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 →
Creamy, warm, and a little spicy this Peruvian quinoa stew made with the Inca “Mother grain” is the first dish in the Pisco Trail Peruvian vegan dishes series. Presenting, the Quinoa Atamalada. The star of the show is of course the quinoa, but playing a strong supporting role is the incredibly versatile aji amarillo. Read more →
Gazpacho is my favorite Summer soup, and I had the pleasure of making some over the weekend to celebrate the warm weather in San Francisco with friends. After all, it’s only October and tomatoes are in season all month long. If you’ve never made gazpacho before, this simple recipe is a wonderful introduction to the flavors of Spain — and… 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 →