Pepper School

Ask most Americans to name a Peruvian sauce and you'll hear "the green one" — ají verde, the huacatay-and-jalapeño blend served at every rotisserie chicken counter from Lima to Los Angeles. Ask them about huancaína, the creamy ají amarillo-and-cheese sauce...

If you've noticed more ceviche on menus, more ají-anything on food blogs, or a rotisserie chicken chain in your neighborhood with a green sauce everyone's suddenly obsessed with, you're not imagining it. Peruvian cuisine is having a real moment in...