On finding the perfect empanada dough, fulfillment in work, and acceptance by local Peruvian mamás.
For Carlos C. Olaechea, panettone—or panetón, as it's known in Peru—was always dry and disappointing. That is, until he combined it with another holiday tradition: his dad's hot cocoa.
For many Peruvians in October, Turrón de Doña Pepa has a sweet and layered story, tied closely with the festival of the Lord of Miracles.
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