Tag Archives: Peru

Purple Peruvian Goo — Mazamorra Morada

22 Jun

A while ago, it was requested that I include more vegetarian recipes here on my blog.  My best intentions to the contrary, I have utterly failed to do so.  (I suppose it’s easy enough to make my Chicago-style pizza vegetarian; just leave off the sausage.)  That request has caused me to realize just how central meat is to my cooking—at least to the cooking that I’m excited enough to write about.  Regardless of the meal or course, meat seems to factor into my recipes fairly frequently.

There is one course though into which you’d really really have to try to incorporate meat.  That course is dessert.  So, that is what I will write about today: dessert.

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This is not just any dessert mind you, this is a Peruvian dessert.  At Tania’s urging, we’ve been doing a fair bit of Peruvian cooking.  And this time, we made a dish called mazamorra morada.  Mazamorra is…well, it’s a purple goo.  With fruit in it.  It’s a purple goo with fruit in it.  I can’t really think of how better to describe it.  It’s kind of like a pudding I guess, and kinda sorta like Jello—but not really.  (Incidentally, they really like Jello in Peru.  Maybe sometime I’ll get around to writing about torta helada, or Jello cake.)

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A Peruvian Staple — Lomo Saltado (a.k.a. “Jumping Beef”)

10 May

I was torn as I sat down to finally write this blog post: Should I begin writing as if two months hadn’t past since my last post? Should I offer an apology and explanation for why it hasn’t been updated recently?  And if it was option #2, what exactly to say?  Honestly, I haven’t written mainly because I haven’t been inspired.  Before I started blogging, I never realized how much time actually goes into writing an (ideally) interesting and insightful post.  It’s enough effort that when you stop doing it, when you get out of the habit, it’s hard to start up again.  (Incidentally, the same thing happened with my gym membership.  It took the closure of the gym to finally force the choice between going again on a regular basis or actually admitting defeat and cancelling my membership.  And I can’t really claim credit for acting—it was entirely out of my control.)

But, unlike my efforts at self-improvement, I wasn’t going to give up on this blog so easily.  I especially wasn’t going to give up when there have been so many good things coming out of my kitchen over the past few months.  There’s enough built up content that deciding where to begin again has been difficult. I’ve finally settled on an international favorite of both mine and Tania’s: the Peruvian dish known as lomo saltado.

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Si Señor Sandwiches — More Peruvian than Machu Picchu

16 Sep Ceviche!

When most people in the United States think of Peru, they think of one thing: Machu Picchu.  Why do I feel comfortable generalizing like that?  Because I just returned from a trip to Peru.  No matter who I told about the trip, I could almost guarantee what their first question would be. “Are you going to Machu Picchu?” (Incidentally, the answer was no.)

What Peru should be known for, and already is in some circles, is their food.  Tania has told me however that no one wants to read about something that they can’t do.  So for the moment I’m going to spare you a detailed recounting of all the awesome things we ate while traveling.  Instead, I’m going to use this opportunity to sing the praises of a Columbus restaurant that is a personal favorite of mine, and that, incidentally, brings some of the deliciousness of Peruvian cuisine home to our fair city.  That restaurant is Si Señor.

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