Recipes

Pollo a la brasa is Peruvian rotisserie chicken: a whole bird marinated in garlic, ají pepper, cumin, soy sauce, and herbs, then slow-roasted over charcoal or wood until the skin turns deep mahogany and impossibly crisp. It is Peru's most-eaten...

Peru is a seafood nation. More than 1,500 miles of Pacific coastline, the cold and abundant Humboldt Current, and a culinary tradition built around fish and shellfish going back thousands of years. When Peruvians eat shrimp, lobster, or crab, they...

Cauliflower has a problem: left to its own devices, it's bland. It needs fat, heat, and something with actual flavor to become what it's capable of. Aji verde is all three of those things in one jar. Roasted at high...

When Peru meets the Mediterranean, your fish and chicken get a lot more interesting. Aji verde already has the herby, garlicky depth that makes Greek yogurt sauces work. Fold them together and you get something that's cooling and spicy at...

Every kitchen needs a go-to dipping sauce. Something that works with wings, fries, crudites, quesadillas, chips, leftover roasted vegetables — whatever you pull out of the fridge at 10pm. This is that sauce. Aji verde is already creamy and herbaceous...

Deviled eggs are one of those dishes that never falls out of fashion. They show up at every party, every potluck, every holiday table. Everyone has a version. Most of them are fine. Aji verde makes them extraordinary. Our verde...