A seated dinner. Guests are welcome to BYOB wine and beer; we will also have bottles for sale.
Take a culinary journey across Peru — from Lima on the Pacific Coast, across the Andes Mountains, and into the Amazon Jungle — via a 5-course dinner featuring dishes from el Mar, la Sierra, y la Selva. Tonight’s menu is prepared by our resident Peruvian chef Nico, and throughout the evening he’ll share stories about the origin and evolution of these traditional dishes.
Causa Limeña — spicy potato purée with lime juice, aji amarillo, & olive oil, topped with palta & tuna salad
Ceviche Criollo — sole cured in lime juice, aji, & red onions, with cancha, sweet potato, cilantro, & leche de tigre
Chupe de Camarones — shrimp chowder with aji panca & tomato sofrito, potato, corn, hierbabuena, queso fresco, milk, & eggs
Juane de Pollo — rice & chicken atamalado, with cilantro, carrots, peas & aji amarillo sofrito, served with salsa criolla, & green salad
Suspiro Limeño — sweet & creamy manjar blanco topped with a meringue cloud & cinnamon dust
Born in Peru and based in San Francisco, California, Nico Vera is the founder, chef, mixologist, writer, and photographer for Pisco Trail. As a regular teacher and guest chef at 18 Reasons, his pop-up dinners and classes are a gastronomical tour of Peru’s criollo cuisine and its unique culinary history. Visit Pisco Trail’s calendar for a preview of upcoming events, or explore cocktails and recipes that are a 500 year fusion of Inca, Spanish, African, Chinese, and Japanese ingredients and cultures. In addition to the blog, you can follow Pisco Trail’s adventures on Twitter, Facebook, and Instagram.