The Peruvian Dish Americans Have Never Heard Of: Why Ají de Gallina Should Be as Famous as Ceviche
Peruvian food has had a slow, strange entry into American awareness. Ceviche made it. Lomo saltado is getting there. A few high-end restaurants in New York and Los Angeles serve causa and anticuchos. But the deeper catalog of Peruvian home cooking remains almost completely invisible to Americans, which is a genuine loss. Because buried in …












