“This is the story of the chaufa,” said Jose Diaz, co-owner and head chef of Icaru, the no-frills Peruvian bistro on lower Elm Street, as he seasoned boneless chicken with garlic and ginger, and ...

Now, chaufa is typical in Peruvian restaurants and homes alike, and a staple of chifa, or Chinese-Peruvian cuisine. While this recipe is for an arroz chaufa with chicken, it’s also commonly made with ...

In Peru, it is said that any self-respecting Peruvian will have an Inca Kola, a popular soft drink, with their arroz chaufa. The combination represents a fusion inherent to the country’s cuisine, ...

Rub shrimp with garlic, ginger, sesame oil and chile. Let marinate for two hours. In a hot skillet or wok, add canola oil to medium heat. Cook shrimp for three minutes. Add eggs and cook for one ...

– Put vegetable oil in a hot wok. When it smokes, add an egg and scramble it. Add cooked rice and continue to stir. – When the rice is hot, add julienned carrots, snow peas, a pea and carrot mix, ...

1 Tablespoon Thai (or Italian) basil, picked and roughly chopped 1 Tablespoon cilantro, picked and roughly chopped 1 Tablespoon mint, picked and roughly chopped – Cook rice ahead; using directions on ...

hours: Tue-Sat noon-8 p.m.; Sun noon-3 p.m. Lexington now has a little bit of Lima in its diet with the opening of Locos 4 Chicken. This Peruvian rotisserie palace of pollo slow-roasts birds over a ...

Chaufa, the stir-fry style introduced to Peru by Chinese migrants, gets a quinoa twist from chef Gastón Acurio in his Lima restaurant La Mar ...

This is an easy dish to prepare and can also be made with just one type of quinoa—whatever type you can find locally.