This recipe comes by way of our good friend Carlos. His recipe is so good you might want to be careful that is not your arm you are eating after you chowed your bird. The lime in the recipe really offers a different dynamic. We love it and hope you do too. Say a little Holy Pollo prayer of thanks to Carlos for coming through for us on this one. Let us know what you think. After making this recipe a few times, you may want to improvise the marinade paste to 'make it your own'. Please experiment and let us know how it goes. Remember one thing: this is supposed to be a paste, so keep you liquids to a minimum. [More]

Ají de Huacatay - There is a reason this recipe is a national Peruvian favorite and it’s not just because it’s easy to make; this stuff is delicious. You can make it in minutes and it keeps for quite some time. Try to make it in advance of using it as the flavor improves with time. Put in squirt bottles or simply put in bowls as a dipping sauce. As a condiment, it is at home along-side Pollo a la Brasa as it is Beef, Pork, and Fish. [More]