One immigrant chef continues a family tradition that his grandfather started in Lima in the 1940s—along with its lessons on fatherhood.
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.
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