Cusqueñitas Acapulqueñas
Background and History
Cusqueñitas Acapulqueñas is a delightful fusion of culinary traditions, bringing together the flavors of the Peruvian Andes and the coastal vibrancy of Acapulco, Mexico. The dish is named after the "Cusqueñita," a term endearingly used for a young woman from Cusco, and it incorporates the bold flavors of Peruvian spices with the freshness of Central American produce.
The dish was historically conceived in the bustling markets of Lima, where traders from different parts of Latin America would exchange spices and cooking secrets. As Peruvian cuisine rose to global prominence, chefs began experimenting with international influences, leading to the creation of Cusqueñitas Acapulqueñas—a dish that perfectly embodies cultural fusion and culinary innovation.
Ingredients
- Corn – 2 cobs of fresh or grilled
- Black beans – 1 cup, cooked
- Quinoa – 1 cup, cooked
- Avocado – 1, diced
- Tomato – 2, chopped
- Lime – 1, juiced
- Cilantro – 1/2 cup, chopped
- Red onion – 1/2, finely chopped
- Chicken breast – 2, grilled and sliced
- Olive oil – 2 tablespoons
- Salt – to taste
- Pepper – to taste
- Peruvian aji paste – 1 tablespoon
- Tortillas – 6, for serving
Preparation
Step 1: Preparing the Ingredients
Start with the fresh produce. Carefully dice the avocado and chop the tomato. Finely chop the red onion and cilantro, and set them aside in separate bowls.
Step 2: Cooking the Quinoa
Rinse the quinoa thoroughly under cold water. Place it into a pot with two cups of water and bring it to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
For timing, consider setting a cooking timer for the quinoa to ensure it doesn't overcook.
Step 3: Cooking the Chicken
Preheat your grill. Rub the chicken breasts with a mixture of olive oil and Peruvian aji paste, adding a pinch of salt and pepper for seasoning. Grill the chicken until it's cooked through, about 6-7 minutes on each side.
Alternatively, if you don't have a grill, you can use a skillet over medium heat. Again, having a cooking timer handy will help here.
Step 4: Assembling the Dish
In a large mixing bowl, combine the cooked quinoa, corn kernels, black beans, avocado, tomato, red onion, and cilantro. Squeeze lime juice over the mixture and drizzle with the remaining olive oil. Toss gently to avoid mashing the ingredients.
Step 5: Serving
Heat the tortillas on a grill or skillet for a few seconds on each side. Plate them and add a layer of the mixed salad. Top with slices of grilled chicken.
How to Enjoy Cusqueñitas Acapulqueñas
Cusqueñitas Acapulqueñas can be enjoyed at any time of the day due to its versatility and freshness. Traditionally, it can be served with a side of spicy salsa or additional aji paste for those who enjoy a bit of heat. A chilled glass of Peruvian chicha morada or Mexican horchata would complement the meal splendidly, offering a sweet counterbalance to the spicy and tangy flavors.
This dish is perfect for sharing during gatherings, allowing guests to create their own tacos or wraps using the provided tortillas and enjoying a burst of flavors that represent a journey from Cusco to Acapulco.