Ever since I made the sweet and light as a sigh Suspiro Limeño, I have been obsessed with how to make the perfect meringue. This obsession lead to lots of reading, many practice sessions and frequent trips to my favorite kitchen supply store to get piping bags, tips, and bowls. One of the results of these practice sessions is these… Read more →
I recently had the pleasure of demoing how to prepare ceviche to a group of foodie friends, and for many it would be their first taste of this dish, so I wanted to make a delicious impression. The recipe I chose was simple and focused on light, spicy and refreshing ingredients inspired by the fusion of Japanese and Peruvian cuisines… 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 →
The taste of warm French toast with Maple syrup and my morning cafe con leche. Grilled bread with gooey cheese in a tuna melt. A warm roll used to mop up my dinner plate. Those are some of the ways I love bread, but despite enjoying it for breakfast, lunch and dinner, I had never baked bread. That is, until… Read more →
Tacu Tacu is the Peruvian version of refried beans and rice—a simple, nutritious, and savory combination that just about anyone can make. In fact, my earliest memory or this dish was when one morning my dad surprised us by making Tacu Tacu for brunch using left overs. Read more →