Cooks at Home - The Romeros

“My mother taught me to make this dish when I was getting married to Javier. It is a famous-- a necessary thing to know how to make, to make well, in my country,” - Miriana Romero

“My mother taught me to make this dish when I was getting married to Javier. It is a famous-- a necessary thing to know how to make, to make well, in my country,” says Miriana Romero, a Peruvian-born Peachtree City empty nester and pharmacy technician.

She sprinkles chopped hard-boiled eggs on a layered beauty of an exotic potato salad, the Casa Relleno. Javier, her husband, hands her a freshly created Pisco Sour, a South American classic cocktail. The drink’s name originates from pisco, which is its base liquor, and the word sour references the citrus juice—but what makes it truly special is whipped eggs whites making the drink frothy and light and garnished with gourmet bitters.

Javier is the Central and South American Managing Director of Koppers Performance Chemicals, an international company that services the lumber industry by career, but in his free time, he is a Mixologist, Chef, and all around aficionado of all things related to food and healthy living.

Miriana and Javier met in Miriana’s Lima neighborhood when a friend introduced them and suggested that Javier escort her to her high school prom. Now they toast and kiss to another good day—and thirty years of marriage. The two have raised two daughters and have resided in Peru, in Australia, and eleven years in Peachtree City. Neighbors and friends love to hang out with the Romero’s and enjoy his creations on his green egg, or classic Peruvian dishes.

The line between food and family is as layered as Miriana’s Casa Relleno: thick with goodness, and meaningful. From hiking in the Andes and various bike trips to visiting their oldest daughter who lives in Australia, this couple lives a life celebrating family and adventure.

In addition to being serious bike riders, Javier and Miriana love coffee. So why not invest in a small farm in the mountains of Guatemala? The two own 35 acres of a 600-acre working coffee farm. Soon, their cherries (proper name for a coffee bean) harvest will translate to approximately 73,000 pounds of coffee. With that much coffee in the future, the couple wanted to learn as much as they can about roasting techniques, so they installed a small roaster in the basement. In between the appetizer and our evening meal, the two give a tour of their private roasting operation.

While discussing goals for the coffee farm, Javier heats up a sauté pan and switches the topic to an important item: our main entrée –a fusion of flavors layered with peppers dating back from the Incas, to the Asian influence of the dish. In the 17th century, Peru experienced a Chinese immigration as well as citizens from other Asian countries.

Javier explains the history of his creation as he sautéed the onions, “ Chinese and other Asian origin ethnic groups start using Peruvian ingredients in their cuisine - in this case, they use Amarillo chillies, Panca chillies or Limo chillies and potatoes- all originated in Peru and used extensively in prehispanic Andean people probably more than 5000 years ago. This dish combined with soy sauce, ginger and chives add the Asian influence to these Andean ingredients. This is one the most favorite dishes for Peruvian families - the dish is very flexible, and other ingredients can be added or replace to achieve good results.”

And Javier delivered: A plated array of layered flavors as beautiful and unique as this couple.