Mistura in the Making: Salamanto Presents Solterito

After a day of exploring Mistura together with him and his friends, Chef Paúl Perea invited me to join him as he prepared for his presentation at Mistura, the largest food festival in Latin America. On the last Friday of Mistura, Chef Perea was scheduled to prepare and present a dish in the open kitchen at the…

How to Eat at Mistura, Peru’s Largest Food Event

The basics What is Mistura? Mistura is an annual food festival held in Lima. Vendors and restaurants from all over Peru gather at Mistura to share their products and creations. The focus is on Peruvian food, but in the last few years it has incorporated other cuisines. This year, there are special exhibits for Mexican…

Huatia, the Ancient Ritual of Cooking Potatoes in the Ground

I’ve long been fascinated with Huatia, the earthen oven Incans constructed to cook potatoes in the ground. I had thought that huatia was something that was only for special occasion that we had to plan a week ahead of time or more. Instead, the knowledge for huatia is ingrained, and no special preparations were needed. All…

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…

Chiang Mai, A Haven for Digital Nomads

Chiang Mai is ranked the #1 spot for digital nomads. I think what gives Chiang Mai this top spot is a combination of fast internet, affordability, and community. Scroll down to the bottom for specific picks. Why Chiang Mai? Fast wireless, the lifeblood for a digital nomad, is what puts a destination on the map…

My Morning as a Rice Farmer (Luang Prabang, Laos)

Living Land Farm was by far my favorite thing to do in Luang Prabang. The experience takes you through the fourteen steps of growing sticky rice. The experience is highly interactive, and you are encouraged to give each step a try if you’re willing to get your hands and feet dirty. Ploughing with a water…

From the Alleyways of Java

Lately, I’ve been thinking a lot about travel and Southeast Asian flavors. Here’s an essay I wrote a few of months ago for the Passport & Plate competition. Unfortunately, I did not win the trip to Sri Lanka, but next year I’ll have plenty of travel stories and recipes to choose from. —— I first…

4th of July Potluck

Last year, we celebrated 4th of July with a potluck, ‘Murica style. For my contribution, I made a dressed up version of Hamburger Helper. It was one of my favorites growing up. There’s something really American about the simple formula of hamburger+carbs=dinner in 30 minutes!             I seriously thought about…

An Ice Cream Sundae

There’s something magical about ice cream. In particular, there are two qualities I really appreciate about ice cream.First, I love how ice cream intensifies flavors. I don’t like many desserts because they tend to be one note and simply taste like sugar, but with ice cream you can capture a whole range of complex flavors….