Give your Thanksgiving turkey a Latin makeover with Victor Albisu’s Peruvian-style take: the turkey is stuffed with aromatics and a mixture of duck fat, butter, paprika, cumin, oregano, garlic, and parsley. Instead of baking, it’s grilled until crispy and smoky.
Chef Victor Albisu is the chef/owner of two new Latin American eateries—Del Campo and Taco Bamba, in Washington DC. Both ventures, although different in style and concept, are a nod to his Latin heritage.