The single man’s meal: Solterito de Queso

The single man’s meal: Solterito de Queso

Jason Retz
Originally published on American Chicha

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 and 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.

(Photo courtesy of American Chicha)

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 over medium heat for about 15 minutes and you'll be fine.

Solterito de queso
Serves 4


3 Roma Tomatoes, Diced
2 Large Red Onions, Diced
1/2 lb Fava Beans
1/4 lb Peas
200 gr Queso Fresco
2 Ears of Corn (Preferably, shucked and boiled)
1/2 (or to taste) of a Rocoto (pureed, raw, or just a paste)
1 Garlic clove, deveined & finely chopped
1 tbspn Red Wine Vinegar
2 tbspns Extra Virgin Olive Oil
1 tbspn Cumin
Juice of 3 limes
1/4 Cup Parsely Leaves, finely chopped
1/4 Cup Cilantro Leaves, finely chopped
1 tspn Baking Soda (optional)
Salt & Pepper to taste
2 Medium sized potatoes, diced 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 medium heat. If the fava beans are dry then soak them for a couple of hours (or over night) before cooking them. I always keep the skin on my fava beans, extra fiber.

2. Raw: Dice up everything you need to.

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!

To see the original post and more pictures, visit Jason's blog, American Chicha

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