Peruvian Cuisine & Pisco Mixology in San Francisco
Slave-free Tomatoes Gazpacho
I am always proud to say that potatoes are from Peru, and that quinoa was once called the “Mother grain” by the Incas who first cultivated it in the Andes mountains. But did you know that the Incas also grew tomatoes in the Andes? Perhaps for that reason I enjoy making dishes like gazpacho soup in the summertime. But regardless of how you enjoy your tomatoes, it’s important to know where they came from and who farmed them.
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Camino Dinner with Marcus Samuelsson, July 11, 2012
In Flamenco music, artists speak of Duende — the magical moment in a performance when the spirit of Flamenco comes out in the dance, song, or rhythms of the guitar. I am not sure what the culinary equivalent is, but last week at a special dinner in Oakland, I tasted the Duende that was created in Camino’s kitchen to honor Chef Marcus Samuelsson. And by the end of the evening, I was inspired by a truly memorable meal.
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Cucumber Pisco
Part salad, part cocktail, this Pisco drink infused with fresh cucumber and garnished with mint is perfect when you can’t decide which to serve first at your next dinner party. The key is to prepare the infusion a day in advance, after that you are all set to make one truly cool cocktail.
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