The third recipe to use the chicha morada base, is a Pisco morado, or purple corn Pisco. Thought it took me 5 attempts over two days to make this cocktail, I was very happy with the results. I could taste all the ingredients, and be certain I was drinking something that could only come from Peru. With the deep color… Read more →
The second recipe to use the chicha morada base, is a mazamorra morada or purple corn pudding. The pudding is similar in flavor to the chicha morada drink, but with some dried prunes, a creamy consistency, and a sprinkle of cinnamon, there is no mistake that this is a dessert. And as you know, desserts are like medicine to me. Read more →
The first recipe to use the chicha morada base, is a chicha morada or purple corn drink. In the Andes of Peru, chicha is sometimes fermented to make an alcoholic beverage but this version does not contain any alcohol. Instead, it can be made on the spot and served as a refreshment. As long as you’ve made the base ahead… Read more →
October is known as the Purple Month in Peru, in honor of the Señor de los Milagros. To celebrate, I’ll be posting 3 recipes in the next 3 days: a drink, a dessert, and a cocktail — all with the same chicha morada base. What is chicha morada? It’s a purple corn elixir that dates back to the Incas, and… Read more →
Purists will tell you that only 5 ingredients are used in making a ceviche: fish, salt, hot peppers, onions, and lime juice. But what if you want to use squid instead of a firm flesh white fish? How do you cook the squid? And how do you make the leche de tigre sauce? The secret is to cook the squid… Read more →