In Peru, a seco is a stew whose ingredients vary by region and my all-time favorite one is the lamb stew or Seco de Cordero. Slow cooked in a cilantro sauce, it is hearty, savory, and a little spicy — perfect for the upcoming Fall season. My mom often reminds me that as a little boy I would simply refer… Read more →
Que pasa calabaza? Read more →
Born in San Francisco, the Pisco Punch is one of the most important drinks in San Francisco’s cocktail history. Before Prohibition, there were 3 things every tourist had to do when visiting San Francisco: watch the sunset over the Golden Gate, ride a street car, and drink a Pisco Punch. Kipling wrote that the Pisco Punch was composed of the… Read more →
Last Monday, I joined 1,400 foodies that packed the Castro Theatre to listen and learn from one of the most influential chefs in the world — Ferran Adria. Though I’ve read many impressive stories about El Bulli, and even listened to first hand accounts from cooks who’ve interned there, I was delighted that the person who took the stage was… Read more →
Ticket number 1, first order of the day, a fabulous lunch from Sanguchon Peruvian Food Truck… Read more →