Tag Archives: Teresa Izquierdo

February 10, 2012

Escabeche de Pescado (Peruvian Pickled Fish)

By Nico
Escabeche de Pescado

Escabeche de Pescado

With origins in the Arab world, the Escabeche de Pescado, or Peruvian Pickled Fish, is a colorful dish that combines fresh seafood and local hot peppers in a sweet and sour sauce that is spicy and refreshing. This method of preserving food with vinegar is centuries old, and introduced to Peru by the Spanish, it is used for seafood, meats, poultry, and vegetables. Since Winter in San Francisco has been warmer than usual, this Escabeche de Pescado was perfect for lunch on a sunny day.
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August 18, 2011

Teresa Izquierdo

By Nico
Postres de Teresa Izquierdo

Postres de Teresa Izquierdo

Last month, before Peruvian independence day, Teresa Izquierdo passed away, and an entire country mourned the loss of one of its greatest and humblest cooks. Though I never had the opportunity to meet Teresa, her cooking has made a wonderful impression on me. And I feel that I’ve gotten to learn a little bit about her magic by recreating the traditional Afro-Peruvian desserts she loved to cook.
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August 16, 2011

Frejol Colado (Peruvian Black Bean Pudding)

By Nico
Frejol Colado, Peruvian Black Bean Pudding

Frejol Colado, Peruvian Black Bean Pudding

This traditional Afro-Peruvian dessert was first prepared over 400 years ago, and though it’s similar to a pudding, the combination of black beans with milk, sugar, and spices, make this dish uniquely Peruvian. Inspired by the origins of this dessert, I enjoyed using tools such as a mortar and pestle or a strainer — and I learned that simple ingredients and the right touch can produce the most delicious of tastes.
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August 11, 2011

Crema Volteada con Quinua (Caramel Custard)

By Nico
Peruvian Crema Volteada with Quinoa

Peruvian Crema Volteada with Quinoa

Enjoyed all over the world, caramel custard has many delicious variations — from the crème caramel or flan topped with soft caramel, to the crème brûleè or crema catalana topped with hard caramel. But this Peruvian crema volteada, like all Peruvian desserts, has a special touch. And its unique ingredient is quinoa, or kinwa in Quechua, which originated in Peru and was called “the mother grain” by the Incas.
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July 20, 2011

Rosquitas (Peruvian Pastry with Anise and Sesame)

By Nico
Rosquitas con Cafe

Rosquitas con Cafe

Somewhere between a bread stick and pie crust but infused with the sweet flavor of anise, this ring shaped and braided Peruvian pastry is perfect with cafe con leche. Fresh from my first bread baking adventure a few months ago, I felt confident I could make these little Rosquitas using a recipe from the Larousse de los Postres Peruanos. But it turned out much more challenging, and rewarding, than I expected.
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