Contact
Write to me.
Questions about a recipe, a correction I should make, a Peruvian dish you would like explained, or a collaboration idea — I read every message myself, and I answer most of them within a few days.
Before you write
- Recipe trouble? Tell me what equipment you used and where it went sideways. Most stir-fry problems turn out to be heat problems, and I can usually diagnose them from a description.
- Ingredient hunting? Mention your country or your city. Availability varies enormously, and I would rather give you an answer that works where you actually live than a generic one.
- Cooking at sea level? Say so. Everything here is tested at 3,200 meters, where water boils at 89 °C, so a few of my simmering times run longer than you will need.
- Press or collaboration? Same address, with “Collaboration” in the subject line.
Corrections
If I have got something wrong — a technique, a region, the origin of a dish, the spelling of a word in Quechua — please tell me. I will fix it, and I will say what changed. This site exists because a great deal of what is written about Peruvian food in English is wrong in ways that are easy to correct, and it would be a poor joke to add to that pile myself.
That goes for the language above all. Peru has dozens of living tongues and I grew up speaking one of them; the glossary is my best effort at the rest. I would genuinely rather be corrected than left alone with a mistake.
What I cannot help with
I do not run paid reviews, sponsored recipes or link exchanges, and I do not publish recipes that somebody else developed. If you want to know how a recipe here was tested and photographed before you decide to trust it, all of that is written down in how I cook, test and photograph.
I am in Junín, Peru (GMT−5). If a reply takes a couple of days, I am probably in the kitchen — testing one of these.