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March 23

Saint of the day:

Saint Turibius of Mogrovejo

Patron Saint of Native rights; Latin American bishops; Peru

Saint Turibius of Mogrovejo’s Story

Together with Rose of Lima, Turibius is the first known saint of the New World, serving the Lord in Peru, South America, for 26 years.

Born in Spain and educated for the law, he became so brilliant a scholar that he was made professor of law at the University of Salamanca and eventually became chief judge of the Inquisition at Granada. He succeeded too well. But he was not sharp enough a lawyer to prevent a surprising sequence of events.

When the archdiocese of Lima in Peru required a new leader, Turibius was chosen to fill the post: He was the one person with the strength of character and holiness of spirit to heal the scandals that had infected that area.

He cited all the canons that forbade giving laymen ecclesiastical dignities, but he was overruled. Turibius was ordained priest and bishop and sent to Peru, where he found colonialism at its worst. The Spanish conquerors were guilty of every sort of oppression of the native population. Abuses among the clergy were flagrant, and he devoted his energies and suffering to this area first.

He began the long and arduous visitation of an immense archdiocese, studying the language, staying two or three days in each place, often with neither bed nor food. Turibius confessed every morning to his chaplain, and celebrated Mass with intense fervor. Among those to whom he gave the Sacrament of Confirmation was the future Saint Rose of Lima, and possibly the future Saint Martin de Porres. After 1590, he had the help of another great missionary, Francis Solanus, now also a saint.

Though very poor his people were sensitive, dreading to accept public charity from others. Turibius solved the problem by helping them anonymously.





O God, who gave increase to Your Church
through the apostolic labours and zeal for truth
of the Bishop Saint Turibius,
grant that the people consecrated to You
may always receive new growth
in faith and holiness.
Through our Lord Jesus Christ, Your Son,
who lives and reigns with You
in the unity of the Holy Spirit,
one God, forever and ever.





Capilla del Palacio Arzobispal de Lima

(Chapel of the Archbishop’s Palace of Lima)

Plaza de Armas de Lima

Lima, Peru

*Some bones of St Turibius are preserved within a reliquary in this chapel. On his feast day these relics are often presented for public veneration within the Lima Cathedral. St Turibius was known for his evangelical activity as the Archbishop of Lima. During his time in Peru he is said to have baptized over 500,000 individuals including St Rose of Lima and St Martin de Porres.


Churches of Honor in Rome

Sant'Anastasia (Saint Anastasius)

Piazza di Sant'Anastasia

Rome, Italy

*This church is near Circo Massimo.

*To the right of the main sanctuary is an altar dedicated to St Turibius.




Lomo Saltado

Lomo Saltado or “jumping beef” is Peru’s most popular stir-fry!


  • 1 lb sirloin steak cut in thin slices

  • 2 garlic cloves, minced

  • Salt (as salty as you wish)

  • Pepper to taste

  • 3 tablespoons vegetable oil

  • 1 small red onion cut in thick slices

  • 2 plum tomatoes cut in thick slices

  • 1 seeded and ribbed aji amarillo (yellow) chili pepper cut in thin slices

  • 2 tablespoons soy sauce

  • 3 tablespoons red wine vinegar

  • 1/3 cup beef stock

  • 1/2 -cup fresh cilantro, coarsely chopped

  • 2 cups French fries

  • White rice



  1. Rub the beef with garlic, salt and pepper.

  2. Place the meat into a ziplock and pour the soy sauce and vinegar on it.

  3. Let it rest for about 15 minutes

  4. Put a wok or pan to high heat.

  5. Drizzle some oil and cook the meat (a few slices at a time; you want the meat to sear and not rest in a soup). Don’t throw out the marinade, you’ll be using it later. 

    TIP: Dab dry the meat with a paper towel so it won’t be so wet before searing.


  6. Each batch of meat should cook for 2 minutes.

  7. Then set aside and do the other batches of meat.

  8. Once all meat is cooked, throw in the meat along with onion, tomato, chili pepper and stir for 3 minutes.

  9. Stir soy sauce and vinegar marinade.

  10. Mix everything.

  11. Add beef broth and cook 1-1/2 minutes.

  12. Taste for seasoning.

  13. Turn off the heat, add chopped cilantro and serve at once with French fries and white rice.


Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate.

Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough.



  • 1 cup cornstarch

  • 3/4 cup all-purpose flour, plus more as needed

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 8 tablespoons unsalted butter (1 stick), at room temperature

  • 1/3 cup granulated sugar

  • 2 large egg yolks

  • 1 tablespoon pisco or brandy

  • 1/2 teaspoon vanilla extract

  • 1 cup dulce de leche, at room temperature

  • Powdered sugar, for dusting


  1. Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

  2. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

  3. Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

  4. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

  5. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

  6. Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

  7. Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

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