Nico Vera on Muck Rack

Nico Vera

Pacific Northwest
As seen in: New Worlder, Substack, Flipboard, Salon, Yahoo Sports Canada, Constant Contact, Epicurious, Food52, Delish, VegNews and
Journalist and chef from Peru. Dad, husband, trail runner, percussionist. Vegan. Bilingual. Latinx. Portland, OR.
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Articles

Coctel de Algarrobina is Peru’s Comforting Milk Punch

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By Nico Vera
| PUNCH Verified
In Lima, every special occasion—whether it’s a birthday, anniversary, graduation, Christmas, New Year’s or Peruvian Independence day—calls for pisco cocktails. Some of these celebratory drinks, like the Pisco Sour, are well-known around the world. But others, like the Coctel de Algarrobina—an eggnog-like drink spiked with aguardiente—mostly remain a local tradition. I, however, think they deserve recognition. The Coctel de Algarrobina originated in Piura, a city 600 miles north of Lima.
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Afro-Peruvian Chickpea Stew

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By Nico Vera
| VegNews Verified
This spicy and creamy chickpea stew (also known as “Carapulcra”) is inspired by the rich soul food of Peru. Toasted dry chickpeas add smoky flavor and crunchy texture, native Peruvian hot peppers give heat, and five spice infuses aromatics into this recipe from The Vegan Peruvian Kitchen cookbook. Peanut butter makes the stew creamy, while agave and red wine provide balance and depth.
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Peruvian Staples From Ceviche to Lomo Saltado Get a Plant-Based Makeover

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By Charlotte Pointing Verified, Nico Vera, Vegan Huggs
| VegNews Verified
When it comes to food from south of the US border, Mexican is still the most popular cuisine among Americans. But Peruvian food might be coming for its crown. According to data from Rentech Digital, the Peruvian restaurant scene is growing, with nearly 2,000 restaurants in the US exclusively serving dishes like ceviche, lomo saltado, and aji de gallina.
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