With its tapestry of flavorful dishes shaped by a rich cultural diversity, unique mix of climates, and a staggering number of potato varieties that flourish in the Andean highlands, Peruvian cuisine captures the essence of Peru's gastronomic panorama. The offerings range from corn, quinoa, beans, chilies to various tubers relished by the indigenous peoples. This cuisine further developed depth and diversity with the introduction of rice, wheat, garlic, onions, and meats by the Spanish, and with Chinese and Japanese immigrants contributing to the Chifa and Nikkei cooking traditions.

International favorites like Lomo Saltado and Tiradito have evolved from the fusion of these influences, and now you, too, can bring the unique taste of Peru into your kitchen with a jar of ají amarillo paste and an array of vibrant Peruvian recipes.

Consider the classic Ají verde, a Peruvian green sauce enriched by ají amarillo paste, lime, scallions, and a generous amount of cilantro. It's a fantastic accompaniment to a wide range of dishes, from rotisserie chicken and grilled meats to roasted or grilled fish.

Tiradito, a raw fish dish similar to ceviche, features sashimi-style cuts topped with a tangy sauce served immediately before eating. In this variation, sashimi-grade tuna is adorned with a blend of lemon and orange juices and ají amarillo chiles.

"Eating Pisco is just as much a joy and matter of pride for every Peruvian as drinking Peru's national drink Pisco,” says Marek Trocha, a bartender at New York City's Artesano, a restaurant specializing in elegant Peruvian cuisine. The Pisco Sour, offering a classic cocktail expression of the spirit, is a perfect example.

Chef Ricardo Zarate brings a fresh approach to the traditional Peruvian paella by using cooked rice, making it quicker to prepare, and flavoring it with spicy Peruvian chile paste and a refreshing tomato salsa.

Among other noteworthy Peruvian dishes is ceviche, a hugely popular choice in Peru and increasingly so in the United States, thanks in part to famous Peruvian chef Gastón Acuria, who has been introducing Americans to this beloved staple from his home country.

The tantalizing flavors of Peru, blended with the country's rich cultural diversity and abundant ingredients, invite you to explore and experiment in your own kitchen, infusing your home with a unique, international gastronomic experience.