Peruvian Desserts

During the time of the Spanish Viceroyalty, colonial Peru was the largest consumer of sugar in the New World. So it’s no surprise that its contemporary cuisine boasts a plethora of traditional desserts that are hundreds of years old! In this fun and unique hands-on class, Nico Vera will show us how to bake, hand-roll, whip, and slow cook Lima-style. He'll share the rich history of these rich recipes and serve up his Tallarin con Pollo to balance our sweet indulgences.

DESSERT MENU
Alfajor — shortbread cookies filled with manjar blanco and dusted with sugar
Buñuelos — no-fry, no-bake, hand-rolled mixture of ground pecans, sugar, citrus, and syrup
Suspiro Limeño — manjar blanco topped with a meringue cloud and cinnamon 
Mazamorra Morada — creamy purple corn pudding with prunes, sweet potato flour, prunes, and cinnamon 

DINNER MENU
Tallarin con Pollo — a traditional Peruvian dish of chicken thighs braised in a tomato sauce served over angel hair pasta, served with a seasonal green salad 

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/