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“The Georgetowner” Names Peruvian Pisco Drink as Cocktail of the Week

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gt_coverOne of the many yummi things to try at Peruvian restaurant Las Canteras is its innovative ways of preparing pisco-based drinks. Located in the Adams Morgan area in Washington, DC, Las CanterasSour Haas was named Cocktail of the Week by The Georgetowner, and Gary Lee, one of its restaurant owners and former Washington Post travel writer, shares the recipe!

Gary begins by muddling fresh mint leaves in a glass. Next he carefully slices a portion of ripe avocado, which is added to the crushed mint. The ingredients are rounded out with a dash of simple syrup, pineapple juice and pisco. To properly merge the elements, Gary gives the components a good workout in a cocktail shaker. Because the drink consists of four distinctive ingredients, Gary notes that it is very important to shake it fully to make sure it is well blended. When he pours the combined mixture into the glass, the result is an opaque, pale green beverage.

Go ahead and try making it at home! But if you are in the Washington DC area, you can get a taste from its creator at Las Canteras restaurant located at 2307 18th Street NW, Washington, DC.

As you might recall, its executive chef Eddy Ancasi was our special guest revealing his Peruvian-style Christmas a few weeks ago. But most importantly, stay tuned to my upcoming post as I uncover the story behind Las Canteras and its chef, and other surprises coming up soon!

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Written by Catherine Castro

January 10, 2009 at 8:46 pm

Merry Christmas a la Peruvian, by Las Canteras’ Executive Chef Eddy Ancasi

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eddy-ancasiLocated in the Dupont Circle/Adams Morgan area, Las Canteras Restaurant & Bar is one of Washington DC’s Peruvian food hot spots where you can get several authentic dishes and of course Pisco Sours. For today’s Christmas post, its executive chef Eddy Ancasi – a native Peruvian from Arequipa, a department located in the South West of Peru – is our special guest!

A typical Peruvian Christmas starts with a big dinner on the 24th with a table full of dishes similar to Americans’ Thanksgiving dinner. Turkey is the typical main dish, although lately there have been variations of pork or chicken; side dishes include potatoes or white rice; as well as traditional homemade hot chocolate, and paneton (an Italian sweet bread). At midnight, everyone hugs and grabs their presents from underneath the Christmas tree and opens them, while fireworks start going on everywhere. After a few hours of kids enjoying their presents, everyone goes to sleep after much chit chat. The next morning, the family gathers again for lunch to eat leftovers or they all go to a nice family restaurant and continue the celebration. If you are married, having a two-day celebration gives you the chance to spend at each other’s families.

And, here is how chef Eddy Ancasi remembers his own Christmas family gatherings:

Over the years, the celebration of Christmas has evolved. In my childhood — in the mountain town of Chuchibamba — Christmas was a mostly Catholic affair. It centered around singing — carols and folk holiday songs called villancicos. And there was always hot beverages made from dark Peruvian chocolate and paneton. Later, when I moved to Arequipa, Christmas eve was a time of family reunion. All my relatives gathered around a long table laden with turkey, mashed potatoes and different kinds of salads — Russian salad, potato salad and so on. Still later, when I moved to the Washington D.C. area, Christmas became a time for gift giving, seeing friends, and of course, gorging on “Causa de Pollo” and other classic Peruvian dishes.

I guess to nobody’s surprise Peruvian food is the main guest of the party regardless of where in Peru you are from. No wonder the expression “love grows through the stomach”.

Have a wonderful Christmas Day!

Written by Catherine Castro

December 25, 2008 at 12:48 pm