Ají panca: the foundation of Peruvian adobos and anticuchos Sweet and smoky, with a gentle heat and a deep color: ají panca is the all-rounder of Peruvian cuisine for marinades, grilling, and stews with character that won't burn your palate. In this guide, I'll tell you about its origin , flavor profile , how to prepare it (fresh, dried, or as a paste), what dishes to use it in , and chef's tricks to make it your go-to sauce. Aji panca is the dried, ripe fruit of Caps

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

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Every time I prepare causa limeña, I feel like I am paying homage to the tradition and ingenuity of our Peruvian cuisine. From the...