About the Host
A native of Bolivia, and graduate from the Culinary Institute of America, Chef Maribel Rivero is a trained nutritionist turned restauranteur. As a specialist in Latin American cuisines, she honed her craft alongside world-class chefs in Lima, including Pedro Miguel Schiaffino and Virgilio Martinez. Upon moving to Austin, TX, to be closer to family, she opened Yuyo with her brother, Carlos Rivero, which quickly established itself as ATX's leading purveyor of Peruvian cuisine. Shortly after opening, Chef Rivero was named a Semi-Finalist for James Beard's "Best Chef: Southwest" Award, which vaulted her into the national spotlight. Unfortunately, Yuyo was forced to close as a result of the pandemic, and Chef Rivero has turned her focus towards culinary education, with regular classes hosted her website - http://www.cocinamaribel.com/.
About the Event
In this chefstream, Chef Rivero livestreamed from her home kitchen, as she taught us how to cook three of her favorite Peruvian dishes: Ceviche Clasico, Quinotto, and Choco-Palta. And, as is the case at every chefstream, she answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!
Appetizer: Ceviche Clasico
Entrée: Quinotto (Quinoa Risotto)
Dessert: Choco-Palta (Chocolate Mousse with Avocado)
- What does my ticket get me?
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In addition to getting unlimited viewing access to the on-demand recording of this event, where Chef Rivero demonstrated how to cook all three dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Medium saucepan
- 2 small saucepans or pots
- 2 saute pans
- Baking sheet
- Blender or food processor
- Stand mixer or hand mixer
- Large heat-resistant bowl
- 3 large bowls
- Small bowls for ingredients
- Sieve or colander
- Fine mesh strainer
- Sharp knife & cutting board
- Measuring cups & spoons
- 2 ramekins or glasses
- Spatula or mixing spoon
- Whisk
- Zester or grater
- Parchment paper or aluminum foil
- Plastic wrap
- Citrus juicer (optional)
- Tongs (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples –extra virgin olive oil, granulated sugar, kosher salt, and neutral oil (e.g. canola or vegetable) – Chef Rivero used the following ingredients listed below:
- Avocados
- Brussel sprouts
- Cauliflower
- Celery
- Cilantro
- Confectioners sugar
- Cream or half & half
- Eggs
- Fresh ginger
- Fresh or ground turmeric
- Fresno or serrano peppers
- Garlic
- Japanese or regular sweet potatoes
- Limes
- Red bell peppers
- Red onion
- Red quinoa (optional)
- Semisweet chocolate
- Strawberries (optional)
- Unsalted butter
- Vegetable or chicken broth
- White fish filet
- White onion
- White quinoa
- Yellow bell peppers
