More than a hundred years have passed since Chinese and Peruvian ingredients and techniques first came together, leading to a culinary evolution that continues to this day. In this class Marco Baldoceda, whose Peruvian pop-ups have become local favorites, will explore the Cantonese roots of some of his favorite Peruvian classics. You’ll learn about lomo saltado, a stir-fried steak dish served with both jasmine rice and fried potatoes, along with the brunch version, lomo al jugo, a saucy steak stir-fry served with a baguette. You’ll continue tasting the wide world of Chinese-Peruvian “Chifa” cooking as you make tallarin saltado, stir-fried noodles with steak, cilantro, and soy sauce.
We are excited to welcome you into our space and would like to remind you of our Covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of Covid or if you have been in close contact with someone with Covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!