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Long before the Perú: Pachamama artisans flew thousands of miles to grace the National Mall, Spanish colonists sailed thousands of miles to find indigenous communities inhabiting what would become the country of Peru.
This potato dish covered in a creamy yellow sauce, served alongside a hard-boiled egg, lettuce, and olives, derives its name from the town of Huancayo, where many of the ingredients grow abundantly.
Stroll down the streets of Monsefú along the northern coast of Peru in July, and you are bound to catch a scrumptious whiff of garbanzos con pavo horneado.
Causa en lapa is a mashed potato and salted fish dish commonly served during Holy Week, a time when many Catholics in Peru abstain from eating red meat.
Ana Ccahuin Berrocal and Ives Gálvez Huamán demonstrated one of the countless ways in which seemingly bland quinoa seeds can create delectable dishes.