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.
They have a long story in our country, so long that in pre-columbian ceramics there are many evidences of their
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Drying potatoes is an ancient way used to this day in Peru to preserve these crop. To do it, potatoes
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Let me start by telling you that this is not my actual grandmother´s recipe. I gave it that name because
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It's Pisco Sour Day again, and to celebrate we've made a compilation of our favorite Pisco Sour creations that have
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Maíz morado is one of the many varieties of corn native to Peru. It’s sold dried, by the kilo, and it´s good for chicha morada,
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Even though this is supposed to be a Peruvian food blog, I couldn't resist writing a review about the new
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Huacatay is a popular herb used in Peruvian dishes, -mostly in the Andes-, that imparts its characteristic flavor to many
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Guest post by Antonella Delfino. Technically, this is not a soufflé, as it doesn't rise and fall like the
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You can buy jora in the market, but if you want to make it yourself, the process starts with the
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Picarones may look like buñuelos or beignets, but they are one of a kind. For starters, they are not made with flour and eggs only, but with a
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