Quixo Peru Travel Guide
January 9th, 2007
The Quixo Peru Travel Guide is now live! Our insider, Catherine Criolla offers opinionated tips and resources. Basically you get to peek into the resource folder of an archaeologist who frequently visits Peru and sometimes leads tours. There are tons of great, inspiring book recommendations as well.
Please share you experiences with us! We’d love to hear them.
4 Comments Add your own
1. Jim Wilde | May 12th, 2007 at 10:02 am
Does anybody know of a source for fresh Aji in the US?
Gracias,
Jim
2. max | June 8th, 2007 at 2:33 pm
I just came back from Lima, and still have the taste in my mouth of fresh aji; I wish I knew were to buy it. To make Papa a la Huancaina here in Houston, I combine 3 or 4 RED jalapenos with 2 Habanero (seeded), and add some yellow aji paste.
3. Joan Peterson | July 8th, 2007 at 5:39 am
Remarkably, frozen ajies amarillos when thawed are almost freshlike. The flesh is firm, not mushy. This variety of peppers, frozen, is available in many Hispanic grocery stores around the US.
I used the frozen version of this chile pepper to taste-test recipes provided by Peruvian chefs for my travel guidebook, “Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure.” One such recipe was for Papas a la Huancaina, which was mentioned in the comment by Max on June 8th.
4. Sonia | March 9th, 2008 at 1:17 pm
From Cardiff, California
My Peruvian friend cooked this for me years ago. I remember that she added fresh corn to the equation. It was delicious!!!!!!!
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