Recipes
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Making Mexico Mole and Talking Chiles
Many cultures concoct dense and warming chile sauces whether it be curry in East Asia, mole in Mexico or the…
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Bread Babies and Horses ride in Utah for the Season
I was surprised by a request to go to market to buy t’antawawas, bread babies. First, I had no idea…
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The Divine Llajwa, a Marvelous Andean Sauce
Simplicity can be the best. Sometimes you want complexity, lots of steps in a recipe and long lists of ingredients,…
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Chef Huber Makes a Classic Arroz con Mariscos
Rice with seafood is a northern dish that is well recognized within Peruvian gastronomy where it is a classic, even…
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The Marvelous and Wondrous Sauco (Elderberry) in Jam and Pie
Weighed down by stems of small, black fruit, a tall bush, almost a small tree, drew me. This is not…
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Peru’s Suspiro a la Limeña is a True Delight
Manjar Blanco, the sweet milk, has a long history. Cervantes tells us that it was Sancho Panza’s favorite treat. It…
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How to Make a Good Uchukuta Hot Sauce
A spicy sauce made of rocoto hot peppers and herbs the uchukuta* has a flavor that has gained it great…
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Oh, That Hamburger
Papacha Hamburguer (Blue Cheese, Bacon, Sauco Ketchup) and Onion Rings (Walter Coraza Morveli) I was excited to buy lunch for…
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Carnivals of Abundance, Puchero
“Carnival is arriving,” as the famous song goes This feast before Lent pulls the Andes, rural and urban, into celebration…
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A Hardy Pea Stew (Ají de Arvejas) Warms up Cold Days
A Hearty Pea Stew for a Cold Day It was a revelation on a plate, a simple stew of dried…
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