Home » Food » Creole Song Day: celebrate with these four very Peruvian recipes Pisco Museum Anticuchos | Pisco Sour | nnda nnni | RECIPES

Creole Song Day: celebrate with these four very Peruvian recipes Pisco Museum Anticuchos | Pisco Sour | nnda nnni | RECIPES

One of the best ways to celebrate Creole Song Day this October 31st is sharing with the family a delicious lunch with dishes representative of our cuisine. Therefore, the Pisco Museum He provided us with recipes and some tips for preparing typical dishes and cocktails. Then the preparation of anticuchos de corazón, chicken peppers tequeños and pisco sour and captain cocktails. Feel free to prepare them.

1. Heartburn recipe

Anticuchos.  (Photo: Pisco Museum)
Anticuchos. (Photo: Pisco Museum)


  • 200 gr of clean beef color
  • 60 g of paprika paste
  • 50 ml of red vinegar
  • 50 ml of pisco
  • 1 tbsp ground garlic
  • ½ cdta of oregano
  • ¼ cdta of cumin
  • 1 tbsp of sillao
  • Salt and pepper
  • Anti-stick sticks


  • Cut the heart into skewed pieces of 30 gr each and set aside.
  • Mix the other ingredients in one bol and integrate by stirring well. Add the pieces of heart and let marinate for 1 hour.
  • Preferably on a very hot grill, fry the anticuchos to the point of your choice. Mix the marinade with a little vegetable oil so you can bathe the old ones and not lose the juiciness
  • Serve with golden or sancochadas potatoes.

2. Recipe for chicken peppers tequeños

Chicken peppers tequeños.  (Photo: Pisco Museum)
Chicken peppers tequeños. (Photo: Pisco Museum)


  • 850 gr. of chicken breast
  • 500 gr. of red onion
  • 15 gr. d’ajo
  • 250 gr. of yellow pepper
  • 2 slices of loaf of bread
  • 3 eggs
  • ¼ evaporated milk can
  • 15 gr. of pecans
  • Salt and pepper to taste
  • Mass wantan


  • Peel a squash, grate it and squeeze the juice. Mix in a bol chicken broth, evaporated milk and soak the loaf of bread.
  • In a saucepan, prepare a dressing of onion and garlic, cook for 15 minutes and then add the yellow pepper paste, season. Brown the pepper for 10 minutes or until the fat separates.
  • Crumble the loaf of bread and add it to the dressing, integrate the ingredients and then blend. Return to the pot and add the remaining broth with the letter. Bring to a boil and add the shredded chicken. Season to taste and add striped pecans. Spread the wantan dough with egg and fill with chicken pepper and then fry in oil.

3. Sour pisco recipe

Pisco sour.  (Photo: Pisco Museum)
Pisco sour. (Photo: Pisco Museum)


  • 3.5 oz. of pisco breaks
  • 1 ounce of lemon juice
  • 1 oz of gum syrup
  • 1 oz of egg white
  • 3 drops of bitter narrowing


  • Dose the mixture in a shaker, add 5 ice cubes and beat for 30 seconds, in case we use a blender we will process the mixture with 3 ice creams, finishing dosing 3 glasses of bitter.


  • Always keep the mixture cool beforehand to prevent the lemon from oxidizing
  • We recommend drinking your cocktail within 2 hours of serving.

4. Captain’s recipe

Captain.  (Photo: Pisco Museum)
Captain. (Photo: Pisco Museum)


  • 2 ¼ oz. de pisco torontel
  • 2 oz. of vermouth rosso
  • 1 glass of bitter orange
  • 2 glasses of classic bitter


  • Dose the mixture into a 15 oz long glass, add 7 ice cubes and cool for 30 seconds, serve in the chosen glassware and flavor the cocktail with the oils of orange peel, which we use as decoration.


  • Always keep the mixture pre-cold, we recommend pairing your cocktail with green olives.
  • If you decide to serve your cocktail in a Martini glass, we recommend that you cool your glass in the fridge.
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