Aji amarillo paste uses2/27/2024 While I haven't yet been in person (I know I need to-I'll get to Peru before too long), I'm getting the sense that aji amarillo is to Peru what green chiles are to New Mexico. It's got a light, slightly citrusy maybe, flavor to go with its moderate levels of fire. To quote Betsy Power, our importer who's grown ever more passionate about Peruvian foods in the last few years, "Aji amarillo is the soul of Peruvian cooking."Īji amarillo is notably hot without searing my senses. Aji amarillo means "yellow chile," but don't let the rather mundane literal translation lead you to underestimate its import in its homeland. I'm writing here with that last one in mind: I'm super psyched that this great traditional chile has arrived in Ann Arbor from Peru. And I get really excited when we're able to get some really amazing but almost unknown (in Ann Arbor) traditional foods from other parts of the world to work with here. I like it a lot when we make some small improvement in a long-standing, popular product to make it even better still. What gets me going are smaller things: four-year-olds who love the mac and cheese at the Roadhouse regular folks who've been frustrated with the corporate world for so long they forgot things could be any other way until they get here to eat or work little girls picking out goat cheese with their parents older folks who grew up on great bread coming to the Bakehouse for the first time and discovering a source of traditional, full-flavored, crusty loaves. Some people get excited about big TV appearances and book releases, but you probably already know that I'm not really one of them.
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