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.
Seabass is one of my favorite fish because of its white, succulent meat. It's also very easy to cook, and
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Whenever someone starts a conversation about Peruvian food, the word cebiche is always one of the first to be mentioned. This simple,
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Salpicon de pollo (something along the lines of "chicken splash") is a popular salad in Lima, prepared regularly in many
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Last Monday we prepared some causa with shrimp escabeche appetizer which made us realize we hadn't shared the recipe for fish escabeche
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When I want to impress my friends with a stunning dessert that I can make in advance for the most
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Quinoa did it again! I think we've said enough about this Peruvian superfood, and declared our passion for it in
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Originally made with a humble fish called bonito, escabeche is a classic appetizer served cold. A fried fish fillet is
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As you can see, this week we're in a retro mood, revisiting old posts and recipes. These beautiful (oh yes, and
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Today we are revisiting our past by reposting this recipe for sushi rolls filled with causa instead of rice. For
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Last week my mom was visiting, and on our daily walks by the Hudson River, we also indulged in our
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