Maras is a restaurant with a contemporary Peruvian theme.

It is located at 450 Las Begonias street,

San Isidro.

It is the perfect place to discover and taste the best of Peruvian haute cuisine in a cozy and exclusive
atmosphere. Its culinary proposal focuses on the quality of the product and technique
They have an exclusive valet service, so that customers feel comfortable and confident in
leaving their cars.
They also have reservation process services where you can have a reservation from the comfort of
your home. Additionally, they have a digital menu on their website therefore you are able to see the
restaurant's dishes and prices.

CONVERSATION:

D: Thank you for calling the Maras restaurant. This is Darinka. How can I help you?

Y: Good morning. I would like to reserve a table for tomorrow night.

D: Sure. How many people are in your party?

Y: Actually, we are celebrating my daughter's graduation and we are looking for a large table.
Therefore, it would be a reservation for 12 people.

D: Of course, May I have your name, ma'am?

Y: It is Yadira Rivera.

D: Are there any children on the reservation?

Y: No, we are all adults, but we will need a table with easy access due to one of our relatives has a
wheelchair.

D: Sure, It won't be a problem. We have a private area for you however it is al fresco. Is that ok?

Y: That's perfect. Also, I saw on your website that you have a special menu for groups.

D: Yes, For tomorrow we can offer to your group a Peruvian menu with Lomo saltado and rocoto
relleno as main dishes and Machu Picchu cocktail as a drink.

Y: That sounds delicious. However, I have a vegetarian sister. Is there another main dish option for
her?

D: Of course, we can offer her Saltado de soya or Portobellos saltados.

Y: Great, she is having the Portobellos please.

D: Excellent, your reservation is for 8 pm, is that okay?

Y: Good, thank you very much.

DISHES AND DRINKS:

Lomo saltado

INGREDIENTS:

 1 pound of beef
 2 cloves of garlic
 Salt
 Pepper
 1 cup of white rice
 2 cups of French fries
 3 oil tablespoons
 1 small red onion
 2 tomatoes
 1 yellow chili pepper in julienne
 3 tablespoons vinegar
 1/2 cup of chopped cilantro

PREPARATION:

Step 1
Season the meat with garlic, salt and pepper.

Step 2
Cook the white rice.

Step 3
Fry the french fries and leave them for 5 minutes. (If possible, use the deep fryer)

Step 4
In a large pan over high heat, add oil and the meat, and cook until browned.

Step 5
Add onion, tomato and yellow chili; cook and stir for 2 to 3 minutes.
Add the vinegar pouring down the sides of the pan and mix well.

Step 6
Top with chopped cilantro and proceed to serve with rice and French fries to taste.
Rocoto relleno
INGREDIENTS:

 8 medium rocotos
 1 spoon of sugar
 1/4 cup of vegetable oil
 4 tablespoons of panca chili
 1 piece of minced meat
 1 onion
 Salt
 Pepper
 2 tablespoons of peanuts
 8 black olives
 2 eggs
 Fresh cheese
 1 can of milk

PREPARATION:

Step 1
Cut the top cap of the rocoto and reserve the caps.

Step 2
Put the rocotos in a pot with ice water and a tablespoon of sugar. As soon as the water boils, turn off
the heat and drain.

Step 3
In a skillet over medium-high heat. Add the panca chili and fry. Add the onion and ground beef, stir
well and turn off the heat.
Add the peanuts, olives, hard-boiled eggs and raisins.

Step 4
Preheat the oven to 350°F.

Step 5
Fill the rocotos with the meat mixture. On top of each one, put a piece of cheese and cover with the
reserved lids.

Step 6
Serve the rocoto and enjoy.

MACHUPICCHU
INGREDIENTS:

 1 ounce of grenadine syrup

 6 ice cubes
 1 ounce of spearmint liqueur
 1 1/2 ounce of pisco
 3 ounces of orange juice
 Fresh orange slices or grated lemon peels
 1 maraschino cherry

PREPARATION:

Step 1
In a tall glass, place the ice cubes and add an ounce of grenadine syrup, the juice of one orange and
reserve this mixture.

Step 2
In another container, mix the green mint cream with the pisco and add the mixture to the glass with
the previous ingredients.

Step 3
Decorate the rim of the glass with grated lemon peel or place a cherry.
Also, we can add slices of fresh orange peel

Step 4
Serve and taste