Over the past few months, I have been eagerly networking and using social media to promote Pisco Trail. For example, at the IFBC in New Orleans, I was delighted to meet and talk to other food bloggers and learn more about their interests while sharing my stories about Peruvian cuisine. After the conference, I was very much inspired to start… Read more →
Recipes
Frejol Colado (Peruvian Black Bean Pudding)
This traditional Afro-Peruvian dessert was first prepared over 400 years ago, and though it’s similar to a pudding, the combination of black beans with milk, sugar, and spices, make this dish uniquely Peruvian. Inspired by the origins of this dessert, I enjoyed using tools such as a mortar and pestle or a strainer — and I learned that simple ingredients… Read more →
Crema Volteada con Quinua (Caramel Custard)
Enjoyed all over the world, caramel custard has many delicious variations — from the crème caramel or flan topped with soft caramel, to the crème brûleè or crema catalana topped with hard caramel. But this Peruvian crema volteada, like all Peruvian desserts, has a special touch. And its unique ingredient is quinoa, or kinwa in Quechua, which originated in Peru… Read more →
Lomo Saltado (Chinese-Peruvian Beef Stir-Fry)
Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish. There are several restaurants in San Francisco that serve Lomo Saltado, but… Read more →
Rosquitas (Peruvian Pastry with Anise and Sesame)
Somewhere between a bread stick and pie crust but infused with the sweet flavor of anise, this ring shaped and braided Peruvian pastry is perfect with cafe con leche. Fresh from my first bread baking adventure a few months ago, I felt confident I could make these little Rosquitas using a recipe from the Larousse de los Postres Peruanos. But… Read more →