Tallarines verdes translates to green noodles. This colorful and vibrant dish is one of the many Peruvian-Italian fusion dishes that were born in the 1800s during the massive migration of Italians to Peru. Tallarines verdes include a Peruvian style pesto using queso blanco, evaporated milk and toasted walnuts. It’s a unique twist on the classic pesto we all know and love, and it’s best when served with a juicy steak.

This dish brings me back to the first time I trekked through the Inca Trail as a young child. I would look forward to snacking on choclo con queso after long days of walking endless miles in the high altitudes of the Andes Mountains. Peruvian corn is commonly grown in the mountains and is a popular crop used in several dishes or eaten alone as a snack with queso and Aji Amarillo.

Salsa Criolla translates to creole salsa which is a delicious onion relish commonly eaten in Peru. Comida Criolla is the fusion cuisine that was developed by the Spaniards and melting pot of different cultures arriving to the country. Throw this salsa on anything to spice up your life.

Chicha Morada is a chilled beverage made with Peruvian purple corn, fruits and spices. Peruvian purple corn is one of the many crops harvested in the country’s land which is believed to be blessed by the Sun God Inti. Peru celebrates Inti Raymi on June 24 which is the annual festival of the sun filled with ceremonial dances, parades, offerings, and plenty of food and beverage. Chica is among one of the most popular beverages in Peru and the recipe below comes straight from my abuela’s kitchen. Cheers.

Potatoes originated from Peru and today there are over 4,000 different types. Papas are still an important part of the country’s culture and cuisine and they celebrate National Potato Day every year on May 30th. Potatoes are the only starch that can be prepared over 50 different types of ways such as these delicious croquetas.

Quinoa is a powerful Peruvian superfood from the high altitudes of the Andes Mountains. Due to its durability and versatility, quinoa has been recognized as an essential food source for NASA astronauts. The recipe below was inspired by the Sacred Valley Project, which is an organization dedicated to supporting the education of young girls within the Andean communities of Peru. Quinoa represents strength and power just like the young women of the Peruvian Andes.

Peruvian street food grew after Peru gained it’s independence from the Spanish Conquest and there was a demand for jobs for over half of the population which consisted of not only Peruvians but also African, Spanish, Chinese and Japanese immigrants. This sandwich is inspired by one of the most popular Peruvian street food items, which is Butifarra. This is something I look forward to every year during the holidays and it’s best when eaten by the ocean.

Lomo Saltado is a Peruvian-Asian beef stir fry that was born during the 19th Century as Chinese immigrants began arriving to Peru. This dish is typically cooked in a wok and is served with fried Peruvian potatoes and rice, but the recipe below is served as a taco using corn tortillas. Peru is a melting pot of different cultures, flavors and cooking techniques which is what the Peruvian fusion cuisine thrives on.

Nikkei was born as the result of the influence of Japanese cooking techniques blended with Peruvian ingredients. Papa a la huancaina is a very classic Peruvian dish however this recipe has a unique twist to it by incorporating Japanese flavors. The creative opportunities are endless when two culinary capitals of the world such as these collide.

Cacao is considered the fruit of wisdom. This ancient ingredient is loaded with antioxidants and nutrients, and it is known to lower blood pressure and increase blood circulation through out the body and brain which make you feel great naturally. Peru is among some of the world’s top producers of organic cacao with various genetic types found in the Amazon Rainforest that are used for holistic ceremonies. Both of the recipes below are vegan, healthy and delicious (as if we needed a reason to eat more chocolate in our lives!). Enjoy.

The Amazon Rainforest is the most biodiverse ecosystem in the entire world and is full of tropical fruits and ingredients, along with unique aquatic life from the Amazon River. Causa is a Peruvian “potato cake” made with different layers and fillings. This recipe combines yuca with the potato as the starch, along with crab meat and Mango Mama Salsa to represent the colorful flavors of the Amazon.

The majestic Andes Mountains are home to almost half of Peru’s population and is full of beautiful valleys, ruins and treasures. The diet of the Andean community typically consists of meat, potatoes, veggies and corn in the high altitudes. Olluco con carne (olluco with meat) is an ancient Peruvian dish made with the root vegetable, olluco, which dates back over 10,000 years ago. Typically this dish is made with llama or alpaca meat but sirloin is a great substitute. The Incas ate all of their meals on the ground so this dish is best served outside in nature.

The desert land in Peru is connected to various water sources including streams from the Andes Mountains which are full of freshwater fish and shrimp. This seafood stew combines shrimp with additional dry climate ingredients including asparagus, potatoes, and aji amarillo. Best served with a topping of Peruvian rocoto to really taste the heat of the Peruvian desert.

Peru falls on the Pacific Ocean, which is the world’s largest body of water. The country’s fishing industry is one of the largest and most popular in the entire world with various popular catches such as corvina, sea bass, tuna, octopus and more. Peruvian style octopus is often served with an olive cream sauce (Pulpo al Olivo) made with botija olives which grow mainly in Southern Peru. This tasty dish may be served as an appetizer or entree.

Maracuya is passion fruit and belongs to the same family as the ancient fruit Tumbo found in the Amazon, which was originally used by pre-Inca indigenous people to marinate seafood and create ceviche. Ceviche is the combination of seafood with acidic liquids, such as lime juice, which creates a chemical reaction that serves as a replacement to cooking the fish making it safe and delicious to consume.

Whenever I’ve been traveling, the first thing I crave upon returning home to Miami is authentic Cuban food. Luckily there are several Versailles stands at the MIA Airport so I usually run to one of them as soon as I land to get my Cuban sandwich.

I live for Sunday Brunches. One of my favorite ways to end a vacation is by cooking up a brunch, especially when there are several leftover ingredients that need to be used. The items below are all easy to make and healthy. Mimosas are highly recommended to complement this spread!

Bison is commonly known as American Buffalo, however that is not the correct scientific term. Bison are native species to North America and serve as a healthy alternative to cow meat. Bison meat has about 5 grams of fat in a 7 oz serving, compared to beef which has up to 40 grams of fat.

This recipe was inspired by Chef David Chang. I believe the key message behind this dish is to create with what you have. Cooking is about having fun and trying new things. The instant ramen gnocchi tasted like an Italian grandmother’s kitchen in the middle of Tokyo.

Tacos are a common dish made in my house on a weekly basis, not only on Tuesdays. These are some of my favorite recipes I’ve played with over the years.