The Culinary Institute of America

The Incas considered the fertile valley of the Urubamba River to be a sacred place. One legend claims that the sun refreshes itself at night in the chilly waters underneath the river. The lush grasslands of this high plateau support sheep and grain production, and the mountain backdrop provides the ideal setting for an authentic pachamanca, or Andean pit roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or Mother Earth, a full-scale pachamanca, is a major endeavor that engages the entire community. For his visiting American guests, Chef Pio Vasquez of El Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out of season, on a friend’s farm in the picturesque Sacred Valley. For recipes, visit www.ciaprochef.com/WCA  

The Incas considered the fertile valley of the Urubamba River to be a sacred place. One legend claims that the sun refreshes itself at night in the chilly waters underneath the river. The lush grasslands of this high plateau support sheep and grain production, and the mountain backdrop provides the ideal setting for an authentic pachamanca, or Andean pit roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or Mother Earth, a full-scale pachamanca, is a major endeavor that engages the entire community. For his visiting American guests, Chef Pio Vasquez of El Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out of season, on a friend’s farm in the picturesque Sacred Valley. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

The majestic Peruvian Andes stretch the length of Peru and have witnessed the rise and fall of many civilizations. By 3000 BC, highlanders were cultivating a wide range of crops in this difficult landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and quinoa. Potatoes provide the foundation of the Andean diet, and varieties number in the thousands. A stroll through the Cusco market provides a glimpse of the tantalizing potato options: at some stalls, the selections extend almost as far as the eye can see. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

The majestic Peruvian Andes stretch the length of Peru and have witnessed the rise and fall of many civilizations. By 3000 BC, highlanders were cultivating a wide range of crops in this difficult landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and quinoa. Potatoes provide the foundation of the Andean diet, and varieties number in the thousands. A stroll through the Cusco market provides a glimpse of the tantalizing potato options: at some stalls, the selections extend almost as far as the eye can see. For recipes, visit www.ciaprochef.com/WCA  

The majestic Peruvian Andes stretch the length of Peru and have witnessed the rise and fall of many civilizations. By 3000 BC, highlanders were cultivating a wide range of crops in this difficult landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and quinoa. Potatoes provide the foundation of the Andean diet, and varieties number in the thousands. A stroll through the Cusco market provides a glimpse of the tantalizing potato options: at some stalls, the selections extend almost as far as the eye can see. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

On the eastern slopes of the Andes is a Peru that few people know. Far from the bustling streets of the capital, the vast Amazonian jungle teems with tropical fruits, vegetables, herbs and spices that remain to be discovered. Botanists say that this lush, remote paradise contains more than 500 types of fruit, most of which never make it to Lima’s markets. At Malabar restaurant in Lima, chef Pedro Miguel Schiaffino has made it his mission to introduce Peruvians to the Amazon’s wealth of ingredients. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

On the eastern slopes of the Andes is a Peru that few people know. Far from the bustling streets of the capital, the vast Amazonian jungle teems with tropical fruits, vegetables, herbs and spices that remain to be discovered. Botanists say that this lush, remote paradise contains more than 500 types of fruit, most of which never make it to Lima’s markets. At Malabar restaurant in Lima, chef Pedro Miguel Schiaffino has made it his mission to introduce Peruvians to the Amazon’s wealth of ingredients. For recipes, visit www.ciaprochef.com/WCA  

On the eastern slopes of the Andes is a Peru that few people know. Far from the bustling streets of the capital, the vast Amazonian jungle teems with tropical fruits, vegetables, herbs and spices that remain to be discovered. Botanists say that this lush, remote paradise contains more than 500 types of fruit, most of which never make it to Lima’s markets. At Malabar restaurant in Lima, chef Pedro Miguel Schiaffino has made it his mission to introduce Peruvians to the Amazon’s wealth of ingredients. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

The multicultural stew that is modern Peru gets much of its spice from two waves of immigration—the Chinese in the mid-19th century, and the Japanese at the turn of the 20th century. These two immigrant groups have put down roots, and their descendants are fully integrated into Peruvian life. But at the table and in markets, such as Lima’s Central Market, the Asian impact is hard to miss. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

The multicultural stew that is modern Peru gets much of its spice from two waves of immigration—the Chinese in the mid-19th century, and the Japanese at the turn of the 20th century. These two immigrant groups have put down roots, and their descendants are fully integrated into Peruvian life. But at the table and in markets, such as Lima’s Central Market, the Asian impact is hard to miss. For recipes, visit www.ciaprochef.com/WCA  

The multicultural stew that is modern Peru gets much of its spice from two waves of immigration—the Chinese in the mid-19th century, and the Japanese at the turn of the 20th century. These two immigrant groups have put down roots, and their descendants are fully integrated into Peruvian life. But at the table and in markets, such as Lima’s Central Market, the Asian impact is hard to miss. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Pisco is the clear brandy that Peruvians have enjoyed for 450 years. Through the popularity of the refreshing pisco sour, a lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved fame. But as Peruvians know, this sophisticated brandy is far more than just a mixer. Made only in a limited coastal area of Peru according to strict regulations, it has all the elegance and polish of French Cognac. Johnny Schuler is the president of the Pisco Tasters Guild and widely considered to be the world’s leading expert. According to Schuler, Peruvians owe this beloved beverage to the requirements of the Catholic Church. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Pisco is the clear brandy that Peruvians have enjoyed for 450 years. Through the popularity of the refreshing pisco sour, a lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved fame. But as Peruvians know, this sophisticated brandy is far more than just a mixer. Made only in a limited coastal area of Peru according to strict regulations, it has all the elegance and polish of French Cognac. Johnny Schuler is the president of the Pisco Tasters Guild and widely considered to be the world’s leading expert. According to Schuler, Peruvians owe this beloved beverage to the requirements of the Catholic Church. For recipes, visit www.ciaprochef.com/WCA  

Pisco is the clear brandy that Peruvians have enjoyed for 450 years. Through the popularity of the refreshing pisco sour, a lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved fame. But as Peruvians know, this sophisticated brandy is far more than just a mixer. Made only in a limited coastal area of Peru according to strict regulations, it has all the elegance and polish of French Cognac. Johnny Schuler is the president of the Pisco Tasters Guild and widely considered to be the world’s leading expert. According to Schuler, Peruvians owe this beloved beverage to the requirements of the Catholic Church. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Whether eaten on the street, at a stylish cocktail party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian. Although the most traditional anticucho is made with beef heart, modern cooks have expanded the repertoire to include anticuchos made with chicken livers or chicken breast, beef tenderloin, alpaca, even fish. What distinguishes anticuchos from other brochettes is their fiery marinade, a concoction that varies with each chef but almost always includes chile hot pepper paste and vinegar. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video