Quinoa is my favourite Peruvian ingredient and salads can use up to three different types at once – the white, the black and red quinoa, for example. It is a superfood and people today know why it is good for them. While quinoa doesn’t have the best taste on its own, what it does so well is soak up other flavours. Add a small amount of tamarind, aji limo, aji amarillo, olive oil, lemon and lime zest and you’re good to go. You can also stir fry it instead of rice. It is simply the best grain for you health-wise. corazón, and the taste is amazing. It is great with dried Peruvian chillies when cooked slowly with onions for 2 to 3 hours. Then it is marinated with olive oil, oregano and black pepper before it is cooked in the robata. Peruvians love their meat, just like any South American country, so there’s lots of rib eye, and one of our most popular dishes is spicy beef. It is more towards a Chifa style – meaning Chinese influenced. It is marinated with chillies, garlic, ginger, Sichuan pepper and topped with crispy shallots.