Peruvian Steamed Mussels a la Chalaca
It’s been only 2 weeks since I cooked the Purple Corn Peruvian Paella, but I found that I was still craving the smell and taste of the ocean. What to do? Only one thing — pick up some mussels at Bi-Rite Market, steam them, and serve them the Peruvian way, the one and only “Chalaca” way.
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Purple Corn Peruvian Paella
One of my favorite traditions is to cook a Paella for my Mom on her birthday, and last Sunday for Mother’s Day, I was inspired to do the same. But this time, instead of using Spanish saffron and a tomato based sofrito, I wanted to make the Paella taste uniquely Peruvian. In other words, I wanted to use ingredients that truly conveyed the colors and flavors of Peru — I wanted to cook a seafood Paella with Peruvian purple corn and aji amarillo.
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Pan con Chicharron, Braised Pork and Sweet Potato Sandwich
During a recent interview for KQED Bay Area Bites, I was asked about my favorite Peruvian breakfast and without any hesitation my reply was Pan con Chicharron, a braised pork and sweet potato sandwich that is savory, spicy, and goes perfectly with my morning cafe con leche. This is what you need to do to add the Peruvian touch to your next Sunday Brunch.
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Peruvian Arroz con Pollo
View the updated recipe for Peruvian Arroz con Pollo →
Arroz Chaufa: Chinese-Peruvian Fried Rice
Arroz Chaufa, or Chinese-Peruvian Fried Rice is a wonderful example of how Peruvians embraced the ingredients and flavors of Chinese cuisine which was brought to Peru by Chinese immigrants over 150 years ago. Today, Arroz Chaufa can be found on the lunch menu of almost any restaurant in Lima, not just the popular Chifas. This dish has many variations but its two main spices are ginger and soy sauce. The recipe here is my own, and the key is to have all the ingredients prepared and measured ahead of time and set in a mise en place, so that you can quickly stir fry them and serve the dish immediately.
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