Recipes

Street-style tacos live or die on the sauce, and Peru’s version of green sauce is one of the best-kept secrets in the taco conversation. This recipe swaps the usual salsa verde for Aji Verde — the bright, herb-forward pepper sauce...

If you've eaten at a Peruvian table — anticuchos off the grill, a plate of lomo saltado, a bowl of ceviche — you've almost certainly eaten salsa criolla, even if nobody pointed it out. It's the pile of bright pink-red...

Walk down almost any street in Lima after dark and you'll find them: charcoal grills sending up smoke, vendors fanning the coals, and skewers of deep red-brown meat sizzling over the flame. This is anticuchos — Peru's most iconic street...

Grain bowls are everywhere right now, and most of them taste like nothing in particular: a scoop of rice, a scoop of protein, a drizzle of whatever dressing is in the fridge. A Peruvian bowl is a different thing entirely....

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...

Lomo saltado is a Peruvian stir-fry of tender beef sirloin, tomatoes, and red onion, seared fast in a screaming-hot wok with soy sauce and ají amarillo, then piled over white rice with a tangle of golden fries tucked into the...