Pica Peru

Date night at Malabar

2011-11-01T10:40:00.000-07:00

Malabar means 'to juggle', and so just like this restaurant's name, we constantly find ourselves juggling all our priorities in life. One of them is date-night with my husband and so the other night he surprised me by inviting me to dinner at Malabar from chefPedro Miguel Schiaffino, well known for its specialties using Amazon products.Despite the overall slow service, there were a couple of highlights that makeit a worthwhile culinary experience.

To begin with, you can’t miss their Pisco Punch, a drinkthat was actually invented in San Francisco by Duncan Nicol at the end of the19^th century. It was so popular that personalities such as HaroldRoss, founder of The New Yorker magazine wrote that it it tastes like lemonadebut has a kick like vodka!

We ordered the foiegras as appetizer, and it came in twooriginal presentations. One as donut holes filled with foie gras that you couldcover with the traditional sugar cane honey and the other as foie grassandwiched between two baked thin apple slices. Both were incrediblecombinations that I could have easily had as dessert.

For entrees, and the winner of the night, wasthe Chupe Seco. An interesting twist on the traditional chupe (shrimp soup),presented more like a risotto (and I say 'like' because they did not use Arboriorice), but packed with all the intense flavors of what you would expect in achupe.

Celebrating Mistura 2011

2011-09-11T11:17:00.000-07:00

I am so excited to share our experience at the inaugurationceremony of Mistura 2011. As a native, I cannot help but feel first andforemost overjoyed with pride, for Mistura truly conveys why Lima is thegastronomic capital of the Americas.

From El Gran Mercado where you can see firsthand some of the most beautiful varieties of potatoes that when cut surpriseyou with the most magnificent deep reds and purples; or being marveled by the intense hues of pink,orange and purple quinoa that are a treat for your eyes, or being lucky to run into Gaston Acurio and Ferran Adria surrounded by press while trying the different ajies from the jungle. To savoring thecreativity and stories behind a purple corn humita from Tradicion Barranquina, a papitarellena chinita from La Guchita, a warm and thick emoliente drink from Aurea, ayummy chupe de camarones from El Verdadero Pulpito, a spicy leche de tigre from El Veridico de Fidel, a borgona grape pisco sour from Huaringas, a bag filledwith artisan breads from El Rincon del Pan, a churro filled with lucuma fromQ’churros, bite-size guargueros from Manjares de Casa, and a suspiro de chirimoya from Maga Mis Suspiros, to name just a few. To chatting with our dear friend Javier Wong. And to visiting La Zona del Cafe where I bought bags of coffee beans from The Gilded Organic Coffee and Cafe Villa Rica, as well as La Zona del Cacao where I enjoyed chocolate sushi and pisco cacao.

What made these experiences better beyond the food, was thewarmth and joy that each vendor displayed. They all greeted you with a smileand were eager for you to try the dishes that make them special and that tellthe story of who they are and where they are from.

And most importantly, Mistura allows us tobecome witness of the transformation that our cuisine is triggering in ourcountry, where becoming a chef is an opportunity for development andprosperity, and where farmers and fishermen are being recognized as the firstingredient of the gastronomic chain. Mistura has an ambience of celebrationthat will continue to fuel change and inspiration long after the fair is over and Iam proud to be a part of that revolution. Salud y buen provecho!

Arroz Con Leche For Your Skin

2011-08-25T17:03:00.000-07:00

Lima is characterized by having a humidity level that oscillates around 90%. A better way to illustrate this is by telling you how some years ago, when the Jorge Chavez International Airport didn’t use to have boarding bridges and you would have to off-board (leave) the airplane by way of stairs you were hit by the humidity and it felt like you were suddenly breathing under water.

One of the good things about this is that your skin is definitely less likely to need extra hydration, so that’s the main reason why I believe I have never been too much into using body creams. That being said, I couldn’t resist the temptation of getting an Arroz con Leche (rice pudding) body whip from Kara. I recently learned about this new store that specializes in making body creams and soaps made with fruits, grains and plants that are typical from Peru. I also got there a Camu Camu shower gel, and a Chicha Morada and a Maracuya foam soaps. They use ingredients such as 100% organic sacha inchi oil, quinoa milk, purple corn, lucuma, cacao and maca extract. I love how Peruvian gastronomy is crossing over to create innovative products outside the kitchen that by the way make a great souvenir or present.

From Coca to Cocoa

2011-08-09T20:15:00.000-07:00

I used to be able to live without chocolate and could even turn down any offer to have a piece in exchange for anything salty. Two pregnancies later, and I now have a sweet tooth that has a predilection for chocolate!

Peruvian chocolate has been gaining more popularity locally and internationally (like at the Salon du Chocolat - Paris, where in 2010 Peruvian cacao was recognized as having the most aromatic seed). So it's no surprise that in our recent family trip to Tarapoto - San Martin, topping my list of things to do and see was a visit to La Orquidea - Organic Chocolate Factory. Needless to say, the wonderful smell of chocolate right as I walked through the doors to the small factory, followed by a delicious sample of melted chocolate, had me running to the shop to buy some chocolate bars. I tried the bitter, coconut and pecan and honestly I cannot tell you which one was my favorite.

The only thing that can make savoring these chocolates even sweeter is knowing that only six years ago, the same farmers that are now growing this amazing cacao, were growing coca leaves, thus propelling Peru into becoming the second producer of certified organic cacao and producing 20% of aromatic and fine cacao worldwide. This is a transformation that needs to continue and I will gladly eat more chocolate to support it.

Craving Peruvian Doughnut Holes

2011-07-10T20:33:00.000-07:00

If 'picarones' are the Peruvian relative of the American doughnut, then these 'bunuelos de picaron' are the 'sexy latina' cousin of doughnut holes. The story of how we came across them is that we were recently invited to the restaurant el 550 - kriollo gourmet to meet chef Israel Laura and try out some of their staple menu items, like the 'grilled octopus with spicy chimichurri sauce' and the 'lomo saltado montado' (the classic served with a fried egg). Both dishes were nicely presented, packed with intense flavors and clearly represent chef Laura’s intent to revitalize Peruvian ‘kriollo’ traditional cuisine with a modern spin.

However, we were truly blown away by the dessert: 'bunuelos de picaron' (doughnut holes) filled with coconut paste, splashed with chancaca (sugar cane) rum-honey, pineapple tartar and coconut ice cream. The innovative combination proved to be sublime and is the perfect excuse to return for more.

The Amazon celebrates Saint John

2011-06-27T13:21:00.000-07:00

According to legend, a tribesman once heard the call of a bird while hunting and went to search for it deep in the jungle without much luck. Then the bird's singing turned to a voice which called out the name of the tribesman who then saw the figure of the Saint among the trees. Saint John spoke to him and claimed that he was named by God as the Patron Saint of the Amazon. Ever since, every 24th of July all the Amazon celebrates the birth of Saint John by taking purifying baths in the rivers and lakes of the region as the locals believe that the waters are blessed and will bring them happiness and health throughout the year ahead.

And because any celebration wouldn't be complete without food, the Festivity of San Juan is well known for the 'Juane' which is prepared in every kitchen around the Amazon. The 'Juane' is a type of rice tamale made with 'mishkina' (regional seasoning), wrapped in 'bijao' leaves and typically served with fried plantains. We went in search of a traditional 'Juane' to the El Aguajal Restaurant in Lima and were delighted with other jungle specialties such as the 'Tacacho with Cecina' (derived from 'taka chu' in quechua that means beaten; smashed plantains with salted dried pork meat) and the 'Chaufa with Cecina' (chinese style fried rice with salted dried pork meat and plantains).