I was first exposed to Peruvian food a number of years ago in Miami. Being from New York, I love ethnic foods and will drive long and far for a small family owned ethnic spot.

In reading this post, I want to add, I have also been looking long and hard for an Aji recipe. Before I go into that let me tell you what I know.

I have probably eaten at no less than 10 Peruvian restaurants in the last 5 years and I eat it often, more than once a week.

First, the *heat* in Aji is not consistant. Sometimes it's very hot, sometimes it's mild. Even from the same restaurant. I eat at 3 local Peruvian restaurants in LA and the spice factor ALWAYS changes at all 3 restaurants. I prefer it with a nice kick, but that's my taste.

Aji is not the same sauce used in Papa La haunciana (potatoes.) That is a milky/cheesy sauce. However mixing those two sauces is also delicious on bread.

Jalapenos are often subsituted for Aji (an Aji is a South American pepper) in the states because they are not imported. If they are imported, they are very hard to come by.

In Peru, there are many different types of Aji sauces. Like the equivalent of mustard in the U.S. but the Aji we are talking about is always the same in U.S. Peruvian restaurants. Green in color, thick texture, and ohhhhhh soooooo goooood.

I'm still looking for the perfect recipe. When I find one, I'll be sure to share it..

p.s. if your from Los Angeles, there are 3 great Peruvian restaurants I recommend.
Mario's Peruvian Seafood on Melrose and Vine.
Natalie's Peruvian Seafood on Hollywood and Bronson (behind the 7-11)
And Inka also on Melrose about 1 block west of Vine in a small strip small.

They all have Aji......

Category:  Misc.
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