Chicha Morada en Gelatina

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Chicha Morada en Gelatina — Peruvian sweet purple corn jello shots

Peruvian purple corn jello shots


Sweet, colorful, soft, warm, cool, citrusy, refreshing, bitter, crunchy, crumbly, in your hand, or with a spoon, few things compare to the simple and magical pleasure of eating a dessert. Except, just maybe, making one for the very first time. Presenting, Chicha Morada en Gelatina, or Peruvian purple corn jello shots. What inspired me to create these colorful, sweet, and citrusy, bite-sized, little cubes? Two of my favorite chefs, and the way they combined traditional flavors from Peru with a beautifully modern presentation.
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Yerba Mate Pisco Sour

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Yerba Mate Pisco Sour

Yerba Mate Pisco Sour

During my trip to Peru last year, I had the opportunity to explore the Pisco bar scene in Lima, and I discovered a dramatic difference compared to the scene here in San Francisco. Every bar prepared their own Pisco infusions or macerados with herbs or fruits, and they each displayed a wall full of bottles with Pisco of different colors that almost looked like a collection of science experiments. One of my favorite macerados was made using coca leafs, which gave me the inspiration to prepare a new cocktail for National Pisco Sour Day.
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April 2: Flavors of Peru Class at 18 Reasons

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Flavors of Peru Class at 18 Reasons

Flavors of Peru Class at 18 Reasons

Join me for Flavors of Peru at 18 Reasons, a hands-on class and intimate seated dinner for 12 people on Wednesday April 2 at 6 PM. Learn about the unique culinary history of Peruvian cuisine and how to prepare three traditional Peruvian criollo dishes:

Choros a la Chalaca
Peruvian Steamed Mussels

Escabeche de Pescado
Peruvian Pan-fried Pickled Fish, Sweet Potatoes, Hard-Boiled Eggs, Salad, Bread

Mazamora Morada
Peruvian Purple Corn Pudding

At the end of the class, we’ll enjoy the dishes we prepared with wine and an informal Q&A about Peruvian food.

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Three Years of Pisco Trail

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Pisco cocktails and Peruvian dishes from 2013

Pisco cocktails and Peruvian dishes from 2013

The first day of the New Year is always special to me, not only do I begin planning a whole year of culinary adventures, but I also celebrate the birth of Pisco Trail. And January 1, 2014, was the three year anniversary. Three years of pop-ups, dinners, classes, conferences, research, recipes, cocktails, writing, and travels. But I’ll remember 2013 as the year where I dared to venture outside my comfort zone and tried new things in an effort to grow. Here are some highlights from the past year, and a preview of what 2014 has in store for Pisco Trail.
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