“The future of gastronomy is being cooked up in Peru.” — Ferran Adria
If you haven’t tried Peruvian food 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 yellow potatoes and cob corn, brightened with green peas and fresh shrimp, seasoned with Peruvia aji panca and aji amarillo chilies, and topped with queso fresco and a fried egg.
Sorry, no vegetarian option tonight, but the meal is gluten-free
Plus fresh-baked pie! $4
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
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