“The future of gastronomy is being cooked up in Peru.” — Ferran Adria
If you haven’t tried this classic Peruvian dish before, get ready for one of the most amazing soups you’ll ever taste. This is a hearty and extremely satisfying (some even say aphrodisiac!) dish — a rich, creamy shrimp stock fortified with whole shrimps, yellow potatoes, cob corn, and green peas, seasoned with Peruvian aji panca and aji amarillo chilies. It’s served over rice and topped with queso fresco (fresh cheese) and a fried egg.
Plus fresh-baked pie from the wood ovens at Dufferin Grove Park!
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.