Yesterday I turned 35. For many years, I always felt I had to do something to celebrate my birthday. Trips to Buenos Aires, the beaches of Uruguay, parties on terraces, etc. etc.  Perhaps it was because for most of my life before I moved to South America, my birthday always fell smack in the middle of winter. In fact, I was born during a blizzard. The novelty of having a summer birthday has not worn off and I usually feel the need to “maximize” it.

Perhaps it’s maturity, or maybe a heavy travel schedule (most likely the latter!), but I was perfectly content with not doing anything for my birthday this year. At first, my husband eyed me with concern as it was so unlike me. Birthdays are about doing what you want, and this year I had zero anxiety about laying low. I didn’t feel like producing a dinner party to surround myself with friends…and then have to shop, cook, and clean it all up. Too big of a project. I didn’t need to get on a plane, in a car, a train, or any mode of transportation to go anywhere other than my own feet. After moving around so much in Peru for two weeks and our next trip closing in quickly (10 days in Uruguay), the idea of being at home seemed like the biggest luxury of all.

So my birthday theme evolved into “chilling at home”. A mini-staycation if you will. I had an amazing facial and manicure this weekend at Ambar Spa, 1.5 blocks from my front door (facial seriously did wonders for my skin). We ordered my favorite sushi from Kintaro, and kicked a great bottle of Cariblanco Sauvignon Blanc from Kingston Vineyards. A girlfriend unexpectedly came over for a Happy Birthday visit (what a great gift). I talked to family and felt the love on Facebook from everyone with the birthday greetings. Late afternoon, we went on a long walk through Parque Forestal and meandered the side streets of Lastarria. We climbed Santa Lucía for stunning views of Santiago and sunbathed on the terraces as a strong, balmy breeze enveloped us and we could see up to the ski resorts with a naked eye. No cake for this birthday girl, I had my eye on one (big) scoop of mocha ice cream from Café del Opera, laced with cinnamon. With the mercury near 88F, it was the perfect ice cream afternoon. So I have arrived to the second half of my 30s. It’s a good place to be, honestly.

We are in the middle of summer and I have decreased my consumption of red wine ten-fold. A big, heavy Malbec with this heat? Pass. That being said, Chilean Sauvignon Blanc is so crisp and delicious it makes for the perfect aperitif any time of the year. One of the classic pairing is Sauvignon Blanc and goat cheese. If you have not tried this, you really need to try this reference. There’s a reason it works. The tang in the cheese and the acidity in the wine make it “pop”, which creates momentary bliss in your mouth. Yay.

Goat cheese in Chile hails predominantly from the Northern semi-arid region known as Ovalle where goats graze free range on the short grasses of steep hill sides peppered by cacti. Only partially pasteurized, this cheese has a tangy flavor that can range from soft to hard in texture depending on the time of year and aging. In this video, I pair Emiliana Organico’s zingy Sauvignon Blanc with a zesty chevre-style goat cheese is a natural partner for this Sauvignon Blanc. The acidities of the cheese and wine gently coax out the cheeses’ creaminess while capitalizing on the wine’s juicy fruit. A crunchy topping of sweet cherry tomatoes that are in season (these are as sweet as candy!) and a touch of green herbs make the flavors grow in-crescendo. It’s an easy way to start any meal. You’re in winter? No worries, just add these toasty croutons to a steaming soup like pumpkin, lentil, or roasted tomato. Works like a charm.

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Last night I made my first batch of Cola de Mono, a traditional Chilean Christmas cocktail. After nearly 12 years, I decided it was time to give it another go.

Back as a student here in 1997, I imbibed a little too much of this potent drink, and let me tell you, the hangover was more memorable than any of the Christmas festivities on the following day…

The name of the drink literally means, “monkey’s tail.” While the exact origin of this unusual title is unknown, one theory is that this potent Christmas drink will have you swinging from the rafters …like a monkey! Another story links the name to former Chilean President, Pedro Montt and his pistol (let your imagination wander there).

This creamy creation is very much like the tradition of eggnog during Christmas in North America. As far as texture and taste, though, it’s on par with a White Russian. It’s a milk-based punch made with sugar, spices, coffee, and spiked with a hearty dose of aguardiente (a distilled grape spirit, similar to brandy). Beware. Aguardiente is 50% alcohol and could no doubt be used to clean a wound, replace your lighter fluid, get a barbeque fire under way, and oh, poured into this drink.

However, when combined with the milk, the result is way lighter than eggnog, as it’s served cold.

Perhaps I should repeat this so you do not all have to learn the hard way: Do not underestimate the powers of this drink. It packs a serious punch. In addition to my hazy 1997 Christmas Eve, I am positive many Chilean families have stories about the time that one Tía got a little wasted on the good ole “colemono,” as Chileans often pronounce it.

What to eat with Cola de Mono? Not Christmas cookies! Oh no. Down here, it’s all about pan de Pascua, yep, the ubiquitous fruitcake that gets re-gifted every year. Similar to panettone in Italy, it’s in every supermarket and bakery right now.

Wherever and however you guys choose to celebrate this weekend, I want to wish you all a Merry Christmas. Big hugs from Chile!!! Feliz Navidad.

Liz’s Cola de Mono
4 cups whole milk (for non-dairy, use almond milk)
3/4 cup granulated sugar
5 whole cloves
1 cinnamon stick, broken into pieces
1 teaspoon good Madagascar vanilla extract, or ¼ vanilla bean, scrapped
1/8 teaspoon freshly ground nutmeg
3 tablespoons instant coffee (I used decaf)
1 cup Chilean aguardiente, white rum, brandy or vodka

• Combine the milk, water, sugar, cloves, cinnamon stick, vanilla, and nutmeg in medium saucepan.

• Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves.

• Add the instant coffee and stir to dissolve.

• Remove from heat. Cool to room temperature. Remove cloves and cinnamon stick.

• Add brandy. Chill for at least four hours, or ideally overnight. Pour into an empty bottle and serve with Christmas cookies or pan de Pascua

Makes 6-8 portions.

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Yesterday, I finally broke down and bought a fake, plastic (pine) Christmas tree. Four days before Christmas and fittingly on our summer equinox in the Southern hemisphere. Many of you wrote me that Christmas is not Christmas without a tree. I agree. Between holiday and work overwhelm, I was making a bunch of lame excuses why not, but yesterday there was a divine intervention that settled this once and for all.

Running some errands near Mercado Central, there I saw my little old Charlie Brown tree outside a crowded store filled to the brim with junky Chinese plastic items. The price was right. My presents were looking lonely without a tree. So I brought the tree home on an impulse. Francisco & I decorated it with glowing lights, ribbon, balls, and even some of my nostalgic ornaments from childhood. It looked so cute and Christmas-y.

We plugged it in that evening, and its lights flickered and went out. Noooo…..

We fiddled. Nothing. More fiddling. Nada. Oh, those damned Christmas lights. How is it possible they have not invented a better system in all these years?

After some cursing, and debating, we decided a Christmas tree with no lights makes no point, really! We undressed “him” with the patience of Buddha, and a half a bottle of red wine. You know, I really think that a nice glass of wine is a cure-all for these seemingly frustrating situations that are usually salvageable. Now we have our tree, and everything in the world is alright again!!

Today I want to share with you guys a video of a creative take on one of my all-time favorite dishes from Latin America: ceviche. It comes in so many forms, flavors, and interpretations throughout the region. The inspiration for this recipe came from a wonderful little restaurant gem called Afrigonia in the Chilean Patagonian town of Puerto Natales. Salmon abounds in chilly Southern waters and boasts generous omegas necessary for a healthy body (and fat burning, we can all use that with the x-mas cookies floating around…).

Here I use sashimi-grade fresh salmon that feels super slinky in your mouth. It melts away like butter with no fishy taste whatsoever (the opposite of when you cook it with heat). The addition of silky coconut milk pairs beautifully a classic-style New World Chardonnay like Natura’s smokin’ 2011 vintage, with mineral overtones and notes of tropical fruit. And I will confess, I have a thing for coconut milk–who doesn’t?!! I adore how the exotic flavors fuse together around Salmon’s sexiness, and the lime juice’s acidity just pushes all the taste out so it literally bursts in your mouth.

This dish rocks with a crunchy watercress salad for a light, healthy meal. You can also serve this in Chinese spoons for cocktail “bites” or a delicious appetizer any time of the year.

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One of the things I love about Peruvian cuisine is the abundance of sauces for everything. Piquant chili sauces to accompany their aromatic roasted chicken, creamy sauces to pair with boiled potatoes, and even fiery sauces to give anything a serious kick.

In Santiago, Peruvian immigration to Chile is by far the most numerous. As such, there has been an influx of exotic ingredients from their cuisine, which is quickly being integrated to the Chilean palate as many immigrants work in domestic service. Today, there are over 80 Peruvian restaurants in the capital ranging from elegant, sophisticated classics like El Otro Sitio to favorite joints like El Ají Seco.

So where do locals go to load up on all the food staples? La Vega, of course. In fact, there is now an aisle dedicated to all Peruvian ingredients from Andean potatoes to noodles for chifa cuisine; fresh huacatay and yucca to chili pastes and La Gloria evaporated milk (they swear by this!)…and then you have the condiments. I am all about sauces and thankfully, I have a caseros that only specialize in making them to give depth, kick, and zestiness to the food.

Here’s a low down of the common sauces used in Peruvian cuisine. Be adventurous and try them. You will back for more, trust me.

Salsa de ajo: Straight up garlic pureed with a little water. This forms the base of many sofritos, where shallot and garlic are sautéed in oil before adding in the yellow chili paste. Use for everything (even colds!).

Salsa de Ají Panca: This cherry red sauce is made from reconstituted panca chilies, typically dried, and has an earty, flavorful taste that is not spicy and reminds me of the consistency of tomato paste. I use this in chupe de camarones, shrimp chowder and as the marinade base for the famous Peruvian roasted chicken.

Salsa de Cilantro: Shown above, cilantro is pureed and this is added to many rice dishes like arroz con pollo or arroz con pato, or you can drizzle it over ceviche, toss with noodles. Peruvian pesto if you will.

Salsa de Huancaína (shown in picture): Yellow chilies, known as huancaínas, in Peru are the soul of their cuisine. I am in love with these orange-colored gems (even though they’re called “yellow). While they have heat, it is not overwhelming and is incremented with calculated use. In small doses, it has a floral, tongue-dazzling flavor that is the base for many of the recipes like tacu tacu or ají de gallina. Give you a test run for yourself (by the way, you can buy this in jars at Latin Markets). Just sautée a little garlic, shallot in oil and then fold in 1 tablespoon of this stuff. Or do the same in a vinaigrette. Add to rice, fish, beef, and let your creativity run while. In the markets, they often have two versions, one from dried chilies and one fresh. Obviously the fresh chilies pack more potency.

Salsa de Huancaína-Cilantro: This cilantro-chili sauce is used to dip your roasted chicken, or anything, in it. When pressed, my caseros would not reveal the secret ingredients to account for the complexity of this sauce. Let’s say while cilantro and yellow chilies are the base, there’s a lot happening. Reminds me of those glorious “green” chutneys I am obsessed with in Indian cuisine.

Salsa de Rocoto: This is the prettiest sauce of all, pure red flecked with black as captured here. Beware, those are seeds and rocoto is pretty much the scotch bonnet of the Peruvian chili universe. This sauce will tear the tastebuds right off you tongue if you don’t respect it. You’ll be panting, screaming for milk or chocolate to put out the fire. We’ve had many a macho client claiming to have a tongue made of steel be humbled by this petit red pepper. How to use it? With an eye dropper. A little goes a long way.

Crema de Rocoto: My casero is pouring me out a portion of the above-feared chili which he has tamed with the cream into and addictive dipping sauce for plantain or sweet potato chips. This sauce also pairs well with chiparrones, fried squid, and can add a flash of flavor to any dish without a visit to the ER.

Crema de Huancaína: While I am not big into cream anything for caloric reasons, all bets are off with this sauce. Yellow chilies are blended with single cream and ap inch of salt into this smooth, pale yellow sauce called heaven. How they use it? Boil up some potatoes and slice, then cover and top with bitter olives (like Kalamata) and a sliced hard-boiled egg. This classic dish is called papas a la huancaína.

Peru is truly set for 2012 to become the next big world cuisine, just like Spain or Korea. Want to experience it first hand for yourself? Join me and a small group of like-minded foodies in Peru in June & September 2012 on Flavors of Peru to get the insider scoop for yourself on why this cuisine is so intriguing. Email us at info@lizcaskey.com for more information or call +1 904 687 0340.

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As Thanksgiving descends upon the masses up north, I want to share a short cooking and wine pairing video to give you some ideas that could easily become the first course spread. Yes, it is 90% do ahead. Important when you’re hosting a house full of hungry friends and family and need the oven for just about every dish.

This carpaccio is a departure from the typical beef or veal topped with Parmesan and capers. Here, we are going to pay homage to fresh Cranberry Beans, known as porotos granados in these latitudes. These legume gems are combined with paper-thin, heart healthy ostrich meat  and married with fresh herbs and a zesty vinaigrette that screams yumminess and eat-me-now. The beans come in hot pink shells and flood the local markets during the early summer. I spotted the first ones yesterday in the market and did my happy foodie dance as it’s a sign from nature that summer is nearly here. Toothy in texture with a bright taste, these beans layer on the wine-loving flavor and prove in this recipe that you can combine a medium red wine with something other than beef. Don’t have fresh cranberry beans? Don’t despair. In a pinch, use canned (and rinsed) white beans like Navy or Cannellini. Don’t like ostrich or it’s hard to find? No sweat. Try searing up a perfect tuna steak a la inglesa and slice it down like sashimi instead. Vegan? Add some greens and listo.

I pair this recipe with one of my favorite Carmenere blends from Emiliana Orgánico called Novas. Here, just the right amount of Cabernet Sauvignon is added to give the wine structure (think muscle tone), yet it’s still feminine with some curves–fleshy, round, yet powerful. Think about the grace and strength of a Cirque du Soleil performer and that’s this wine. It will pair well with everything on your Thanksgiving table.

Enjoy and Happy Turkey Day to everyone. I won’t be cooking, nor partaking, this year as we’re headed for some R&R at Estancia El Colibri in Cordoba, Argentina (horse & food paradise, two of my favorite things). One request…would you guys please have some extra corn pudding for me? Always love that dish. Actually, now that I think of it, when I get back, maybe I’ll just do my own Thanksgiving just of side dishes.

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Tomorrow kicks off one of my “beef binges”. Yep, I will be heading to Argentina for the next 10 days for business. While I mostly love to eat fish and vegetables as my main diet, all bets are off in the land of grass fed carne where steaks are as common as bread and butter. I want to pay an ode of inspiration to the noble steak and share this fun wine pairing video and recipe with you that highlights seared filet mignon paired with one of my favorite wines, Coyam.

Here, I take a lean but tender cut of steak and pair it with low carb veggies, ramping up the protein and flavor and cutting back on the fat. Particularly now in Chile, at the end of the rainy winter months, wild mushrooms are being harvested from the hillsides surrounding Santiago and in the South, and dried. Known as callampas, they have a meaty, forest-floor taste when rehydrated and have an extraordinary wine affinity. Just a handful of wild mushrooms, like truffles, have the power to transform any dish and they marry beautifully with reds from a delicate Pinot Noir to a musclar, exotic blend like Coyam with its Syrah base. Beef and sauteed Swiss chard are classic flavor combinations with mushrooms. They also support tannins and structure which will hold up for a “big” red like Coyam. Quick, easy, healthy, sophisticated.

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Hi all-hope you’re enjoying Labor Day weekend. We (as in all of Chile) had a weird, sad weekend. Friday night a military plane with a TV crew from TVN, Consejo de la Cultura, and team from Desafío Levantemos Chile (earthquake reconstruction effort to rebuild schools & wharfs) crashed in the archipelago of Juan Fernandez who had traveled to the island to inaugurate a new school and cover it for this morning’s news. There were no survivors from the accident. On board was Felipe Camiroaga, one of the best-known faces on Chilean television, host of morning show Buenos Días a Todos. People loved him for his easy-going nature, having him on screen was like welcoming your best friend into your home every morning.

Needless to say, the whole country is in shock. Presidente Piñera has called for two days of mourning to honor the victims. I have to say, my husband and I still cannot believe it. To put this in US terms, imagine if Matt Laurer & the Today Show team, along with say a team from the Bill Clinton Foundation, were traveling to cover reconstruction efforts of Katrina—and their plane crashed and they all died. That’s how big the impact is here. Everyone is reeling to find some sense in this tragedy. In the past month, there has been so much fighting with government over student rights and protests, a general sensation of lack of solidarity among Chileans, these people said, “let’s go show that we need to pull together as a nation. Earthquake reconstruction isn’t over and cannot be forgotten.” And in that noble cause, they perished. It was supposed to be a weekend shoot. I hope that their efforts do not end in the sea; that the noble cause they so firmly believed in will continue and spread. That the country will pull together again as it has with the earthquake and miners. But in the mean time, there is sadness. It makes me give thanks every moment of every day for this amazing gift of life and how blessed we are to be here and make an impact—if we choose.

Getting back to the recipe, September initiates the month of Fiestas Patrias in Chile, a monthlong celebration of Chilean Independence day tied to the heritage. Empanadas are a big part of this month’s festivities but throughout the region, they are hugely popular—probably the most beloved snack and appetizer. Since I am departing this weekend on a trip with clients to San Pedro de Atacama and over Paso de Jama into Northwest Argentina, Jujuy and Salta (including the Cafayate Wine Region). I want to pay homage to the tastiest empanadas in Argentina, las salteñas.

Each province throughout the country, from Buenos Aires to Mendoza and Tucumán, prepares its own variation of a filling. However, Salta is certainly one of the favorites, characterized by their use of finely chopped steak, cubed potatoes, and chili peppers and normally baked in a traditional horno de barro, mud oven. The dough is also much thinner, pliable, and cracker-like with the addition of spring onions, which are used abundantly in the cooking of northwest Argentina. These empanadas are much smaller in size than their Chilean cousins, normally fitting into the palm of your hand. Basically, this means you can put away half a dozen in no time flat.

If you’re in Salta city, visit Doña Salta to try some of the most delicious empanadas in the region, pumped out by the hundreds every day. You can even get them to go.

Ingredients:
2 tablespoons olive oil
3 green onions, minced
1 tablespoon cumin
1 tablespoon paprika
1 pound steak, cut in small dice
1 large potato, peeled and cut in small dice
1⁄4 cup beef stock or water
1⁄2 cup raisins
1 teaspoon salt
1⁄2 teaspoon crushed red pepper
12 green olives, pitted and sliced
3 hard-boiled eggs
11⁄2 packages empanada wrappers, or make your own dough (see below)
1 whole egg, beaten

Method:
• Heat oil; add onions and cook until transparent. Add cumin and paprika; fry 1 minute.
• Incorporate meat;cook for 5 minutes.
• Add potatoes and stock; cook until tender, then add raisins. Add salt and crushed red chili; mix well. Remove from heat; cool.
• Place 2 heaping table- spoons of filling in center of dough. Add 1 olive and 1⁄4 hard-boiled egg. Wet half of dough circle and fold over, pressing to release any air.
• Fold edges to seal. Brush with egg wash and bake at 350F for 12 minutes until golden.

Tips When Preparing the Stuffing:
• Be sure to use a very sharp knife to hand cut the beef. Remove all sinew, excess fat, and fibers before cutting.
• Cut the beef and potato cubes the same size so that they cook uniformly.
• Using beef stock rather than water gives the filling a richer flavor. Use canned stock or bouillon.
• For best results, chill the mixture overnight and stuff and bake the empanadas the next day.

Tips to Fill & Bake
• Empanadas should be chock- full of filling, but don’t over- stuff. Use enough to be able to easily close the seams.
• Wet only half of the dough circle. The water will form a tight seal for the pastry. Hold the pastry in your hand then gently press the air out.
• When folding the empanada, imagine you are twisting a rope to make the decorative edge.
• When eating empanadas straight from the oven, let sit 5-10 minutes to cool down. Be careful not to burn your mouth with steam that escapes from the pockets.

Homemade Dough: You can easily make dough for 2 1/2 dozen empanadas instead of buying shells. Combine 1-pound all-purpose flour, 3 tablespoons lard (or shortening), and 1 to 1 1/2 cups lukewarm water with 1 teaspoon diluted salt. In a bowl, add the melted fat to the flour and stir. Add 1 cup water and bring together to form a dough ball; knead until soft. Pull dough off into
walnut-size balls. Roll out into circles, sprinkling with flour.

Makes 18 Empanadas.

This recipe is an excerpt from Knack South American Cooking. Like it and want to expand your repertoire of South American recipes, get your copy here.

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Every Chilean home has its own rendition of stuffed zucchini called zapallito italiano relleno in local speak. I always equate this homey dish to America’s beloved old-school macaroni-and-cheese. Every cook has their own special ingredients and usually, if you are at a loss of what to make, most households will have all the works on hand to whip this recipe up in no time. Similar to the United States’ macaroni-and-cheese, the quality of the ingredients you use and how you respect their textures and flavors will directly impact the final result. Zucchini in Chile can shockingly grow to the size of a rugby ball making them zucchini “paddle boats” and ideal for a stuffed version. Medium-large zucchini are the perfect size; about 6 inches (15 centimeters) long by 2 inches (5 centimeters) in diameter. Zucchini has a green, faintly sweet flavor that is accentuated when blanched and then roasted. Make sure the squash are firm and do not overcook them. Here I substituted the normal ground beef for lean ground turkey. You can even use soy meat or quinoa to make this a completely vegetarian meal. I also swap out the wheat flour for yucca flour since I am gluten/wheat free. This Natura Cabernet from Emiliana Orgánico is one of the most versatile wines to pair vegetables, particularly roasted. The acidity, complexity, and earthy notes coax out the natural sweetness in the zucchini. Divine unfussiness and reheats beautifully in the oven. I know what I’m having for lunch!

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Oh sigh. Summer nostalgia has officially hit. I know many of you are indulging in the sweet tastes of summer. Nothing says summer for me like sweet corn. Growing up in Lancaster County, Pennsylvania, I remember pulling off the road into farm stands where our Amish neighbors would sell recently picked corn. With butter and a touch of salt, it was sheer delight. Doesn’t everyone love corn?

Chileans, too, have an affinity for all things corn, although it’s a far cry from sweet corn. In fact, the corn husks can be the size of a rugby ball with brownish silk. It’s not sweet and not tender so they grate it off the husk to form a very fine yet textured pasta  that is seasoned to taste with salt and sugar, usually with some sauteed onions and fresh basil, to become tamales or the iconic pastel de choclo, Chilean corn pie. A sort of shepherd’s pie with a topping of corn and cumin-and-chicken tinged base, it’s sweet and savory, meaty and toothy texture will have you hooked. Chileans actually count the number of “pies” they eat in a summer season since they are such a project to make.

Do not be fooled, this video may make it look simple, which it is, but it takes time to create the layers of this dish. I did a long mise en place for this video and made the finished product ahead of time (ahh, the magic of TV…or maybe I shouldn’t be telling you that). However, you will be rewarded for your kitchen grunt work with the amazing taste and leftovers (which taste better and better). For this kind of culinary opus, I suggest pairing it with an equally iconic wine like we do in the video such as Coyam 2008 from Emiliana Orgánico. Many of you know I have written about Coyam and why it’s such an interesting Syrah-based blend of 5-6 grapes. It is one of those wines that always has personality, never the same. Yet it is always consistent and surprising. It’s also one of the most accessible icon wines from Chile price-wise.  Buen Provecho.

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Rice, beans, and chili come together to form a one-dish comfort meal

Tacu Tacu is my current food obsession. It drives me crazy as it combines my two favorite carbs (beans and rice) into one chili-laden savory “tamale”. I used to only order it when we went out for Peruvian since my perception was that it was difficult to recreate at home. Wrong! When researching, testing, and writing our cookbook, Knack South American Cooking, this was one of the recipes that was an immediate home run.

Of humble origins in Lima, it was molded and mashed together from leftovers and primarily eaten by the African population. It is savory, earthy Peruvian comfort food hailing from the coastal region. On a plate, its appearance is similar to a gigantic tamale-shaped mound of rice and beans.

Tacu Tacu’s exterior should be toasty and golden, and have a slight crispness to it. The inside should be tender and piquant. Be sure to use day-old rice and beans with their broth. In the absence of broth, use chicken stock to flavor the legumes as they are cooked and mashed. The sofrito, frying, of the shallots and garlic with chili sauce infuse this dish. Focus on technique, like a Spanish tortilla, it is simple but takes patience to master.

Tacu Tacu is served alone or with savory seafood sauces or and served as a side to fried fish, and in a very common version, served a lo pobre, with seared streak, fried egg, and plantain. Other toppings can range from ají de gallina to sauteeed shrimp, seared corvina with sauce or on its own it is delicious. Don’t want to make it at home? Places like La Mar or any bonified Peruvian restaurant will serve this up.  Yield: 4 servings

Ingredients:

1 red onion, finely chopped

2 tablespoons oil

4 cloves garlic, finely minced

2 cups cooked pinto beans

1⁄2 cup water or chicken stock

2 cups cooked white rice

1 tablespoon Peruvian yellow chili paste (ají amarillo)

salt/pepper to taste

Method:

• Caramelize onion in hot oil for 3 minutes. Add garlic and fry 30 seconds. Incor- porate cooked beans with stock; cook 3 minutes.

• Mash beans in pan with a masher to form a paste. Fold in yellow chili paste. In a separate bowl, add rice. Fold mashed beans to rice. Mix until uniform.

• Sautee rice-bean mixture. Add oil to pan. Begin to work mixture into an oval form using a spoon. The sides should be lightly browned.

Tips: Sauté the Beans

• For a quick shortcut, use cooked or canned beans that are creamy, like can- nelini or pinto varieties.

• Let the beans absorb the stock to become very moist and easily mash into a paste.

• Taste the mixture for salt once mashed.

• As you cook, keep the heat on medium-low so that the beans slowly absorb the water and don’t lose liquid to evaporation.

Tips: Form & Flip the Cake

• Slowly pat the mixture into an oval shape. Do not move it immediately; let it brown for a few minutes.

• Carefully flip bean cake using a spatula, or with a quick shaking of the pan to loosen the crust.

• You can also split the mixture and make smaller cakes for individual por- tions or to serve as a side dish.

• Try substituting cooked lentils for the beans.

Green Light:  To avoid headaches with food sticking to pans, purchase nonstick pans that are large enough for whole meals or can be used to make an omelet. A good nonstick pan has a baked-in enamel that makes it hard to chip or scratch. This will greatly reduce the amount of oil used, making it ideal for low-fat cooking. Be sure to discard pans with a chipped coating.

Recipe Variation:  Make a heartier meal with this variation called a lo pobre, or Poor Man’s Tacu Tacu. Follow the recipe below for the Tacu Tacu base. In a skillet, heat 1 tablespoon oil. When hot, add a 1/4-inch-thick steak, seasoned with salt and pepper; sear 2 to 3 minutes per side. Reserve. In the same skillet, add 1 tablespoon oil and 1 egg. Fry egg until egg whites set; season. To serve, place Tacu Tacu on a plate and cover with steak, then egg.

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