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

El huacatay es una pieza clave en la identidad de platos icónicos de la cocina andina At the heart of Andean cuisine are herbs that tell...

El ají amarillo se distingue por su sabor único, que es una combinación de picante suave, dulzura y un toque frutal At the heart of...

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