Dan Bazzinotti of BISq
Destination: Peru
The greatest adventure Dan Bazzinotti had in Peru wasn’t climbing the mist-shrouded foothills of Machu Picchu—it was in his mother-in-law’s kitchen.
“All the guys went outside to play soccer,” says the BISq chef. “They laughed about me hanging back in the kitchen with her to learn her secrets and drink a beer.”
Diners in Cambridge are having the last laugh now that Bazzinotti has expanded BISq’s menu with rotating Peruvian specialties such as shambar soup (a hearty stew of beans, peppers and pork belly finished with mint), several varieties of ceviche and inexpensive but adventurous bar snacks, like $6-$7 savory anticucho—beef, chicken or duck hearts served with quinoa salad and cilantro.
In his wife Veronicka’s homeland, Bazzinotti was most impressed with the variety of cuisines and produce made available by the diverse terrain. (There are about 3,800 types of potato alone in the Andes.) “In the mountains, they’re famous for raising guinea pig,” Bazzinotti says. “But where my wife is from on the coast, it’s all about roasted chicken and ceviche. You can go from one strip of the beach and find five different ones all in a row—it’s so cool, and so fresh!” Back in Inman Square, Bazzinotti makes his ceviche by hand-juicing three pounds of key limes and adding rocoto peppers he and a friend grow using Peruvian seeds.
Though Machu Picchu is on Bazzinotti’s to-do list for his third trip back, he says eating goat head stew for breakfast and fried guinea pig make for some unforgettable travel experiences, too. “Even the 12-year-old selling street food takes so much care and has so much passion about this food—it’s some of the best in the world.”
Chew Your Own Adventure
For globe-trotting toques, inspiration is often the best souvenir. Here’s a look at how the stamps on their passports impact what’s on your plate.
By C. Dimiti | Photo Credit: Diego Navarro | Feb. 12, 2016
Dan Bazzinotti of BISq
Destination: Peru
The greatest adventure Dan Bazzinotti had in Peru wasn’t climbing the mist-shrouded foothills of Machu Picchu—it was in his mother-in-law’s kitchen.
“All the guys went outside to play soccer,” says the BISq chef. “They laughed about me hanging back in the kitchen with her to learn her secrets and drink a beer.”
Diners in Cambridge are having the last laugh now that Bazzinotti has expanded BISq’s menu with rotating Peruvian specialties such as shambar soup (a hearty stew of beans, peppers and pork belly finished with mint), several varieties of ceviche and inexpensive but adventurous bar snacks, like $6-$7 savory anticucho—beef, chicken or duck hearts served with quinoa salad and cilantro.
In his wife Veronicka’s homeland, Bazzinotti was most impressed with the variety of cuisines and produce made available by the diverse terrain. (There are about 3,800 types of potato alone in the Andes.) “In the mountains, they’re famous for raising guinea pig,” Bazzinotti says. “But where my wife is from on the coast, it’s all about roasted chicken and ceviche. You can go from one strip of the beach and find five different ones all in a row—it’s so cool, and so fresh!” Back in Inman Square, Bazzinotti makes his ceviche by hand-juicing three pounds of key limes and adding rocoto peppers he and a friend grow using Peruvian seeds.
Though Machu Picchu is on Bazzinotti’s to-do list for his third trip back, he says eating goat head stew for breakfast and fried guinea pig make for some unforgettable travel experiences, too. “Even the 12-year-old selling street food takes so much care and has so much passion about this food—it’s some of the best in the world.”
1 of 6
NextView All Events
Related Articles
A Final Bow
If you’ve ever had a Hoodsie Sundae Cup...
Tigers Love Pepper, They Hate Cinnamon
Artisan Approach
Building Something New in Allston...
Comfort, Enjoy
A stalwart expands to a neighborhood in transition...
28 Days Later
The evil genius behind jm Curley’s foie gras-glazed jelly donut may not seem the likeliest candidate to co-found a wellness app...
Ports to Call
Whoever loves chocolate (and who doesn’t?) needs to know about port...
Architect of a Meal
Scelfo's Designs for Alden & Harlow...
Spice Route
With bold Turkish fare, Sarma makes an impressive debut...