rfoodies

Saute the Vegetables: In a large pot or skillet, heat a good amount of vegetable oil. Sauté the red onion over high heat. When it starts to brown, add the whole garlic and red pepper.
Slow Cooking: Lower the heat and cook the dressing slowly for about 45 minutes. This extended cooking process is key to developing the flavor base.
Add the Loche and Season: Add the diced loche and a generous amount of yellow pepper paste. Also add the whole yellow chili pepper, cumin and pepper. It is important to add the spices at this stage so that they cook and their flavors integrate harmoniously.

The chef presents the “Northern Base” as the most important lesson and the true essence of Chiclayo cuisine. It's not a final dish, but a mother sauce or concentrated dressing which serves as the soul for countless Northern dishes, the most emblematic being the Rice with Duck.

It is characterized by a deep, complex and powerful flavor, achieved through slow cooking of key ingredients. Its flavor profile is a symphony of sweet and earthy vegetable notes, the unmistakable scent of Loche, the bitterness and body of the beer, the ancient acidity of Chicha de Jora and the intense freshness of Culantro. This base is so versatile that it can be prepared in large quantities and frozen, allowing you to recreate authentic northern flavors quickly and easily.