Rosie-licious Eats

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During the holidays, especially Christmas, or should I say Christmas Eve.  Between a Peruvian Christmas Eve and Puerto Rican dinner, but one thing that is a Peruvian tradition that everyone loves is a Peruvian Hot Chocolate with Panettone.  The chocolate bars have a sweet-but bland taste that is used to boil the milk and chocolate.  Although for me, it isn’t a taste that I like, but the combination is too much for my liking.

Peruvian Hot Chocolate and Panetón for Christmas!

For this video I make delicious hot chocolate to enjoy with peruvian panetón and talk a little bit about peruvian dishes for Christmas.

This video sums up the instructions "method" to making the hot chocolate and the best part of enjoying it with a nice slice of panetone (Peruvian fruitcake).

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Prompt #6

Having an educational background and being an educator has helped me realize the love for food and its culture.  I can be the first person in a family or friends setting and always be willing to try something new.  Sometimes especially when it comes to plating, I will always take photos for social media.  It’s not for the likes but it’s for everyone to get the facts how hard the restaurant works to design a plate with great flavor.  The presentation will always make the plate look divine and leave the taste buds tingling in your mouth. 

When it comes to traveling, I’ll school myself on the destination or popular dishes depending on my destination.  Using my social media based on any place attended as a gathering, friends, family, or spontaneous food dates.  Below, you’ll see some of my photos on my ig: Rowseaa.  When it comes to reviews, same as my ig review.

https://www.instagram.com/p/BGxoIuCnhKQT4vLrJQwtmYTeD0py_QzOfV2vBk0/?igsh=MXVoOHBrbTBxNmV5NQ==

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Prompt #7

Viva El Peru Carajo!

When I was visiting Peru back in 2014, one of the most fascinating things about Lima is all the markets that are walking distance no matter where in Lima you are.  No marketplace is ever the same, which is the best.  During the summertime here in the U.S., its wintertime in South America.  The wintertime in Peru is normally in high 40’s and no higher than 60 degrees.  Even though the ocean water could be far away from some central markets, fishermen know how to deliver clean seafood.  Others that fish and have a market spot where they will sell their catches or utilize them in their corner marketplace to sell or cook to local customers running errands.  When it comes to poultry and meat.  Most of the time it’s delivered, especially the chickens that come/delivered with a broken neck and the market person will clean it up and display it to be sold.

My Mother in Law invested a few market spots to rent out, which I would be excited for the experience since it has been years since I’ve been back and can’t wait to go back soon and be able to shop around, get some good food, and purchase some attire or anything I see the need to purchase (LOL).

Mercado Central

The Mercado Central located east of Av. Abancay just two blocks from Plaza Bolivar and the Congress in Lima's city center occupies a whole b

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Prompt #2

I had to think hard about this topic being raised Peruvian and in Irish American traditions.  I love to try new foods and traditions that are part of my culture.  When it comes to meals that most don’t think of eating, here it comes…...    Peruvians from Lima to Machu Pichu.  The most popular protein dish that was available from low poverty up, was a source of protein.  In my eyes, this dish “Cuy Al Horno”.

                I understand that a lot of Peruvians need proper protein, to make sure the Cuy is consumed as protein.  Personally, I wouldn’t consume that protein and keep moving forward.  I wouldn’t consume cooked guinea pigs.  I wouldn’t know what to do because I wouldn’t consume, and want proper meals served.

                As much as I should love Cuy, I would like Chicken feet, before saying to eat a Cuy stew and a salad.  I could never.  I would make more dishes offered.  I just think eating a guinea pig is for some, but not for me and gives me a weird feeling.

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Prompt #4

"Legen......wait for it.......dary"

I recently went to McGee’s Pub in the city.  The restaurant/bar is based on the restaurant bar in the show How I met Your Mother’s bar MacLaren’s.  As a fan of the show and attended a night of music with the band and some of the characters from the show I could not let that opportunity pass to feel what it was like. The restaurant has a bar like setting with tables everywhere.  The food, I would consider Bar food.  The menu had lots of options of salads, sandwiches, burgers, kids’ menu, etc.  Cocktails were named after the show, and the walls are covered with portraits, and flares. Menu is at a moderate price, my husband got the MacLaren’s Burger with fries and the Pineapple Incident cocktail, and I had the MacLaren’s sliders with the best crispy fries and the Naked Man cocktail.  For a constantly busy restaurant, everyone was friendly and had tables for customers with or without a reservation.

You can tell that people of different ages were at the restaurant but a lot of people that are about my age in their mid-thirties, some of whom went to the show as well.  Others were tourists making their stop for the bar experience. Please see photos below that I took of the experience at McGee's.

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Pinterest

Prompt #8

"Dinner is served madam"

When it comes to food media, there’s so many media channels that can be followed by others that pertain to making or trying new foods.  One food media that I personally follow and enjoy is Pinterest.  I could be watching a movie like “Mrs. Doubtfire”, and search on Pinterest and find the meal that is put together in the film from the restaurant in the movie.  Pinterest will also give you similar recipes based on dishes you may have pinned in the past.  Some posts will also show you risk factors of certain foods you can and can’t eat to watch your health.  Pinterest also has mini reel videos for users to watch on places to try or plates to cook and try.

Mrs. Doubtfire-Inspired Dinner: Honey-Glazed Carrots, Spicy Shrimp & Marie Rose Sauce

Transport yourself back to the '90s with this delectable meal inspired by Mrs. Doubtfire. Learn how to prepare honey-glazed carrots, spicy s

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Prompt # 1

                A well-known dish in my family that is prepared for the holidays is salchipapas.  This Peruvian dish is one of the money dishes that are presented during “Noche Buena” (Christmas Eve).  With all the different side dishes and the main dish, normally a turkey with a ham or other dishes that contain protein.  Salchipapas is a dish of crispy French fries and/or fried Yuka bites with sliced pieces of hot dog or small hot dogs that are cut at the bottom and curl up while being pan seared.  Families can work together to put a side dish together or walk around and offer it as Horsd’oeuvres to other guests to hold them over until the entire meal is served.  I think that this dish is part of modern food styles and system since it can be served as one of the meals se=de dis or as an early bite to also utilize the time to try other foods, socialize, or even help pout in the kitchen.

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Ceviche

In Peru, like any other country, we have a selection of salads to go with the meal.  Peru has salads of different variety house salads, but the ceviche is very popular as a pallet cleanser and as a protein packed salad that is considered healthy using different types of seafood cooked strictly in acidity using fresh lemons, limes, sometimes oranges, and different types of Peruvian chilies.  To some, the way its “cooked” is still considered raw seafood.  That’s not the case, soaking in the acidic juices for over a period it cooks the seafood and kills off bacteria.

A typical ceviche dish consists of the acidic cooked seafood with its juice on top of a few large pieces of lettuce, a slice of sweet potato to calm down the power of acidity and give it some sweetness, also a long with Peruvian corn, and “cancha” which is fried or pan seared corn kernels to have the crunchiness and subtle out the sweet and saltiness with a crunch.  This dish is live and vibrant for its color, taste, how one dish could be filling as an appetizer or a main dish.  Please see photos below, I have taken of a typical ceviche dish I have had in the past.

Pierson, Rosa(2024) “Ceviche at its finest”

Personal photo

The new thing in Peruvian restaurants is recognizing dietary needs.There’s one Peruvian restaurant that oversees everything and sticks to dietary plans. To make a well-known ceviche for vegetarians or vegans would be using heart of palm or different styles of making a ceviche with different mushrooms.  At the Artesano, They offer normal feedings, and also vegan options.  I love to eat where I can explore or what is to come next.   The ceviche they offer with mushrooms, keeps everything together.  Following rules, I love having an open door to make sure everyone is understanding and enjoying the rest of the adventure.

          Pierson,Rosa (2024)  “Vegan Mushroom Ceviche”

          

  “El Artesano” NYC

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How the Reuben Became.

The Reuben is by far a tasty sandwich.  Some people question the history of the sandwich.  The Irish would find ways to utilize the leftovers of Corned Beef and Cabbage.  When the Irish migrated to New York, it was hard to afford meats and other foods.  Once a corned beef was boiled with cabbage and potatoes, the leftover meat and vegetables would be saved and sandwiches like the Reuben would be made for lunches for the man of the house to take for lunch for work or as another dish for dinner.  As the years progressed, the Reuben was modified by adding sauerkraut and other meats like pastrami along with a pickled sauce that was made with ketchup, mayo, and fine diced pickles to give the sandwich more flavor, so the taste of rye bread wasn’t overpowering.  Today, the Reuben is a well-known sandwich that you can find in any deli.

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What is the Deal with Purple Corn?

Growing up Peruvian American and visiting Peru to see my family, I was exposed to all the markets of people selling clothes, fabrics, fruits, vegetables, meats, and poultry.  One thing that always fascinated me in the markets was purple corn on the cobs.  In Peru or any Hispanic supermarket will sell them.  “What do you do with purple corn with?” Here are two examples that Peruvians utilize purple corn for is a drink called Chicha Morada and a dessert Mazzamora Morada.

                Chicha Morada is a drink that is boiled with purple corn with ingredients like anise and cinnamon.  Normally it is offered with water at no charge.  People find that chicha is almost like a pallet cleanser that soaks up the flavors to introduce new flavors of whatever dishes are ordered.

                Mazzamora Morada is like Chicha Morada but has a Jello/rice pudding texture.  Same as the Chicha Morada, it is made with boiled water from the purple corn with gelatin mix to give it that “wiggle” texture.  During dessert, it is customary to have Mazzamora Morada to once again cleanse the palette from dinner and ready to experience a load of different Peruvian desserts that are called postres.  Sometimes this dessert is layered with rice pudding.

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Korean staples of food

I wanted to provide some more insight for others to learn about Korean BBQ but also the food types that are well known and liked in that food system.  One of the key staple foods in Korean delicacy is Kimchi.  Kimchi is different vegetables fermented with Korean spices and ingredients as a palette cleanser along with a bowl of white rice.  Occasionally, soy sauce marinated raw crab is another well known plate that is well known in the Korean community.  “Koreans use a huge range of vegetables from wild greens to the leaves of flowers, everything from the sea including seaweed and jellyfish, and all types of meat and poultry in diverse preparations. Koreans may have numerous ways to pickle vegetables and wild greens for long storage, but they also prize raw fish and raw meat dishes.”

                The boom of Korean restaurants or K-pots comes from Korea Town in California.  Bloggers will blog about their adventures and tag their city and state to encourage having more Korean restaurants.  Recently, while at work a co worker had took us and introduced us to his area of town which was very heavy into Korean BBQ and all Korean type of meals. This was Flushing, NY and we learned so much of delicious the meals were and also how much value and variations of meals you could make and learn to love in the process of diner.

Below is a link to more details to read up on:

Try These 10 Classic Korean Recipes

Try these 10 classic Korean recipes using a broad range of vegetables, seafood, and meats in diverse preparations for a traditional meal.

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                     The Expansion and Growth of Korean BBQ In the United States - Levittown NY - K-City BBQ

            

                As we all know the new trend of Korean BBQ is starting to grow drastically.  As someone who loves trying new foods or different methods of preparing different foods, it is one of my favorite things.  I recently tried A Korean All You Can Eat restaurant with my husband and was blown away by the atmosphere, and how the restaurant had modernized the culture but also adding different factors to make KBBQ more unique.  We found a spot in Levittown New York called K-City BBQ. 

                Walking in you’re greeted and seated at your own hot pot table.  The menu is based on buffet prices.  You can pick a broth to boil and a center grill to cook what you pick.  The food areas are well sanitized.  You can pick your different proteins, alongside vegetables, toppings, etc. Some people will not like the idea of having to make your own meal and cooking it via the stoves they provide, however, that is the fun part about it and also part of their Korean BBQ style of dining. It’s also a buffet so you have many opportunities to try a ton of different options so you get to taste a big assortment of different types of Korean BBQ type meals. It’s a must try.