On March 15th, Join us as we dive in for a feast of Peruvian cuisine and culture at Machu Picchu (307 Somerville Ave., Union Sq.)! For just $25, attendees will receive and appetizer, an entrée, and a pisco sour—the quintessential Peruvian cocktail. Restaurant owner Rosy Cerna will tell us about the history and cultural significance of the various dishes and DJ and mixologist Brother Cleve will offer us al a pisco primer and spin Peruvian surf beats music all night long. Tickets are available for purchase at the door beginning at 7 pm; Dinner will be served at 7:30, so please be prompt and be sure to come hungry!
The culinary lineup offers something for carnivores and vegetarians. For
appetizers, guests will choose from ceviche or causa limena (chicken or
vegetable), which translates to “sustenance of life”, a dish from Rosy’s hometown of Lima. For entrées, choose from aji de gallina – a tasty chicken dish with a sunny hue that comes from the spicy aji amarillo chili pepper, one of the key ingredients to Peruvian cuisine – or quinoa stew (chicken or vegetable). Wash it all down with a pisco sour, made with pisco, a pure brandy first concocted in the 16th century – now made by a new generation of craft distillers. Spirits authority Brother Cleve will explain the long fascinating journey of pisco’s 500 year history, as well as how it’s made and how best to enjoy it.
Just back from Lima, Peru, Cleve recently trawled Lima flea markets to find the best Chicha beats. Chicha is a style of music first popularized in the 1960s, when it came down from the Andes to meet the Pacific Ocean. Chicha is a variation of Colombian Cumbia, utilizing “surf music” styled electric guitars and synthesizers in place of the traditional instruments used in neighboring countries. Originally the favored music of the working classes,Chicha’s popularity had grown over the decades in Peru and worldwide.
About the Owner: Rosy Cerna moved to Somerville from Lima, Peru in 1995, and immediately entered the culinary business. She worked at a couple of places before landing in Union Square where she first managed a Mexican restaurant at 25 Union Square. She adds her own personal touch to traditional recipes that have influences from the many immigrant groups of Peru — Spain, China, Italy, West Africa, and Japan.
Please join us for this installment of the ArtsUnion Winter Series!
