The Aji de Gallina I grew up eating — memory as a review

I grew up eating Aji de Gallina and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the spicy and aromatic was right, aji amarillo pepper was handled the way it should be.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. Growing up it was always a market anticucho stall, which shaped my reference point entirely. cold Cusqueña beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.