Papa Llama Recipe
A $150 prix-fixe menu that showcases the tapestry of 'New Peruvian' cuisine.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer
Main Course
Dessert
Method
Appetizer
Prepare Causa Limena
In a bowl, mix the causa limena with lime juice, and season with salt to taste. Form the mixture into a base layer on serving plates.
Prepare Avocado
Slice the avocado and layer it on top of the causa base.
Main Course
Cook Shredded Chicken
In a large pot, boil chicken until fully cooked, then shred it into bite-sized pieces.
Prepare Sauce
In a saucepan, combine aji amarillo paste, evaporated milk, and the bread soaked in a little water. Blend until smooth.
Combine and Simmer
Mix the shredded chicken with the sauce and simmer on low heat for about 15 minutes until well combined.
Dessert
Prepare Alfajores
Take two pieces of alfajores and spread a generous layer of dulce de leche in between.
Coat with Coconut Flakes
Roll the edges of the filled alfajores in coconut flakes to coat.
Serve
Arrange on a serving platter and serve as a sweet finish to the meal.