How to make las carretas – a dish from Peru’s south

In the late 1970s, when the country was in its early days of democracy, the first menu at La Carreta restaurant was prepared by a group of Peruvian farmers.

The restaurant opened in 1972, and since then, the menu has been expanded by chef-owner Alejandro Gonzalez.

In the restaurant’s modern day, the original menu includes dishes like carreca, a meat-fried version of the meatloaf that had been popular in the 1930s and 1940s.

The menu also includes rice, pork, pork ribs, and chicken, but the most famous dish on the menu is las carres, a dish that includes a deep-fried, pork and cabbage-like filling, often with an onion, garlic, and other spices.

The dish is popular with Peruvians who are also vegetarian.

A large portion of the menu consists of meat dishes, but they are also served with salads, soups, and dishes like beef liver with avocado, or chicken enchiladas with tomato salsa.

Gonzalez has taken the dish to Peru’s southernmost tip, the city of Tumaco, and has made it a signature dish there.

Tumaco has a long history of Peruvian cuisine, dating back to the 17th century.

In 1837, a Spanish expedition arrived in the region to find the remains of a lost city, which led to the establishment of a Spanish colony.

By the 1850s, Tumaconian culture had developed into a major cultural centre in Peru, and the city was known for its traditional cuisine, including Tumacas cuisine.

The cuisine in Tumaca has remained a constant in Peru over the centuries.

The Tumacan people eat mainly beef, pork or chicken.

The most popular dish in Tumbacas is the carretado, a deep fried pork loin with an extra-long skin that is stuffed with vegetables, such as potatoes and corn.

The most famous Tumbacan dish is the también, a rice cake filled with beans and meat.

In Peru, this dish is known as pescadores.

According to the Michelin guide, the dish is considered the “taste of the region”, and is served with rice, potatoes, corn, and beans.

It is also served on a rice mat or a wooden plate.

In Tumacheo, the Carretas are traditionally prepared with fresh meat, including meat from cows, pigs, or goats.

The recipe is often based on the local meat and cheese market.

Garcia is known for his dishes that are traditional and his recipes are often served with meat, such a meatloab, which is a pork loab with beef in it.

The Tumbancas are one of Peru’s most important ethnic groups, but in recent years, they have been increasingly losing their traditional traditions, and they are struggling to retain their culture.

A recent survey found that a quarter of Perubian men do not identify as Peruvican.

According to the survey, the number of men who say they do not belong to the Peruvian community is decreasing.