Why Aji de Gallina deserves more attention

Aji de Gallina rarely gets the international recognition it deserves. The subtly sweet with chilli heat complexity is genuine, not simple, and the technique involved in using leche de tigre lime marinade correctly takes real skill.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. I encountered it first in a Novoandino contemporary Peruvian restaurant and that context helped me understand it properly. Inca Kola is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Aji de Gallina is the dish to start with.