Hot sauce vinegar content and without mustard. Although the majority of Panamanian cuisine lacks in spice, D'Elidas is seen as an authentic Panamanian hot sauce usually serviced with Rice with Chicken or soups. Peru and Bolivian medium hot, frutal locoto sauces are popular. The most popular sauce is the Diaguitas brand, made of pure red (very hot) or yellow (hot) Chilean peppers mixed only with water and salt. Other hot sauces are made from "puta madre", "cacho de cabra", "rocoto", "oro" and "cristal" peppers, mixed with various ingredients. Mild hot sauces include some "creamy style" (like "ají crema"), or a pebre-style sauce,
Steak au poivre seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium-rare. The steak is then left to rest for several minutes and then served. "Steak au poivre" is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard. Common side dishes to "steak au poivre" are various forms of mashed potatoes and "pommes frites" (small fried shoestring potatoes). "Steak au poivre" may be found in traditional French restaurants