Eating meat or cheese between layers of bread is practically an innate human behavior. These 12 delicious recipes show you why so many cuisines around the globe have some version of the sandwich....

When pork shoulder is marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo with guajillos and pullas provides a rich, mellow heat.

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.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, recognizable by its distinctive foamy head (from egg white) and lime flavor.

Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter.

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. ...