A hands-on cooking class culminating in dinner served with wine and beer.
Since the time of the Spanish Viceroyalty in the 1600’s, vendors have been preparing and selling food all over the streets of Lima. The wide range of unique roadside offerings -- colorful fruit drinks, fire-grilled smoky kebobs, creamy salads, savory meat sandwiches, and sweet delicacies -- represent the cultural diversity present in Peru.
In this hands-on class, Nico Vera will teach you about the different cooking techniques and fusion of flavors used in preparing the most popular Peruvian street food.
Chicha Morada — purple corn and critrus drink popular in the Andes and now the streets of Lima
Anticuchos de Camarones — shrimp kebob appetizer marinated in an aji panca and vinager sauce, a seafood version of the quintessential Lima street food, served with chimichurri sauce
Papa a la Huancaina — cooked potatoes and greens salad with an aji amarillo and cheese sauce, garnished with hard boiled eggs, olives, and parsley
Pan con Chicharron — braise pork sandwich with sweet potato and salsa criolla, typically served for breakfast and also perfect for on the go
Mazamorra Morada — purple corn dessert pudding, warm, creamy, sweet, and topped with a cinnamon dust
Born in Peru and based in San Francisco, California, Nico Vera is the founder, food writer, and chef for Pisco Trail, where he specializes in Peruvian cuisine and Pisco mixology. Pisco Trail’s mission is to promote Peruvian food and culture through pop-ups, dinners, classes, and events that are a gastronomical tour of Peru’s cuisine and its unique culinary history. He shares his adventures and recipes on his blog piscotrail.com where he invites you to visit and learn more about Peruvian food and Pisco cocktails. You can also find Nico on his blog: http://www.piscotrail.com/