Parihuela is a bold, warming seafood stew with a vivid broth built from ají amarillo, tomato, garlic, and onion. Tender fish, sweet shrimp, and briny clams simmer gently until just cooked, then a shower of cilantro and lime brightens every spoonful.

Sudado de Pescado is a delicate yet intensely savory fish stew with a bright broth scented by ají amarillo, tomato, onion, garlic, and cilantro. The fish stays tender and flaky, while the vegetables melt into a lightly spicy, citrusy cooking liquid perfect for spooning over each bite.

Causa rellena is a refreshing layered potato dish with a vivid yellow, gently spicy mash brightened by lime and ají amarillo. This vegetarian version is filled with creamy avocado, egg, and red onion, then finished with olives and parsley for a savory, elegant contrast.