One of my favorite stories in Peruvian Traditions by Ricardo Palma is With Days and Cooking Pots, We Will Triumph — a story about the role of cooking in the fight for Peru’s independence from Spain almost 200 years ago. In that story, one of the passwords used by the rebels was pan, queso, y raspadura, or the bread, cheese,… Read more →
Have you really tasted sugar? I am not talking about the white, granulated, refined, and processed sugar that comes in little packs. But rather the raw, unrefined, whole cane sugar that comes in hard blocks whose dark brown features hint at exotic origins and intense flavors. Let me show you how to taste the terroir hidden inside these hard blocks… Read more →
Sometimes you just need to pay attention to signs from the cocktail gods telling you to try something new. A couple of weeks ago, I was intrigued by the Fog Cutter on the menu at Smuggler’s Cove. One of the ingredients is brandy, so immediately I mused on the possibility of using Pisco. And since yesterday was National Rum Day,… Read more →
Leche Asada, or Peruvian baked milk pudding, is very similar to flan and if you’ve made the Crema Volteada con Quinua, this recipe is even simpler. The main difference is that it has no caramel and is made with whole milk instead of condensed milk. But the result is a sweet and creamy comfort food that is over a century… Read more →
Last Saturday July 28 was Peruvian Independence Day and I celebrated by cooking a 4-course dinner at Carmo Cafe in New Orleans. And a few days later, on Tuesday July 31, I prepared a similar 3-course menu at 18 Reasons in San Francisco. And though cooking for over 70 people in two cities required more planning and time in the… Read more →