Quick Pickled Red Onions
Pickled red onions are one of my favorite condiments to pile on top of grilled fish or pulled pork tacos. I had a craving for a taco feast this week and decided to make my favorite Baked Fish Tacos. Along with the standard classics Guacamole and Pico de Gallo, I decided to whip up a … Continue reading
Chimichurri Marinated Steak
Argentina knows how to cook meat. No marinating; just a bit of salt and then the meat is slow roasted as an asado over a charcoal flame that slightly smokes the beef. The steaks are amazing, but I was equally obsessed with the fresh and spicy chimichurri relish accompaniment. Natalya and I traveled in Argentina with a few friends … Continue reading
Flank Steak with Salsa Verde
I was inspired to cook some steak with salsa verde one night after seeing a photo of the cooked dish posted online by my friends Kelmoe. Good ‘ole social media influence! I decided to try a Jamie Oliver recipe and the results were quite delicious. He recommends chopping all the herbs by hand for an authentic … Continue reading
Cinco de Mayo Fiesta!
Happy Cinco de Mayo everyone! May 5th commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. In the US, this date is observed as a celebration of Mexican heritage and pride, which in present day loosely translates to people drinking a whole lot of tequila and cerveza. … Continue reading
Aji De Gallina
Aji De Gallina is a traditional pulled chicken dish with aji sauce that we prepared as the main entrée in the Peruvian Cooking Class in Lima. It is a stew of chicken strips in a cheese sauce served with rice and boiled egg. Because of time constraints, our instructor pre-cooked the chicken itself prior to our arrival. Chef … Continue reading
Tiradito
Tiradito is a popular Peruvian appetizer that reflects how Japanese cuisine has influenced Peruvian cooking. It is prepared with sashimi-style fresh fish that is marinated with lime juice. Tiradito is similar to ceviche, but the fish isn’t diced into cubes and no onions are used. Both are typically garnished with boiled potatoes and Peruvian corn. … Continue reading
Papa A La Huancaina
I made this appetizer in my Peruvian Cooking Class in Lima. In the interest of saving time, the chef had pre-boiled the potatoes and eggs for us. The dish is a relatively heavy appetizer, since it is potato based with a creamy cheese sauce, so it’s a pretty strong start to a meal. Some of … Continue reading
Taco Salad with Roasted Chickpeas and Cilantro Lime Dressing
I stumbled across this recipe from deconstructingthehome a few months ago and was immediately infatuated. Chickpeas aren’t an ingredient I am used to stocking so the recipe photo link just sat there tantalizing me for weeks on my “Recipes to Try” Pinterest board. Finally, I came across a tower of chickpea cartons on sale at … Continue reading
La Cerveceria, NYC
La Cerveceria Chef: René Ibarra Cuisine: Peruvian Neighborhood: East Village Price: all plates are under $20 Phone: 212-777-6965 Address: 65 Second Avenue, NY, NY 10003 Hours: Mon-Thurs 3pm-12am, Frid-Sat 2pm-3am, Sun 2pm-12am Located on a busy stretch of Second Avenue amidst numerous bars and eateries, La Cerveceria is a Latin American/Peruvian restaurant that serves up … Continue reading
Rayuela Brunch, NYC
Rayuela Executive Chef: Máximo Tejada Cuisine: Estilo Libre Latino, contemporary Latin American and Spanish Neighborhood: LES Price: $30-50 pp brunch Phone: (212) 253-8840 Address: 165 Allen Street, NYC 10002 Kitchen Hours: Mon – Thur 5:30pm – 11pm / Fri – Sat 5:30pm – 12am / Sun 5pm – 10pm Lounge Hours: Mon – Thur 5:30pm … Continue reading
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