We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants. “Like aji panca—a red pepper that’s often used in powders like cayenne or espelette—or some of those eclectic Peruvian potatoes.” Here, five incredible recipes with fantastic Peruvian flavors that will help you get ahead of the trend.
1. Peruvian-Style Pasta Bolognese
Inspired by tallarín saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce spiked with ají amarillo paste.