Tallarin con Pollo, Peruvian Style Spaghetti with Chicken

When anyone talks about Peruvian cuisine, chances are they first think of Ceviche or a Pisco Sour, but thanks to Italian immigrants we have the Panettone that is more popular in Peru than in Italy, and dishes like Tallarin con Pollo, a spaghetti with chicken and tomato sauce. What makes this dish so special, is that it was traditionally the Sunday meal of the lower and middle class in Lima many years ago. This is a dish that my Grandmother cooked for my Mom, and that my Mom taught me how to cook. This is Peruvian comfort food, simple, hearty, warm, and perfect for sharing with Family.
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Peruvian Pot Pie

Inspired by the British mince pie and classic American pot pie, this version could only come from deepest, darkest, Peru — made with Seco de Cordero spicy lamb stew filling, and a warm and flaky Empanada crust, ladies and gentlemen, I present to you, the Peruvian Pot Pie.
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Chicha Morada Sorbet (Purple Corn Sorbet)

There is no denying that there is a very sweet connection between Italy and Peru. They say that the Chilcano de Pisco cocktail was invented by Italian immigrants. And it’s rumored that the Panettone is more popular in Lima than it is in Milano, the place where it was born. Two years ago, Astrid & Gaston even did a tasting menu, “The Journey,” to honor the Italian immigrants in Peru. And in the Andean Negroni, a classic Italian cocktail was infused with the spirit of the Andes. All which prepares us for this dessert — Chicha Morada Sorbet, a traditional Italian sorbet, with the vibrant colors and flavors of Peruvian purple corn.
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Peruvian purple corn jello shots

Sweet, colorful, soft, warm, cool, citrusy, refreshing, bitter, crunchy, crumbly, in your hand, or with a spoon, few things compare to the simple and magical pleasure of eating a dessert. Except, just maybe, making one for the very first time. Presenting, Chicha Morada en Gelatina, or Peruvian purple corn jello shots. What inspired me to create these colorful, sweet, and citrusy, bite-sized, little cubes? Two of my favorite chefs, and the way they combined traditional flavors from Peru with a beautifully modern presentation.
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