La Yapa | Piscotrail
Nico VeraPeru's food & drink culture, through a vegan lens.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 30 | Subscribers | Read | piscotrail.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Picarones
> According to Peruvian food historians, picarones—the fried dough mixture of sweet potato, squash, flour, water, and spices—are the result of a long miscegenation process between Andean and colonial ingredients and techniques.
Peru's First Vegan Izakaya
> Nikkei cuisine—the centuries-old fusion of Japanese and Peruvian culinary cultures—is having its moment in the global spotlight. In Lima, you’ll find high-end Nikkei restaurants like Maido, currently the No. 1 spot in the World’s 50 Best....
Pisco is from Peru, Carajo!
> Amid controversy, pisco’s history and cocktails point to a Peruvian origin.
The Art of Developing Recipes
> Recipes are a gift. Mom gifted me her recipes when she taught me to cook. And for more than a decade I gifted recipes through my cooking classes, blog, newsletter, and published stories. But only recently did I gift recipes for a cookbook...
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Authors
The writers behind this newsletter.
Journalist and vegan chef from Peru. Dad, husband, trail runner, percussionist.
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