Six Months of Pisco Trail

My favorite Peruvian cookbooks

My favorite Peruvian cookbooks

I love celebrations — specially those that mark the passing of time, such as birthdays or anniversaries. The end of June was very special to me because it marked the 6 month anniversary of Pisco Trail. I can hardly believe it — half a year of posting recipes, stories, making drinks, researching history, cooking, tasting, and making new foodie friends. Here are some of the highlights and stats from the past 6 months:

One of my favorite posts, however, is the Ceviche Nikkei recipe, for which I spent a whole week trying different ingredients until I got it just right. I also really enjoyed learning how to make Pisco infused with coffee, to bake bread for the first time, and to make one of the most famous and poetic desserts from Lima, the Suspiro Limeño. But I probably had the most fun doing research in the field, such as during the 7 Nights of Pisco in San Francisco or the secret mission in search of the best Lomo Saltado.

The many food events I attended also were a source of inspiration, as were the folks I met at 18 Reasons, Bi-Rite Market, Four Barrel Coffee, Omnivore Books, Encanto Pisco, La Mar Cebicheria, and Dandelion Chocolate. I am also grateful to Dianne Jacob, whose food writing and blogging workshop got me started on this journey, and made me really think about finding my voice as a writer.

What’s does the rest of the year hold for Pisco Trail? Well, as promised in A Peruvian Recipe to Cure a Broken Heart, there are several dishes I need to cook and write about. There are also many more Pisco cocktails to explore, not to mention desserts. I also foresee more travel and cooking classes in my future, and I am working on putting together a special Peruvian tasting menu event, stay tuned for details.

Thank you for checking out Pisco Trail and for all your likes and comments, I am always delighted when I hear that you tried one of my recipes! If you have any suggestions or requests for topics or dishes, please write a comment below.