Ají de Gallina is a rich, silky shredded chicken dish bound in a creamy yellow sauce scented with ají amarillo and enriched with walnuts, bread, and Parmesan. Served with rice, egg, and olives, it balances gentle heat, nuttiness, and savory depth in a deeply comforting plate.

Tender slices of potato are covered in a silky, mildly spicy huancaína sauce made with aji amarillo, queso fresco, milk, and crackers. Finished with lettuce, egg, and olives, it is creamy, bright, and comforting with a gentle chili warmth.

Chupe de Camarones is a deeply comforting Peruvian prawn chowder with a fragrant shellfish broth, soft potatoes, sweet corn, rice, and creamy milk enriched with queso fresco. Each bowl is hearty and aromatic, with gentle heat from ají amarillo and a softly poached egg on top.

Seco de Cordero is a vibrant lamb stew with a silky, herbaceous cilantro sauce, gentle heat from ají amarillo, and a subtle tang from chicha de jora. In this faster version, tender lamb shoulder cooks with carrot and squash until richly coated in a fragrant green braise.

This ceviche is bright, cold, and sharply refreshing, with tender cubes of sea bass lightly cured in vivid leche de tigre. Ají amarillo adds fruity heat, while sweet potato and corn balance the acidity with gentle sweetness and texture.