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]

Pollo a la Brasa can have so many subtle variations that effect the taste of the bird wildly. This recipe uses wine instead of the more standard beer as a means of tenderizing the meat. As a rule: if you don't want to drink it, don't put it in your food. This applies here. Use any white wine you like to drink, if you don't like white wine, substitute a light beer (such as a lager or wheat beer) instead of a darker beer. Whatever you do to this recipe, it will be good. [More]