Peruvians love sweet potatoes, and we often add them to Ceviche, or to the pickled seafood dish Escabeche de Pescado — but here, the sweet potato is the star of the show. Hailing from the southern Spain of the 1600’s, this dessert was originally a mixture of eggs, almonds, sugar, and cinnamon. But the addition of the sweet potato puree… Read more →
It happened again, as soon as the weather turns warm and the sun is out, like a Peruvian Pavlovian response, I start craving ceviche. But which one to make? The traditional Ceviche de Pescado or Japanese-Peruvian Ceviche Nikkei made with firm flesh white fish are a great introduction. But did you know ceviche can also be made with shrimp, squid,… Read more →
The Pisco Punch is the most important cocktail in San Francisco’s rich mixology history. I talk about its origins during the Gold Rush Days of The Barbary Coast in the “Born in San Francisco” post, and I have always included the Pisco Punch in my Pisco cocktail classes. But for those wanting the full-story, including how its once secret recipe… Read more →
Last Tuesday, 18 Reasons hosted Pisco Trail’s first Pop-up Dinner of 2012 and to celebrate Spring I prepared a traditional Peruvian Lamb Stew — Seco de Cordero. Slow cooked with a lot of love in a cilantro sauce and sofrito with aji amarillo, it was savory, warm, hearty, and a little spicy — the perfect meal for a rainy night… Read more →
If you’ve been following Pisco Trail for some time, it should be clear by now that two of my favorites things are drinks and dessert, in that order, and often with a dinner in between. So when Cocktail Lab announced their Elements of Cocktail Class, I jumped at the chance to learn about the art of crafting the perfect cocktail.… Read more →