for The New York Times: The Purple Drink That Has the Heart of Peruvians by José A. Alvarado Jr.

Media

for The New York Times: The Purple Drink That Has the Heart of Peruvians

josé a. alvarado jr.

Oct 7, 2022

Location: New York City

Summary

Hugely popular in its home country, chicha morada has been a source of inspiration for chefs in New York City for cocktails, savory dishes and desserts.

In Peru, chicha morada is as popular as sweet iced tea is in the American South, and as Peruvian chefs have opened restaurants here in New York, it’s a must on the menus. Chefs often dedicate more than two hours a day to simmer the corn with pineapple, apples, lime, sugar and spices like cinnamon and clove, and use the chicha morada in cocktails, savory dishes and desserts.

Photographed for The New York Times, with words by Christina Morales.

The Purple Drink That Has the Heart of Peruvians
Hugely popular in its home country, chicha morada has been a source of inspiration for chefs in New York City for cocktails, savory dishes and desserts.
Nytimes.com

En Perú, la chicha morada es tan popular como el té helado dulce en el sur de Estados Unidos, y dado los cocineros peruanos han abierto restaurantes en Nueva York, es un elemento imprescindible en los menús. Los chefs suelen dedicar más de dos horas al día a cocer a fuego lento el maíz con piña, manzanas, lima, azúcar y especias como canela y clavo, y utilizan la chicha morada en cócteles, platillos y postres.

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José A. Alvarado Jr.

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