Cau Cau (Peruvian Tripe Stew)

Cau Cau, Peruvian Tripe Stew

Cau Cau, Peruvian Tripe Stew

Cau Cau is one of many creole dishes popular in Afro-Peruvian kitchens, and is thought to have originated in Lima by cooks that out of necessity prepared offal recipes with tripe or beef heart. Today, Cau Cau is also prepared with chicken or fish, but here I present the traditional recipe with beef honeycomb tripe that my mom taught me how to cook.

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Pisco Sour Nikkei

Pisco Sour Nikkei

Pisco Sour Nikkei

Without question, the Pisco Sour is my favorite cocktail. I tell my friends that it is for sentimental reasons, but what I am really referring to is that I had my first Pisco Sour when I was 10 years old. And whether we are celebrating National Pisco Sour Day on the first Saturday of February or not, I often find myself experimenting with Pisco Sour variations.

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Tallarin Saltado Chifa (Shrimp Stir Fry)

Tallarin Saltado Chifa, Shrimp Stir Fry

Tallarin Saltado Chifa, Shrimp Stir Fry

salteado n. — from saltear v. to stir-fry, as in a wok for Chifa dishes

In Lima, Chinese-Peruvian cuisine, or Chifa, has become so popular in the past century, that today it is our comfort food. From home kitchens to restaurants, cooks all over the city call the ingredients in Chifa dishes by their Cantonese name instead of the proper Spanish. Ginger? Not gengibre, in Lima it’s kion. Soy sauce? Not soya, in Lima it’s siao. Snow peas? Not arvejas, in Lima it’s jolantao.
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Escabeche de Pollo (Peruvian Pickled Chicken)

Escabeche de Pollo, Peruvian Pickled Chicken

Escabeche de Pollo, Peruvian Pickled Chicken

Todo es escabechable

Everything can be made into escabeche. Fish? Escabechable. Chicken? Escabechable. Meat? Escabechable. You are vegetarian? No problem, your favorite vegetables are all escabechable. Todo es escabechable — everything can be made into escabeche, and here’s what you need to get your escabeche on.
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IFBC 2016: Part 3 — Taste

Quick, think of your favorite food. Now think of adjectives that describe it’s taste. Was it easy or challenging? We often say something tastes good, but have a hard time describing why something tastes good to us. That is because taste is actually something very complex, but at the IFBC session on taste, we learned how to put flavor into… Read more →