Monthly Archives: February 2015

Pisco Chicha Tonic

by Nico on February 26, 2015 in Cocktails

Pisco Chicha Tonic

One of the most uniquely Peruvian ingredients is maiz morado or purple corn from the Andes. Besides using maiz morado to make the traditional Chicha Morada drink, or Mazamorra Morada dessert, I’ve used it to make a savory Purple Corn Peruvian Paella and a sweet Chicha Morada Sorbet. But inspired by the recent Pisco Coffee Tonic, I infused some Pisco with the purple corn to make another tonic cocktail. Presenting, a cocktail that is full of antioxidants from the purple corn and brimming with anti-malaria properties from the quinine in the tonic, the Pisco Chicha Tonic is 100% Peruvian medicine in a glass.
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Tusan Pisco Sour

by Nico on February 19, 2015 in Cocktails

Tusan Pisco Sour

Celebrate the Chinese New Year with a cocktail inspired by the story of Chinese immigrants that arrived in Peru over 100 years ago. Presenting, the Tusan Pisco Sour, Pisco spiced with cinnamon and sweetened with a creamy coconut milk and ginger simple syrup — one sip and you’ll be shouting Gong Hey Fat Choy!
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Central: Corto Tasting Menu

by Nico on February 12, 2015 in Degustation

Corto Tasting Menu at Central, Lima, Peru

Last December, I had the privilege of dining at Central, the No. 1 restaurant in Latin America, and was proud that for another year, Lima was home to this honor. In a previous trip, Astrid + Gaston held that position, and their tasting menu The Journey was an unforgettably beautiful experience — a story, told in courses, of food and travels between Peru and Italy. The Corto tasting menu at Central, however, was something completely different. Earthy, raw, textural, and almost primal, the dishes prepared by Virgilio Martinez were about a pilgrimage across Peru, from the Pacific Coast, over the Andes mountains, and into the Amazon jungle. Dining here was a truly creative experience that connected me to the land in a profoundly intimate way.
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