Fiesta Limena Peruvian Food

In an interview for the San Francisco Chronicle earlier this year, Gaston Acurio, the most well known Peruvian chef in perhaps all the world, talked about the importance of aji amarillo in Peruvian cooking. (As we have mentioned in past posts, Peruvian dishes like Papa a la Huancaina are made with aji amarillo, a yellow hot pepper that is native to Peru.) Acurio discussed the idea of using American ingredients such as potatoes from local California farmers for his San Francisco restaurant, but said he would only use peppers from Peru. “The DNA of Peruvian food is the chiles,” he said. “It’s like the bass in the music…It’s our rhythm.” Just like Acurio says, aji amarillo is a very important ingredient in Peruvian food – when you try Papa a la Huancaina at Fiesta Limena, you’ll know why. With a unique taste that is hot but still very flavorful, aji amarillo is used to make delicious Peruvian dishes.