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Let there be no mistake—Chef Erik Ramirez makes a mean Pollo a la Brasa, ceviche, and Lomo Saltado. But when he puts ponzu and daikon in that ceviche, or bacon and banana in his quinoa, the message is clear: there’s more to Peruvian cuisine than meets the eye. At Ramirez’s Michelin-starred Brooklyn restaurant, Llama Inn, the spotlight is on flavor, and he’ll go great lengths to achieve it—like growing huacatay, an Andean herb, right on Llama Inn’s rooftop to make a lapping-good green sauce for roast chicken. Meanwhile, the charred octopus ceviche gets a sprinkling of togarashi.Wait. Japanese chile in ceviche? That’s not Peruvian, that’s fusion. But Ramirez will tell you that cultural combinations are fluid in Peru, where there are even specialized terms for them: “Chifa” to describe Chinese-Peruvian and “Nikkei” for Japanese-Peruvian. You can probably taste the glossy umami depth of Chinese oyster sauce in the Lomo Saltado, and Ramirez serves it with scallion pancakes so diners can build their own Lomo "tacos."Ramirez hasn’t always been this in tune with his Peruvian palate. Having been raised in New Jersey on his mother’s traditional arroz con pollo and rich stews, he wanted to widen his horizons when he started his culinary career in NYC and sought out a ticket to another country’s kitchen. He developed classic French and American skillsets at Eleven Madison Park and Irving Mill, respectively, which shine as you watch him swiftly slice an onion or emulsify sauces to silky perfection.But a trip to Peru shed new light on the food he'd grown up eating when a mind-blowing ceviche changed everything: “I was just like, wow...I couldn’t believe what I’d been missing out on for 28 years,” he recalls.Outside Llama Inn, the backdrop of the Brooklyn-Queens Expressway helps set the pace for his food: dynamic, never stagnant. “It’s New York cooking with a Peruvian attitude and heartbeat,” he says. “I knew it was going to translate because the flavor profiles of Peruvian cuisine are delicious. Delicious is delicious no matter what continent you are on.” That’s certainly the case in the dishes Ramirez has made for Panna using ingredients that may raise eyebrows, but which make total sense in your mouth. Pollo a la Brasa, an iconic Peruvian dish, carries a funky whop of Chinese black bean paste in the marinade; carapulcra, an indigenous pork mole features papas secas, freeze-dried potatoes that almost look like pasta. Last but not least, there’s ceviche, swimming in a gingery, vegetal “Leche de Tigre” that will inspire an “Aha!” moment in your mouth.Once you source a few key, special ingredients, the prep is simple, the flavors original yet grounded. His dishes have something for everyone: If you already love Peruvian food, these recipes will shake up your favorites with New York swagger. And if you’re new to Peru? You’re in for a delicious ride.Erik's Restaurant:Llama Inn (Brooklyn, NY)

Known for his innovative use of fresh herbs and spices, Jerry Traunfeld is chef and owner of Poppy and Lionhead restaurants, both in the Capitol Hill neighborhood of Seattle. After a fascination watching Julia Child on The French Chef in the early 70’s, Jerry began to teach himself to cook in his early teens. In 1983 he graduated from the California Culinary Academy and went on to cook at two important San Francisco restaurants, Ernie’s and Stars. He then moved to Seattle and became executive chef of The Alexis Hotel while he was still in his 20’s, overseeing four restaurants including the Café Alexis. In 1990, Jerry had the opportunity to combine his love of cooking with his love of gardening when he became executive chef of The Herbfarm, a tiny restaurant that was part of a working herb nursery. Over the next 17 years, Jerry helped turn The Herbfarm into a highly regarded and top-rated destination restaurant, garnering national attention for his seasonal Northwest menus, his innovative use of culinaryherbs, and his pioneering dedication to seeking out local sustainable ingredients. In 2000, he won the James Beard award for “Best Chef Northwest”.Jerry is the author of two acclaimed cookbooks on the subject of culinary herbs, The Herbfarm Cookbook, which won an IACP award, and The Herbal Kitchen. He has been featured in The New York Times Magazine, Food and Wine, Bon Appetit, Gourmet, Fortune, and many other publications. Jerry’s television appearances include Martha Stewart Living and Top Chef Masters. On a 1997 trip to India to research spices for a new cookbook, Jerry discovered the thali, a platter served to each guest holding a variety of small dishes that complement and contrast each other to form a complete meal. He returned with the inspiration to open his own restaurant, featuring the idea of the thali to present his style of seasonal cooking highlighted by fresh herbs and spices. He named the restaurant Poppy after his mother and it opened in 2008. It was named one of 50 best new restaurants in the U.S. in Travel and Leisure and made the Condé Nast hot list of 50 top new restaurants in the world. In 2015 Jerry opened Lionhead, a Sichuan Chinese restaurant located next door to Poppy. Jerry has been cooking Chinese food as a hobby since he was in culinary school, and for several years before opening the restaurant he immersed himself in creating a menu that brings the authentic flavors of Sichuan Province to Seattle. Seattle Met Magazine named him 2015 Chef of the Year for this work, and Lionhead was a 2015 restaurant of the year in Seattle Magazine.Jerry lives on Capitol Hill with his husband, Stephen, who works with him at the restaurants. Jerry's Restaurants:Lionhead (Seattle, WA) Poppy (Seattle, WA)Jerry's Books:The Herbal Kitchen: Cooking with Fragrance and Flavor (2005)The Herbfarm Cookbook (2000)