Solterito de Queso

The single man’s meal (Solterito de Queso)

Uncategorized | April 9, 2016 | By

So, I’ve gained weight. It’s all good thanks to the basic nutrition knowledge acquired from culinary school. But with this one I think I’ll get more cultural.

Solterito de queso: Basically a pico de gallo dolled up with fava beans, cheese, condiments, condiments, and condiments.


What makes this dish so lovely? Fiber & water are the pillars of this dish. Then you have all the nutrients provided by the fresh vegetables. Pair it off with our cultural flair, and you have yourself a winner.

Arequipenian in origin, it derives from the young single folk who would want to stay in shape for any possible love venture. Hence the name “solterito” which is Spanish for single. So, tradition mandates the use of potatoes (and the lack of olive oil). Should you choose to stick with tradition just dice the potatoes .5cm x .5cm and boil them in some water with salt on a medium heat for about 15 min and you’ll be fine.

Solterito de queso
Serves 4
Traditional salad that derives from the Andean province of Arequipa.
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  1. 3 Roma Tomatoes, Diced
  2. 2 Large Red Onions, Diced
  3. 1/2 lb Fava Beans
  4. 1/4 lb Peas
  5. 200 gr Queso Fresco
  6. 2 Ears of Corn (Preferably, shucked and boiled
  7. 1/2 (or to taste) of a Rocoto (pureed, raw, or just a paste)
  8. 1 Garlic clove, deveined & finely chopped
  9. 1 tbspn Red Wine Vinegar
  10. 2 tbspns Extra Virgin Olive Oil
  11. 1 tbspn Cumin
  12. The juice of 3 limes
  13. 1/4 Cup Parsely Leaves, finely chopped
  14. 1/4 Cup Cilantro Leaves, finely chopped
  15. 1 tspn Baking Soda (optional)
  16. Salt & Pepper to taste
  17. 2 Medium sized potatoes, dice into .5cm x .5cm (roughly)
  1. To cook: If fresh, the peas, corn, and fava beans can all go into the same pot with some salt and the baking soda for about 20 minutes over a medium heat. If the fava beans are dry then soak them for a couple of hours to over night before cooking them. I always keep the skin on my fava beans, extra fiber.
  2. Raw: Dice up everything you need too
  3. When it comes to the garlic, try to take out the center piece, it really makes the difference
  4. If the rocoto is raw remember to clean it out well, I always like to add a bunch of rocoto to make it spicy.
  5. Just mix it all together and salt it to taste! It's even better when you chill it!
American Chicha


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