Not exact matches
In Bolivia, freshly ground locoto or
rocoto chiles are mixed with the bark of uña de gato, or cat claw (probably an Acacia species) and
used as a poultice on the afflicted area.
Placed at the center of the table, a
rocoto sauce will be
used by Peruvians on virtually any food.»
The ultimate dish
using this ají is
rocotos rellenos, or stuffed chiles, a specialty of Arequipa in the Andes of southern Peru.
In South America, the ajís and
rocotos are
used, while in Mexico the chiles of choice are jalapeños and serranos are popular.
Because of the worldwide popularity of gastronomic tours a Peruvian travel operator, published his book in which they describe all the typical flavors and ingredients
used in the Peruvian cuisine such as rice, potatoes, onions, the different kinds of meat and the 3 types of Peruvian peppers (the yellow, the red and the
rocoto red).