Pop-up joints join to promote pisco

When anyone utters the words pisco war they are usually referring to somebody from Peru and somebody from Chile arguing in a bar about which country invented the drink.

Recently, when two restaurants in Beijing started promoting summer pop-ups emphasizing Peruvian ceviche and pisco sours, foodies in the capital wondered if an ugly confrontation was brewing.

Staff at both restaurants think that's hilarious. If anything, says Alex Worker of Buena Onda, they are teaming up to bring a new food culture to Beijing - one that's hot globally but hard to find in China.