Blog Archives

Suspiro Limeño (Sweet Sigh from Lima)

by Nico on April 6, 2016 in Recipes

Suspiro Limeño

The Suspiro Limeño is a creamy custard topped with a meringue cloud, that according to a Peruvian poet is as sweet and light as a woman’s sigh. It originated in Lima, the City of Kings, and was first known as the “Royal Delight of Peru.” The traditional recipe calls for slow cooking milk with spices, but this modern version uses a popular technique that results in a creamy and sweet manjar blanco custard. In this recipe, the meringue is scooped to create a layered dessert, but it can also be piped for a fancier presentation.
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Sudado de Pescado Criollo (Peruvian Steamed Fish)

by Nico on March 16, 2016 in Recipes

Sudado de Pescado Criollo

Last Sunday, I cooked lunch with my Mom, and our goal was to practice a recipe that I would prepare for our upcoming Peruvian Dinner & Stories at 18 Reasons — Sudado de Pescado, a Peruvian Steamed Fish. She told me that she liked this dish for many reasons, it reminded her of home, the aroma of the spices in her Mom’s kitchen, and the smell of the ocean in Lima, all of which inspired our cooking. As part of our tradition, we put on some Latin music while we cooked, and when the fish was simmering in the pan, I could see all the spices dissolving into the broth, creating a perfect vehicle for the slow burning aji amarillo hot pepper. When we sat down to eat, our conversation naturally turned to food, and memories of Lima. And when I asked her how the meal turned out, she kissed the tips of her fingers, smacked her lips and smiled, which in Peru is the highest compliment a teacher can give her student. Presenting, Sudado de Pescado, a family-style dish that is a wonderful example of “criollo” cuisine and the beautiful marriage of ingredients from the ocean and from the land.
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Pisco Sour Marshmallows

by Nico on February 3, 2016 in Cocktails

Pisco Sour Marshmallows

Molecular mixology can be intimidating, and while many recipes call for special ingredients and tools to create foams, spheres, and pearls, there is one thing you can do to transform a cocktail using simple ingredients from your pantry — you can make a marshmallow. All you need is some Pisco, gelatin, egg whites, sugar, corn syrup, and you are in business. Presenting, the Pisco Sour Marshmallow, a molecular mixology version of the National Drink of Peru, just in time for World Pisco Sour Day, cheers!
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IFBC 2105 Part 3: Interview with Christopher Testani

by Nico on January 26, 2016 in Interview

IFBC 2105 Interview with Christopher Testani (Photographs courtesy of Christopher Testani)

At IFBC 2015 in Seattle, one of the highlights was the photography session with Christopher Testani. Since I do all the photography for my blog, it’s always great to get photography tips, as well as exposure to different styles. During the presentation, Christopher showed different slides of his travels around the world, and before he started talking about the photo on the screen, I knew it could only have been taken in Peru. As it turns out, I recognized several of the Peru photos from an article I had seen a few months ago, before I knew who he was. Inspired by our Peru connection, I had the pleasure of interviewing Christopher about his experience in Peru, and in the process learned more about all the preparation, planning, and research required to take these photos.
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Chifa Class at 18 Reasons

by Nico on January 21, 2016 in Events

Chifa cooking class at 18 Reasons

Lima’s Chinatown is one of the oldest in the America’s and thanks to Chinese immigrants that arrived in Peru 150 years ago, a new cuisine was born — Chifa, or Chinese-Peruvian food. Some recipes are traditional, and others are a fusion, but all of them are well loved and have made Chifas very popular all over Peru. For my family, Chifas have always been where we go to celebrate a birthday, anniversary, or special occasion with a family style feast. In this hands-on cooking class you will prepare three Chifa dishes, and enjoy them in a sit-down family style meal.

Recipes for Chifa Class on January 21, 2016

Sopa Wantan — traditional soup with pork dumplings

Arroz Chaufa — stir fried rice with chicken

Sudado de Pescado Chifa — Chifa style whole steamed fish

This class is taught by Nico, Peruvian chef, Pisco mixologist, and founder of Pisco Trail. Born in Peru and based in San Francisco, CA, Nico has enjoyed dining at Chifas all his life and is thrilled to share some of his favorite recipes with you in this class. Visit piscotrail.com for recipes, cocktails, and a calendar of upcoming pop-up dinners and classes.