Peru is known for a plethora of delectable foods, but perhaps none of them is so widely beloved (especially within Peru) as pollo a la brasa, or Peruvian-style rotisserie chicken.
It was 13 years ago today that the tradition was born: The first Saturday of every February is Peru’s National Pisco Sour day.
Acclaimed Peruvian chef Gastón Acurio has signed a deal to publish his first English-language cookbook, “Definitive Guide to the Traditional Home Cooking of Peru.”
It’s easy to drink, packs a wallop and is as Peruvian as Machu Picchu. It’s the Pisco Sour, and it was invented by a Lima saloon owner from Utah named Victor Morris.