This Peruvian potato salad has a spicy, creamy, and colorful dressing that is a vehicle for one of the most important ingredients in Peruvian cuisine — aji amarillo, a smoky yellow hot pepper with a subtle fire.
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Recipes
Seco de Cordero (Peruvian Lamb Stew)
In Peru, a seco is a stew whose ingredients vary by region and my all-time favorite one is the lamb stew or Seco de Cordero. Slow cooked in a cilantro sauce, it is hearty, savory, and a little spicy — perfect for the upcoming Fall season. My mom often reminds me that as a little boy I would simply refer… Read more →
Vote for the Frisco Pisco Punch on Saveur!
Born in San Francisco, the Pisco Punch is one of the most important drinks in San Francisco’s cocktail history. Before Prohibition, there were 3 things every tourist had to do when visiting San Francisco: watch the sunset over the Golden Gate, ride a street car, and drink a Pisco Punch. Kipling wrote that the Pisco Punch was composed of the… Read more →
Empanadas de Carne (Beef Empanadas)
Empanadas
In Peru, empanadas are a vehicle for almost every savory Peruvian dish, but if this is your first time making empanadas, you need to start with the classic — ground beef with olives and hard boiled eggs. And though empanadas can be baked or fried, nothing compares to baked empanadas just out of the oven. All you need to do is sauté a savory filling, shape and roll a little dough, put one inside of the other, and let them do their magic at 375°F. What are you waiting for?
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Gazpacho
Gazpacho is my favorite Summer soup, and I had the pleasure of making some over the weekend to celebrate the warm weather in San Francisco with friends. After all, it’s only October and tomatoes are in season all month long. If you’ve never made gazpacho before, this simple recipe is a wonderful introduction to the flavors of Spain — and… Read more →