Ají panca
Peruvian panca chili, or ají panca as it's known in South America, is the second most common pepper in Peru, grown all along the coast. This deep red to burgundy colored hot pepper is similar in appearance to ají amarillo, only less spicy and has a rather sweet, berry-like, and slightly smoky flavor with a pronounced floral bouquet.
Ají panca can be made into a paste or it can be dried and minced. It is widely used as a seasoning in Peruvian cuisine, especially for various sauces, stews, and fish-based dishes like the famous parihuela seafood soup.
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Ají de fideos
Ají de fideos is a spicy Bolivian dish originating from Cochabamba, prepared with a combination of pasta noodles, potatoes, ground chilis, ground meat, peas, carrot ... Read more
Parihuela
This hearty and spicy seafood soup whose flavors and ingredients are uniquely Peruvian originated in the fishing communities of Peru; it is what the fishermen ... Read more
Escabeche de pollo
Escabeche de pollo is a Peruvian dish consisting of browned chicken pieces covered in pickling sauce. In Peru, escabeche is prepared as a pickled combination of onions,... Read more
Picante de carne
Picante de carne is a traditional stew originating from Peru. Although there are many variations, it's usually made with a combination of beef (flank steak, beef shank,... Read more
