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Common dish @ Marriage, holy communions, festivals, ceremonies birthdays, even just a big lunch for the family at home. In other parts of Peru, they make saco but they are not as dry - w/ a cilantro sauce great diff b/w northern + other secos is they just use juices of the meat, do not add water - as they do in other areas of Peru. - Beans boiled in water and will then add oil + red pepper sauce (sofrito) just to taste, not strong b/c there will be spices later from the meat. - All ingredients were brought here: in the US all ingredients of dish - onions - cilantro - yellow pepper - loche - goat - salt - pepper - soy sauce - vinegar - Dish served by the plate - if you do buffet style, the 1st 3-4 people will eat everything! - Meat bought from market, they don't kill their own animals - The Peruvian rice is a bit thicker than what we have here; in Lima Coast / there is more humidity, 98% humidity all year. - goats always cooked w/ bones, 'cause bones have more flavor - served w/ Boiled cassava - 3 kinds, white, yellow, cracacha (sp?) ↪ more sweet than yellow