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<\/a>\nPicarones, Peru\u2019s answer to the doughnut: a wok in progress.<\/p>\n
Mark your calendars for next year\u2019s event! A quick overview of some of the delicious cuisine that was available at this year’s Peruvian extravaganza. Continue reading <\/a>
\nTopped with one of a variety of sweet sauces.<\/p>\n<\/a>
\nTwo of my favorite ice cream flavors sharing a single cup: l\u00facuma and cherimoya with big hunks of fruit. It\u2019s difficult to find fresh l\u00facuma locally but the frozen pulp is easy to come by in Latin American markets. Cherimoya, sometimes called custard apple, can be found fresh without much ado \u2013 frozen pulp is also readily available. If you have a blender, buy the frozen pulp and try your hand at making a batido!<\/p>\n<\/a>
\nAnticuchos. Grilled skewers of tender, marinated beef heart always accompanied by boiled potato; Peruvian street food at its finest. Don\u2019t be repelled by the fact that it\u2019s heart \u2013 it\u2019s just another cut of beef, and a particularly delicious one at that. Try it, you\u2019ll like it.<\/p>\n<\/a>
\nCausa, another Peruvian favorite. This cold dish takes many forms, but the base is always seasoned, mashed yellow potatoes. From there, it\u2019s layered with tuna, salmon, or chicken salad, olives and other vegetables, and topped with another layer of sunshiny potatoes.<\/p>\n<\/a>
\nCeviche. I saw easily a half dozen different versions at the festival; stands offered divergent types of fish and each had its own custom recipe for leche de tigre, the ceviche marinade.<\/p>\n
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