Inspired by a recent article on Pisco Sour Jelly Shots, I quickly began to experiment and came up with this version of Pisco Sour en Gelatina. Part cocktail and part dessert, this is one fabulous creation and the only thing more fun that taking a shot is making these shots. If you already know how to make a Pisco Sour,… Read more →
In Peru, an aguadito is a family of soups, and the Aguadito de Pavo, or turkey soup, is perfect for the Thanksgiving season. All you need to prep is a few veggies, a cilantro purée, rice, and an aji amarillo sofrito and you’ll have a soup that is warm, a little spicy, and full of the unique flavors of Peru. Read more →
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 →
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 →
This recipe has been updated, view the new recipe → Read more →