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One of the most common questions I get is: where do I find these ingredients?
I get it. I have lived in New York and in a small town in Illinois, which is about five hours from Chicago. Those are two very different experiences when it comes to finding Peruvian ingredients. In New York, CT, and New Jersey you have options. In the middle of Illinois, you are driving hours to get to a Latin American store, or you are ordering online.
This page is my honest answer to that question. Where I actually find these ingredients, what brands I use, and what to do when your local store does not carry them. The short answer for most of the US is: order online. Amazon carries almost everything on this list, it arrives in a few days, and the brands are the same ones you would find in a Latin grocery store in New York.
If you do have a Latin grocery store nearby, go there first. Stores like Key Food, Food Bazaar, and Mi Tierra Supermarket in the New York, Connecticut, and New Jersey area regularly carry Peruvian products. Shop Rite in certain NY and NJ locations carries some Peruvian items too, depending on the neighborhood. If you are outside the northeast, look for any international grocery store or Latin market near you. Even a small one will often have the basics.
For everything else, the links below go directly to what I use.
These are the four pastes that unlock most of Peruvian cooking. If you have these in your pantry you can make almost every recipe on this site. Look for the Inca’s Food brand across all of them. It is what I use and it is consistently available on Amazon.
Ají amarillo is the most important ingredient in Peruvian cooking. It is a bright yellow-orange pepper with a fruity, medium heat that is unlike anything else. You will find it in Ají de Gallina, Papa Rellena, Causa, Ocopa, and dozens of other dishes.
Fresh ají amarillo is very hard to find in the US. You can find it frozen in some international stores. The paste and the whole canned are your best options, and they work beautifully. A jar lasts a long time since most recipes only use a few tablespoons at a time.
Where to find it: Amazon (easiest), Latin grocery stores in NY and NJ, some international markets.
Brand I use:
Inca’s Food Ají Amarillo Paste (link) – Inca’s Food Whole Ají Amarillo (link)
Ají panca is a dark red dried pepper with a deep, smoky flavor and almost no heat. It gives dishes like Estofado de Pollo, Anticuchos, and Carapulcra their characteristic color and earthiness. It is not interchangeable with ají amarillo. They do different things.
You can find it dry; all you have to do is hydrate it for 10 min (soaked in water), then remove seeds and veins. Once that is done, put it in a pot with water (enough to cover), bring it to a boil for at least 7 min, then process/blend with some oil, and you get a homemade paste, but if you wanna avoid the hassle, you can get the paste already.
Where to find it: Amazon, Latin grocery stores.
Brand I use: Inca’s Food Ají Panca Paste (link) – Tradiciones Andinas Dried Ají Panca (link)
Ají Panca Paste
Ají panca is a dark red dried pepper with a deep, smoky flavor and almost no heat. It gives dishes like Estofado de Pollo, Anticuchos, and Carapulcra their characteristic color and earthiness. It is not interchangeable with ají amarillo. They do different things.
You can find it dry; all you have to do is hydrate it for 10 min (soaked in water) then remove seeds and veins. Once that is done, put it on a pot with water (enough to cover) bring it to a boil for at least 7 min then process/blend with some oil and you get a home made paste, but if you wanna avoid the hastle you can get the paste already.
Where to find it: Amazon, Latin grocery stores.
Brand I use: Inca’s Food Ají Panca Paste (link) – Tradiciones Andinas Dried Ají Panca (link)
Ají Mirasol Paste
Ají mirasol is the dried version of ají amarillo. Drying concentrates the flavor and adds a subtle smokiness that the paste does not have. It works well in slow-cooked dishes and stews where you have time to cook and develop flavors.
Where to find it: Latin grocery stores sometimes carry it dried or in a paste. Amazon is the reliable option.
Inca’s Food Aji Mirasol Paste (link)
Tradiciones Andinas dried Aji Mirasol (link)
Huacatay Paste
Huacatay is a Peruvian black mint. It smells herbal and complex, nothing like regular mint. It is essential for Ocopa sauce and shows up in other Andean dishes. You will not find it fresh outside of Peru or very specialized Latin markets. You can find it frozen in some supermarkets, but the paste is the practical option for US cooks.
Where to find it: Amazon is your best bet for this one.
Brand I use: Inca’s Food Huacatay Paste (link)
Rocoto Paste
Rocoto looks like a small red bell pepper but it is significantly spicier. In Peru it is used for Rocoto Relleno and as a table sauce alongside soups and stews. A little goes a long way. If you find a fresh or frozen rocoto at a Latin market, grab it. Otherwise the paste works fine.
Where to find it: Amazon, occasionally in Latin grocery stores fresh or frozen.
Brand I use: Inca’s Food Rocoto Paste (link)
Purple Corn (Maíz Morado)
Purple corn is what you need for Chicha Morada and Mazamorra Morada. It has a deep, almost wine-like flavor that comes entirely from the corn and the spices you cook it with. You can find it dried whole at Latin grocery stores in the New York and New Jersey area. Outside the northeast, Amazon is your best option.
Where to find it: Latin grocery stores (NY/NJ area), Amazon (link)
Cancha (Peruvian Toasted Corn)
Cancha is the crunchy roasted corn served alongside ceviche and soups. It is light, salty, and addictive. Latin grocery stores in the northeast carry it. Available online as well. Incas Food Maiz Cancha Chulpe (link)
You do not need special equipment to cook Peruvian food. But a few tools make a real difference. These are the ones I use in my own kitchen.
Miyabi Mizu SG2 Santoku Knife
This is the knife I reach for most. SG2 steel holds an edge longer than most knives at this price point. If you cook regularly, a good knife is the single best investment you can make. It goes on sale and comes in around $199 or less when it does.
IYABI Mizu SG2 7″ Santoku Knife – (link)
Lodge 12 Inch Cast Iron Skillet
Cast iron for anything that needs high, consistent heat. I use this for searing proteins before they go into stews. Lodge is reliable, affordable, and lasts a lifetime.
Lodge Pre-Seasoned Cast Iron Skillet – (link)
Made In Plancha
A flat top griddle that sits across two burners. Good for cooking proteins and vegetables at high heat with more surface area than a regular pan. I use this more than I expected. (link)
Kuhn Rikon Peeler
A sharp peeler makes prep faster. You will peel a lot of potatoes cooking Peruvian food. This one is worth the the money – (link)
If you are not sure which ingredients a specific recipe needs, every post on this site links back to this page. Start with the ají amarillo paste and the ají panca. Those two open up most of what you will find here.
Have a question about an ingredient or can not find something near you? Leave a comment below or find me on Instagram as @ChewingHappiness.
