which uses a striking purple corn drink called Chicha Morada. “It is a beverage that originated in the Andean mountains of Peru where purple corn is abundant,” Critchlow explained.

Lima Taverna sits, clandestine, in an East Plano strip mall located near the soon-to-be-revitalized Collin Creek Mall. Eight ...

from a bright ceviche with sweet potatoes and toasted corn ($24) to chupe de camarones (shrimp chowder with aji panca chili and a poached egg, $27). There’s Peruvian fried rice with steak ...

Working over another bowl, scrape the cobs with the back of a knife to release the corn milk; discard the cobs. In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat.

A new study reveals beer was key to the Wari empire's 500-year reign in ancient Peru—brewed chicha kept political peace with ...

Carla Hall has a surprise ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her lightened take on chowder and to thicken the broth in place of too much ...

A 48-hour guide on what to see, what to do and where to eat and drink in the historic gateway city to Peru’s world-renowned ...

Aruban cuisine has been shaped by so many places, and its closeness to South America shines through. Instead of empanadas, ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice.

“A unique ingredient is the crunchy cuzco dried Peruvian corn.” When the dish is completely arranged with shreds of seaweed on the top, he slowly pours a beaker of mango marinade over the cevich ...

The Best Chef Awards celebrate excellence across all types of dining experiences, from fine-dining to casual establishments, ...