La Yapa
Nico VeraPeru's food & drink culture, through a vegan lens.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 20 | Subscribers | Read | piscotrail.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Tupananchiskama
> In Quechua, the language of my Indigenous ancestors, there is no word for goodbye. That is because goodbye implies a finality that is foreign to Andean cosmovision and spirituality. So instead of goodbye, Andean people say “tupananchiskam...
Ollantaytambo, Peru
> This month’s newsletter takes a look back at the stories I wrote about the Sacred Valley village in 2022, and the people I interviewed that are shaping the food and drink culture there.
Uchucuta, PNW Style
> As a Peruvian chef in the Pacific Northwest, I visit farmers markets and source local ingredients to reinterpret the creole and Andean dishes I grew up with. One versatile sauce with complex flavors, yet simple to prepare, is uchucuta—a h...
My Four Year Veganversary
> In 2018, as an omnivore chef who loved Peruvian cuisine, I turned vegan. Here I share my inspiration, challenges, and how I embraced a plant-based diet that is good for my health, for animals, and for our planet.
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Authors
The writers behind this newsletter.
Journalist and chef from Peru. Dad, husband, trail runner, percussionist. BIPOC. Bilingual. Latinx. Portland, OR.
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