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 soon.
While I was preparing the dessert, the sweet aromas attracted passersby, and chatting with them I learned that many were already fans of Peruvian food. But for others, this was their first taste of the unique flavors found in Peruvian cuisine. And judging by the sounds of pleasure and delight, I knew that I had accomplished my mission. Now, what should I cook for the next Pisco Trail pop-up?