Rocoto relleno
Rocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.
What makes it rocoto relleno
- Rocoto, seeded and blanched repeatedly until the heat is bearable.
- Minced beef cooked with onion, ají panca, peanuts, raisins, olive and egg.
- Topped with fresh cheese and baked, often over sliced potato in milk and egg.
Where it comes from
Arequipa's signature dish, served in its picanterías with pastel de papa — layered potato baked with cheese and milk. The rocoto is a round, fleshy Andean chilli, and a fierce one: the seeds and veins come out, and it's blanched in water, often with sugar and vinegar, several times over before it's filled.
The filling is a picadillo much like others across the Spanish-speaking world — meat, onion, raisins, olives and egg — made Peruvian by ají panca and peanuts.
How it varies
- Con pastel de papa
- The Arequipa plate: beside a gratin of potato, cheese and milk.
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Start your own rocoto rellenoNo one here has made rocoto relleno yet. Start it as v1, and every version after is an experiment the next cook can learn from.
