newsletter
december 2007
To receive monthly updates on Peruvian cuisine and Pica Peru, sign up for our newsletter below. Previous issues of the Pica Peru Newsletter are available above.
Madrid Fusión
Last year, when touring the city of Lima, the founders of Madrid Fusión, Spain’s international gastronomic festival, stopped for lunch at Chez Wong. Neither restaurant’s scraggly location nor its unmarked entrance did much to welcome the out-of-towners, but once inside, the cevicheria’s signature chef made his mark. Chef Javier Wong, eyes hidden behind black shades, brought out a long, slender sole and carefully filleted it into bite-sized pieces. He then dressed it with fresh lemon juice and presented the demanding diners with a masterfully crafted ceviche. So impressed were they that the founders of Madrid Fusión have invited Chef Wong to represent his country at the 2008 culinary festival. The Peruvian-Chinese chef will join the ranks of Thomas Keller (USA), Ferran Adriá (Spain), and Gaston Acurio (Peru), who have all attended Madrid Fusión in previous years. When Chef Wong makes his trip to the Jan. 21-24, 2008 festival, Pica Peru will enthusiastically cheer him on. But more importantly, Pica Peru will watch his return. Every third day of a Pica Peru trip passes through Chef Wong’s dining room, and we look forward to personally sharing his craftsmanship with our travelers. Madrid Fusión, www.madridfusion.net. Chez Wong, Enrique León Garcia 114, Santa Catalina, 01/470-6217.
Peruvian Aprés Ski
Last week, skiing at Alta, in Utah, we were struck by the curious name of the area’s lodge – The Alta Peruvian Lodge. We assumed that exotic sounding name drew a connection between Utah’s high peaks and Peru’s equally jagged mountains, but we quickly learned that not even the area’s owner Dennis Cahill knows the name’s origin. Regardless, the connection got us thinking about the Peru-skiing connection. While Peruvian skiing may be limited to high-altitude glaciers, its chefs have still managed to develop the almost-perfect aprés ski cocktail. Warm enough to shoo away a cool mountain night and punchy enough to knock out any sore muscles, this cocktail is a Cusco favorite.
Ponche de Leche y Pisco
2 cups whole milk, heated
1 ounce pisco
1 egg
honey to taste
ground cinnamon
Combine milk, pisco, egg, and honey in blender until frothy. Serve hot, sprinkled with cinnamon.
Christmas in Cusco
The spirit of giving and receiving that graced the first Christmas drives Christmas in Cusco today. In a celebration known as Santuranticuy, the area’s farmers and city dwellers meet over the Cusco’s Spanish Plaza de Armas. On December 24, the rural countrymen sell herbs, handicrafts, and trinkets, and in turn, the Cusco locals share hot chocolate and bread. While some years, the hot chocolate doesn’t stretch as far as the need for the warm rich drink, the Plaza de Armas always has enough space for sleeping. Often, like in the story of the first Christmas, on Christmas Eve, Cusco’s countrymen make a bed from where there was none before. The experience is honest, humbling, and an excellent reminder to share with those in need this holiday season.