Barbacoa, Boniato, and Ceviche
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 7 June 2019
⏱️ 51 minutes
🧾️ Download transcript
Summary
This week we talk to chef Martin Morales about his book Andina: The Heart of Peruvian Food. While many people know Peruvian cuisine for its seafood and coastal influence, Morales says to get to the soul of the country's food, you need to head for the mountains. We also visit with Keith Dresser from Cook's Illustrated and America’s Test Kitchen to learn how to make Peruvian fish ceviche. Francis Lam goes to El Compadre in Philadelphia, a restaurant famous for its barbacoa and its immigrant rights driven chef Cristina Martinez. And our friend Doc Willoughby tells about cooking with boniatos, one the most popular potatoes in the Caribbean and South America. Plus, Francis talks with listeners about using plantains and jícama in the kitchen, how to make tough goat meat more tender, and he takes a Twitter question about deep-frying at home.
Broadcast dates for this episode:
- June 15, 2018 (originally aired)
- June 7, 2019 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this |
| 0:07.0 | complicated country. |
| 0:08.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:14.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:32.3 | I'm Frances Lamb, and this is The Splendid Table from APM, American Public Media, |
| 0:37.7 | the show for curious cooks and eaters. |
| 0:46.0 | Peru is home to one of the great cuisines of the world, |
| 0:49.7 | but most people, me included, mostly know it's seafood, |
| 0:53.1 | you know, savić and sushi, because Nobu, the most famous sushi chef in the world, got his start there. |
| 1:00.2 | But the chef Marti Morales, who actually has two restaurants named Cevice, |
| 1:04.5 | just wrote a cookbook called Andina, and he thinks you have to go a little higher than sea level |
| 1:09.8 | to get to the soul of Peruvian food. |
| 1:14.0 | So hi, Chef Martin. How are you? |
| 1:16.5 | Very well, thank you. Thanks for having me on. |
| 1:18.9 | Thanks for joining us. |
| 1:20.1 | So I want to ask you, because your first book is called Cevici. |
| 1:24.4 | You have a popular restaurant based on Covee. |
| 1:27.0 | And I think, you know, the dish |
| 1:28.6 | probably most associated with Peruvian cuisine around the world is Cevice, which is fish, |
| 1:34.6 | so probably coastal. But you say that the highlands of the Andes are, you know, where you find |
| 1:40.7 | the heart of Peruvian food why well um people today around the world |
... |
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