surf clams) and sea weed (cochayuyo). Picante de Pallares: Spicy butter beans with milk, eggs and fresh cheese. Picante de papa con cuy frito: Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with potatoes. Puca picante: Potato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad. Puchero: Made with cabbage, fruit, chickpeas, sweet potatoes and yucca. It is usually prepared at Carnival. Purtumute: Boiled beans with mote sancochado (individual grains of corn boiled with cilantro). Pusra: Toasted and blended barley soup with aromatic herbs, potatoes, peas, eggs, and milk. Qapchi: An appetizer made with cachipa or fresh cheese, crumbled and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes. Rocoto Relleno: Rocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes. Ropa vieja: Beef stew with beans, potatoes, rice, and cabbage. Sancochado: Boiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes. Sango de plátano verde: Made from black scallops and green bananas. Sarajuane: Mashed corn and peanut filled with pork, wrapped in bijao leaves. Saralawa: Soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb). Seco de cabrito con frijoles: Stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic. Seco de chabelo: Beef jerky or dried beef stew with sweetened bananas. Shambar: Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays. Soltero: A salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto. Sopa teóloga: Turkey and/or chicken soup with moistened bread, potato, milk, and cheese. Sudado de machas: Stew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes. Tacacho con cecina: Crushed bananas mixed with lard then baked or fried. It is served with dry meat. Tacacho: A dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina. Tacu-tacu: Mixture of beans and rice, fried, and topped with