Pisco Sour goes with almost everything

The most important thing: Make sure it is prepared in a shaker, not in a blender! The difference is obvious in consistency and taste of the egg white. And of course, if outside Peru, insist on Peruvian Pisco (the original). Ingredients are: Pisco, lemon juice, sugar syrup, egg white - and whatever you prefer mixed … Continue reading Pisco Sour goes with almost everything


How to prepare Ceviche and Pisco Sour

One of the best ways to get to know a country is by attending a cooking class, or even better a "culinary class". Tells you a lot about the traditions, history, culture and habits. Especially in Peru, with its huge culinary diversity, it’s been an enriching experience. In Cusco / Peru I learned how to … Continue reading How to prepare Ceviche and Pisco Sour

Central: culinary highlight in Lima

Since I watched the episode on Netflix Chef’s Table about Central in Lima - it was a must stop on my South American travel. The food concept of chef Virgilio Martínez’s is based on the different altitudes of the ingredients. Read about the concept on Eater or watch the youtube video. Lucky bitch I am, … Continue reading Central: culinary highlight in Lima