These two questions I asked myself for a long while. And came to the conclusion that it all depends with the relationship we got with ourselves. This was the topic of my Tedx talk audition, it is really close to my heart, I’ve been there. The chef that always cooked great wholesome foods to her...
Tag: #Peruvianchef
Lomo Saltado
Another dish that is a melting pot of Peruvian and other cuisines such Spanish and Chinese. Beef was not known before the Spaniards and they brought cows with them after 1,538 but it was really expensive since it wasn’t that available and not too many people had the opportunity to eat them, then slowly became...
My Beautiful French Connection
Ma belle connexion Française…. The first time I came to France was in 2007, I went directly to Nice and then Cannes to be part of the American Pavillion at the Cannes Film Festival. It was an amazing experience, the best part is that I got to meet amazing people! and even though I am...
When Peru meets China
How you may ask? the answer is through food! In early 1900’s many Chinese people migrated to Peru and brought their cuisine with them. Since they couldn’t use all the ingredients that were not available in Peru yet, they mixed Peruvian ingredients with the cuisine as well as adding the authentic Limean Criollo flavor. Then...
Aji de Gallina
Aji de Gallina is a medium spicy stew made with hen and aji that is the source of some controversy in my family – I like to use Aji Amarillo, the way it is made in Lima, but my mother and my aunts, insist the proper way is with Aji Panca, the way they learned...
