Gaston Acurio on Aji Amarillo
Wednesday March 11, 2009
In case you doubt the importance of the yellow chile pepper aji amarillo to Peruvian cooking, see what one of the foremost experts on Peruvian food, chef Gastón Acurio, has to say about it in his interview with the San Francisco Chronicle. Acurio just opened a very successful ceviche restaurant called La Mar in San Francisco, and is responsible for spreading the gospel of Peruvian cuisine to the far corners of the world, where it's been eagerly received.
Interview with Gastón Acurio
More About Peruvian Food
Comments
You can find whole frozen aji amarillo in some local stores. You can also find them as a paste, but make sure you try the whole ones first so you get an idea of the flavor and then try the pastes because some are not as good.