Nico Vera

Jan 6, 2025 | vegnews.com | Charlotte Pointing |Nico Vera |Vegan Huggs

When it comes to food from south of the US border, Mexican is still the most popular cuisine among Americans. But Peruvian food might be coming for its crown. According to data from Rentech Digital, the Peruvian restaurant scene is growing, with nearly 2,000 restaurants in the US exclusively serving dishes like ceviche, lomo saltado, and aji de gallina.

Jun 30, 2024 | vegnews.com | Nico Vera

VegNewsRecipesAn onion sauté with garlic, spices, broth, and bay leaf enhance the savory filling, while currants and olives add a touch of fruitiness to this recipe from the Vegan Peruvian Kitchen cookbook. Mint and serrano peppers give the dipping sauce aromatic heat.

Jun 10, 2024 | punchdrink.com | Nico Vera

The Pisco Sour, the Capitán, the Chilcano. While Peru’s contemporary cocktail culture features spirits beyond pisco—from mezcal to rum, gin to whiskey—it’s these classics, all of which are based on the country’s homegrown spirit, that still command the reverence of local bartenders. Recently, however, a fourth pisco drink joined the canon of classics.

Mar 31, 2024 | punchdrink.com | Nico Vera

Day and night, Lima’s street vendors carry Creole bites: sanguche de pan con chicharrón (pork and sweet potato sandwich) for breakfast, leche de tigre–cured ceviche for lunch, fire-grilled anticuchos (beef heart kebabs) for dinner and deep-fried picarones (sweet potato and squash donuts, bathed in spiced syrup) for dessert.

Feb 3, 2024 | vegnews.com | Nico Vera

VegNewsRecipesToasted dry chickpeas add smoky flavor and crunchy texture, native Peruvian hot peppers give heat, and five spice infuses aromatics into this recipe from The Vegan Peruvian Kitchen cookbook. Peanut butter makes the stew creamy, while agave and red wine provide balance and depth.