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A Sandwich a Day: Pollo a La Brasa at Las Primas in Portland, OR

The key to good pollo a la brasa lies in a salt-heavy marinade and proper cooking on a rotisserie to ensure the tenderness of the meat. There's not enough time for that here (this is a sandwich place, after all), but the grilled hunks of juicy white and dark chicken are still plenty soft with a salty crust.

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3 Comments | Posted by Adam Lindsley, January 12, 2012 at 12:00 PM
Tagged: A Sandwich a Day, Oregon, Peruvian, Portland, sandwiches

Spice Hunting: Black Mint

There's loads of mint varieties out there. We're familiar with some of them: peppermint, spearmint, apple mint. Others are more obscure, oddities like horse mint, corn mint, marsh mint. This is one of my favorites. Meet the curiously strong black mint. It's the mint you never knew you needed.

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9 Comments | Posted by Max Falkowitz, June 30, 2011 at 9:15 AM
Tagged: black mint, herbs, huacatay, mint, Peruvian, Spice Hunting

Spice Hunting: Lemon Drop Chiles

As we've learned on Spice Hunting, chiles don't always taste like you expect. Remember aji panca, the sweet purple chile that tastes oddly like blueberries? Well here's another Peruvian import (a nation whose chiles I seem to have a thing for) that's something of an edible surprise: lemon drop chiles.

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3 Comments | Posted by Max Falkowitz, May 26, 2011 at 9:00 AM
Tagged: chiles, lemon drop chiles, peppers, Peruvian, Spice Hunting, spices, spicy

Spice Hunting: Aji Amarillo

Capsicum baccatum is one of the five families of chiles. Compared to C. annum—the family of bell peppers, jalapeños, poblanos, and New Mexico chiles—it's not that well-known. Though if you've ever had Peruvian food, there's a good chance you've had the most recognizable of this relatively unknown chile family: aji amarillo.

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19 Comments | Posted by Max Falkowitz, June 24, 2010 at 2:15 PM
Tagged: aji amarillo, chiles, Peruvian, Spice Hunting, spices

My Search for the Green Peruvian Aji Sauce Recipe

This green Peruvian dipping sauce has been an obsession of mine for years. It can be slathered onto anything for some creamy, vibrant heat. But do I have to rely on the restaurant? What if it's so addictive, I need to make it at home? And they won't disclose the recipe? Thanks to a little help from some coworkers, we cracked the case on this "secret" sauce.

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15 Comments | Posted by Andrea Lynn, March 3, 2010 at 8:30 AM
Tagged: condiments, Peruvian, Pio Pio, sauces, Serious Heat, spicy