Recipes

Chicken salad has a reputation problem. It's the lunch people eat when they can't think of anything else, made with leftover rotisserie and whatever's in the fridge. It's fine. It's never exciting. Adding aji amarillo changes the premise entirely. The...

Salmon on the grill is easy to get wrong. Too long and it dries out. Not enough flavor and it's just fish. The solution to both problems is aji verde. Verde — our green Peruvian sauce built on cilantro, garlic,...

Great ribs don't need a bottle of sweet, smoky American BBQ sauce. They need patience, a good rub, and something with real heat and character in the glaze. Aji rojo handles the last two. Rocoto pepper — the base of...

Skirt steak tacos are already one of the best things you can put on a grill. Aji rojo makes them the best thing anyone at your cookout has ever eaten. Rojo — made from rocoto pepper, Peru's fiercest native chile...

If ceviche is Peru's national dish, tiradito is its most elegant cousin. Same idea — raw fish, citrus, aji amarillo — but the execution is completely different. Where ceviche is cubed and marinated, tiradito is sliced thin and dressed at...

Ceviche is Peru's national dish. Not in the way that France claims coq au vin or Italy claims pasta — but in the way that it shows up at every table, every occasion, every coastal city from Lima to Piura....