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Lomo Saltado Breaks Away From Tradition at Rosaliné and Llama Inn
Recent Issues
Check out other past issues
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
The Dough Issue
Dive Deep Into Peruvian Cuisine
Explore Peruvian Cuisine With These Cookbooks
Metric Coffee's Xavier Alexander Journeys to Peru to Find Beans and Build Relationships at the Source
Pablito's Kitchen Shines a Light on Peruvian-Italian Dishes
With Avocados, Bacon, and Sausage, Peruvian-American Chefs Put Their Own Spin on Classic Potato Dishes
What's Your Best Peruvian Food Memory?
Aji Amarillo, Peru’s Signature Chile, Gives Off More Than Just Heat
From Japanese to African to Chinese and Beyond, Peru is a Crossroads of Culinary Influences
Recipes from this issue
See all the recipes from the current issue
Roasted Onion, Vanilla, Figs, and Pink Peppercorns
Res y Raíz (Beef and Roots)
Scaly Paiche with Masato Cream (Paiche Escamoso con Crema de Masato)
With Yuyo, Maribel Rivero Brings Peruvian Spirit to the Heart of Texas
Meet the Chefs Riding Lima’s New Culinary Wave
Chicha Morada Adds A Punch of Savory Spice to Cocktails
Potatoes, Corn, Grains, and Other Hearty Ingredients Offer a Taste of the Andes
Sandwiches Express the Diverse Influences in Peruvian Cuisine
Stuffed, Fried, and Smothered with Aioli, the Best Peruvian Snacks are Savored by Hand
At Rosaliné, Debbie Renteria Shines a Light on Peruvian Ingredients in Her Desserts
Pastry Chefs Give Peruvian Desserts the Attention They Deserve
Meet Nikkei, the Bold, Colorful Mash-up of Peruvian and Japanese Cuisine
Chinese Flavors and Techniques Collide with Peruvian Ingredients in Chifa Cuisine
Anticuchos Offer a Taste of Africa’s Influence on Peruvian Cooking
Get Schooled in Pisco, the Spirit of Peru
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