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Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 8 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Win a Copy of 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams Closed

Morales's new cookbook, Ceviche: Peruvian Kitchen, is based on recipes from the restaurant as well as favorites from his childhood in Lima. More

From the Archives: Peruvian-Style Grilled Chicken With Green Sauce

J. Kenji López-Alt 3 comments

This Peruvian-style grilled chicken starts with butterflied chicken with a vinegar and spice rub that's slowly grilled over coals. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. More

Great Peruvian Roast Chicken at Inti in Hell's Kitchen

New York Lily Chin 3 comments

Inti is a small Peruvian restaurant on the northern end of Hell's Kitchen, and its warm interior makes it a solid choice for casual meals in the neighborhood. The star of the show is a roast chicken we'd head back for today. More

TGI Fry-Day: Maduros at Cevicheria El Rey

New York Max Falkowitz Post a comment

Fried sweet plantains are common enough, but at Cevicheria El Rey in Elmhurst they're exceptionally sweet. More

Date Night: Urubamba, Peruvian Cuisine in Jackson Heights

New York Jessica Allen and Garrett Ziegler 7 comments

Urubamba, in Jackson Heights, is a restaurant to root for, with a clientele utterly devoted to its takes on traditional Peruvian food. More

A Sandwich a Day: Pan de Chicharron at Raymi

New York Dana Abu-Dayyeh 1 comment

Although Raymi features a prominent ceviche bar and Pisco selection, they also have a pork and sweet potato sandwich worth seeking out. More

Bar Eats: Raymi

New York Nancy Huang Post a comment

Peruvian cooking, shaped over centuries by Spanish, Japanese and Chinese influences and native Andean roots, has a new haute home in Raymi, a cavernous restaurant and bar featuring modern interpretations of this multicultural cuisine. More

Lunch Today: Veal Heart Anticuchos at Morocho

New York Sam Levison 1 comment

The Anticuchos, veal heart skewers on a bed of Peruvian corn and lettuce at Morocho are filling but not too heavy, a perfect summertime lunch. More

The Food Lab: Peruvian-Style Whole Grilled Chicken

Latin Cuisine J. Kenji López-Alt 18 comments

When it comes to Peruvian roast chicken—I'm talking the kind served at places like the Pio Pio mini chain—it's all about that green sauce, right? I mean, sure, the tender chicken, kissed with the smoke of a live fire and a hint of spices and garlic is pretty damn good on its own, but it's that green sauce—spicy, tangy, and cooling—that keeps us coming back for more, right? Here's how to make'em both. More

Peruvian Style Grilled Chicken With Green Sauce

Serious Eats J. Kenji López-Alt 33 comments

This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. More

NYC Food Trucks: Morocho Makes a Mean Fusion Burger

A Hamburger Today Sam Levison 3 comments

The Poor Man's Burger from Morocho is an all-around excellent hamburger, from the beef to the toppings to the look it evokes in those who enjoy it. Unlike many New York trucks, Morocho doesn't tout its sourced ingredients or special blend. Instead, chef Miguel Samanez simply does everything right and lets the quality ingredients, including some ultra fresh veggies, speak for themselves. More

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

A Sandwich a Day Adam Lindsley 3 comments

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. More

Spice Hunting: Black Mint

Spice Hunting Max Falkowitz 9 comments

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. More

Potatoes and Summer Squash with Black Mint Sauce

Serious Eats Max Falkowitz 3 comments

Thick, creamy, intensely-spiced sauces are an essential component of Peruvian cooking. Dairy, usually some combination of milk and fresh cheese, is blended with flavorful herbs or chiles as well as thickeners like bread, crackers, and nuts. Black mint sauce is one of these canonical sauces. More

Spice Hunting: Lemon Drop Chiles

Spice Hunting Max Falkowitz 3 comments

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. More

Spice Hunting: Aji Amarillo

Spice Hunting Max Falkowitz 20 comments

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. More

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