100 classic and modern A collection of nearly 100 delicious Latin- Tex-Mex recipes that you can easily inspired signature cocktails from 18 Latin make at home in your slow cooker.
    [Show full text]
  • Maiz: Regalo De Los Dioses
    www.flacsoandes.edu.ec MAIZ: REGALO DE LOS DIOSES José Echeverría A. y Cristina Muñoz G. AUSPICIO ESPECIAL DE FONCULTURA EDITOR INSTITUTO OTAVALENO DE ANTRQPQLOGIA I0A CIN TR O REGIONAL DK I N V 1ST IO AC ION K 8 I. jü . Q L - O l - l D V ito AM ^ . o r . J X 'j s, jV j- ) C a . Comité editorial Carlos A. Coba Andrade José Echeverría Almeida Patricio Guerra Guerra Hernán Jaramillo Cisneros Marcelo Valdospinos Rubio Renán Cisneros del Hierro Presidente Edwin Narváez Rivadeneira Director General Coordinador: Hernán Jaramillo Cisneros © Instituto Otavaleño de Antropología Carátula, Diagramación y diseño: Jorge Villarruel Negrete PRESENTACION Al Instituto Otavalefio de Antropología, Centro Regional de Investigaciones, a veces se ha pretendido, para su juzgamiento, confundirlo con un Centro de Extensión Cultural. Mas, los años de vivencia institucional, le han ido dando una forma de conceptuación extema, que ha permitido al grueso de la pobla­ ción, ir conociendo con mayor objetividad lo que hace el IOA. Un Centro de Investigaciones, no saca su producto con la velocidad con la que se lanza la pi- rotécnia al aire. El fruto de una investigación seria, demora mucho, más ahora que se hace difícil lograr el financiamiento para la publicación de dichos tra­ bajos. Esta pequeña Colección, que se le ha denominado "Curifián", sale a la luz, a enriquecer el área de las Ciencias Sociales del País, gracias a un crédito conce­ dido por FONCULTURA, entidad a la que agradecemos su acogida y decisión final. Esta colección consta de seis libros: MAIZ: REGALO DE LOS DIOSES, de José Echeverría y Cristina Muñoz, comienza con una breve reseña sobre el inicio y desarrollo del maíz, desde hace aproximadamente 5000 años antes de Cristo, hasta la actualidad.
    [Show full text]