Barbacoa, Boniato, and Ceviche

This week we talk to chef Martin Morales about his book Andina: The Heart of Peruvian Food. While many people know Peruvian cuisine for its seafood and coastal influence, Morales says to get to the soul of the country's food, you need to head for the mountains. We also visit with Keith Dresser from Cook's Illustrated and America’s Test Kitchen to learn how to make Peruvian fish ceviche. Francis Lam goes to El Compadre in Philadelphia, a restaurant famous for its barbacoa and its immigrant rights driven chef Cristina Martinez. And our friend Doc Willoughby tells about cooking with boniatos, one the most popular potatoes in the Caribbean and South America. Plus, Francis talks with listeners about using plantains and jícama in the kitchen, how to make tough goat meat more tender, and he takes a Twitter question about deep-frying at home.

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