Potatoes are a cornerstone of the Peruvian. Gently spiced cheese sauce is usually poured over the potatoes or served as a dip. We serve them over the sauce, with accompaniments of lime and meaty olives....

Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, and bottled aji amarillo paste.

This layered dessert gets its name, volador, from the way the edges of the pastry “fly up” as they bake. The thin, crackly pastry with dulce de leche is unbeatable in its simplicity. ...

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth.

Mild tilapia takes beautifully to a robust, smoky cilantro-chipotle sauce.

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia.

This treat requires very little work and is a great make-ahead dessert.

Condensed milk is the secret ingredient that gives this popular Spanish dessert its silky texture.