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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
PeruvianAjí de gallinaShredded hen in a thick yellow sauce of ají amarillo, bread soaked in milk, nuts and cheese, over rice.Tastes hotBe its first cook →PeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.Tastes bitter and richBe its first cook →That's everything for that word. The index stops when it runs out.