Del Ande a Tu Mesa

Peruvian Cooking Without Vegetable Oil

From the coast of Lima to the high valleys of Cusco, we cook the classics the way the Andes always have. Golden lard, sweet butter, beef tallow, and true olive oil. Nothing refined, nothing from a seed press.

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Rustic Peruvian plate with roasted meat and native vegetables
Cocina Criolla
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Recetario Andino

Six Classics, Honest Fats Only

Coastal ceviche, highland soups, and market day sweets. Every dish below is made with butter, lard, tallow, or olive oil. Never a drop of refined vegetable oil.

Lomo Saltado, Peruvian beef stir fry Beef

Lomo Saltado

45 min·Serves 4·Moderate

The great Lima classic. Strips of beef seared hard in smoking beef tallow with red onion, tomato, and ají amarillo, finished with hand cut potatoes.

Ingredients

  • 600g beef sirloin or tenderloin, cut into thick strips
  • 3 tbsp beef tallow, divided
  • 1 large red onion, cut into thick wedges
  • 2 firm tomatoes, cut into wedges
  • 1 ají amarillo, seeded and sliced (or 1 tbsp ají amarillo paste)
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 500g yellow potatoes, cut into batons
  • Fresh cilantro, chopped, plus cooked white rice to serve

Instructions

  1. Melt 2 tbsp tallow in a heavy skillet over medium high heat. Fry the potato batons in batches until golden and crisp, about 8 to 10 minutes. Season with salt and set aside on a rack.
  2. Pat the beef very dry and season with salt and pepper. Heat the remaining tallow in a wok or wide skillet until it just begins to smoke.
  3. Sear the beef in two batches, tossing only once or twice, until browned outside and still juicy, about 2 minutes per batch. Remove and rest.
  4. In the same pan, toss the onion, garlic, and ají amarillo for 1 minute. Add the tomato wedges and cook 1 minute more, keeping everything crisp.
  5. Return the beef with its juices. Pour in soy sauce and vinegar around the edge of the pan so it sizzles and reduces, about 30 seconds.
  6. Fold in the fried potatoes and cilantro. Serve immediately with white rice.
Ceviche Clasico, fresh fish cured in lime Fish

Ceviche Clásico

30 min·Serves 4·Easy

Peru's national dish needs no oil at all. Fresh white fish cured in lime, sharpened with ají limo, and served with sweet potato and toasted corn.

Ingredients

  • 600g very fresh firm white fish (sea bass or corvina), diced
  • Juice of 12 to 14 fresh limes
  • 1 red onion, sliced paper thin
  • 1 ají limo or red chili, seeded and finely chopped
  • 1 small piece fresh ginger, grated (about 1 tsp)
  • 1 clove garlic, very finely mashed
  • Fine sea salt to taste
  • 1 sweet potato, boiled and sliced into rounds
  • 1 cup cancha (toasted Andean corn) or boiled choclo kernels
  • Fresh cilantro leaves and crisp lettuce to serve

Instructions

  1. Chill the fish, a mixing bowl, and the serving plates in the refrigerator. Cold is everything in ceviche.
  2. Rinse the sliced onion in cold water and drain well to soften its bite.
  3. In the chilled bowl, season the fish with salt, garlic, and ginger. Let it sit 2 minutes.
  4. Pour the lime juice over the fish and stir gently. Cure for 5 to 8 minutes, until the outside turns opaque but the center stays tender.
  5. Fold in the ají limo, most of the onion, and the cilantro. Taste and adjust salt and lime.
  6. Serve at once on the cold plates with sweet potato rounds, cancha, lettuce, and the remaining onion on top.
Papa a la Huancaina, golden potatoes with creamy sauce Vegetable

Papa a la Huancaína

40 min·Serves 6·Easy

Golden Andean potatoes blanketed in a silky ají amarillo and fresh cheese sauce, blended with true olive oil instead of the usual refined oil.

Ingredients

  • 1kg yellow potatoes, scrubbed
  • 3 tbsp extra virgin olive oil, divided
  • 4 ají amarillo, seeded and sliced (or 3 tbsp paste)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, sliced
  • 250g queso fresco (fresh white cheese)
  • 200ml evaporated milk
  • 4 soda crackers
  • 3 eggs, hard boiled and halved
  • Botija or black olives and lettuce leaves to serve

Instructions

  1. Boil the potatoes in well salted water until tender, 20 to 25 minutes. Drain, peel, and slice into thick rounds.
  2. Warm 1 tbsp olive oil in a skillet over medium heat. Soften the ají amarillo, onion, and garlic for 5 to 6 minutes without browning.
  3. Transfer to a blender with the queso fresco, evaporated milk, and crackers.
  4. Blend until completely smooth, streaming in the remaining olive oil. Season with salt. The sauce should coat a spoon thickly.
  5. Arrange lettuce leaves and potato rounds on a platter, still slightly warm.
  6. Pour the huancaína sauce generously over the potatoes. Finish with halved eggs and olives.
Chupe de Quinua, hearty Andean quinoa chowder Soup

Chupe de Quinua

50 min·Serves 6·Easy

A hearty highland chowder of quinoa, potatoes, and corn, built on sweet butter and finished with fresh cheese. Cold mountain evenings were made for this.

Ingredients

  • 3 tbsp unsalted butter
  • 1 cup quinoa, rinsed very well
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ají panca paste (mild red pepper paste)
  • 3 yellow potatoes, cubed
  • 1 cup corn kernels (choclo if available)
  • 1.5 liters chicken or vegetable broth
  • 200ml evaporated milk
  • 150g queso fresco, cubed, plus 2 eggs and fresh huacatay or oregano

Instructions

  1. Melt the butter in a large pot over medium heat. Cook the onion until translucent, about 6 minutes, then add garlic and ají panca and cook 2 minutes more.
  2. Stir in the quinoa so every grain is coated in the seasoned butter.
  3. Add the broth and potatoes. Simmer gently for 15 minutes.
  4. Add the corn and cook 10 minutes more, until quinoa spirals open and potatoes are tender.
  5. Lower the heat. Stir in the evaporated milk, then crack in the eggs and let them poach 3 to 4 minutes.
  6. Add the queso fresco, season with salt, and rest 2 minutes off the heat. Serve scattered with huacatay or oregano.
Pan Chuta, sweet Andean anise bread Baked

Pan Chuta de Oropesa

2 hr 30 min·Makes 2 loaves·Moderate

The famous round bread of Oropesa, near Cusco. Softly sweet, perfumed with anise and cinnamon, and enriched the traditional way, with pork lard.

Ingredients

  • 500g bread flour
  • 80g pork lard, softened, plus more for the pans
  • 90g sugar
  • 7g dry yeast
  • 1 tbsp whole anise seeds
  • 1 tsp ground cinnamon
  • 1 egg plus 1 yolk for brushing
  • 220ml warm milk
  • 1 tsp fine salt
  • 1 tbsp honey

Instructions

  1. Dissolve the yeast and 1 tsp of the sugar in the warm milk. Rest 10 minutes until foamy.
  2. Mix flour, remaining sugar, salt, anise, and cinnamon. Add the yeast milk, egg, and honey, and bring together into a shaggy dough.
  3. Knead in the softened lard bit by bit, then continue kneading 10 to 12 minutes until smooth and elastic.
  4. Cover and rise in a warm spot until doubled, about 1 hour.
  5. Divide in two and shape into wide flat rounds on greased baking sheets. Rise again 40 minutes.
  6. Brush with beaten yolk and bake at 190°C (375°F) for 22 to 25 minutes, until deep golden and hollow sounding underneath.
  7. Cool on a rack. Serve torn, with butter and highland coffee.
Mazamorra Morada, purple corn pudding Dessert

Mazamorra Morada

1 hr·Serves 6·Easy

Lima's beloved purple corn pudding, simmered with pineapple, quince, spices, and dried fruit. Naturally rich, naturally oil free, gloriously violet.

Ingredients

  • 500g dried purple corn (maíz morado)
  • 2.5 liters water
  • 1 pineapple, peel reserved, flesh diced
  • 1 quince or green apple, diced
  • 2 cinnamon sticks
  • 4 whole cloves
  • 150g sugar, or to taste
  • 80g dried prunes and dried apricots, chopped
  • 4 tbsp sweet potato starch or cornstarch
  • Juice of 2 limes, plus ground cinnamon to finish

Instructions

  1. Simmer the purple corn, pineapple peel, cinnamon, and cloves in the water for 40 minutes, until the liquid is deeply violet. Strain and return to the pot.
  2. Add the sugar, diced pineapple, quince, and dried fruit. Simmer 10 minutes until the fruit softens.
  3. Dissolve the starch in a little cold water and stream it in, stirring constantly.
  4. Cook 5 minutes more, stirring, until glossy and thick enough to coat a spoon heavily.
  5. Turn off the heat and stir in the lime juice.
  6. Spoon into cups and serve warm or chilled, dusted with ground cinnamon.
Fresh produce at a market stall
La Casa Vuzno

A Kitchen That Cooks the Old Way

Vuzno Cocina is a small editorial kitchen devoted to the food of Peru and the high Andes. We test every recipe the way it was cooked long before industrial seed oils existed, with lard from the market, butter, tallow, and cold pressed olive oil.

We believe the old highland pantry got it right. Real fats carry flavor, satisfy deeply, and have fed mountain families for generations. Our pages are simply an invitation to cook that way again.

  • Every recipe tested with traditional fats only
  • Seasonal, whole ingredients from the market
  • Techniques written for real home kitchens
The Andes mountains of Peru

"Buena comida, buena vida."

An old saying of the highlands
Complete the Table

Round Out Your Routine with Nexburn

You already cook with honest ingredients. Nexburn is a natural way to support your metabolism and daily vitality alongside the real food on your table. Simple, clean, and covered by a full guarantee.

Starter
Nexburn 2 Bottles
2 Bottles
60 Day Supply

A simple way to begin. Ideal if you are trying Nexburn for the first time.

$358 $79 /bottle
Total $158
Fast Shipping
Order Now
Most Chosen
Nexburn 3 Bottles
3 Bottles
90 Day Supply

The balanced option. Three months of steady, consistent daily support.

$537 $69 /bottle
Total $207
Free Shipping
Order Now
Best Value
Nexburn 6 Bottles
6 Bottles
180 Day Supply

The full half year plan, with the lowest cost per bottle at checkout.

$1074 $49 /bottle
Total $294
Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60 Day Money Back Guarantee

60 day money back guarantee on every package. If Nexburn is not for you, your order is refunded, no questions asked.