Since this week I have been experimenting with Tacu Tacu, and last week I learned how to clean and stuff a squid, last night I decided to introduce the squid to the Tacu Tacu — “hello squid, prepare to be stuffed by the spiciest rice and beans you have ever met.” The inspiration was a recipe I discovered in one… Read more →
Many of the recipes I have posted here come from some of my favorite Peruvian cookbooks, however, I always give them my own personal touch. For example, I decide on different amounts of spices based on my preference, and sometimes I add or substitute for local ingredients. But regardless of the recipe, I won’t post it until I am happy… Read more →
I’ve been here every weekend since they popped-up next to Stable Cafe on Folsom — Three Babes Bakeshop has got some delicious home-style pies! Read more →
Once in a while, I attend an event or meet a Chef that inspires me to learn something new — and that once in a while happened last Sunday. The event was a cooking demonstration on sustainable seafood at 18 Reasons, and the Chef was Becky Selengut. In just a couple of hours, she showed us how to prepare 3… Read more →
The Suspiro Limeño is a creamy dulce de leche custard topped with a meringue cloud, that according to a Peruvian poet is as sweet and light as a woman’s sigh. It originated in Lima, the City of Kings, and was first known as the “Royal Delight of Peru” — here is how you can make this 200 year old dessert… Read more →