Hecho en La Casa: Papas Rellenas (homemade stuffed potatoes)

There’s nowhere better to see the diverse influences of Criolla food, traditional Peruvian food, than in the home cooking. As its name suggests, Criolla food in Peru has been shaped by Spanish, African, and Chinese influences (and the list goes on). You see these influences everywhere. For example, Ají peppers, native potatoes (papas), soy sauce, olive oil, wonton wrappers, and…

From Lima to Cusco in Nine Meals, Part II

This the second part of the two-part post about my first impressions of Peruvian food, as told through nine meals. First part can be found here: http://projectdinnerparty.com/from-lima-to-cusco-in-nine-meals/ After Lima, we hit the road and ventured to Nazca, Arequipa, Colca Canyon, Machu Picchu, Cusco, and the Sacred Valley. We got to explore the Andean region, one of…

From Lima to Cusco in Nine Meals, Part I

The funny thing about first impressions is that you only get one chance at them. You can only see something for the first time one time. With this post, I wanted to capture my first impressions of Peruvian food-before spending months in Peru learning about the food, before I knew Spanish, and before working in two…

Peruvian Ceviche: What makes a good ceviche?

While in Lima, I ate ceviche every day for lunch. I wasn’t looking for the absolute best  in all of Lima. That would take far too much time. Furthermore, it would possibly prove to be a never-ending goal; it seems that every conversation I have with Peruvians about the topic leads to new recommendations for more places…