Blog Archives

Pisco Chicha Tonic

by Nico on February 26, 2015 in Cocktails

Pisco Chicha Tonic

One of the most uniquely Peruvian ingredients is maiz morado or purple corn from the Andes. Besides using maiz morado to make the traditional Chicha Morada drink, or Mazamorra Morada dessert, I’ve used it to make a savory Purple Corn Peruvian Paella and a sweet Chicha Morada Sorbet. But inspired by the recent Pisco Coffee Tonic, I infused some Pisco with the purple corn to make another tonic cocktail. Presenting, a cocktail that is full of antioxidants from the purple corn and brimming with anti-malaria properties from the quinine in the tonic, the Pisco Chicha Tonic is 100% Peruvian medicine in a glass.
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Tusan Pisco Sour

by Nico on February 19, 2015 in Cocktails

Tusan Pisco Sour

Celebrate the Chinese New Year with a cocktail inspired by the story of Chinese immigrants that arrived in Peru over 100 years ago. Presenting, the Tusan Pisco Sour, Pisco spiced with cinnamon and sweetened with a creamy coconut milk and ginger simple syrup — one sip and you’ll be shouting Gong Hey Fat Choy!
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Central: Corto Tasting Menu

by Nico on February 12, 2015 in Degustation

Corto Tasting Menu at Central, Lima, Peru

Last December, I had the privilege of dining at Central, the No. 1 restaurant in Latin America, and was proud that for another year, Lima was home to this honor. In a previous trip, Astrid + Gaston held that position, and their tasting menu The Journey was an unforgettably beautiful experience — a story, told in courses, of food and travels between Peru and Italy. The Corto tasting menu at Central, however, was something completely different. Earthy, raw, textural, and almost primal, the dishes prepared by Virgilio Martinez were about a pilgrimage across Peru, from the Pacific Coast, over the Andes mountains, and into the Amazon jungle. Dining here was a truly creative experience that connected me to the land in a profoundly intimate way.
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Peruvian Pot Pie

by Nico on January 29, 2015 in Recipes

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)

by Nico on January 23, 2015 in Recipes

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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