by Esnayder | Apr 30, 2015 | Chillies, Drinks, Peru, Reviews, South American Food, Uncategorized
It was a happy surprise for me to find out that Chotto Matte was one of the finalists for the Peruvian Restaurant of the Year on the Lukas Awards 2015. This must be a great coincidence that I started my career in gastronomy in London in the same building that today...
by Esnayder | Apr 25, 2015 | Casa Sabor, Drinks, Esnayder Cuartas, Peru, Pisco Sour, Reviews
In the heart of Carnaby Street, the funky epicenter of the swingy sixties is Kingly Court. Senor Ceviche is located on the first floor of this complex of bars and eateries, with a funky modern twist. I could not think of a better place for English chef Harry...
by Esnayder | Jul 28, 2011 | Chile, Cocktails, Peru, Pisco Sour, Sabor, South American Food
Peru and Chile both claim that the pisco sour is their invention.. What is known, is that the Peruvians they blended it. Pisco is a grape brandy made from the muscatel grape. 50 ml Pisco 25ml of egg white 1 or 2 depending on taste teaspoon of sugar 25ml...
by Esnayder | Mar 25, 2011 | Food, Peru, South American Food
My favorite chilli is aji amarillo, long and thin peppers, about 3-5 inches in length. Don’t be fooled by the name – amarillo means yellow in Spanish – because ripe aji amarillo are bright orange and unripe ones are yellow. The seeds inside will make a dish very spicy...
by Esnayder | Mar 25, 2011 | Food, Peru
This chilli paste is use in many peruvian recipes especially in ceviches (we have even done a sorbet and is great with pasta). It can be freeze in small containers so that it can be easily thawed when needed. Ingredients: •1lb (½ kg) ají amarillo •½ cup...
Recent Comments