LatinLover

Johnny Schuler at The Waylands

VideoChris Yong-GarciaComment

The great Johnny Schuler from Pisco Portón chatted with LatinLover Magazine about his most recent trip to NYC. Thanks, Johnny! 
"Regarded as the foremost pisco authority, Johnny Schuler has dedicated his life to excellence in the pisco industry. As a pisco ambassador, he has travelled the world to educate spirit industry professionals and the public alike about the culture, heritage, and craftsmanship of pisco. In 2011, Pisco Portón founders Bill and Brent Kallop approached Johnny to develop the finest handcrafted pisco. From here, Pisco Portón was born. "

Pairing Sessions #1

VideoChris Yong-GarciaComment

Pairing #1: Having fun is key to every creative process, we've made a series of short—videos on which our friends Jared and Miguel explore their passions on music, cocktails, and food. You can meet them tomorrow Tuesday 17 and enjoy a special pairing tasting celebrating Chilcano Week @ Surfish Bistro

Chivitos in NYC

VideoChris Yong-GarciaComment

“The first thing I need to talk about is the chivito, because it’s the best sandwich I’ve tasted in my life, including the venerated & thousand times described pastrami sandwich of New York and the mortadella and cheese sandwich from the market of Sao Paulo, Brazil. Really, the chivito is too good to be true…”—Anthony Bourdain

Jared Does Pisco

VideoChris Yong-Garcia1 Comment

Jared Sasso from Pisco Portón told us a little bit about his adventures during his first trip to the oldest working distillery in the Americas: Hacienda La Caravedo, which is nestled in the Ica Valley of Peru. He promised to go back to Peru soon and encouraged us to get to know more about this amazing culture and to try pisco, the spirit of Peru. Salud Jared!

Postcard from Rio

StoryBrian WaniewskiComment

In the air above the beach at Ipanema, there was a mist. The sun—low and setting—illuminated it. People glided past one another. Into slow starring reverie I sank, a stream that warmed and carried me along. For the first time, I felt part of Rio. At last I understood. Months after arriving from New York, I had arrived in the inward city inhabited by the native carioca.

Visiones de ayahuasca

ArticleBenny Chueca3 Comments

Entrevista a Oscar Naters

Durante 30 años, el grupo Integro, dirigido por Oscar Naters, ha extendido los límites de disciplinas como el teatro, la danza y la performance. Y en esta búsqueda ha ganado reconocimiento en el Perú y en el extranjero. En setiembre, Naters estuvo en Manhattan invitado por la Universidad de Nueva York (NYU) para ofrecer una conferencia acerca de Ino Moxo, montaje que nació de experiencias espirituales mediadas por el ayahuasca, la planta de los chamanes de la Amazonia.

The Road to Panca

StoryJames Willimetz1 Comment

One day I met with chef Ezequiel Valencia to find out the secret, but when he told me where he was from in Peru, I got caught up in the path that brought him to Panca and momentarily forgot my mission. He was born at the foot of the Huascaran, Peru's tallest mountain, in the town of Yungay, where terrible tragedy struck in 1970.  An earthquake caused a debris avalanche, full of snow, mud and rocks, which buried Yungay and killed all but around 100 of its 20,000 residents. At the time, Ezequiel's family lived outside of the town and were unharmed. The town was rebuilt as Yungay Nuevo and his family moved there. When he was born in 1974, his father ran off with another woman. He grew up working on the family's chacra, a small farm, and helping his mother in the kitchen.

V Festival de Vino, Paella, Pinchos y Tapas

ArticleAldo SánchezComment

Latin Lover tuvo el privilegio de asistir a una experiencia gastronómica y cultural en San Miguel de Allende: el V Festival de Vino, Paella, Pinchos y Tapas. El viaje fue organizado por la agencia de Relaciones Públicas Gloss Media Group encabezada por Rose Ruiz y Alberto Cinta y la primera parada fue este gran festival que tuvo lugar el sábado 16 de abril en Casa de Aves, a las afueras de San Miguel donde chefs de México y España se reunieron para presentar su mejor paella y fideuá y promover sus restaurantes ubicados en San Miguel de Allende, Querétaro, Acapulco y Ciudad de México. 

De Cusco a Greenwich Village

StoryOdi Gonzales1 Comment

 “No, actually I’m a cook. Do you know who lives in this building? The last Inka princess lives in Apart. 1. I’m her cook. Do you know something about the Inka culture?”, y ella me dijo  “a little bit”, pero no parecía convencida. Entonces abrí mis bolsas que contenían wakatay, quinua, ají amarillo, papitas moradas diminutas -Peruvian purple potatoes- y hasta un cuy gigante que lo venden congelado, en una tienda ecuatoriana. Luego resumí: “I’m the Inka Princess’s cook, and I have to prepare the dinner for her”.  Así, ella quedó no sólo convencida sino conmovida de mi insólita confidencia. 

Mi Hogar es Jarabacoa

ArticleYumilka Pamela Ortiz6 Comments

"Necesitaba tiempo para poner mis pensamientos en claro, y buscarle sentido a todo esto. Salí con el corazón revuelto y desencantado de un pueblo diferente. Me salí de la perspectiva vivida y me puse a analizar quien era yo interiormente y porqué me afectaba tanto este cambio. Soy una persona criada en los Estados Unidos, solo visitaba a mi país los veranos cuando niña, en aquel entonces no tenía una definición en el papel que juego aquí como persona. El dominicano de allí me ve como ¨Dominican York¨ o gringa sin tener una mínima idea de quién soy. "

The Whirling Winds of Home

StoryNatalie Maniscalco1 Comment

“Cadaques is known for even the most mindful to lose all sense of time,” a withered Catalan man murmured as I waited at the Arc de Triomf bus depot in Barcelona. I listened carefully to the old man as he continued, “Did you know the villagers say that the North winds will drive a sane man crazy?”

Paella by Candle 79

Angel RamosComment

Serves 6

2 ears of fresh corn, husked 
1 1⁄4 teaspoons saffron 
1 cup hot water
3 tablespoons extra-virgin olive oil
1⁄2 pound oyster mushrooms, stemmed and chopped
2 1⁄2 teaspoons sea salt, plus more for sautéing
Freshly ground pepper
1⁄2 cup chopped white onion
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 1⁄4 teaspoons smoked paprika
1 cup chopped cauliflower florets
1 cup chopped tomatoes
3 to 4 cups vegetable stock
2 cups Valencia or Arborio rice 
1 cup ground seitan sausage, cut diagonally into 1-inch pieces
1⁄2 cup chopped scallions, white and green parts (optional)
Lemon wedges, for garnish

Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. 

Soak the saffron in the hot water for at least 15 minutes.

Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté for 5 minutes. Transfer to a large bowl and set aside.
Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and sauté until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms.

Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes.

To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes.

Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary.

Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions.

Garnish with the lemon wedges and serve.

Reprinted with permission from Candle 79 Cookbook. Photo by Rita Maas.

View article: "The Beautiful Belief of Candle 79."