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South America Cuisine made easy for your Kitchen.
Knack South American Cooking | H
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| About Liz | |
Liz Caskey is co-founder and partner of Liz Caskey Culinary & Wine Experiences, a luxury travel design firm based in Santiago, Chile operating as a specialty operator in Chile, Argentina, and Uruguay. Liz also works in media as a food/wine/travel writer and blogger; in TV production, and recently authored her first cookbook with her husband/business partner for the US Market in 2010, Knack South American Cooking. To learn more about Liz, read her full bio.
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A Letter from Liz
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Popular Peruvian ingrediants at a fresh market
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Greetings!
I am writing this letter from the heart of the Sacred Valley where a chilly evening has descended upon us in Urubamba after a sundrenched afternoon. I am cozying in my suite at the exquisite Sol y Luna lodge next to the fireplace, enjoying the hissing and crackling of the fire. I am not sipping any pisco or vino tonight since flying in from sea level to nearly 9,000 feet requires taking it easy (err, laying off the alcohol for the first day). Work out? Mañana mejor.
We are nearly half way through a wonderful week with friends who have joined us on the Flavors of Peru Signature Journey this June to venture deep into Peru's cuisine, culture, people, Mountains, and way of being. It's been a time of constant discovery for all of us. For our guests, of firsts: new tastes, new vistas, new sensations, new landscapes, new colors. For me, it's a never-ending (re)discovery of connecting with people who have traveled with us before and making new friends; of places and artisans who make my heart sing every time I visit them; of seeing another perspective in the landscapes I know so well (yes, this time Machu Picchu with sunshine, please Incan Sun Gods). It's so gratifying and exciting to see Peru through their eyes for the first time and share what we love about it.
In this newsletter, since my brain is stuck on Peru at this moment, I wanted to bring you a little glimpse into what makes it tick gastronomically. This is only the tip of the iceberg. Peru is ten miles deep in history, culture, and food. But I hope it whets your appetite to come south and join me on an upcoming Peru trip in 2012 or 2013.
Abrazo, Liz
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Five Pillars of Peruvian Gastronomy
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Peru is today's top "underground" food destination for travelers and foodies in the know. A magnificent blend of flavors and culinary influences, every taste bud is tickled and provoked. Today, we invite you to join us on a virtual tour in five of Peru's gastronomic pillars.
Chocolate: Peru is considered by many to be the birthplace of Cacao. Independent chocolatiers are making a name for the high quality, sustainably produced, organic Cacao of Peru. The bean hails from the Peruvian jungle where communities grow different varieties from the pungent, earthy beans near Ayacucho to the pure white cacao from northern Piura. A handful of dedicated Peruvian chocolatiers are transforming cacao into melt-in-your-mouth, barely sweet dark chocolate bonbons playing on regional flavors like ají limo (chili), passion fruit, or Maras sea salt from Cusco. And each divine favorite is completely made by hand. For our Flavors of Peru Signature journeys, we've recently added a chocolate tasting with an artisan to learn about cacao from pod to chocolate.
Sea Food: Perched on the cliffs of the Pacific Ocean, Lima is a seafood mecca. In Peru, two important ocean currents meet, the chilly Humboldt Current coming from Antarctica, bringing a wealth of shellfish and cold water fish like sole or sea bass, and the warm El Niño current from Ecuador responsible for sweet, delicious fish from the north. The capital's largest fish terminal turns over seafood at the speed of light with dozens and dozens of fish arriving from the coast and Amazon to supply the thousands of cebicherías. Whether in a restaurant or the market, there is no shortage of seafood dishes, starting with cebiche, Peru's national dish. Think it's one recipe? Think again. It's a way of eating and being Peruvian. Every cook, fishermen, and Peruvian will improvise with the catch of the day (fish, shrimp, scallops, etc.) and add to it lime juice, chili sauce (hmm, five kinds or more to choose from), maybe leche de tigre to start. On our Signature and private journeys, visit the booming early morning fish terminal and the hottest ceviche restaurants in Lima.
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Pulpo al Olivo, a favorite Peruvian sea food dish
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Pisco: Peruvian Pisco is a light brandy made from Muscat grapes that was brought with the Spanish during the colonial period. Grown in the desert region south of Lima known as Ica (and Pisco), pisco is diverse and deep with a dozen types of aromatic and non-aromatic grapes and varieties like quebranta and acholado (a blend). Favorite local cocktails are the ubiquitous Pisco Sour, a mixture of key lime juice, sugar, pisco, egg white and ice; the chilcano where pisco mixes with ginger ale; and the cholopolitan, a Peruvian take on the classic cosmo. On many of our journeys, embark on a tasting of Pisco with a local mixologist or learn about pairing pisco with food.
Asian Influence: Many are surprised to discover that there's an important Asian influence in Peruvian cuisine stemming from the large immigration of Chinese (Cantonese) immigrants in the late 1800s and Japanese in the early 1900s. The result? Chifa and Nikkei cuisine was born. Chifas are Peruvian Chinese restaurants that are found in nearly every neighborhood pumping out wantans, dim sum, and the much beloved arroz chaufa, fried rice. The Japanese community capitalized on all the fresh fish for some of the most mind-bending sushi in South America. Even Nobu got a start here at the rightfully famous San Isidro sushi bar, Matseui. Nikkei is a playful blending of Peruvian textures and flavors with Japanese technique. Velvety tuna sashimi laced with tamarindo-chili sauce, or sushi rolls with toppings and a kick. Join us on our Signature Flavors of Peru journey where we have a cooking demo and tasting menu to journey into this delicious, vibrant branch of Peru's gastronomy.
Creole Cuisine: Peru was the most important Spanish colony in South America and its aristocratic class brought which them refined techniques and ingredients from Europe that fused with the local ingredients indigenous to the region (chilies, corn, potatoes, exotic fruits to name a few). Creole cuisine is essentially comfort food that is classical and made in many homes all over the country and transcends regionality. Dishes like Aji de Gallina, a creamy, mild yellow chili sauce blended with Parmesan, walnuts and mixed with shredded chicken served alongside rice (a staple in Peru). Lomo Saltado could be the "mac and cheese" of Peru, where beef tenderloin is sautéed with red onions, tomato, chili peppers, and a savory sauce of soy, red wine vinegar, beef stock, and flambéed. The best part? It's served over thick cut French fries to soap up all the juice. Yay. All you need is an ice cold Cusqueña.
Peruvian cuisine truly is a genre, and world, of its own--much like setting off to explore France, Mexico, or China gastronomically. On our Flavors of Peru trip this September 2012 and next May 2013, join Liz personally to discover Peru's rich culture, people, and history through its food, the ultimate "universal" language (which happens to be our passion too). We'll take you to the hidden gems, the best chefs, and the source.
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Signature Journeys in 2012-2013
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Southern Cone Sampler: 
April 5-13, 2013
Order up a slice of the Southern Cone and understand, from a wine perspective, how diverse the terroir truly is. In April, nearly all the wine regions in Chile, Mendoza, and Uruguay are amidst the annual grape harvest, a time of year like no other. Perhaps it's the warm autumn days and crisp nights. The smell of grape juice fermenting everywhere. Winemakers are giddy in expectancy of the new vintage. It's a time of communion and thanksgiving. Won't you join us to share this time with vintners, understand everything wine from soil samples to viticulture, to tasting from tanks, barrels, and bottles--with some delicious cuisine too!
Email us or call for more information at 904-687-0340 for more information or to reserve your space.
Flavors of Peru:
September 29 - October 6, 2012
May 25- June 1, 2013
October 5-12, 2013
Epic. Mystical. Colorful. Peru is a dynamic explosion of textures and tastes to the senses. A fascinating blend of Pre-Columbian traditions, colonialism, and modernity from Asian immigration to the booming economy, we'll understand why Peru is South America's "anchor" cuisine and what critics hail the "next" Latin food boom abroad. Dive into cevicherias with a maestro, understand the origins of criolla cuisine in Lima, and savor delicious nikkei cuisine, a blending of Japanese and Peruvian--after all Nobu got his start in Peru! We'll savor piscos, chocolate, and dishes from the Moche culture to the Amazon and street food like antecuchos (skewers) and butifarra sandwiches. Inland, we'll hit the grand destination of Machu Picchu to be humbled by its sacred beauty. We'll connect with indigenous weavers, farmers, salt miners, and partake in an open cooking ceremony high in the Andes, pachamanca. We'll end in the high altitude colonial city of Cuzco and sleep in an oxygen-enriched Orient Express monastery. The (foodie) trip of a lifetime? Absolutely.
Email us or call for more information at 904-687-0340 for more information or to reserve your space.
Age of Argentina:
October 13-19, 2012
October 19-25, 2013
Argentina is the destination on the lips of every traveler and wine lover right now. Maybe it's la dulce vida that has us hooked, after all, Argentines know how live passionately like no others. Tango your way through pulsating Buenos Aires, Argentina's European-like capital, and then head to the wild (wine) west of Mendoza to hone your wine tasting skills. But it's all about pampering, too. Slumber in delicious five-star properties along the way that will indulge you.
Email us or call for more information at 904-687-0340 for more information or to reserve your space.
Vibrant, Diverse Chile:
September 8-14, 2012
September 7-13, 2013
September in Chile is the month of the patria, when Chile celebrates its independence and the onset of spring in South America. Here, flags wave in the wind and the sun shines down on the snow-covered Andes. The hallmark of Chile is its diversity and purity-in landscape, foodstuffs, wines, people. Where else can you scale towering mountains and take in the roaring Pacific at sunset? Drive through green rolling valleys and past stony, rushing rivers to taste wines from earthy Pinot Noir and zesty Sauvignon Blanc on the foggy coast to robust Syrah and Bordeaux-style blends. Meet passionate "garage" vintners to grand cru classé projects. Saunter through markets exploding with seasonal produce and choose just-out-of-the-sea fish. Connect with artisan cheese makers, olive oil producers, and organic farms making a difference. In the Chilean countryside, locals measure time by the seasons. We'll calculate it by each meal and wine.
Email us or call for more information at 904-687-0340 for more information or to reserve your space.
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Liz's Pick: Chicha Morada
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| Chicha morada. Liquid purple corn deliciousness. If lemonade is our idea of refreshment, Peruvians turn to this for theirs. Call it "corny natural kool-aid". Made by boiling purple whole corn with water, pineapple, cinnamon, cloves, sugar and a touch of lime juice, it's chilled and served with just about everything. Chifa. Cebiche. Pachamanca. Sushi. Pizza. You name it. This drink has an addictive, sweet, spicy, and fruity combination that leaves your whole body feeling energized and is packed with antioxidants too. This summer, give it a go by the pool on a hot summer day, or introduce it at the next barbeque for some foodie friends. Peruvian purple corn is available at many Latin grocers now in the US.
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News & Where's Liz
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- Liz is currently leading the sold out Signature Journey, Flavors of Peru, in Lima, Sacred Valley, Machu Picchu, and Cusco until June 30, 2012. Wish you were there? There are spaces available for the next trip in late September.
- Mark your calendars, next July 21-28, 2012, Liz will be a guest chef at Rancho La Puerta fitness resort and spa near Tecate, Mexico. Need some down time, a detox, and inspiration in the kitchen and garden? Join her for a week of fun, fitness, great food.
- Liz Caskey Culinary & Wine Experiences will be participating as an invited supplier at the premier luxury travel show, Pure Life Experiences, in Marrakech from November 12-15, 2012.
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Stay Connected with Liz
| | Eat Wine Blog
Keep up with us between newsletters on our Eat Wine Blog. Why not subscribe to the RSS feed to get the latest directly into your inbox with tri-weekly posts on recipes, videos, wines, travel and life in South America and beyond. Please feel free to comment and help grow the Eat Wine community.
   Want to use this article on your website, blog, or your newsletter? No problem! But you MUST let us know first, and include photo credit and the following blurb: Liz Caskey Culinary & Wine Experiences is luxury outfitter based in Santiago, Chile offering private, tailor-made and small group culinary, wine, and cultural journeys in Chile, Argentina, Uruguay, & Peru. Liz Caskey is a leading authority on food & wine in South America as a chef, sommelier, cookbook author and writes the popular blog, Eat Wine. |
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Liz Caskey Culinary & Wine Experiences
www.lizcaskey.com
info@lizcaskey.com
From Chile (56-2) 632 1511
From the United States (904) 687 0340
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