Comparing Aji de Gallina across three restaurants — an honest verdict

I ate Aji de Gallina at three different restaurants in the same week to compare. The results were illuminating. The use of aji amarillo pepper varied significantly — only one got it right. The subtly sweet with chilli heat profile should be consistent but interpretation differs widely.

Lima is considered one of the world's great culinary destinations. The best version came from a coastal chicharronería, which felt authentic. Pisco Sour was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Aji de Gallina is larger than you'd think.