Danielle Bell

Pisco, Peru’s iconic brandy, is aromatic, herbal, and subtly sweet—it pairs perfectly with cilantro for a bit of freshness.

Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.