Strings of pom-poms, used for the party’s step and repeat, mimic quipu, an ancient Incan counting device.
Stefano Herrera and Rosangel Conde perform a marinera dance for the guests.
Antonella Bertello and her mother, Pepa Bertello, wear traditional Peruvian ribboned braids.
The buffet meal was prepared by Paterson, New Jersey’s Peru Mixtura restaurant.
Beef skewers on the grill.
Pachamanca, a national dish consisting of slow-cooked meats and vegetables, is an ancient homage to Mother Earth.
Dancers Stefano Herrera, Rosangel Conde, and Angel Conde in native Andean dress.
Tamale con pollo.
Causa con camarones, appetizers made with shrimp and chopped vegetables wrapped in mashed yellow potatoes.
Maíz morado, or purple corn, is a staple of Peruvian cuisine.
Bertello’s niece, Carolina Braedt wears an Andean mask and headpiece.
Braedt’s boyfriend, Bruno Vega, also wears an Andean mask and headpiece.
In addition to pachamanca, guests helped themselves to plates of grilled skewered beef with potatoes and choclo, or giant Peruvian corn, and refreshing Cusqueña beer.
Giancarlo Islas isdressed in attire for performing Huayno, an Andean dance. Party favors included miniature Peruvian flags and Andean tambores, decorated with vibrant Peruvian scenes.
Rosangel Conde is also dressed in an attire for performing.
Party favors included miniature Peruvian flags and Andean tambores, decorated with vibrant Peruvian scenes.
Yuri Juárez, a famous guitarist in his native Peru, entertained the guests.
Sarah Loewenberg and Russ Steele are enjoying the music.
Desserts included a caramel pudding and mazamorra morada, a pudding made with purple corn and pineapple.
This is a mousse made with lúcuma, a Peruvian fruit.
For dancing, guests donned alpaca-wool chullos (Andean hats with earflaps) and fajas, or belts. (near right)
Bertello, in red at far right, mingles with the crowd.
A plate of alfajores, delicate cookies filled with dulce de leche.
A variation on the pisco sour, this refreshing drink calls for the addition of passion-fruit puree. 2 oz. pisco* 1 oz. simple syrup 1 oz. passion-fruit puree 1 egg white 5 ice cubes Angostura bitters Method: In a blender or cocktail shaker, mix first five ingredients together and whir or shake vigorously for 30 seconds to a minute. Pour into a glass and garnish with a few drops of Angostura bitters. Serves 1.* Pisco Alegre Acholado was served at the party.
