My first encounter with comida Peruana was over 20 years ago, thanks to my wife's Peruvian family. Their cooking was a study in juxtaposition: hot and cold, acidic and starchy, robust and delicate.

Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

When the Peruvian-born restaurateur Humberto Leon was growing up in Los Angeles in the 1980s, his high-school classmates had barely heard of Peru, much less its cuisine.

Not only was the dish well-balanced, our palate was treated to a fiesta of flamboyant flavours: punchy sourness of the leche de tigre marinade tangoed with the fresh sweetness of white corn and ...

A confluence of economic and social factors in the late 19th century precipitated the Japanese diaspora to the Americas, and Peru was sometimes advertised as a paradise by Japan's Meiji government.