This spicy pepper is one of the main condiments of the Peruvian culinary.

The most famous Peruvian cronist Garcilaso De la Vega, in his "Royal Commentaries" narrates that the inhabitants of the time of Incas added it to everything what they ate.

In Peru this hot red pepper is used in sauces as well as to cook with, and it's not only appreciated for its spiciness but also for its great scent.

Between the different varieties of hot peppers, we can distinguish: Rocoto, originally from Andes, of red or yellow color, is used in infinite amount of sauces to accompany diverse dishes. Perhaps the most extended variety is the one peculiarly called green pepper, that in fact is yellow or orange, and once dry is known as ‘Ají Mirasol’, widely used in sauces like the one to make "Papas a la huancaína" and stews like the "Aji de gallina".

If you like your food spicy, in our restaurant we always offer a portion of Rocoto sauce, that you will surely enjoy. But, if you are not an enthusiast of the strong flavours, tell it to the waiter when you make your order, we will not have any problem with preparing your dishes without any hot spices.