Peruvian Almuerzo…Part 1!!!

For this almuerzo, Western Union engaged me to participate in their “On the Map with Western Union” program where they are exploring the inspiration and innovation that different heritages inspire. Western Union asked me to share my story about how my upbringing has influenced my cooking and how their mobile app is a super easy way to send money to different parts of the world. This almuerzo is going to focus on my heritage, stay tuned for more on the mobile app and how easy it is to use!

The first food I ever learned how to cook was Peruvian food. My mom is from Peru, a country I grew up learning about through her. My mom would play old Peruvian boleros (ballads) by Luchas Reyes (she’s like our Celia Cruz) while she’d simmer chicha on the stove and sing along and sometimes cry because her music is just so beautiful.

I remember having friends over and having to explain to them that the drink was made from purple corn. LOL. The looks I’d get! But they’d all love it because it’s a drink that is flavorful and perfectly spiced and just delicious.

My mom was a young mom and literally the only dishes she knew how to make (minus a chicken broccoli casserole she learned from a back of a soup can!) were all Peruvian. I now realize that the flavors of Peru absolutely shaped my palate.

If you’ve had Peruvian food, you know that it’s very spicy. My mom always cooked with heat. I was like 5 years old eating dishes with ají amarillo—which are bright yellow Peruvian peppers that are VERY spicy—in them. Peruvians put them in everything from sauces to soups to pastes. Ají amarillo paste sits on nearly every Peruvian table and is used as a condiment—it’s SO good.

And a lot of Peruvian food is very acidic (see: ceviche and causa). It’s food that has a lot of flavor and balance and pulls influences from Asia (there are a lot of Asians living in Peru), Africa and Spain, all while using indigenous, Peruvian ingredients.

Even now, in dishes that aren’t Peruvian, I find myself making sure that acidity is very prominent and always, always adding some form of heat. I love adding a dollop of ají amarillo to everything from salad dressings to marinades for chicken or fish (not traditional at all but such a good move!).

My mama was in town for a few weeks and I took advantage of having her here to make a little almuerzo (lunch). Growing up, Sunday almuerzo happened nearly every week and it was a big deal. There was cooking ALL day long and it was my favorite.

My mom and I tried to recreate a bit of that Sunday almuerzo nostalgia with this lunch. We made lomo saltado but veggie (she no longer eats meat); there was papa a la huancaína (my favorite!); pie de limón which looks like a normal lime/lemon pie but is so unique in texture and ease; and lastly, my mom’s chicha.

Today I’m sharing with you two recipes, one for pie de limón (my mama’s favorite!) and chicha (recipe straight from her).

The pie de limón is unlike a lot of other lemon pies. Traditionally this calls for Peruvian lemons which are much smaller than American lemons and are super acidic. So I made do and combined limes and lemons. We always did this growing up. Similar to how I add both limes and lemons to make the pie de limon, if we couldn’t find Peruvian peppers, we’d use jalapeños or habaneros as a substitute. The filling is super easy because it’s not a ton of ingredients and there’s no tempering the custard. The texture is SOOOO good.

This recipe is inspired by my family’s bakery in Peru. Did you know I come from a family of bakers? It’s one of the oldest bakeries in Lima; they’re known for making the most traditional Peruvian desserts.

My Tía Emilia, the founder of the bakery, would visit us in the States all the time. And every time she came she’d always bake us something elaborate and beautiful and delicious.

I’d always look on as she baked and everyone would always gush over how much they loved her. I wanted to be like her.

I realize now that every matriarch in our family, specifically my Tía Emilia, is a baker and a cook and a caregiver. This act of love was my role model—it made me want to cook and bake. It shaped me in so many ways.

This pie is inspired by the one they serve to their community. When my mom was little, she’d go to the family bakery and sweep and do chores in exchange for a slice of pie de limón because it was her absolute favorite.

The chicha is delicious and the secret is to use the peels of the pineapple and to not let it simmer it for too long. The flavors from the spices should be balanced. None of the spices should be overpowering or very forward; it should all just merry together seamlessly.

I’m so grateful my mom taught me about our culture so regularly. She didn’t even do it on purpose, really. It was just our way of life. It’s with me, always. How has being multi-cultural shaped who you are today? Would love to hear in the comments below.

5 from 1 vote

Print Recipe

Tatiana's Chicha

Author: Adrianna Adarme

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Ingredients

• 1  14 ounce bag of dried purple corn
• 12  cups  of water
• 3  cinnamon sticks
• 1  tablespoon  of whole cloves
• 1 star anise 
• 1  whole pineapple  diced (peel reserved)
• 1  cup  white sugar
• 1/2  cup  lime juice
• 1  green apple  peeled and diced

Instructions

• To a large pot, add the corn, water, cinnamon sticks, cloves, star anise and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
• Remove the chicha from the heat and pour in the sugar and fresh lime juice. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Refrigerate until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass; add chichca and serve immediately.

Notes

You can find dried purple corn online OR you can go to a Latin market and usually find it in the Peruvian section. If you’re in Los Angeles, this Peruvian restaurant sells all sorts of Peruvian ingredients, both fresh and frozen—it’s my go-to. 

Nutrition

Serving: 12g

Did you make this recipe? Tag me today!

Tag @acozykitchen on Instagram & hashtag it #acozykitchen

5 from 1 vote

Print Recipe

Tatiana's Chicha

Author: Adrianna Adarme

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Ingredients

• 1  14 ounce bag of dried purple corn
• 12  cups  of water
• 3  cinnamon sticks
• 1  tablespoon  of whole cloves
• 1 star anise 
• 1  whole pineapple  diced (peel reserved)
• 1  cup  white sugar
• 1/2  cup  lime juice
• 1  green apple  peeled and diced

Instructions

• To a large pot, add the corn, water, cinnamon sticks, cloves, star anise and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
• Remove the chicha from the heat and pour in the sugar and fresh lime juice. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Refrigerate until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass; add chichca and serve immediately.

Notes

You can find dried purple corn online OR you can go to a Latin market and usually find it in the Peruvian section. If you’re in Los Angeles, this Peruvian restaurant sells all sorts of Peruvian ingredients, both fresh and frozen—it’s my go-to. 

Nutrition

Serving: 12g

Did you make this recipe? Tag me today!

Tag @acozykitchen on Instagram & hashtag it #acozykitchen

(This post is sponsored by Western Union and their new app. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)