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.
'Peruvian' on Serious Eats
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.
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.
A fiery, creamy green sauce made with jalapeños and aji amarillo. Perfect for fries and grilled chicken.
[Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving...