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A Brief History of Peruvian Cuisine in Five Courses – Part Three

By Nico Vera | September 19, 2012


In this five part series, Chef Nico Vera presents the rich culinary history of Peru through the lens of a five course meal. Follow along as he breaks down Peruvian flavors, transporting us to the land of Incas and beyond. Read Part One and Part Two.

The Spanish also brought African slaves to Peru, many of which worked in sugar plantations or as servants and cooks to the wealthy families in Lima. Despite the class difference, however, there was no denying that the Afro-Peruvians were true masters in the kitchen, and one of their many specialties was desserts. The desserts they created are hundreds of years old, and cooking them makes me feel like an alchemist, stirring ingredients over a low fire, as if a creating a medicinal potion that will lift even the lowest of spirits. Read More


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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