Apple Empanadas
Do you love apple pie? Really love apple pie? If you do, then let me introduce you to these Empanadas de Manzana. If you don’t, then let me introduce you to these Empanadas de Manzana. Go ahead, bake these, and I dare you to have just one.
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Though I learned to cook Peruvian food from my mom, there were 3 things my dad is responsible for: preparing home-made orange marmalade for breakfast, making the best hot-chocolate for our Xmas Panettone, and serving me my first Pisco sour when I was 10 years old. So it’s no surprise that when I was experimenting with using jams and marmalade… Read more →
Last Wednesday night, I was delighted to teach a sold-out Pisco Cocktails Class at The Red Poppy Art House in The Mission, where 16 Pisco fans spent a couple of hours learning about the history of Pisco and making 5 different cocktails. But what made the evening really special, was the venue, which was one of the first places I… Read more →
Quinoa con Leche
Quinoa is native to Peru and was called “The Mother Grain” by the Incas. I enjoy having it on a salad or making Quinua Atamalada, a savory quinoa stew. But did you know quinoa can also be used in desserts? Inspired by the traditional Arroz con Leche, or rice pudding, this Quinua con Leche is slow cooked goodness infused with the wonderful aroma of cinnamon, cloves, and star anise.
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The first Pisco Trail Pop-up took place at The Hub in SF, where I took over the kitchen for a couple of hours to slow cook a traditional Afro-Peruvian black bean pudding with anise, cloves, and sesame seeds. It was a real pleasure to share one of my favorite desserts with everyone there, and I look forward to coming back… Read more →