Browsing Tag


Peruvian Seco


This is what my Sunday afternoon lunch/dinners looked like growing up. Minus the beer. My mama never gave me beer.

My dad, however, did give me whiskey when I was two. He figured if he let me try it that I’d end up hating it and would never drink it again. I did hate it…until I didn’t. Only a temporary success, papa.

Back to seco.

This stew was designed for a cold Sunday.

I recommend putting on a pair of big, warm socks and prepping this thing in the late morning, sticking it in the oven and forgetting about it for a few hours. When you return, the flavors will be all combined, rich and delicious, and the meat will be so soft you won’t even need a knife. Just a fork will do.

Continue Reading

Peruvian Chicha Morada

Drinks, Spring, Summer

OMG so hot outside, amirite?! Last week in LA felt like the east coast: a ton of humidity, sort of overcast days (which I sort of liked) paired with high tempertues. That winner of a combo resulted in my makeup sliding off my face and my hair all frizzy. Not adorable.

That unattractive experience inspired me to make my favorite cooling-off-drink of my childhood: Chicha Morada. This is what my mama would make me when I was little.

So…here’s the deal: This drink is made from corn. Yes! Corn! Beautiful Peruvian purple corn that’s been dried. You can find it at most Latin supermarkets and online here. Note: It should run you about $4 at a latin market, so amazon is a little bit more expensive.

Continue Reading

Lomo Saltdado (Peruvian Stir-Fry)


Here’s another recipe straight from my mama’s brain. It was one of my favorites growing up. There’s French fries, strips of tender sirloin all tossed together with a spicy, rich flavored sauce. It’s a stir-fry, essentially; a latin stir-fry!

That’s kinda weird and unexpected, right? A lot of people are surprised to learn that Peru has a large Asian community. This Asian presence–over generations and generations–has had a huge influence on “traditional” Peruvian cuisine, basically making it into what it is today. This particular dish was derived from a Chinese stir-fry. The potatoes make it unique to Peru, along with the spices and thick sauce.

Get into it!

Continue Reading