Jicama, Cucumber, Pineapple Soup/Salad (Gazpacho de bienvenida)
Jicama, Cucumber, Pineapple Soup/Salad (Gazpacho de bienvenida) The street version does not include the serrano chiles so I will retest this and add a new photo in the near future. At Zarela, we served this as a summer soup but it can also be a salad.Why this...Gaston Acurio’s 18-course tasting menu
No doubt if you know me and my site you also know that I am not a fan of molecular or fusion food in general but my recent meal tracing the history of food in Peru through its ingredients at Gaston Acurio’s, Gaston and Astrid gave me pause. Not only was it...Cusco Market- A trip into the unknown and unexpected
A trip to the Cusco market for anyone involved in or interested in the food business is mandatory and a guide is essential. I’ve never been to any market with so many strange and wondrous things. Even before you walk in you know that you are in a different ...
Octopus Carpaccio
Octopus Carpaccio with Black Olive Sauce I learned a fascinating thing today. I’ve been wanting to make an octopus carpaccio with a black olive sauce I once had from a Peruvian chef at a conference but could not figure out how to slice the octopus into a paper-thin...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.