I’ve always wanted to learn how to make a savory sauce, so for this week’s recipe I thought I’d try making Ocopa for the first time. Ocopa is an appetizer of cooked potatoes with a creamy and spicy green coloured sauce made from Huacatay, a mint-like herb from Peru. The sauce can also be used as a dip with your… Read more →
Recipes
Ceviche de Pescado
Since Winter in San Francisco is feeling more like Summer, I was inspired to cook ceviche for lunch today. There are many ceviche variations, but this recipe is one of the simplest ways to combine protein with refreshing citrus and spicy aji. If this is your first time making ceviche, this recipe is for you. Read more →
Arroz con Leche
Arroz con Leche, Milk Rice Pudding
Arroz con Leche, or milk rice pudding, is truly a dessert of the world. Though it likely originated in Spain or the Middle East, it is popular in many cultures and each adds to this dish a particular flavor or ingredient. In Lima, it is believed that this dish was made popular by nuns at the Convent of Santa Clara, which was founded in 1606.
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Conchitas a la Parmesana
Conchitas a la Parmesana, or broiled scallops with a parmesan gratin, was one of my grandmother’s specialties. As a little boy, I was not very fond of seafood, but put melted cheese on top and I’ll ask for seconds. Today, I enjoy this dish as an appetizer both for the seafood taste and for the added flavor of the drops… Read more →