As a freelance writer, I’ve visited a high-elevation winery in Peru, explored the origins of Lima’s creole street food, researched Inca food systems, distilled the history of pisco cocktails, and reported on Afro-Peruvian food culture. I’ve also travelled to Hong Kong and Tokyo to search for the roots of Peru’s Chifa and Nikkei cuisines. My stories appear in national and international print and digital publications.
Punch, The Pisco Punch Comes HomePunch, Lima’s Clandestine Street Cocktail, Emoliente Piteado, Lives OnPunch, The Chirulín Is Peru’s Original Pisco CocktailPunch, The Capitán Is Lima’s Old-Guard AperitivoDelish, Empanadas Connect Cultures Across Latin AmericaCondé Nast Traveler, Best Places to Go in 2023Epicurious, Garlic Paste Is a Quick Shortcut to Big FlavorCondé Nast Traveler, A Guide to Barbecue Around the WorldTASTE, This Tamales Story is Still Being WrittenTASTE, The Underground Story of Slow CookingW Journal, The Spirits of the AndesTASTE, Mashed Potatoes Are Better ColdThe Cleaver Quarterly, The Chifa DiariesTASTE, The Coca Story Goes Way Beyond the ColaTASTE, A Stuffed Avocado for Every CenturyHuellas, Preserving Peruvianism in the Quinto SuyoFood52, Three Generations of Fathers, One Timeless Afro-Peruvian BreakfastFare, Mid-Century Memories of LimaSalt & Pepper, Emolientes: Peru’s Creole ElixirsTASTE, Pasta and Potatoes, The Peruvian WayW Journal, The Origin of Lima’s Creole Street FoodTASTE, The Soul Food of Black PeruWhetstone, The Rebirth of Wine in Peru’s AndesEaten, Making ChuñoEaten, In Search of NikkeiThe Bold Italic, Inside SF’s Only Garage WineryNew Worlder, California’s Pisco TrailNew Worlder, Origins: Pisco Punch and Pisco Sour CocktailsBitters + Bottles, Notes from the Pisco TrailLiving in Peru, The Vegan Pisco SourLiving in Peru, Traveling to Peru as a Vegan