Peruvian Arroz con Pollo

What do the Peruvian Arroz con Pollo and Jambalaya from New Orleans have in common? They both originated from the Spanish Paella, but using local ingredients and spices, these dishes developed their own unique textures and flavors to become cultural icons of their city or country. In the case of Peru, what makes this Arroz con Pollo different from others in Latin America is an ingredient that is the star of many traditional Peruvian dishes — the colorful, spicy, and smoky, aji amarillo. Presenting, the Peruvian Arroz con Pollo, served in a Paella pan, family style, to honor the fusion of ingredients from Peru and Spain.
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Leche de Tigre

Intense.
Balanced.
Fresh.
Acidic.
Spicy.
Savory.
The Sea.
The Land.
Creamy.
Cold.
Umami in a shot glass.
That, is Leche de Tigre.
Here’s how to make this spicy Peruvian aperitif at home.
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Caldo de Choros, Peruvian Mussel Soup

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Tiradito Nikkei, Peruvian Sashimi

Tiradito is a dish that could only have been born in Peru, and some say that it’s the perfect marriage between the Peruvian ceviche and the Japanese sashimi. Thinly sliced fish swimming in a spicy sea of citrus, this Tiradito Nikkei pays homage to the fusion of two cultures, which began over 100 years ago when the first Japanese immigrants arrived in Peru on a ship called the Sakura Maru.
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