Carapulcra, Peruvian Meat and Potato Stew

The Carapulcra is a Peruvian meat and potato stew that was first prepared by the Incas over 500 years ago. What gives this dish its unique flavor and consistency is its main ingredient, papa seca, or dehydrated potatoes. Slow cooked with hot peppers, peanuts, cloves, cinnamon, anise, pork, and red wine, the result is a stew that is hearty, spicy, and complex — a true mix of Inca, European, and African flavors.
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Parihuela, Peruvian Seafood Soup

The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast. And now that winter has arrived to the coast of California, it’s perfect for a rainy day in San Francisco. Though it is similar to the French Bouillabaisse from the port of Marseille, its flavors and ingredients are uniquely Peruvian.
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Last year, I prepared over 25 recipes for Pisco Trail — from appetizers, to soups, main dishes, and desserts, the list is a small sampling of the multicultural diversity of Peruvian cuisine. And throughout 2011, I had the pleasure of sharing many of these dishes with friends and foodies at local events and tastings in San Francisco and New Orleans.
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