For a Taste of Ancient Peruvian Cooking, Head to Vermont
Inside the pit, he burned a few logs of hickory, which would heat the stones over the next few hours. Then, he went inside to make the humitas, blending corn into a paste with cinnamon, anise, clove, vanilla and sugar. The meat sat in the dining room, marinating in earthy huacatay, or Peruvian black mint,…
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