Peruvian Creole Cuisine
Creole Cuisine is the best example of all the cultural influence that Peruvian gastronomy has acquired through history. Together with José del Castillo from Isolina we will make typical Peruvian dishes.
Chef and Founder of Isolina Taberna Peruana, #20 in Latam 50 (Lima, Perú)
"Creole cuisine my way". José shares his family heritage with us
Creole cuisine was developed in the colonial era, when European and African influences met pre-Columbian America. Simple culinary techniques are highlighted to achieve exquisite results.
In this online course, José seeks to revive, adapt and add importance to recipes from recipe books from the past. Each of these dishes tells a story with the power to transport us to the Peru of yesteryear.
There are many recipes, but certainly none like these. This course was created to give value to the traditional, bygone, simple and unsophisticated Peruvian recipes that everyone likes.
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Course Syllabus
Course Content
Chapter 2: Huancaína style potatoes
Chapter 3: Causa Limeña
Chapter 4: Fish Ceviche
Chapter 5: Fish and Octopus Tiraditos
Before you go
You will understand the proper handling of peppers, seafood and other Peruvian ingredients
What you'll learn
In this course you will start by learning about two dishes with one ingredient in common: the yellow chilli; the star of a big part of the Peruvian Creole gastronomy. Through preparing Huancaína style potatoes and Causa Limeña, you will learn two ways of cooking with this chilli.
José knows that the quality of the ingredients plays a very important part in the final result. That is why you will learn to choose the best. As for seafood, he tells us how to choose a suitable product, always being responsible with the species. He also shares with us the freshness indicators that ensure a good purchase. You will learn how to fillet, remove the skin and slice perfectly for ceviches and tiraditos.
Who is it for?
Professionals and amateurs of the kitchen with a keen interest in Peruvian cuisine.
Necessary Materials
- Knives
- Kitchen boards
- Bowls
- Saucepan
*Equipment or materials recommended in some of the recipes (they are not essential for the course).
Course recipes
In this course you will learn
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Meet your Instructor
Chef and Founder of Isolina Taberna Peruana, #20 in Latam 50 (Lima, Perú)
José is one of the leading chefs in Peruvian cuisine today. As the head of Isolina restaurant, he has been able to be included amongst the 50 best restaurants in Latin America.
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Every course includes a downloadable recipe book
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Very interesting
Very well explained and new techniques demonstrated well