Tuesday, November 1, 2011
Date night at Malabar
Sunday, September 11, 2011
Celebrating Mistura 2011
Thursday, August 25, 2011
Arroz Con Leche For Your Skin
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.
Tuesday, August 9, 2011
From Coca to Cocoa
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.
Sunday, July 10, 2011
Craving Peruvian Doughnut Holes
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.
Monday, June 27, 2011
The Amazon celebrates Saint John
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).