Today my wife and i came up with a new dish based on older ethnic dishes from South America. This dish started with traditional Bolivian Quinua grains mixes with black beans and diced tomatoes, as if making a salad. To that combination we added a traditional Peruvian roasted chicken which we cut in small peaces. This kind of became a chicken salad, but for the final serving we decided to wrap it on Mexican Tortilla as a burrito or wrap. The perfect touch was provided by the Peruvian creole chili sauce, which is basically yellow Peruvian chili with onion, garlic, Peruvian black mint (Huacatay). Provecho!
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