It’s been only 2 weeks since I cooked the Purple Corn Peruvian Paella, but I found that I was still craving the smell and taste of the ocean. What to do? Only one thing — pick up some mussels at Bi-Rite Market, steam them, and serve them the Peruvian way, the one and only “Chalaca” way.
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Monthly Archives: May 2013
Comstock’s Monday Night Special
Monday nights are usually pretty quite in San Francisco, the weekend is over, most restaurants are closed, and it’s back to the daily grind — but not at Comstock Saloon. Here, under the protection of Emperor Norton perched high above the bar, the weekend is just starting. And here is where you’ll find me, enjoying a barkeep’s whimsy Pisco cocktail from Jared and sitting in on drums, playing some swinging Gypsy Jazz tunes with Gaucho on the balcony stage.
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Purple Corn Peruvian Paella
One of my favorite traditions is to cook a Paella for my Mom on her birthday, and last Sunday for Mother’s Day, I was inspired to do the same. But this time, instead of using Spanish saffron and a tomato based sofrito, I wanted to make the Paella taste uniquely Peruvian. In other words, I wanted to use ingredients that truly conveyed the colors and flavors of Peru — I wanted to cook a seafood Paella with Peruvian purple corn and aji amarillo.
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SF Food Blogger Bake Sale 2013
6:00 AM — It’s Saturday morning and with only 5 hours of sleep, I woke up early to make some Peruvian desserts. I had to be at the bake sale by 9 AM, help set up, and be ready for the 10 AM start. Which meant I only had just over 2 hours to make the Manjar Blanco Bon Bons and Pisco Balls from scratch. Go!
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Pan con Chicharron (Braised Pork Sandwich)
During a recent interview for KQED Bay Area Bites, I was asked about my favorite Peruvian breakfast and without any hesitation my reply was Pan con Chicharron, a braised pork and sweet potato sandwich that is savory, spicy, and goes perfectly with my morning cafe con leche. This is what you need to do to add the Peruvian touch to your next Sunday Brunch.
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