Note: If you have access to fresh aji amarillo peppers, use 2 cups of finely diced peppers; omit the bell pepper and the chile paste. If you can find neither the fresh peppers nor the paste, simply ...

An umami-rich marinade of soy sauce and spices imbues intense flavor into a whole roast chicken in this Peruvian classic. Make the green aji sauce up to a week ahead of time so it’s ready when the ...

Dice onion finely. In a skillet over medium-high heat, cook onion, beef, garlic, olives and raisins until meat is browned. Do not add oil. Add salt and pepper to taste. Cool. Place flour and butter in ...

Instructions: In blender, blend the Ají Amarillo Paste and agave with the Key lime juice; slowly add oil to emulsify while the blender is running. Season with salt to taste. If using, add scallions ...

All restaurants, and their menus, evolve over time, just as their chefs do. Any serious chef working today is constantly bombarded by information and inspiration — from traveling, from reading ...

They're full of flavor and the perfect recipe for your Taco Tuesday! Professional Caterer and cooking instructor, Chef Steven Havens, shared his grilled shrimp tacos!For more information about Chef ...

Puree garlic, soy sauce, lime juice, 1 tablespoon oil, cumin, paprika, oregano and a pinch of black pepper in a blender. Put chicken in a large ziploc bag and add marinade. Place in refrigerator and ...

Pollo a la Brasa with Aji Verde Sauce on Wednesday, July 1, 2015. Photo by Cristina M. Fletes, [email protected] Yield: 4 servings of chicken and 6 servings (1½ cups) of sauce The South ...

tortillas Choose one or more of the following based on your taste- fresh sweet corn, avocado, tomato, pickled onions, crispy jalapeños, queso fresco or cojita cheese, pico de gallo. Blend aji verde ...