1 whole chicken
1 teaspoon minced garlic
2 tablespoons huacatay (Peruvian herb)
1 teaspoon pepper
1 teaspoon salt
2 ajies (Peruvian chile)
1/2 teaspoon ground cumin
3 lemons or limes, juiced
1/2 teaspoon achiote (annato)
2 pounds yucca root, peeled and boiled (cook them like potatoes)
Vegetable oil, for frying
1 cup of cream of aji (6 to 9 ajies in the blender with salt, 1 clove of garlic, ground black pepper, and 1/2 cup oil)
1 1/2 tablespoons olive oil
2 green onions, chopped
2 tablespoons lime juice
1 package queso fresco
1/4 red onion sauteed (without oil)
3/4 cup oil
3/4 cup milk
1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)
1 aji chile
Salt and freshly ground black pepper
1 tablespoon lemon juice