Peruvian Rotisserie Chicken sets itself apart, always served together with french fries and salad. Also, you’ll find it together with anticuchos, aji amarillo, aji parrillero, aji panca, crema de rocoto and many traditional spices from Peru. You can find a pollo a la brasa restaurant on every corner in Lima and all around Peru. What we know about its beginnings is that pollo a la brasa (Peruvian rotisserie chicken), was created by Roger Shuler, member of one of the most respected families of Peru’s culinary traditions in Lima.
Lately I have been craving this light tuna salad very often. It all started after reading an interview with handsome
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In Peru, like everywhere else, Easter is a big tradition. Many people spend the day focused on the religious celebration,
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Guest post by Antonella Delfino This recipe was created by my husband. I have to admit that cooking is my
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Every time I visit my brother in San Salvador, I share this appetizing dish with him at his Peruvian restaurant.
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Causa is a traditional dish that can be transformed with many different ingredients. Although the classic causa is always made with
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Last summer, our friend Manuel Villacorta's second book, Peruvian Power Foods, was published. We have already talked extensively about this
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Rice is my go-to side dish for any entree, and this simple but flavorful pilaf with red quinoa and angel
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Thanks to Cesar Moncloa Guardia for the beautiful photo. The name of this unique ingredient comes from the Quechua
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Cebiche, as we all know, is a raw fish dish. As exquisite as this world-famous appetizer is, its main strength
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This incredibly flavored green rice is one of the most famous dishes in Chiclayo, north of Lima. Cooks in this
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