A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Causa & Pisco Sours
Friday, March 5th
3:00 PM - 4:30 PM Pacific Time
Join Chef Nacho from Peru and learn how to make savory Peruvian causa - a traditional layered potato dish - from scratch. Top it all off with a delicious pisco sour!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before class: Boil and mash your potatoes and let them cool.
Causa
Serves 2-3
4 Yukon gold potatoes (boiled and mashed)
Aji Amarillo Pepper paste (or substitute with a roasted pepper paste)
To make your own pepper paste, roast 1 yellow pepper until soft and blend into a paste with vegetable oil
4 teaspoons vegetable oil
Salt to taste
3 teaspoons lime juice
Garnish
1 1/2 ounces raw fresh fish (Trout, Salmon, etc.)
Vegetarian/vegan-version substitutes: corn, onion, tomatoes, broccoli, mushrooms, and/or cooked quinoa
1 tablespoon chopped cilantro
1 chopped green onion
3 teaspoons sesame oil
1/4 cup mayonnaise
1 avocado
Black pepper to taste
Pisco Sour
1-2 cocktails
3 ounces Pisco (or substitute Tequila)
1 ounce lime juice
1 ounce simple syrup
5 cubes ice
a few drops of Angostura bitters
2 egg whites (vegan version: substitute 1 oz aquafaba)
General Steps
Prepare the causa.
Make the garnish.
Blend the pisco sour and enjoy!
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Potato ricer or masher
Glassware for serving cocktails
Blender or cocktail shaker