Andean trout with crispy skin over black quinoa, finished with a bright huacatay–cilantro green sauce and sautéed highland vegetables on a modern plate This dish brings together three emblems of Andean cuisine: fresh trout , aromatic huacatay , and ancient quinoa . The result is an elegant dish, perfect for a regular menu or a special dinner, where the fire works its magic, the green sauce embraces without masking, and the garnish provides texture and nutrition. A little

Rocoto peruano: ají andino para rocoto relleno, chupes y adobos The rocoto pepper isn't just "another hot pepper": it's pure Andean character. Fleshy, juicy, and with a heat that awakens without being harsh, it has a fruity aroma that captivates when roasted or charred. In Peru, and especially in Arequipa , it's part of our collective memory: moist stuffed rocoto peppers , comforting stews , generous marinades , and sauces that bring life to the table. If you treat it w