This document presents several typical dishes from the Cajamarca region of Peru. It begins with an introduction explaining that the purpose is to showcase learning in English by describing local dishes, which could help promote the region's culture and tourism. Several recipes are then provided in both English and Spanish, including fried pork with mote, green broth, chochoca soup with beef jerky, chicken broth, and shurumba soup. The document concludes with a reflection on having improved English vocabulary skills which made translating the recipes easier, and an appreciation for overcoming challenges in the learning process.

1. Members :
Milagros Tenorio Durand.
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PLATOS TIPICOS DE LA REGIÓN
CAJAMARCA

2. INTRODUCCIÓN
 El portafolio es una herramienta que nos permite integrar
nuestros aprendizajes realizados en un cierto periodo, que
cuya finalidad es proveer de materiales didácticos útiles en
nuestro futuro campo de trabajo.
 El objetivo es evidenciar el producto mas significativo del
área de Inglés donde hacemos énfasis a todo lo aprendido
durante el proceso educativo. Con la finalidad de impulsar
nuestra cultura mediante estos platos típicos de la región
de Cajamarca, por ende cuando tengamos visitas de turistas
extranjeros podemos ofrecer la variedad de platos en su
idioma y así poder contribuir con el desarrollo de nuestra
región.
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4. FRIED PORK WITH MOTE
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5. INGREDIENTS:
 Two Kg of pork meat (preferably the ribs)
 ¼ kg Onion (cut into strips or strips)
 A few sprigs of mint
 Salt to taste
 Oil
 Lemon
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6. PREPARATION:
 First cut the pork into cubes, once done we will put in a
pot and cover with water, also adding the crushed garlic
with salt and pepper to taste.
 Then we put the pot simmer, letting the water is
consumed slowly. When water is consumed withdrew
from heat and took the pieces of meat.
 Then we provide heat oil in a pan and fry the meat pieces
until crisp, then drain them and removed from the pan.
Our pork rinds will be ready to serve.
 This dish can accompany both with some fries or cooked
as a few slices of toast. As you can see its preparation is
simple and allows some variations, typically once cooked
meat is fried in its own fat for which we can use lard for
cooking, we in the recipe that we present. It is a delicious
dish that we recommend you try. It is also served with
sweet potato and bush traditional Creole. Diner to taste if
you prefer spicy or not.
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7. GREEN BROTH
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8. INGREDIENTS:
 Potato
 Eggs
 String cheese (curd)
 Crackling
 Hot pepper to taste
 Paicogreen leaves, mint, rue and parsley.
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9. PREPARATION:
Boil peeled potatoes as they are
cooked in the broth of
potatoes, add eggs, cheese
(curd) and pork rinds. Apart
liquefy paico leaves or mint,
rue and parsley, adding a slice
of hot pepper to taste, this
cream is added to molten
potato broth and served hotand
serve him with courtmountain.
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10. CHOCHOCA SOUP WITH BEEF JERKY
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11. INGREDIENTS:
 Beef
 Dried meat
 Celery
 Pore
 Potato
 Cornmeal
 Minced onion
 Crushed garlic
 Red pepper sauceoíl
 Pepper and salt to taste
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12. PREPARATION:
In a pot, brown the onion in a little oil, add the garlic
and peppers. Season with salt and pepper. Add the
celery, leeks, cut meat into pieces, fry and pour water.
Let it boil and when the heartwood is half cooked add
the potatoes and let it continue to boil until the meat is
cooked. Incorporate chochoca stirring constantly until
cooked and finally add the chopped mint.
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13. CHICKEN BROTH
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14. INGREDIENTS:
 1 Kg of chicken.
 Half kg of long noodles.
 Four potatoes.
 1 small piece of ginger, peeled and washed.
 1 stalk of celery.
 Four boiled eggs.
 Minced onion.
 Salt to taste.
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15. PREPARATION:
 First insert dams chopped in pieces in a pot with
water and allow to boil an approximately forty-five
minutes.
 After that specific time introduce clean, fresh
celery, piece of ginger and whole potatoes will be
desaciendo and concentrate more; all that has to
spend five to ten minutes more approximately.
 Then that it is already almost ready to introduce
the noodles and boil another ten minutes more
until the hen smell feel.
 Finally serve in bowls with the desirable prey with
a potato and the onion chopped up and enjoy the
succulent chicken soup.
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16. SHURUMBO SOUP
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17. INGREDIENTS:
 Ten banana green silk.
 A kilogramme of meat pig.
 Half kilogram peas.
 Half kilogram green beans.
 Two sprigs of cilantro.
 Eight cups of wáter.
 Cumin, oregano, salt, to taste.
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18. PREPARATION:
 First Peel the plantains and cut in squares.
 Then chop the meat of pig in six pieces and add salt.
 Immediately afte then destem the peas and green beans.
 In a large pot, we introduce the six dams of pig with the eight
glasses of water and let boil, we also add salt to taste.
 When it is already boiling the prepared earlier, we also
introduce green bananas, the peas and the beans. Let it boil
for half an hour.
 When the preparation is ready, we got the pot from the heat
and add properly roasted and chopped oregano.
 This delicious Shurumbo may be accompanied with white
rice.
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19. GUINEA PIG WITH POTATOES
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20. INGREDIENTS:
 Potatoes (2kg).
 Guinea pig. (1)
 Onion. (1/4 kg)
 Lemon.
 Oil (1/2 L.)
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21. PREPARATIÓN:
Wash the potatoes and cook, to peel the potatoes
to heart the oil, in a saucepan and to fry the gineo
pig to peel, to clean.
To serve with salad of onion.
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22. REFLEXIÓN
Durante este proceso de enseñanza aprendizaje del área de
ingles hemos mejorado el manejo del diccionario de ingles,
la cual nos a permitido incrementar nuestro vocabulario en
el idioma extranjero por lo tanto nos ha sido fácil traducir
nuestro producto final de los PLATOS TIPOS DE LA
REGIÓN.
Con ayuda de la profesora de ingles logramos corregir los
errores y con las orientaciones pudimos concluir el
producto de los platos típicos.
 Nosotros aunque nos equivocamos varias veces pero allí
estábamos tratando de hacerlo de la mejor manera
tratando de aprender y superando las dificultades porque
sabemos que nos va a servir en nuestra carrera y también
para desempeñarse en cualquier otro trabajo.
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