Most people who have a bit of familiarity with the Peruvian food scene equate it with ceviche, empanadas and pisco, and they wouldn’t be wrong! If you haven’t heard of it before, causa is a traditional Peruvian dish made of layered and seasoned mashed potatoes, avocado and a ‘salad’ of tuna, chicken shrimp or seafood that is served chilled.Read More
Triples, (pronounced trip-lays) are a staple Peruvian sandwich. A triple decker nosh with egg salad, fresh tomatoes and sliced avocado, they are a relatively light, satisfying and easy to make snack. The avocados in Peru are unlike here in North America. They are soft, sage green and always seem to be perfectly ripe. This sandwich no doubt owes its invention to the abundance of beautiful avocados readily available in Peru. We up north have to make due with sometimes-hard, under-ripe avocados, but none the less, this sandwich is still a crowd pleaser.Read More
Today is a double post!
So, I am an opposite eater. I like ceviche in the winter and lamb stew in the summer. I think it’s because, after a while of eating with the seasons, I start to crave flavours I haven’t visited in ages.
This post pays homage to my love of opposite eating, and to one of my all-time favourite (maybe my most favourite) Peruvian dish: Papa a la Huancaína, served with a chilled glass of chicha morada (recipe here).Read More
Ahh, the Pisco Sour. A tangy, refreshing cocktail that tastes like a whisky sour meets a margarita meets a key lime pie. Delicious.
The Pisco Sour is the national drink of two South American countries, Peru and Chile and each country claims the drink as their own creation.
I know I have had many a delicious Pisco Sour before but my fondest memory was on my last trip to Peru for a family wedding. On our first night in, despite the late hour my cousins escorted me to Huaringas, a popular and long-standing bar in Lima that claims to have the best Pisco Sour in the country, and boy was it spectacular: acidic, creamy and subtly floral from the Pisco. They had the classic of course as well as many blended with exotic jungle fruits from the Amazon like aguaymanto, maca, maracuya and more.Read More
Happy Independence Day to our neighbours to the south!For the Fourth of July I decided to make one of my favourite foods – and a food I associate with America – the cheeseburger. But instead of the traditional flame-grilled patty on a bun, I decided to see if I could encase the essence of a burger in a hand-held empanada.Read More
When bouncing this idea off of fellow foodie friends and professional cooks, the general consensus was, ‘ewww’ as in, the wings would be slimy and gelatinous. Well I am happy (and a little smug) to say that they were all WRONG! These were some of the best, most tender, most flavourful wings I have ever eaten.Read More
So my plan here was, to make an empanada that captured what it’s like to eat ‘Canadian’ food, using indigenous ingredients. I knew it would be a challenge because our northern climate doesn’t lend itself well to bountiful miracles of nature.Read More
This is my go-to empanada dough recipe. What I love about empanadas - and this basic dough recipe - is that they're easy, many of the ingredients are on-hand and you can fill them with just about anything.Read More