Pilar’s Pantry

Pilar’s Pantry Escuela de cocina en español e inglés. Eventos privados y chef a domicilio. Cooking school in Dubai

Arqueological & Culinary Trip to Peru. Day 7: Cusco & Chicha restaurant. After the magic of Machu Picchu, we headed back...
05/10/2026

Arqueological & Culinary Trip to Peru.
Day 7: Cusco & Chicha restaurant.
After the magic of Machu Picchu, we headed back to Cusco... and, I have to admit, the altitude made us suffer a little! At more than 3,300 metres, even a simple walk can suddenly feel like a workout!!
But very soon, we were back out exploring this incredible city, starting with the magnificent Plaza de Armas, surrounded by beautiful colonial
architecture and the impressive remains of its Inca past.
We wandered through some of its charming little streets and
neighbourhoods, discovering hidden corners such as Siete
Borreguitos street, a very pinturesque place perfect to enjoy. We also visited some of the local markets full of delicious food.
And, of course, no day in Peru would be complete without a culinary experience..., So, we decided to have dinner at Chicha, Chicha por Gastón Acurio - Cusco, the emblematic restaurant of renowned
Peruvian chef Gastón Acurio, where tradition, local ingredients and contemporary Peruvian cuisine come together beautifully. It was a perfect ending for a long day!
Finally, yo make the experience even better we stayed at the magnificent Monasterio Hotel, Monasterio, a colonial Monastery from 1562 full of little details.

📍Chicha restaurant. Plaza Regocijo 261, Cusco
📍Hotel Monasterio. Nazarenas 337, Cusco

Archaeological & Culinary Diary of Perú. Day 5 - MIL Centro Restaurant from chef Virgilio Martinez. Once we arrived to M...
29/09/2026

Archaeological & Culinary Diary of Perú.
Day 5 - MIL Centro Restaurant from chef Virgilio Martinez.
Once we arrived to Maras, the best surprise was going to have lunch to MIL Centro, one of the most reputed restaurants in Peru. The restaurant, created by Virgilio Martinez and having as a head chef to Luis Valderrama Silva, has been one of the best experiences I have had during this trip.
Not only the food was amazing and delicious but it is a tribute to the Peruvian roots and they are very involved with the ancient traditions and Inca culture. A truly unique experience.
📍Mil Centro - Vía a Moray, Maras, Perú.





Archaeological & Culinary Diary of Peru. Day 3- MAIDO -The best restaurant in the world. A very special stop on my culin...
23/09/2026

Archaeological & Culinary Diary of Peru.
Day 3- MAIDO -The best restaurant in the world.
A very special stop on my culinary journey through Peru was dining at the restaurant that was named No. 1 in The World’s 50 Best Restaurants 2025.
Maido, created by chef Mitsuharu “Micha” Tsumura, is where Japanese precision meets the incredible diversity of Peruvian food.
Every course was an invitation to discover something new. Beautifully presented, incredibly precise and, above all, full of flavour.
As a chef, these are the experiences I treasure most when I travel. Not only enjoying a wonderful meal, but observing, learning, get inspired and coming home with my head full of new ideas!
Maido means “thank you for coming back”. And after this experience, I completely understand why.
I need to thank my dear friends Mohamad Orfali محمد أورفه لي and 𝐏𝐞𝐧𝐞𝐥𝐨𝐩𝐞 𝐃𝐢𝐚𝐳 for making this amazing experience possible!! I love you both ❤️.
📍Maido. Lima. Peru




“Archaeological & Culinary Diary of Peru”. DAY 1- LIMAOur Peruvian adventure starts in Lima exploring some of its most i...
19/09/2026

“Archaeological & Culinary Diary of Peru”.
DAY 1- LIMA
Our Peruvian adventure starts in Lima exploring some of its most iconic
neighbourhoods.
We wandered through Miraflores, San Isidro and Barranco, each with its own personality, architecture and atmosphere. From the elegant streets of San Isidro to the colourful and bohemian feel of Barranco, Lima is full of history and contrasts.
And, of course, this culinary journey of Peru should begin tasting some of its most traditional flavours: ceviche, causa, anticuchos... our first
introduction to a cuisine that I have been looking forward to discovering for a long time.
Keep posted for more ☺️




10/09/2026

Try my latest summer discovery: Tomato & Carrot Gazpacho 🍅🥕!
So simple that I wouldn’t even call it a recipe... but the result? SO good!
I recently tried this combination of ripe, juicy tomatoes and sweet boiled
carrots, and I honestly wasn’t expecting it to be this delicious: fresh, light, naturally sweet and incredibly refreshing. Exactly what you want in these hot days of the end of summer!
The best part? It takes almost no effort. Just blend everything together, chill it well, adjust the seasoning, put your preferred toppings and you’re done.

Here is the recipe:
TOMATOES & CARROTS GAZPACHO
Ingredients:
• 1 kg. ripe tomatoes
• 300 gr. boiled carrots
• 2 cloves of garlic
• 1/2 cup good sherry vinegar
• 1/2 cup extra virgin olive oil
• Salt to taste
• As toppings I had pieces of boiled eggs and Iberic ham.

Method:
Blend until beautifully smooth, chill and enjoy! Finish with your preferred toppings, drizzle with a bit more of olive oil and garnish with fresh basil.

Save this one and give it a try before summer is over. I have a feeling you’re going to love it! Let me know ☺️





07/09/2026

Bonito del Norte: a taste of the Spanish summer 💙.
Fished along the northern coast of Spain during the summer months, this beautiful variety of tuna is highly appreciated for its delicate, soft and mild meat, especially compared with the stronger flavour of red tuna. It is a true star of Spanish cuisine, specially wonderful in stews, salads and, of course, preserved in the best Spanish cans.
Today I’ve prepared one of my favourite simple ways to enjoy it: Bonito Encebollado: tender bonito gently cooked with plenty of sweet, caramelised onions and a splash or two 😉 of white w**e!
Nothing complicated. Just a handful of good ingredients, a little patience with the onions... and you will enjoy an amazing dish that tastes like summer in northern Spain.
Here you have my recipe:
BONITO ENCEBOLLADO
Ingredients:
• 1 kg bonito (or tuna)
• 3-4 big sweet onions
• 2 cloves of garlic
• 150 ml. white w**e
• 1 bay leaf
• Olive oil
• Salt & Pepper to taste
• Fresh parsley to garnish

Method:
• Heat some olive oil in the casserole. Season the bonito with salt and pepper and add it to the pan. Sear gently on both sides and reserve.
• Slowly cook the onions in the same casserole adding more olive oil over low heat until beautifully soft, golden and caramelised. Don’t rush this step as the onions are the soul of the dish!
Add the garlic, the white w**e and the bay leaf and cook for another minute.
Once the onion is ready, add the bonito to the casserole and let everything simmer gently for just a few minutes, allowing the w**e and onion juices to create a delicious sauce
while keeping the bonito beautifully tender.
Finish with fresh parsley to garnish.
I have served my bonito with some white rice to keep the flavors of the fish.
Try it and let me know. This is a true delight 🤍!





04/09/2026

Before the Fig season is over, I would like you to try my Fig Carpaccio version, using very Spanish ingredients!
Once I choose a nice serving plate and wash and peel my figs, I cover them with film and press them very gently to make them very thin. My version always includes Manchego cheese, Iberic ham, fresh rocket, crunchy walnuts and a generous drizzle of extra virgin olive oil and balsamic dressing. I like to finish with some zest of a lemon that add freshness to the final dish. The combination of sweet figs, salty Manchego, peppery rocket and toasted walnuts is simply
irresistible.
So, before we say goodbye to fig season, make sure you try this one! Let me know if you like my Spanish version ☺️.





Happy days in August! 🌻🍅💃🏻🌿I cannot ask for more!Thanks for being there! 🤍
02/09/2026

Happy days in August! 🌻🍅💃🏻🌿
I cannot ask for more!
Thanks for being there! 🤍





31/08/2026

At the end of summer I am restocking my pantry for the rest of the year with my garden herbs. The process takes time but it is very rewarding 😁.
Once the herbs are grown, I collect them and let them dry completely. After several weeks they are ready. Then I remove the leaves from the stems and put them in sealed bags. It is important to label and date them.
This summer I have prepared: thyme, lemon thyme, rosemary and oregano. Also, my basil salt, the new addition to Pilar’s Pantry 😉! They will remind me of summer once I use them the rest of the year.
Are you going to prepare them? Let me know 🌿💚.




28/08/2026

End of August means Fig season and I love it!! The smell of fresh figs taken directly from the tree means summer to me!
So, every summer I prepare some fig jam to take with me to Dubai and enjoy this fantastic flavour every time I have a toast with it.
My recipe is quite traditional, but as you know me by me, I always try to add something different to make it more fresh and full of taste. To my usual mixture of figs and sugar (very little as the figs are quite ripe), I add the zest of a lemon and one orange and add a stick of cinnamon. The result is awesome!! Try it and let me know ☺️.

FIG JAM
Ingredients:
• 1 kg fresh figs
• 200 gr. white sugar
• Zest and juice 1 lemon
• Zest and juice 1 orange
• 1 stick cinnamon

Method:
- Cut the figs in small portions. Put them in a bowl and add the sugar, the zest and juices from the citrics and the cinnamon stick. Mix well and cover with a film for at least two hours so all the flavors combine.
Pour the mixture in a pot and cook at medium heat for around 30-35 minutes stirring occasionally. Once you get the desired consistency, blend it for the traditional way or leave it in junks, as you prefer. Fill sterile jars immediately until the border and close them tightly. I usually keep them in the fridge to be sure they are ok as I don’t use too much sugar. But you can boil them completely cover with water for about 60 minutes and then you can store them in your pantry for months.
I hope you like it!! Let me know ☺️.





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