Emmanuel Piqueras

This is Emmanuel Piqueras' riff on a traditional, rustic Peruvian dish of mountain trout cooked with lots of garlic. At the restaurant Andina, in Portland, Oregon, Piqueras adapts the recipe by stuffing the trout with a deeply flavored blend of smoky ham, fresh mint and parsley.
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This is the kind of simple appetizer or first course you'd eat in a Peruvian home. Many Peruvians make the soft, sliceable cheese themselves by adding lime juice to milk, then draining, salting and pressing the curds that form, ending up with something similar to American farmer's cheese. Eating corn on the cob rolled in this garlicky, cumin-flecked cheese is an unbelievable treat.Plus: More Vegetable Recipes and Tips