One of the things I love most about collaborating with other chefs is creating a true fusion of cultures. This time, I crafted these beautiful shrimp cigars with the renowned Peruvian chef Rodrigo Fernandini. I brought my culinary tradition of deep-fried filo-stuffed cigars, while Rodrigo added a Peruvian touch with seafood and aji amarillo paste, elevating these delights to a whole new level. Making filo dough from scratch might sound intimidating, but it’s surprisingly easy, takes just a few minutes, and is incredibly versatile. One of my most cherished food memories from childhood is enjoying "pastels"—deep-fried, stuffed filo dough treats—at celebrations. Serve these cigars with tzatziki and a squeeze of lime to perfect every bite!

10 cigars

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