Leche de Tigre Sea Foam (Espuma de Mar)

Leche de Tigre Sea Foam

Leche de Tigre Sea Foam

Leche de Tigre (Tiger’s Milk) n. the milky colored lime juice in a ceviche that is infused with the flavors of fish, salt, onions, and hot peppers

Leche de Tigre, or Tiger’s Milk, is the milky lime juice that is left in the bowl when you finish your ceviche. But you can also prepare leche de tigre in advance, drink it as a shot, or add it to your ceviche to enhance its flavor. Here, it’s made into a foam to pay homage to the sea. Presenting, leche de tigre sea foam.
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Pachamanca a la Olla

Pachamanca a la Olla

Pachamanca a la Olla

Pachamanca n. an ancient Inca dish from the Andes of Peru, where meat and potatoes are cooked with herbs in an underground earth oven, from the Quechua “pacha” for earth, and “manca” for oven

Of all the dishes from the Andes of Peru, the Pachamanca is perhaps the most important, as its preparation is an homage to the goddess Pachamama, or Mother Earth. Traditionally, stones are heated over a fire and then buried in the ground with layers of meat, potatoes, and herbs, which are covered with plantain leafs and dirt. Then, after several hours of slow cooking, a ritual offering is presented to Mother Earth before the food is unearthed and served.
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An Afro-Peruvian Creole Feast at 18 Reasons

Afro-Peruvian Creole Feast

Afro-Peruvian Creole Feast

For the past two years, I’ve celebrated February 14 at 18 Reasons with a Peruvian pop-up dinner to cure a broken heart — a theme and healing menu inspired by a story from Peru’s Nobel Laureate author, Mario Vargas Llosa. This year, however, in honor of Black History Month, I wanted to create a menu that celebrated the culture of Black Peru —  I wanted to bring people together for a feast.
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