By Patrick Hieger

[A Comer Pescado Peru]

[A Comer Pescado Peru]

It’s likely that with Easter just around the corner, you’ve already made dinner plans that most likely involve pig in some fashion. However, if you’re tired of the hog on a stick with an apple stuffed in its mouth, acclaimed chef and owner Mitsuharu Tsumura of Maido in Lima, Peru, has a different option for you. Drawing upon his heavy Nikkei leanings, as well as some classic Peruvian cooking, Micha, as he’s lovingly known, has come up with a dish that’s as easy to make as it is delicious to eat. Chaufa criolla con chicharron de pejerey might sound complicated, but it’s as easy as fried rice with fried fish. Dress that up with a tangy onion mixture, and you’ve got yourself an unforgettable Sunday dinner. Provecho!

Es probable que con la Pascua a la vuelta de la esquina, que ya ha hecho planes para la cena que probablemente involucran cerdo de alguna manera. Sin embargo, si estás cansado del cerdo en un palo con una manzana en su boca, reconocido chef y propietario Mitsuharu Tsumura de Maido en Lima, Perú, tiene una opción diferente para usted. Utilizando sus tendencias Nikkei, así como algunos clásicos de la cocina peruana, Micha, como es cariñosamente conocido, ha creado un plato que es tan fácil de hacer, ya que es delicioso para comer. Chaufa criolla con chicharron de pejerey puede sonar complicado, pero es tan fácil como arroz frito con pescado frito. Compártelo con un picante mezcla de cebolla y te has conseguido un domingo inolvidable cena. Provecho!

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