V Pacific Alliance Food Festival

OTTAWA CANADA MARCH 2018

V PACIFIC ALLIANCE FOOD FESTIVAL PARLIAMENT HILL

AMBASSADOR NicolĂĄs Lloreda Ricaurte COLOMBIA

PRE SEN TA TION

The Pacific Alliance Food Festival at Parliament Hill is an initiative of the Embassies of Colombia, Chile, Mexico and Peru that promotes the different cuisines of our countries seeking to strengthen the relationship with Canada through cultural exchanges.

On the fifth edition of the festival, we celebrate the progress of the negotiations for the accession of Canada as an associate member of the Pacific Alliance, as it will contribute to deepen regional integration among our countries.

The

gastronomic exhibition presented on this occasion allows the members of the Canadian Parliament and their staff to taste the different cuisines of the Pacific Alliance motivating the discovery of our countries’ culture and legacy.

This recipe book is just a taste of what we cook and serve in the tables of our countries.

AMBASSADOR Alejandro Marisio Cugat CHILE

AMBASSADOR Dionisio Pérez Jácome MEXICO

AMBASSADOR Martín Vizcarra Cornejo PERU

BIO

COLOMBIA CHEF JUANITA UMAĂ‘A has 30 years of experience as a Chef, she studied at the Petite Cuisine School of Cooking in London, as well as in Vermont, United States, and Madrid, Spain. In 2002, she was selected by Gato Pardo Magazine as one of the best cooks in Latin America.

Juanita currently distributes her time between her family, her restaurant INDIGO, consultancies and the new project she opened at the beginning of this year.

Juanita has also collaborated with several Editorial projects.

Shredded beef with creole sauce, over potato cakes 35 servings

INGREDIENTS 3 Lb round steak 1 bundle herbs (thyme, bay leaf, parsley) 2 ½ cup hogao (colombian creole sauce) For the potato cakes: 650gr. starchy potatos, peeled 270gr. yellow potato, peeled 1 bay leaf 1 scallions, whole 1 cup fresh cheese, grated 4 Tbs scallions, green part, minced 1 tsp pepper Salt to taste For the annato oil: ½ cup canola oil 2 tsp annatto seeds To coat: 2 cups wheat flour 2 cups plantain chips, crushed in crumbs 2 cups panko 4 eggs, lightly beaten To garnish: ½ cup avocado, chopped in squares

Chef Juanita Umaña COLOMBIA

RE CE PIES

HOW TO

HOW TO

Heat oven to 350F (180C) Put the meat in a pressure cooker and add the bundle of herbs. Pour enough cold water to fully cover the meat. Cook for one hour or until the meat is cooked.

Shred the meat. In a wide pan, heat the hogao and add the meat. Cook for 5 minutes or until all the ingredients are incorporated. Reserve.

In a skillet, pour annatto seeds and canola oil. Cook on low heat for 15 minutes. Let cool and strain.

To make the potato cakes, boil both types of potatoes with the scallions, bay leaf, salt water. Mash the potatoes until they form a smooth puree. Mix 2 Tbs of annatto oil and add the scallions, cheese and chilli pepper. Form 35 small sized round cakes (15gr each).

In a bowl mix panko and green plantain crumbs.

Sprinkle wheat flour on each potato cake. Pass each potato cake through the egg and cover with the panko and plantain crumbs mixture. Freeze.

Put potato cakes in heated oven (350F – 180C) for 10 minutes.

To serve, put a teaspoon of the shredded meat over the potato cake. Garnish with avocado.

RE CE PIES

Chef Juanita Umaña COLOMBIA

Mini corn cakes (arepitas) filled with chicken, pineapple jelly and sweet spicy chilli mayonnaise 16 servings

INGREDIENTS: For the Chicken: 2 boneless chicken breasts 1 tsp ground oregano ¼ cup orange juice ¼ cup white wine Salt and freshly ground pepper 1 Tbs vegetable oil For the Pineapple jelly: 1 cup pineapple, cut into small cubes 1 tsp lemon zest 2 tsp thyme, finely chopped 1/4 cup grated panela 1 lemongrass stem (only the white part) 1 tsp lemon juice A pinch of freshly ground pepper For the corn cakes (Arepas): ½ Lb precooked corn flour 150 gr double-cream cheese, grated 80 gr butter, melted salt to taste 2 cups hot water For the sweet and spicy chili mayonnaise: 3/4 cup mayonnaise ½ Tbs white balsamic vinegar 1 tsp sweet chilli pepper, finely chopped ½ tsp jalapeño, finely chopped 1 Tbs coriander, finely chopped salt and pepper to taste To garnish: 1 Tbs lemon zest ¼ cup coriander leafs

HOW TO

HOW TO Preheat the oven to 350ยบf (180ยบc) Cut chicken breasts into half. Pound chicken with a meat mallet to obtain the same thickness. Season chicken thoroughly with oregano, salt and pepper.

Roll up each chicken breast into a thin roll. Secure with kitchen cord.

Heat the vegetable oil in a large skillet and cook chicken until golden, about 2 minutes on each side. Pour orange juice and wine. Bake for 10 minutes.Let stand.Cut each chicken roll in small medallions.

To prepare the pineapple jelly, put pineapple, panela, thyme, lemon zest and juice in a pot. Cook over medium heat until you get a jelly of slightly dense texture, about 30 minutes. Stir occasionally. This process can be done beforehand.

To make the corn cakes (arepas), mix flour, cheese, salt and butter in a bowl. Pour the hot water little by little until it forms a homogeneous mass of uniform consistency.

Form 10 small balls. Flatten them with a cutter ring of 4cms diameter, cut mini arepas of 1cms high. Grill the arepas over a lightly greased grill medium heat until they are cooked.

To make the sweet and spicy chili mayonnaise, mix mayonnaise with balsamic vinegar, sweet chili peppers, coriander, salt and pepper. Reserve.

Put on each arepa a teaspoon of pineapple jelly. Top the mini chicken medallion and decorate with spicy mayonnaise, lemon zest and a coriander leaf.

Roasted shrimps with honey and lemon, with pico de gallo, paipa cheese and avocado on a plantain toast 10 SERVINGS

INGREDIENTS

HOW TO

For the pico de gallo: 2/3 cup tomato, cut into small cubes ½ cup of Paipa cheese, cut into small cubes 4 Tbs red pepper, cut into small cubes 4 Tbs red onion, cut into small squares 4 Tbs avocado, cut into small cubes 4 Tbs parsley, finely chopped 2 tsp dill, finely chopped 1 Tbs orange zest ½ Tbs orange juice ½ Tbs white wine vinegar Salt and pepper ¼ tsp sweet chilli pepper or jalapeno, finely chopped

In a bowl mix all the pico de gallo ingredients. Keep refrigerated to allow flavors to develop.

For the shrimps: 1 Lb shrimp 3 Tbs honey 1 Tbs olive oil 2 tsp lemon juice Salt and freshly ground pepper To serve: 8 crispy plantain toasts ½ cup suero costeño or sour cream ½ Tbs carrot sprouts or another variety (optional)

In a bowl mix honey, oil, lemon juice, salt and pepper. Spread the prawns with this mixture. Heat a medium skillet and grill the prawns for three minutes.

Put the plantain toasts on a tray or on a plate. Add a spoonful of the pico de gallo over them and spread 2 shrimp on the top. Pour a teaspoon of suero costeño or sour cream over the shrimp. Decorate with the sprouts.

Serve.

RE CE PIES Chef Juanita Umaña COLOMBIA

RE CE PIES

Chef Juanita Umaña COLOMBIA

Mini sago shortcakes with lulo and sweet mountain papaya pastry cream 16 SERVINGS

INGREDIENTS 210gr wheat flour 40gr sago flour 65gr powdered panela 5 gr salt 125 gr butter, in small cubes 1 egg yolk (20gr) 25 gr heavy cream For the pastry cream: 125gr lulo juice 20 gr sugar 3 egg yolks 10gr corn starch 10gr wheat flour 125gr heavy cream 60gr butter, cut into small cubes For the mountain papaya sweet: 2 Lb mountain papaya, peeled, no seeds and cut into medium wide strips ž Lb sugar 3-4 cups cold water 1 cinnamon stick 1 tsp lemon juice 1 small piece orange peel To garnish: 2 Tbs small peppermint leaves 1 cup dehydrated pineapple, in pieces

HOW TO First make the mountain papaya sweet. In a pot pour water and sugar. Cook over medium heat until the sugar has dissolved. Add the mountain papaya, the cinnamon stick, the orange peel and the lemon juice. Cook over medium heat, occasionally removing the foam, until the mountain papaya is tender. If necessary add more water.

To make the dough, put wheat flour, sago flour, salt and panela in a bowl. In the blender, add the butter and integrate quickly. Add the heavy cream and the egg yolk.

Knead until a homogeneous mass is obtained. Let stand for at least two hours.

Sprinkle some flour on a surface and spread the dough with a rolling pin. With the dough, cover 16 mini tart molds. With a fork, chop the dough and add some weight (you can use beans). Bake for 10 minutes. Remove the beans (or any other item used to add weight) and leave the tartlets for another 5 minutes to make the dough take color. Let them cool.

To make the pastry cream, whisk the egg yolks and panela until you get a creamy consistency. Add the starch and flour. In a pot, mix cream and lulo juice. Cook and remove from heat just before it boils. Pour into the egg mixture and integrate. Again put in the burner and cook until the cream has a thick consistency. Add the butter in three parts and integrate. Let cool.

Fill each tart with lulo pastry cream. On top decorate with the mountain papaya sweet. Garnish with a mint leaf. Serve.

HOW TO

Annato oil:

A vegetable cooking oil infused with annatto seeds over low heat for a few minutes allowing the seeds to release their color but avoiding the preparation to boil. It is used to color recipes with golden red tonalities in kitchens all the way from Mexico to Paraguay.

Arepa:

Corn cakes typical in all regions of Colombia, Arepas are made with cooked and ground, white, yellow or tender corn. They can be thin and flat, ball-shapped, or a disc filled with cheese, curd cheese, meats or eggs and are prepared by grilling, baking or frying.

Hogao:

Is a variant of Spanish sofrito and is typically used in Central American cuisine and Colombian cuisine. It is a savory mix of tomatoes, onions, garlic, cilantro, and other ingredients that is sautĂŠed until the vegetables are soft and fragrant.

Lulo:

Is a subtropical perennial plant from northwestern South America. The fruit has a citrus flavour, sometimes described as a combination of rhubarb and lime. The juice of the lulo is green and is often used as a juice or for a drink called lulada.

VOCABULARY COLOMBIA

Paipa cheese:

This cheese made from cow’s milk in the Colombian town of Paipa, is slightly ripened. Its salty, slightly stronger taste is accentuated as it ripens. It is ideal for melting and broiling.

Panela:

Is the most common name for the traditional sugar produced and consumed throughout Latin America and the Caribbean by concentrating freshly extracted cane juice. The juice is filtered and boiled down in open pans to evaporate its water content and make a thick syrup which is traditionally poured into cones, disks or block.

Mountain papaya:

Is a dark yellow fruit. Its flesh has an aroma similar to papaya, though not nearly as strong.

Most often, it’s cooked into candies or preserves, though it can be eaten fresh, just like papaya.

Pico de gallo:

Also called salsa fresca, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice.

Suero costeño:

Is a fermented milk based condiment from Colombia’s Caribbean coastal region. It is somewhat similar to yogurt or sour cream.

BIO

CHILE CHEF BENJAMÍN AHUMADA born in Curicó, after many years of work and study in Santiago, he moved to Ottawa in June, 2010.

Since then he has been the chef of the Residence of the Ambassador of Chile and has been part of a series of gastronomical projects, bringing tasty recipes inspired in the flavors of Chile´s cuisine.

Salmon Ceviche INGREDIENTS 1 Kg salmon, cut into bite-size chunks 1 red onion, thinly sliced 300ml lemon juice 1 red pepper, finely chopped Coriander, finely chopped Salt and pepper to taste Merken

HOW TO Clean salmon and cut into bite-size chunks. Thinly slice onions and wash in warm water to remove its strong taste. In a bowl, put salmon with lemon juice for 15 minutes. Add onions, coriander, red pepper and season with merken, salt and pepper. Place in the fridge for an hour and serve.

RE CE PIES

Chef Benjamín Ahumada CHILE

RE CE PIES

Chef Benjamín Ahumada CHILE

Pino Empanadas INGREDIENTS For the Pino: 3 Tbs oil 2 onions, finely chopped Salt and pepper to taste Paprika, pinch Cumin, pinch Sugar, pinch 500 gr beef For the dough: 125gr vegetable shortening 125gr margarine ½ Litre milk 1Kg flour 1 Tbs baking powder 1Tbs salt ½ cup white wine 1 egg yolk For the filling: Pino Raisins Pitted black olives 2 Eggs, hard boiled Eggs, beaten

HOW TO To prepare the Pino, in a saucepan heat the oil over medium heat. Add onions and cook 10-15 minutes without browning. Season with salt, pepper, paprika, a pinch of cumin and a pinch of sugar. Add the meat and cook until it is tender and juicy. Remove, let cool and store and reserve.

Put vegetable shortening, margarine and milk in a pot.

Heat over medium heat, until the butter and margarine melt and the milk is very hot. In a bowl, mix flour, baking powder and salt; stir to mix well. Add the hot milk mixture, yolk and wine. Mix to form a soft dough. On a smooth and lightly floured surface knead the mixture 5 minutes or until the dough is soft and elastic. Divide the dough into 15 equal portions and roll into smooth balls. Roll each ball of dough into a 6-inch circle about 1/2 inch thick.

HOW TO

With a brush paint the dough with water. Fill the dough circles with 2-3 tablespoons of pino, 1-2 raisins, 1 olive and a slice of hard-boiled egg. Fold the pastry in half over the filling to make a semi-circle, press lightly to seal. Then, fold the sides and the front inwards to form a rectangle. Press to seal the edges. Paint with the beaten egg and bake at medium temperature for 25 minutes or until golden brown.

Sweetcorn cream with roast beef and pebre sauce INGREDIENTS

HOW TO

For the corn pie cream: 1 Tbs oil 1 Tbs butter 1 cup milk 1 Kg sweetcorn (choclo) 5 basil leaves Sugar Salt

To prepare de sweetcorn cream combine sweetcorn, basil leaves and a little milk in a blender and liquefy. In a saucepan heat oil and add corn mixture, salt, sugar and butter, stirring constantly so that it does not stick. When it starts to boil, reduce heat and continue cooking for 10 more minutes or until you achieve the desired consistency.

For Pebre sauce: Peppers, mixed colors, finely chopped 2 tomatoes, finely chopped Chives, finally choped Salt and pepper to taste For the roast beef: 1 Kg beef Salt Oil Black pepper Garlic Oregano

To prepare de pebre sauce mix peppers, tomatoes and chives in a bowl, add salt, pepper and oil to taste.

To prepare the roast beef, season the meat with the oil, garlic, salt, black pepper and oregano. Cook on oven for 40 minutes at 350F (180C).

To serve, put a piece of roast beef on top of sweetcorn cream and cover with one teaspoon of pebre sauce.

RE CE PIES Chef Benjamín Ahumada CHILE

RE CE PIES Chef Benjamín Ahumada CHILE

Chilean Style Custard with berries INGREDIENTS For the custard: 1 can condensed milk 4 eggs 2 cups milk Vanilla Blueberries Raspberries Strawberries Mint leaves For the caramel syrup: 1 cup sugar ½ cup water

HOW TO First make caramel syrup. In a small skillet mix water and sugar to medium heat and bring to boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.

Preheat oven to 350F (180C) In a blender, mix condensed milk, milk, eggs and vanilla.

Cover the bottom of your baking pan with the caramel syrup and pour over the milk and egg mixture and bake for 40 to 45 minute.

Let cool down. To serve, cut small circles, top them with the berries and garnish with a mint leaf.

VOCABULARY CHILE

MerkĂŠn:

Is a smoked chili pepper used as a condiment that is often combined with other ingredients when in ground form. MerkĂŠn is a traditional condiment in Mapuche cuisine in Chile.

Pino filling:

The most traditional empanada filling. It is a seasoned mixture of ground beef, onions, raisins and black olives, topped with hard-boiled eggs.

Pebre sauce:

Is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and chilli peppers and chopped tomatoes. Pebre is most commonly used on bread and meat.

Choclo:

Sweetcorn.

BIO

MEXICO CHEF Ana Martorell After completing “Le Gran Diplôme” at Le Cordon Bleu, chef Ana Martorell coursed several seminars and diplomas, including the diploma in wines, at the same culinary institution.

Her main goal is to achieve making unique culinary creations, which reflect many of the diverse gastronomic traditions that belong to the different regions of the world, highlighted by her personal mexican touch. All of this under a modern perspective, to be able to accomplish authentic and original results that come to delight all of our senses and put up with the demands of all the palates.

Chef Ana Martorell is responsible for implementing the menu for 2 restaurants: Aromas and Aida (both in Mexico City). She is founder of the brand amANAMARTORELL, offering first quality catering services; gastronomic experiences to transmit her passion for cooking; production of her own line of chocolates; publishing a weekly gazette for clients. She is also a collaborator on “El Heraldo de México” in the gastronomy section.

Shrimp Aguachile INGREDIENTS Serves: 10

2 kilograms shrimp (size 36/40) 1 litre lime juice (20 units) 50 grams Serrano chilli peppers (5 units) Serrano chilli peppers to decorate 100 grams coriander 710 grams Chinese cucumber 2 sliced red onions Maldon sea salt flakes Beet sprouts

HOW TO Clean, peel, devein shrimp and discard heads.

Butterfly the shrimp and place 10 on each plate.

To make the sauce, blend the cucumber together with the coriander, lime juice and Serrano chilli peppers, 4 deseeded and deveined and one whole.

Soak the shrimp and onion in the sauce and allow them to marinate for half an hour.

Decorate with some onion slices, Serrano pepper slices, beet sprouts and Maldon sea salt flakes.

RE CE PIES

CHEF Ana Martorell MEXICO

RE CE PIES

CHEF Ana Martorell MEXICO

Chocolate and foie gras toast INGREDIENTS Serves: 20

For the sauce: 4 litres beef stock 1 litre balsamic vinegar 100 grams charred corn tortillas Plating: 1.5 kilograms foie gras 1 kilogram corn tortillas 1 kilogram dark chocolate 500 grams beet sprouts 500 grams pansy flowers Chilli peppers as needed

HOW TO To make the sauce, blend the charred corn tortillas with the balsamic vinegar and beef stock.

In a cooking pot, bring the sauce to a boil and let it simmer until it thickens.

Char the corn tortillas and coat with dark chocolate.

Soak the shrimp and onion in the sauce and let them marinate for half an hour.

Decorate with some onion slices, chilli pepper slices, beet sprouts and Maldon sea salt flakes.

Plate, starting with the sauce and place pieces of foie gras on top.

Garnish with chocolate coated tortillas, sprouts and pansy flowers.

Infladita with beef cheeks and pink mole INGREDIENTS Serves: 20

2 kilograms tortilla dough 3 kilograms beef cheeks (20 pieces) 1 litre balsamic vinegar 1 litre cooking oil 6 litres beef stock 2 litres pink mole Beet sprouts

HOW TO To cook the beef cheeks, place them in a baking casserole dish and soak with the balsamic vinegar and beef stock. Cover the dish with aluminium foil, covering the cheeks to prevent them from drying out.

Cook at 130ยบC for 5 hours. Save the broth.

Shred the beef cheeks and glaze the meat with the broth to make a confit.

For the infladita, take some dough and shape the tortilla into the preferred size using a tortillero. Heat a pan and place the raw tortilla on it until it inflates a little bit.

Heat the oil in a pan until it is very hot. Place the inflated tortilla from the other pan in the oil until it reaches the size of a tennis ball.

Cut in half and fill with the beef cheeks confit.

Drizzle pink mole on top.

Garnish with beet sprouts.

RE CE PIES CHEF Ana Martorell MEXICO

RE CE PIES

CHEF Ana Martorell MEXICO

Caramelized squash blossoms INGREDIENTS Serves: 10

30 squash blossoms 225 grams Philadelphia cream cheese 15 grams icing sugar Glucose as needed 40 grams isomalt crystals 10 grams decorative isomalt crystals Pansy flowers

HOW TO Clean the squash blossoms and remove the pistil.

Blend cream cheese and icing sugar together.

Fill the squash blossoms with the cheese mixture.

For the crystal, mix the isomalt with glucose and crush.

Place the isomalt crystals on top of each squash blossom and heat with a blowtorch to melt it into its shape.

Decorate with decorative isomalt crystals and pansy flowers.

VOCABULARY MEXICO

Tostada:

Crunchy tortilla, normally toasted on a comal or sun-dried.

Comal:

Griddle used to cook tortillas.

Tortillero:

Tortilla maker that presses the dough so the tortilla is flat and can be cooked.

Infladita:

Tortilla that becomes swollen or inflated when cooked.

Mole:

One of MÊxico’s most famous dishes.

In its original version, this dish can be made with more than a hundred ingredients, which are toasted and blended to form a paste. Can be used to make sauces, soups, desserts, among other preparations. There are many types of mole: black, green, pink, white, orange and many more.

BIO

PERU CHEF Lizardo Becerra Peruvian Chef born in Lima with extensive international experience.

He has worked in the restaurant “Central” in Lima, the 5th best restaurant in the world in 2017 according to the “World 50 Best Restaurants” Awards, as well as in several european restaurants recognized by the “Michelin” guide. “Central” is owned by Peruvian Chef Virgilio Martinez, recently considered as the best Chef in the world.

Lizardo Becerra holds a Master’s Degree in International Italian Cuisine, held at the Culinary Institute for Foreigners in the city of Asti, Italy.

He has been Chef at the Ambassador of Peru´s residence.

Traditional Ceviche INGREDIENTS Fresh tilapia Lime juice Cilantro Peruvian ají (chili) limo Peruvian “chullpi” corn For the potatoes: Sweet potatoes

HOW TO Boil or bake sweet potatoes, peel and cut into slices 1 inch (2 cm) thick. Cut the fish in squares 1cm thick.

Wash the fish and onions in cold water. Rinse.

In a large cold bowl cut slices of ají limo. Place the fish, sliced onions, garlic, ají limo finely chopped and cilantro in the large bowl. Add some ice cubes to keep the preparation fresh and start squeezing the limes.

Move all the ingredients with a metal spoon. Add salt and pepper to taste. Take the ice cubes out of the bowl.

Wait 10 minutes. In those 10 minutes the fish will be nicely cook with the lime juice and ready to eat. Serve immediately. Garnish with lettuce, sweet potatoes, and Peruvian “chullpi” corn.

RE CE PIES CHEF Lizardo Becerra PERU

RE CE PIES

CHEF Lizardo Becerra PERU

Octopus in olive sauce INGREDIENTS Strips of octopus Olives Salt Pepper Lime juice Olive oil Eggs

HOW TO Put all the octopus strips in a pan and cover all of it with water. Bring the water to a boil for 30-40 minutes or until the octopus is soft. Once it is done remove the octopus from the pan. Take out the dark skin of octopus using a knife and then refrigerate it.

To make the mayonnaise or sauce in a blender mix the eggs, salt, lime juice and pepper. While mixing these ingredients pour in olive oil and stir to form the mayonnaise. Add olives to the blender and continue blending. Place the octopus strips on a dish. Cover the octopus with the olive sauce and garnish it with minced parsley.

“Causa Limeña” Makis INGREDIENTS Yellow potatoes Yellow peppers (ají amarillo) paste Lime juice Salt Smoked salmon, tuna or any fish Red peppers sauce

HOW TO Boil the potatoes until soft from center, drain, remove the skin and allow to cool. Combine the remaining ingredients for the mashed potatoes and mash using a ricer, grater or mixer. Remove all lumps. The potatoes should be stiff and have an almost dough-like consistency.

For the filling: Finely slice the avocadoes. In a mixing bowl toss the salt, pepper, mayo and tuna (or any fish you want) together.

Spread the potato causa dough on a sheet of parchment paper or plastic film. Add slices of avocado and spread the fish preparation. With the help of the parchment paper, roll like a sushi roll. Rest and cut in 1-inch pieces. Serve with chili sauce (red peppers sauce).

RE CE PIES CHEF Lizardo Becerra PERU

RE CE PIES CHEF Lizardo Becerra PERU

Suspiro LimeĂąo INGREDIENTS Condensed Milk Evaporated Milk Egg yolks Sugar Egg whites Port wine

HOW TO Bring the milks to a boil over low heat, stirring with a wooden spoon until you can see the bottom of the pot. Remove from the heat, drizzle the yolks into the mixture, stir vigorously and let cool. Pour the mixture into glasses.

Prepare the syrup in a saucepan; mix the sugar and port wine and cook until it is a thick mixture. Drizzle this hot syrup into the egg whites and continue beating until cool. The end result should be a firm meringue.

Finally, cover the glasses with this decorative meringue and sprinkle with cinnamon.

VOCABULARY PERU

Chullpi:

Large kernel corn grown for fresh eating. The robust kernels explode when heated. Unlike popcorn, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor

Causa Limeña:

Causa takes its name from the old Incan Quechua word kausaq, which means “giver of life,” another name for the potato. This versatile Peruvian potato dish can be layered with any number of fillings.

It is served cold and topped with extravagant garnishes and sauces for a colorful presentation.

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