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. Read more →
Monthly Archives: November 2011
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. Read more →
Causa (Peruvian Mashed Potatoes)
This recipe has been updated, view the new recipe → Read more →
Semana Numero 45
What Peruvian dessert uses these ingredients that are perfect for the Fall season: sweet potatoes, squash, piloncillo sugar, cinnamon, and anise? Read more →
Cocktails 101: Cuban Cocktails with Pisco
The Mojito and Cuba Libre are two classic Cuban cocktails that every mixologist knows how to prepare. But in Peru of course, we pay homage to these cocktails by preparing them with Pisco instead of rum. The inspiration for these drinks came from a cocktail book by Gaston Acurio. And one of my favorite things about these recipes is that… Read more →