Presenting, the Pisco Sour Marshmallow, a molecular mixology version of the National Drink of Peru
These mussels served on the half shell are the perfect vehicle for a special sauce made with lime juice, onions, tomatoes, and the Peruvian aji amarillo.
What if we break the rules for making a Chilcano and use tonic water instead of ginger ale or infused the Pisco with coffee? Presenting, the Pisco Coffee Tonic.
Just in time for National Pisco Sour Day, the Habanero Pisco Sour made with a habanero pepper simple syrup puts some heat into the cool classic cocktail.
Every Chifa in Peru offers this traditional Wonton Soup on their menu, and it's one of my favorite ways to begin a family-style meal.
Todo es escabechable, everything can be made into escabeche. Presenting, Peruvian Escabeche de Pollo, chicken escabeche with a spicy aji panca pickling sauce.
Flavorful, spicy, crisp, nourishing, and refreshing, the Parihuela seafood soup is exactly what the fishermen from Peru would enjoy after a day at sea.
An ancient Inca dish from the Andes of Peru, where meat and potatoes are cooked with herbs in an underground earth oven.
Peruvian food is extremely varied and one of the best tasting in the world. Learn about 40 traditional recipes you should try.
Presenting, Cau Cau, a traditional Afro-Peruvian Creole stew made with honeycomb tripe, potatoes, onion sofrito with aji amarillo, and mint.
This post is an overview of getting to the pisco region, where to stay, and things to see. It covers Chincha, Paracas, Asia, Ica, Huacachina, and Las Islas Ballestas.
Dedicated to all my vegetarian friends, this Quinoa Tabbouleh is a "Peruvianized" version of a traditional salad made with the "Mother Grain" of the Incas.
Tacu Tacu is the Peruvian version of refried beans and rice—a simple, nutritious, and savory combination that just about anyone can make.
The Peruvian version of a classic cocktail invented by James Bond, presenting, The Peruvian Vesper Martini.
Just in time for Chinese New Year, this Arroz Chaufa is a traditional Chinese-Peruvian fried rice that honors the influence of Chinese culture in Peru.
One soft, creamy, buttery bite of an Alfajor and you’ll taste the sweet spices of a nectar that is centuries old — and my favorite cookie since I was a child.
Enjoyed all over the world, caramel custard has many delicious variations and this Peruvian crema volteada dessert uses quinoa to make it creamy and unique.
A sweet taste of the passion between Italy and Peru — a traditional Italia sorbet, with the vibrant colors and flavors of Peruvian purple corn.
Slow cooked with hot peppers, peanuts, cloves, cinnamon, anise, and red wine, this ancient Inca papa seca & pork stew is hearty, spicy, and complex.
Creamy, warm, and a little spicy this Peruvian quinoa stew made with the Inca “Mother grain” is guaranteed to welcome the Fall season into your kitchen.
If you like flan, you will love this creamy baked milk pudding and get a taste of a truly sweet comfort food, Peruvian style.
For the first time in the history of Peruvian cuisine, ginger and soy sauce from China were mixed with Peruvian aji amarillo — presenting, Lomo Saltado.
Simple, flavorful, and colorful this salsa criolla or Peruvian pickled onions is a popular garnish for many dishes.
Tallarin Saltado Chifa, a Chinese-Peruvian stir-fry with shrimp, noodles, ginger, onions, red pepper, snow peas, bean sprouts, soy sauce, and sesame oil
This sweet potato dessert is creamy, easy to make, and only took 300 years of fusion to make it from Spain and Peru to your stove top. What are you waiting for?
The classic baked empanadas — savory beef filling with olives and hard boiled eggs.
The Pionono is a Peruvian dessert made with a soft and light sponge cake that is the perfect vehicle for manjar blanco, the creamy filling used in Alfajores.
Sudado de Pescado Chifa, a whole steamed fish that combines Chinese and Peruvian spices and flavors.
Warm weather always triggers a Peruvian Pavlovian response, and I start craving a refreshing ceviche, like the mixto made with shrimp, squid, and scallops.
Arroz con Mariscos, a traditional criollo dish from Peru that pays homage to the Spanish Paella and features a spicy aji amarillo sofrito.
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Tacu Tacu is the Peruvian version of refried beans and rice—a simple, nutritious, and savory combination that just about anyone can make.
Make these Peruvian shrimp anticuchos at home and get ready to become the most popular kebab cook on your block.
Seco de Cordero is a Peruvian lamb stew that is slow cooked in a cilantro sauce. Hearty, savory, and a little spicy, it's perfect for the upcoming Fall season.
Chupe de Camarones or shrimp chowder is an ancient Inca soup from la Sierra of Peru, the Queen of Soups, and a spicy aphrodisiac.
This Ceviche Nikkei honors the fusion of Japanese and Peruvian cultures in a dish that is spicy and refreshing, perfect for a hot Spring or Summer day.
When I visited my family over Labor Day Weekend for my mom’s birthday, I immediately offered to cook the birthday dinner — a Peruvian Paella.
Part cocktail, part dessert, the Pisco Sour en Gelatina (Jelly Shots) is one fabulous creation and the only thing more fun that taking a shot is making them.
Beat the cold, foggy, and rainy San Francisco summer weather blues with this Peruvian steamed mussels soup — Caldo de Chorros.
Chicha morada is a purple corn elixir that dates back to the time of the Incas, here's how you can make some for social, spiritual, and medicinal purposes.
Without question, my favorite Peruvian dish is Aji de Gallina, a spicy and creamy chicken stew, but only recently I learned about its origins and rich history.
A warm, hearty Peruvian soup made with chicken, vegetables, cilantro and lime, then brought to life with organic cumin and bay leaf.
The four-day trek to Machu Picchu only permits 500 people on the trail daily. If you don't get a ticket months in advance, you might be stuck drinking pisco sours and watching badly dubbed Baywatch back at your Cuzco hotel. Unless you tackle one of these lesser-known—yet no less amazing—treks nearby.
