Peruvian Cuisine & Pisco Mixology in San Francisco
Mazamorra Morada, Purple Corn Pudding
The second recipe to use the chicha morada base, is a mazamorra morada or purple corn pudding. The pudding is similar in flavor to the chicha morada drink, but with some dried prunes, a creamy consistency, and a sprinkle of cinnamon, there is no mistake that this is a dessert. And as you know, desserts are like medicine to me.
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Chicha Morada Drink
The first recipe to use the chicha morada base, is a chicha morada or purple corn drink. In the Andes of Peru, chicha is sometimes fermented to make an alcoholic beverage but this version does not contain any alcohol. Instead, it can be made on the spot and served as a refreshment. As long as you’ve made the base ahead of time, all you need is some limes, sugar, apples and ice. Perfect for any social occasion, this ancient Inca drink made with purple corn has a terroir and flavor as unique and earthy as its deep purple color.
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Peruvian Pickled Onion
Salsa Criolla has two of my favorite words: salsa and criolla. Salsa of course can refer to the music and dance from the Caribbean, but here it refers to the sauce or spice that adds a special touch to any dish. And criolla or creole refers to the influence of Afro-Peruvian culture in Peruvian cuisine. Not surprisingly, you may be familiar with pickled onions from many other creole cultures, such as from New Orleans, but this recipe is the version I grew up with. Simple, flavorful, and colorful, it’s a perfect garnish on many dishes. But be warned, one bite and you just may find yourself dancing and speaking Spanish.
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Quinoa Tabbouleh
One of my favorite food projects is to “Peruvianize” a dish, that is, take an existing dish and change some of its ingredients to give it a uniquely Peruvian touch. For example, start with a traditional flan, but add quinoa and create the Crema Volteada. Or use quinoa to cook a Quinua con Leche instead of the traditional rice pudding. And though quinoa tastes great in desserts, in this recipe it’s used in a savory salad — Quinoa Tabbouleh.
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Peruvian Raw Sugar Syrup
Have you really tasted sugar? I am not talking about the white, granulated, refined, and processed sugar that comes in little packs. But rather the raw, unrefined, whole cane sugar that comes in hard blocks whose dark brown features hint at exotic origins and intense flavors. Let me show you how to taste the terroir hidden inside these hard blocks that can be dissolved in water and spices to make a raw sugar syrup that is one of the true nectars from Peru.
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