Have you really tasted sugar? I am not talking about the white, granulated, refined, and processed sugar that comes in little packs. But rather the raw, unrefined, whole cane sugar that comes in hard blocks whose dark brown features hint at exotic origins and intense flavors. Let me show you how to taste the terroir hidden inside these hard blocks… Read more →
Leche Asada, or Peruvian baked milk pudding, is very similar to flan and if you’ve made the Crema Volteada con Quinua, this recipe is even simpler. The main difference is that it has no caramel and is made with whole milk instead of condensed milk. But the result is a sweet and creamy comfort food that is over a century… Read more →
Aji de Gallina
Without question, my favorite Peruvian dish is Aji de Gallina — a spicy and creamy chicken stew that made me fall in love with Peruvian food during a spicy epiphany many years ago. But only recently did I learn that its origins can be traced to Medieval Spain and to Roman and Arab cuisines. It’s a true comfort food for me, and a wonderful example of how a dish can evolve, transform, and taste uniquely Peruvian.
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All the ceviche recipes I’ve posted so far are seafood dishes — but did you know you can also make a vegetarian ceviche? That’s right, the same simple technique of marinating fish in lime juice and spices can be applied to any vegetable, and the result is a refreshing salad-like dish that is perfect for a hot sunny day in… Read more →
Peruvians love sweet potatoes, and we often add them to Ceviche, or to the pickled seafood dish Escabeche de Pescado — but here, the sweet potato is the star of the show. Hailing from the southern Spain of the 1600’s, this dessert was originally a mixture of eggs, almonds, sugar, and cinnamon. But the addition of the sweet potato puree… Read more →