Season Two, Fall 2007

Causas are a traditional dish made with mashed potatoes enveloping cold salad of chicken or tuna. Ours is a layered napoleon of purple potatoes, sardines, and fennel. Sardines are fished off the Peruvian coast, and are a great (and inexpensive) way of eating fatty fish full of healthy fatty acids.

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Papas a la Huancayina is a traditional dish of boiled potatoes served with a cheese sauce. We made the sauce our own way, by adding in sauteed onions and silken tofu, but there is really no one way to make the dish. The most important thing is that you check out all of the beautiful heirloom potatoes you can buy locally this time of year.

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We love love ceviche! Peruvian ceviche is traditionally made with lime juice, garlic, aji, cilantro, and onion, but nowadays chefs are getting more and more creative with their ingredients. There is a strong Japanese culinary undercurrent in Peruvian cooking, because of the small, but important population that arrived in Peru in the late 19th/early 20th century. Peanuts originate in the Andes region, and add a healthy crunch to the dish.

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On November 17th, APAPRO (Association of Peruvian American Professionals) celebrated their annual Taste of Peru event held at Trinity College in Hartford, Connecticut. We were there to share in the celebration and see what Peruvians have brought both culturally and gastronomically to the table.
The music that you hear in the background is by Mestizo Manta, who performed live at the Taste of Peru event.