Aug 30 2026
Restaurants›Los Chicos Brasa Peruvian Cuisine Markham›Side Order Recipe

Side Order Recipe

Inspired by Los Chicos Brasa Peruvian Cuisine Markham
Time1h 20m
Serves4

Yuka Frita, French Fries, Basmati Rice, Potato Salad, Peruvian Salad, Cesar Salad

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Ingredients

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Yuca Frita (Fried Cassava)

French Fries

Basmati Rice

Potato Salad (Peruvian-style simple)

Peruvian Salad (Ensalada Criolla)

Caesar Salad (side)

Method

Yuca Frita (Fried Cassava)

  1. 1

    Prepare and boil yuca

    Place peeled, cut yuca sticks into a pot and add 6 cups water and 1 tsp salt. Bring to a boil, reduce to a simmer and cook until tender but not falling apart, about 15–20 minutes. Test with a fork; it should pierce easily. Drain well and let sit in a colander to remove excess steam for 5 minutes.

  2. 2

    Fry

    Heat vegetable oil in a deep skillet or pot to 350°F (175°C) or until a small piece of yuca sizzles immediately. Pat yuca dry with paper towels. Fry in batches until golden and crisp on the outside, about 4–6 minutes per batch. Remove to a paper-towel-lined tray and season with 1 tsp salt. Serve immediately with lime wedges if desired.

French Fries

  1. 3

    Soak and dry

    Place cut potatoes in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then dry thoroughly with clean kitchen towels or paper towels.

  2. 4

    Fry

    Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft and pale (do not brown). Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp salt. Serve hot.

Basmati Rice

  1. 5

    Rinse and combine

    Rinse 1 cup basmati rice under cold water until the rinse runs clear. Drain. In a small saucepan combine the rinsed rice, 1.25 cups water, 1 tbs butter (or oil), and 1 tsp salt. Bring to a gentle boil over medium-high heat.

  2. 6

    Simmer

    Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Potato Salad (Peruvian-style simple)

  1. 7

    Cook potatoes

    Place halved waxy potatoes in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.

  2. 8

    Mix salad

    While warm, combine potatoes with chopped hard-boiled eggs, 1/4 cup diced red onion, 1/2 cup mayonnaise, 1 tbs lime juice, 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold to coat, taste and adjust seasoning. Chill briefly or serve at room temperature.

Peruvian Salad (Ensalada Criolla)

  1. 9

    Prepare ingredients

    Place thinly sliced tomatoes and thinly sliced red onion in a bowl. If using aji amarillo or jalapeño, add thin slices to the bowl (remove seeds for milder flavor).

  2. 10

    Dress and rest

    Toss tomatoes and onion with 2 tbs fresh lime juice, 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Let sit for 5–10 minutes to marry flavors, then serve fresh alongside main dishes.

Caesar Salad (side)

  1. 11

    Assemble

    In a mixing bowl, combine 4 cups chopped romaine with 3 tbs Caesar dressing. Toss to coat evenly.

  2. 12

    Finish

    Add 1/2 cup croutons and 2 tbs grated parmesan, toss gently. Season with freshly ground black pepper to taste and serve immediately so croutons remain crisp.

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