Peruvian Cuisine & Pisco Mixology in San Francisco
Aji de Gallina
Without question, my favorite Peruvian dish is Aji de Gallina — a spicy and creamy chicken stew that made me fall in love with Peruvian food during a spicy epiphany many years ago. But only recently did I learn that its origins can be traced to Medieval Spain and to Roman and Arab cuisines. It’s a true comfort food for me, and a wonderful example of how a dish can evolve, transform, and taste uniquely Peruvian.
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Quinoa Atamalada
Creamy, warm, and a little spicy this Peruvian quinoa stew made with the Inca “Mother grain” is the first dish in the Pisco Trail Peruvian vegan dishes series. Presenting, the Quinoa Atamalada. The star of the show is of course the quinoa, but playing a strong supporting role is the incredibly versatile aji amarillo.
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Causa, Peruvian Potato Salad
Mashed potatoes are a comfort food in many cultures, and in Peru, it’s the same. But instead of using milk or butter, the Peruvian version of mashed potatoes has lime juice, olive oil and hot peppers. Served cold and topped with a tuna salad, it’s a spicy, light and refreshing dish, perfect as an appetizer on a Summer day.
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Papa a la Huancaina
This Peruvian potato salad or Papa a la Huancaina is known for its spicy, creamy, and colorful dressing that is a wonderful vehicle for one of the most important ingredients in Peruvian cuisine — aji amarillo, or the Peruvian yellow hot pepper. Continue reading
Lomo Saltado
Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish. There are several restaurants in San Francisco that serve Lomo Saltado, but here’s all you need to know to make this Chinese-Peruvian beef stir-fry at home.
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