Peruvian Food Guide

Peru’s Three Essential Chilies

Peruvian cooking is built on a trio of chilies — and they’re more about flavor than fire. Here’s what each one brings to the plate.

Ají amarillo — the golden one

Despite the name (amarillo means yellow), this chili is bright orange and fruity, with gentle heat. It’s the soul of Peruvian cooking — the base of huancaína sauce, ají de gallina and our house green ají. Flavor first, mild warmth second.

Ají panca & rocoto

Ají panca is a deep-red, smoky, almost sweet chili with very little heat — it’s what marinates our anticuchos and seafood stews. Rocoto is the spicy one: a fruity red pepper that looks like a small bell pepper but packs real heat, served as a salsa for those who like it hot.

Come taste it in Spring, TX

Authentic Peruvian cooking · 3835 FM 2920 Rd, Suite A, Spring, TX 77388

Keep exploring: Food Guide · Pollo a la Brasa · Ají de Gallina · Menu