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.
Whenever I prepare the menu for a tasting, I want the dishes to tell a story — a story of the 500 year fusion of Inca, European, African, Chinese, and Japanese cultures that is Peruvian cuisine. But I also strive to make the dishes and recipes accessible by using local and seasonal ingredients. With that in mind, I’ve started to plan recipes for 2012.
The plan includes more main dishes, but I would also love to hear from you. What Peruvian dishes would you like to learn how to cook in 2012? Perhaps you ate at a Peruvian restaurant recently and after one bite thought “I want to make that at home!” I look forward to reading your recommendations, and to cooking new recipes in 2012. And don’t worry, there will be more Pisco cocktails too.