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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The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast. And now that winter has arrived to the coast of California, it’s perfect for a rainy day in San Francisco. Though it is similar to the French Bouillabaisse from the port of Marseille,… Read more →
Last year, I prepared over 25 recipes for Pisco Trail — from appetizers, to soups, main dishes, and desserts, the list is a small sampling of the multicultural diversity of Peruvian cuisine. And throughout 2011, I had the pleasure of sharing many of these dishes with friends and foodies at local events and tastings in San Francisco and New Orleans. Read more →
The holiday season brings out the baker in me, and I was recently inspired to make muffins — but not any muffins, I am talking about Panettone muffins, and just in time for Xmas. After all, Xmas in Peru is synonymous with eating Panettone, and we have a special tradition of enjoying it with hot chocolate at midnight on the… Read more →
With origins in the Arab world, this caramel cookie sandwich delicacy was introduced to South America by the Spanish from Andalucia. Today, it’s one of the most popular pastries all over Latin America, where each country has their own version and claims to make the best one. One soft, creamy, buttery bite and you’ll taste the sweet spices of a… Read more →