This relatively simple custard filled cake has a dedicated following within Basque communities.

Eight months ago, our Ondarre homestead had a pleasant visit from none other than researchers from the Smithsonian Institution in Washington D.C.!

“Alright, everybody! Txotx!” With this exclamation, Tim Prendergast (beverage director at ANXO Cidery & Pintxos Bar) flips a lever on a large oak cask

This recipe for Basque-style meat-stuffed peppers appeared in the 1991 Smithsonian Institution Press publication Smithsonian Folklife Cookbook, compiled by Katherine and Thomas Kirlin.

To celebrate the Smithsonian Folklife Festival’s Peru program, my aunt Isa and my uncle Lucho were kind enough to work through a couple of Lucho’s family recipes on a recent stormy evening.

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.

As I walked around the Festival, my legs almost took on a life of their own, forcing me toward the Afro-Peruvian Music and Dance tent, where the sound of the resonating cajónes intermingled with intricate guitar figurations and the powerful yet warm voice

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.