The three of us had been enjoying Pisco cocktails, writing down notes, and taking pictures for almost three hours. And with 7 cocktails down, there was 1 more to go in the competition until we could compare notes and tally up the score. But to our surprise the last contestant actually made 4 different Pisco cocktails that represented the Four… Read more →
The Pionono is a Peruvian dessert made with a soft and light sponge cake that is the perfect vehicle for manjar blanco, the creamy filling used in Alfajores. The Spanish version is called Brazo de Gitano, and in other countries they use different fillings and call it a Swiss Roll, Jelly Roll, or Gâteau Roulé. But according to Gaston Acurio,… Read more →
Escabeche de Pescado
Todo es escabechable
Everything can be made into escabeche. Fish? Escabechable. Chicken? Escabechable. Meat? Escabechable. You are vegetarian? No problem, your favorite vegetables are all escabechable. Todo es escabechable — everything can be made into escabeche, and here’s what you need to get your escabeche on.
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The day that Pisco Sour fans all over the world have been waiting for is finally here — the first Saturday in February is National Pisco Sour Day! Here in San Francisco, we are fortunate to have many great bars that serve Pisco, but with fresh ingredients, the right tools, and good technique, you can make a Pisco Sour that… Read more →
Carapulcra, Papa Seca & Pork Stew
The Carapulcra is a potato and pork stew that was first prepared by the Incas over 500 years ago. What gives this dish its unique flavor and consistency is its main ingredient, papa seca, or dehydrated potatoes. Slow cooked with hot peppers, peanuts, cloves, cinnamon, anise, pork, and red wine, the result is a stew that is hearty, spicy, and complex — a true mix of Inca, European, and African flavors.
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