Peru Caribe in Barranquilla Revisited

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I had written about Peru Caribe and the story of the owner, Rosario.

Now I bring you a revisit. Rosario remodeled the restaurant and together with Raul, her co-owner they have revamped the already delicious recipes.

Take a look and see their amazing menu items and the beautiful new look of the place. 🙂 Enjoy the pictures!


Bignets – French Doughnuts – Bon Appétit!


Beautiful bignet getting covered with confectioners sugar.


Breakfast with Bignets

I made the bignets! Granted, I made them from the box mix, but still… It’s time for celebration. They worked out great. My kids helped and they were extremely happy. Instructions in the box were super easy to follow. However, the texture of the dough was very different from what I had expected. I decided to faithfully follow the amount of water indicated in the box, and the mixture came out perfect although a bit tricky to handle. Here are some pictures.

Prepare the mix after the instructions on the box, literally. I loved remembering my little French (un = one, deux = two, trois = three, quatre = four) and teaching my kids the pronunciation… Fun! Fun! Fun!


Instructions on the box are super easy to follow.

Once mix is ready drop a spoonful on a counter with a ‘lot’ of flour.


Mix is ready to go to a bed of flour..

IMG_5377Get the mixture covered with a lot of flour and drop it in preheated oil (make sure it’s VERY hot.)


Dough consistency almost feels like a drop of water.

Once they are golden brown on both sides, take them out.


Brown on both sides before taking bignets out.

Have a bowl ready with powdered confectioners sugar. Cover the bignets completely with sugar and serve.


Dress the bignet in confectioners sugar before serving.



Solar Oven Outside S’mores


S’mores right out of the oven.

My daughter had a school project where she had to cook S’mores using a solar energy oven made by herself. Also as part of her project she had to make the same recipe in the regular oven. How fun! 🙂

Here are some pictures of her process for both outside and inside S’mores.

She made her solar oven using a pizza carton, foil paper, black construction paper, food wrapping paper and masking tape.

Here are the S’mores in her solar energy self-made oven.


S’mores in solar oven.

Her solar oven at work!



She had to check the solar oven temperature often so here is her thermometer:


S’mores in the regular oven.


They all came out great! Really beautiful and delicious! What a treat! 🙂IMG_4407

The recipe is simple:

Ingredients: Marshmallows, Graham crackers, Chocolate Candy Bars

Recipe: Stack 1 cracker, 1 piece of candy and finally a marshmallow on top.

Regular oven cooking time instructions: Pre bake oven at 400 degrees. Place S’mores in the oven for 3-5 minutes (3 minutes worked great for us.)

We all enjoyed watching her as she went through this ‘delicious’ experiment. 😉

Jello Mosaic Dessert


The first time I saw this Jello Mosaic dessert I was captivated. I was 10 ( maybe ) and I had been invited to a birthday party. Our friend’s Mom served this dessert and it all became magical: The texture, the flavors, the colors, its brightness.. Considering the temperature was the usual Cartagena-90 degrees, together with the humid weather, it was perfect! Those vivid memories have remained in me. However, the process was extremely intriguing. How can they put it all together?  Being too young to try to ask, too young to think about any thing other than YUM, that was as far as I went.

Many years later ( last night ) I ventured out to experiment making it for the first time. Somehow the recipe projected a great sense of respect that was mesmerizing. Certainly, that can help explain why I waited so long to try. Here is how it went.. I loved it! 🙂

To see this post in Spanish go here.


1. Start by making 2, 3 or 4 flavors of Jello (each of a different flavor/color) per package instructions and move to the refrigerator in separate containers each to set. In this recipe I made one of each: Mango, blueberry, cherry and lime. Once set, take the 4 containers out of the refrigerator and take each out to cut them out (pieces can be of size similar to those in the image below.)



2. Place the cut out jello pieces in a glass container or topper-ware of your choice.

At this point, mix of condensed milk and unflavored gelatin: Prepare 2 packets of unflavored gelatin by following package instructions. Once mixed and before setting, add the 2 cans of condensed milk. Set aside.


3. Add the mix of condensed milk and unflavored gelatin over the cut jello pieces.

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Using a wooden spoon, carefully arrange the pieces so the condensed milk can be evenly distributed in the container.


4. Let it sit to harden in the refrigerator for at least 6 hours or overnight (recommended.)


Jello Mosaic

When ready, cut and serve.


During the Christmas season this dessert can be the center of the sweets table, if you include only red (cherry) and green (lime) jello in the preparation. Oh My! Jello Mosaic  is surely my favorite cold, no-bake dessert! 🙂

Sweets from “El Portal de los Dulces” in Cartagena


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El Portal de los Dulces, Cartagena

They look very relaxed. This is the atmosphere in Cartagena. Locals come and go, catch a shade and get a relief from Cartagena’s usual year-round 90 degree weather. While there, they may grab a sweet to eat. This picture shows the cobbles or “adoquines” from the Colonial times. Cartagena’s old city streets are closed to vehicles. It’s quite charming. After walking for the first two blocks, you realize it makes sense!

Each arch in “El Portal de los Dulces” has a sweets station and each one is independently owned. Some owners are young and others not so much. Some are 70, 80 and even 90! Here you can check out the owners simply relaxing on their plastic colored chairs. If you stick around long enough, they may share a story or two about their own lives too! Fun!

This place brings wonderful memories of my parents and my siblings. Back in the 60’s and 70’s horse-drawn carriages would take pedestrians from the “Portal de Los Dulces” square to the movie theaters located across a boulevard called “Camellon de Los Martires.” Today the movie theaters are gone, only abandoned buildings remain. Movie theaters are now in fancy malls in various places around Cartagena. Horse-drawn carriages are still there though.. They can take you for a ride inside or outside the walled city. They can take you for a ride at sunset and you may enjoy this view..

cgena sunset

This is the outside of the “El Portal de Los Dulces”, called “Puerta del Reloj” (The Clock Door.)


Torre del Reloj, Cartagena

If the “Cochero” (horse carriage rider) happens to take you around the old Historic town at night, then he may point out the many beautifully illuminated church towers. In the old city you will find a Catholic Church every two blocks.


San Pedro Claver Church, Cartagena

If it is by day, then he’ll point out the beautiful balconies.


Balconies in Cartagena


Balconies in Cartagena

Often I want to make my favorite sweet from “El Portal de Los Dulces” at home. They sell home-made “Dulce de leche”,  “Cocadas de Ajonjoli y Anis” (sesame and anise seeds brittle), Cocadas de Ajonjoli (Sesame seed brittle), “Dulce de Guayaba” (Guava Candy), “Dulce de Coco” (Coconut brittle), and more.  

So here it is: Sesame seeds Brittle.


Ingredients:  1 Cup raw sesame seeds, 1/4 cup honey, 3/4 cup sugar, 2 tsp butter, 1 tsp vanilla extract, 1/4 tsp nutmeg, 1/4 tsp baking soda, a pinch of salt. For this recipe you can optionally add 1/2 cup sesame seeds and 1/2 cup anise seeds.

1. Add the sugar to a pan on medium


2. Add honey, salt, nutmeg and water. Mix.



3. Add Sesame seeds.


4. Mix and let it cook for 5-10 minutes. Remove from pan and add vanilla and butter.



5. Mix. Add baking soda.


6. Mix well and pour over a pan covered with lining paper.


7. Let the mix cool completely. It will harden and then you can cut out the Sesame Seed Brittle pieces.