-
numerous local names that vary by region. In the
Andes it is
known as
Huacatay or Wacatay, and in
other regions it is
common as chinchilla, chiquilla...
-
Cream of
black mint, also
called ají
huacatay or
black mint sauce, is a
creamy sauce prepared with
huacatay (or
black mint)
leaves and
blended with other...
- rabbit-, rodent- and
javelina or peccary-resistant. T.
minuta (khakibush or
huacatay),
originally from
South America, has been used as a
source of essential...
-
Pasco vicinity,
where it is made with pork and
seasoned with
chincho and
huacatay, two
local herbs; 2) in the
Mantaro valley and
neighboring area around...
-
Ocopa is a
smooth sauce flavored with
black mint
huacatay,
originally from the city of Arequipa, Peru. It may be
served hot, as
dressing for
boiled potatoes...
- amarillo,
cream or
condensed milk,
crushed crackers or
dried bread, salt, and
huacatay (Tagetes minuta).
Because it is
served cold, papa a la huancaína is a favorite...
-
yellow and red
chilies (aji
mirasol and aji panca),
hierba buena, and
huacatay,
generally accompanied by rice and
stewed chicken or rabbit. In Chile,...
- santa,
acuyo (Piper auritum) (Mexico)
Horseradish (Armoracia rusticana)
Huacatay,
Mexican marigold, mint
marigold (Tagetes minuta)
Hyssop (Hyssopus officinalis)...
-
included salt as a seasoning,
today preparations typically include rosemary,
huacatay,
black pepper, soy sauce, ají panca, and ****in. The
Schuler family still...
- with
potato and rice. Huatia: Beef and
potatoes cooked on hot
stones with
huacatay (black mint). Humitas:
Mashed corn
filled with
seasoned beef or cheese...
