5 Peruvian recipes perfect to pair with Pisco

There are many dishes and desserts that combine perfectly with the emblematic drink of Peru. Acid, strong and spicy flavors that characterize Peruvian gastronomy have in Pisco the ideal complement for greater enjoyment. Like a good marriage, the pairing must achieve the natural harmony and the dreamed balance; neither should one flavor overshadow the other, but rather highlight its qualities in order to enhance the sensation.

The purpose of the pairing with pisco is to create new and pleasant feelings, both in the tasting of the distillate and in the foods that accompany it. The alternatives are multiple and mix all kinds of flavors and aromas, which generates a true delight on the palate. Here are some of these magical combinations.

Cebiche with Pisco Sour

It is considered the ideal pairing of pisco because of the union of the citric flavor offered by the marine dish and the liquor. The high degree of alcohol in the distillate is attenuated by the acid and spicy flavors of ingredients like fish, onion, lemon and hot pepper; these last two are very important to counteract the bitter sweetness of the cocktail.

To combine them properly, it is important to prepare the Pisco Sour with the quebranta variety, due to its intensity; or Italy, for its strong aroma. Because Cebiche is a dish that is consumed cold, the liquor should have a similar freshness, so it is advisable to serve it at a temperature of 59 °F.

It is considered the ideal pairing of pisco due to the combination of citrus flavor offered by both the marine dish and the liquor. Credit: Leslie Searles / PromPerú.

Butifarra with Chilcano

Another interesting combination to pair with pisco is the Butifarra. It is one of the most popular sandwiches in Peru and it is consumed in a large number of bars and taverns. It is French bread that contains slices of jamón del país (pork ham) on a bed of fresh lettuce. To crown the preparation, add a good portion of freshly prepared creole sauce and the inevitable chili. On the other hand, the Chilcano is a refreshing cocktail whose preparation is based on pisco mixed with ginger ale and lemon juice.

The soft acidity of the Chilcano is complemented with the creole sauce that the butifarra carries. This union also harmonizes with the freshness of the drink and the hot pepper without any of them being altered. This meeting of flavors makes this pairing a delicious and irresistible experience.

Another interesting combination to pair with pisco (Chilcanos) is Butifarra. Credit: Musuk Nolte / PromPerú.

Sandwich of Lomo saltado with Sol y sombra

One of the most representative dishes of Peruvian cuisine can also be enjoyed in succulent and juicy sandwiches complemented with a classic pisco-based cocktail. It is about the Sol y sombra. The secret of this pairing lies in the balanced combination between the strength of the creole seasoning and the sauteed meats, onions, tomato and chili, along with the bittersweet flavor that characterizes this delicious drink, similar to the Chilcano.

The Sol y Sombra stands out for including in its recipe cherry liquor -fruit previously macerated in pisco-, which gives it a special color.

Picarones with little cups of pisco Italy

The desserts can also be accompanied with distillates like pisco. It is becoming more and more common to find people enjoying a sweet after lunch paired with a glass of pisco, preferably Italia or muscatel. The presence of fruits in the production of honey gives it a special aroma that integrates very well with the smooth flavor of fruity piscos.

Turrón de Doña Pepa with pisco quebranta 

You can also enjoy this traditional Peruvian dessert along with a few cups of pisco. The mixture of fruits and floral elements that make up the delicious honey are perfectly complemented by the intense flavor of a pisco acholado or quebranta.

The recipe for this sweet is based on the preparation of a soft dough made with sesame, anise, egg and flour. This is baked and, then, is smeared with honey based on pineapple, apples, bananas and quince. As you can see, it is an appetizing dessert that, if you pair it with pisco, you will fall in love with the result.

Sources: El Comercio / Cambio16 / Maridaje gourmet y más / Sommelier / Conrecutecu.tv / Directo al paladar

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