Recipes

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...

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...