The Reverse Capitan

by Nico on October 29, 2015 in Cocktails

The Reverse Capitan

Presenting, The Reverse Capitan — a modern cocktail inspired by the traditional Capitan and the classic Manhattan, made using the sous vide technique to infuse the Pisco with orange and spices.

Juane de Arroz con Pollo

by Nico on October 21, 2015 in Recipes

Juane de Arroz con Pollo

Last Sunday I prepared a Peruvian tasting menu for some dear friends, which gave me the opportunity to try new techniques, recipes, and presentations. In other words, it was my chance to be playful and experiment in the kitchen. With Novalima’s Afro-Peruvian rhythms on the radio, we toasted to our reunion with a Negroni Andino aperitif — Pisco infused with papa seca, Campari, and Vermouth Chinato. Next up, a Trio of Anticuchos, but not just any kebabs, these were a trio of shrimp, pork, and potatoes, all cooked sous vide and served over different colorful and spicy sauces. To cool the palate, a cold Gazpacho soup served as a reminder that tomatoes are originally from Peru and Mexico, not Spain or Italy.

And then I served an empty plate with a little bit of pickled red onions, or Salsa Criolla, which left everyone wondering what the main dish was going to be.

Peruvian Street Food Class at 18 Reasons

by Nico on October 10, 2015 in Classes

Peruvian Street Food Class at 18 Reasons

Since the time of the Spanish Viceroyalty of Peru in the 1600’s, vendors have been preparing and selling food all over the streets of Lima — from colorful fruit drinks, to fire grilled smoky kebobs, creamy salads, savory meat sandwiches, and sweet delicacies, the streets of Lima were always filled with a unique fusion of cultures, spices, and aromas all morning, day, and night.

In this hands-on class, you will use different cooking techniques to prepare some of the most popular street food from Peru. The first part of the class will be spent in the 18 Reasons kitchen, where you will work in groups to cook an appetizer, salad, and sandwich. Afterwards, you will enjoy a sit-down dinner with beer and wine, and share the dishes you prepared in the kitchen.

Recipes for Peruvian Street Food Class on October 12, 2015

Chicha Morada — purple corn and critrus drink popular in the Andes and now the streets of Lima

Anticuchos de Camarones — shrimp kebob appetizer marinated in an aji panca and vinager sauce, a seafood version of the quintessential Lima street food, served with chimichurri sauce

Papa a la Huancaina — cooked potatoes and greens salad with an aji amarillo and cheese sauce, garnished with hard boiled eggs, olives, and parsley

Salsa Criolla — red onions pickled in vinegar and lime juice

Pan con Chicharron — braised pork sandwich with sweet potato and salsa criolla, typically served for breakfast and also perfect for on the go

Mazamorra Morada — purple corn dessert pudding, warm, creamy, sweet, and topped with a cinnamon dust

This class is taught by Nico, Peruvian chef, Pisco mixologist, and founder of Pisco Trail. Born in Peru and based in San Francisco, CA, Nico has enjoyed Peruvian street food all his life and is thrilled to share some of his favorite dishes with you in this class. Visit piscotrail.com for recipes, cocktails, and a calendar of upcoming pop-up dinners and classes.

Shrimp Anticuchos with Chimichurri

by Nico on October 9, 2015 in Recipes

Shrimp Anticuchos with Chimichurri

Every culture has their kebabs, from lamb kebabs in the Middle East, pork souvlaki in Greece, chicken yakitori in Japan, ground beef kebabs in Morocco, chicken pinchos in Spain, to beef heart anticuchos in Peru, you could travel around the world and be sustained on a kebab-only diet. What makes the Peruvian anticuchos unique is the marinade — a dark red blend of smoky aji panca, spices, vinegar, and lime juice that fills the air in the streets of Lima, where a line around the block is typical for the best anticucho street vendors.
Read more →

Papa a la Huancaina (Peruvian Potato Salad)

by Nico on October 7, 2015 in Recipes

Papa a la Huancaina, Peruvian Potato Salad

“So, what are you bringing to the picnic?”
Papa a la Huancaina.
“Papa a la huanca-what?”
It’s a Peruvian potato salad, originally from the town of Huancayo.
“Oh. What makes it Peruvian, aren’t potatoes from Idaho or Ireland, anyway?”
No, potatoes are from Peru, there are hundreds of different varieties grown in the Andes mountains, and they have been a staple of the Inca diet for centuries.
“So, what’s so special about this salad?”
Well, the potatoes and greens are bathed in a spicy aji amarillo sauce made with yellow hot peppers, queso fresco, milk, and an onion sofrito — it’s served cold, so it’s refreshing and spicy at the same time, plus it’s garnished with hardboiled eggs and olives.
“Wow. I’d really like to try some.”
Of course, I really think you’ll like it, t’s pretty special because my Mom showed me how to make it. Here, this is her recipe so you make it at home.
Read more →