So, I've been off the last month traveling all over North and South America, which is way more fun than work. I just came back from two weeks in Peru, my first time in South America (or heck, south of the equator). I must say winter in June is bizarre (especially after 11pm sunsets in Alaska the prior week).
Chef Uy: Yay, I can't wait to go to Brazil in two weeks!
Family: Um.... hello, earth to Natalie - we're going to Peru!!!!
Chef Uy: Oh crap... I've been telling everyone the last 9 months I was visiting Brazil.
Peru is a major foodie country and totally inspiring for the belly. Here's a nice easy recipe from the famous Sangucheria la Lucha from Lima, Peru. La Lucha is a cute place near John F. Kennedy Parque (land of a million stray cats) and a very popular local and tourist lunch spot/hangout.
here or substitute with pulled pork.
lechon pork (can substitute pulled pork)
sweet potato chips - recipe below
optional sauce: tartar sauce, mayonaise, ketchup, or aji sauce
SWEET POTATO CHIPS
1-2 sweet potatoes, sliced
2 Tbsp olive oil
salt and pepper, to taste
Slice sweet potato into thin strips and toss with olive oil and salt and pepper to taste. Bake at oven at 400 degrees F until crispy, about 12 min (will vary depending on thickness).
Cut baguette in half and fill with sweet potato chips and lechon pork. Toast until bread is crispy. Spread sauce of choice. Serve your sandwich with the remaining sweet potato chips.