How about some exceptional Pisco for after dinner (bajativo). The beautiful bottle in front is La Blanco - Gran Herencia, the best Pisco in Peru, proudly made by my cousin Carlos Arturo Mejia at the La Blanco farm in Ica. About 45 lbs. of grape go into making 1 litter of this fabulous Pisco, not to mix, but to sip and enjoy. It is now sold in selected states (e.g., California). Pisco Porton is really good to and the bottle is awesome (I just saw it for the first time at a local liquor store in Maryland).

Spectacular Chilean seabass tiradito (tiradito de corvine) with avocado, Peruvian corn (choclo) and Peruvian yellow hot pepper (aji Amarillo) cream.

Peruvian tiradito fiesta: Chilean seabass, salmon, raw tuna, seared tuna salad, lobster and sushi rice.

Charcoal seared tenderloin sauté (lomo saltado al carbon).

Octopus with olive sauce (pulpo al olivo).

Salmon tiradito, with lime juice, olive oil and capers.

Fresh ham smoked (jamon del pais ahumado) in the Big Green Egg for 10 hours. 22 lbs.

Fresh Peruvian huacatay (black mint) from our garden.

 

Peruvian tiradito and sushi fiesta -- salmon, tuna, seared tuna, octopus and delicious sauces.

Smoked meats in the Big Green Egg: prime rib (medium rare), St. Louis spare ribs (slow smoked for 2 hours, plus 1 hour wrapped in aluminum foil with apple juice), and a leg of lamb (medium to medium rare, never overcook lamb).

Smoked duck (pato a la brasa), cooked in the Big Green Egg, 500F for 20 min for crispy skin, then smoke at 250F, but do not overcook.