Author: Chef Freyka

"The real voyage of discovery consists, not in seeking new landscapes, but in having new eyes." From "In Search of Lost Time' - by Marcel Proust. Life happens, and life repeats itself, be ready to make it better, and observe the same object from a different angle.

Morochas

Morochas are my favorite treat because they have chocolate in them. By Julia Tanner.

Peruvian-Italian Minestrone (Minestrone alla Genovese)

The roots of Menestrón trace back to Italy, where it was known as minestrone—a rustic, vegetable-laden soup that originated in Liguria, particularly the city of Genoa. The Genoese version was special: it was thick, hearty, and often finished with a spoonful of basil pesto, giving it a distinctive aromatic character. Traditionally, it was made with…

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Classic Peruvian Flan

Caramel Flan, also known as Crema Volteada or Crème Caramel, is a beloved dessert throughout Latin America. With its silky custard and rich caramel topping, it’s a true classic that’s surprisingly easy to make. This version, best prepared the night before, ensures a perfectly set texture and deep caramel flavor. Whether for a family gathering or a special treat, this flan is sure to impress!

Aji de Gallina (My Easy Recipe)

Inspired by my grandmother’s short talking, I discovered an easy way to make this classic using leftover Huancaína sauce and rotisserie chicken. This shortcut keeps all the bold flavors without the extra prep! Whether it reminds you of a rich gravy or a mole, this dish is pure comfort.

Ratatouille Meets Italian Burrata

A vibrant twist on the classic ratatouille, this dish combines tender vegetables simmered in rich V8 juice with the creamy indulgence of burrata and the bold flavors of pesto. Served with crispy toasted bread and a drizzle of balsamic glaze, it’s a perfect fusion of rustic French tradition and Italian comfort. Whether as a shareable appetizer or a light main course, this dish delivers a delightful balance of textures and flavors in every bite.

Indian-Inspired Aloo Chana on Hummus

Another one of my GO-TO appetizers for class, inspired in Indian Cuisine, this delicious recipe can be use for Breakfast, just skip garbanzos and instead sauté onions, and peppers at the beginning, on the contrary use some of those as well in the recipe, If I had them, I will probably include them as well….

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Clam Chowder

A must make recipe! On a mission to find the city’s best, we explored countless spots until James Hook stole our hearts. Back home, inspired by our tasty quest, I tinkered in the kitchen until I perfected my own recipe.

Chef Freyka’s Huancayna Sauce

With its vibrant colors and rich flavors, this sauce serves as a delicious ambassador of Peruvian cuisine. Discover the essence of Lima as we explore the origins of Huancayna Sauce and its significance in Peruvian culinary culture. Let’s savor the tastes of tradition and innovation together as we celebrate the vibrant spirit of Peru.

Tallarin Saltado

Embrace the versatility of this beloved Peruvian stir-fry, and don’t forget to pair it with a side of Huancayna sauce for an extra kick of flavor. Now, let’s dive into the recipe and savor the rich and satisfying tastes of Tallarín Saltado!

Chicken Tortilla Soup

Hope you are in the mood for Chicken Tortilla Soup. This cherished family classic has a special place in my heart, lovingly enjoyed by my daughter Marcela and now her own family, and the countless guests to my bread classes where I always make a soup for the end of class, and now shared with you. Hopping my family and readers can always make soul-satisfying soup that can nourish both body and soul.