Peruvian food is a magnificent melange of Indigenous, Spanish, Chinese and Japanese ingredients and techniques, and I love how this is illustrated in the dish we’re having for dinner tonight: lomo ...

International travel is slowly reopening, as vaccination rates around the world start to increase and the chances of vaccinated travelers inadvertently infecting someone with the Covid virus diminish.

The main ingredient in lomo saltado, the juicy, stir-fried comfort dish of my childhood, only takes a minute to cook. It can go by in such a flash that you can miss it if you’re not paying attention, ...

Celeste is a cool little Peruvian restaurant in Union Square that makes great ceviche.

For the half-Colombian, half-Chinese content creator Jona Won, the flavors of chifa — “essentially the amalgamation of Peruvian spices and flavors in combination with a lot of Chinese ingredients,” he ...

You know from our two-part interview that chef Chris Cramer is Irish. But he’d hardly call his creations gringo cuisine, having spent plenty of time in kitchens with some of Peru’s finest chefs. He ...

-First, marinate the beef tenderloin with salt, pepper and soy sauce. Then, cook it in a hot pan with vegetable oil. -Next, add red onions, minced garlic, tomatoes and yellow chili pepper. Chef Walter ...

Lomo saltado might be the best known Peruvian dinner dish and there’s a good reason for that. Tender beef slices in a rich sauce with onions and tomatoes. Plus french fries. Plus rice. I think Tio ...

Paolo Bicchieri is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. San Francisco native Jose Calvo ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she ...

Athens Cooks hosted a two-hour hands-on cooking class on Jan. 15 from 7 to 9 p.m. that took participants straight to Peru ...