Event

Flavors of Peru

{A three hour hands-on cooking class culminating in dinner with wine.}
Wednesday, April 2, 6-9pm
$55 for 18 Reasons members, $65 for the general public

When someone asks Nico Vera to describe Peruvian food, he tells them to imagine slow cooking a meal for 500 years using Incan spices with ingredients and techniques from Europe, Africa, China and Japan. The result is a fusion that is spicy, complex, and rich with multicultural flavors and ancient traditions.

Join Nico in this hands-on cooking class as he shares his passion for the Flavors of Peru:

Choros a la Chalaca
Peruvian Steamed Mussels

Escabeche de Pescado
Peruvian Pan-fried Pickled Fish, Sweet Potatoes, Hard-Boiled Eggs, Salad, Bread

Mazamora Morada
Peruvian Purple Corn Pudding

Born in Peru and based in San Francisco, California, Nico Vera is the founder, food writer, and chef for Pisco Trail, where he specializes in Peruvian cuisine and Pisco mixology.

Pisco Trail's mission is to promote Peruvian food and culture through pop-ups, dinners, classes, and events that are a gastronomical tour of Peru's cuisine and its unique culinary history. In this blog you will find some of his favorite recipes that are a result of the 500 year fusion of Inca, Spanish, African, Chinese and Japanese cultures.

When not in the kitchen, he is riding his bike to the CUESA farmers market to source local ingredients or dropping by 18 Reasons in The Mission for the latest in food, art, and community happenings. Currently, he is working on a book project that is collection of stories and recipes from his mom.