Caldo de cabeza de carnero is a clear, restorative Andean soup in which lamb is simmered for hours until the broth turns rich and gelatinous. Yellow potatoes, a dried ajà mirasol pepper and a generous handful of fresh mint finish it. This version uses bone-in lamb, which is easier to find than a whole sheep's head and gives a similar broth.
A hearty Peruvian soup of chicken, rice and yellow potatoes, simmered with onion, garlic, beer and Peruvian chili peppers and finished with a big handful of fresh cilantro. The cilantro gives the broth its signature green color and fresh flavor, and the soup is served piping hot on cold days and after long nights.
This classic Peruvian dish that combines tender stir-fried beef, crisp vegetables, and savory sauce with the bold flavors of soy sauce and aji amarillo peppers. Served over a bed of rice and traditional fried potatoes,
