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).
I had been so busy with clinics that I didn’t even know what country I was going to! My family gave me lots of funny looks.
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.
It was probably for the best – Brazil is crazy with world cup fever, high hotel prices, traffic and protests anyway. We enjoyed our World Cup games with lovely Peruvian locals; literally every bar, restaurant, hotel, or marketplace was tuned via TV or radio.
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.
Lechon is traditional Spanish dish popular in Cuba, Puerto Rico, the Phillipines, and South America – basically roast suckling pig. I happened to have lechon in my freezer, but if you don’t, you can easily find a recipe such as 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.