This creamy, cheesy soup transports Santos Loo to his little coastal town in Peru, called Barranca. His version of sopa de leche is hearty with pasta and poached eggs, cooked right in the broth, plus a few modern flourishes, like Parmesan and olive oil.
Guy stops by Miami Peruvian restaurant Mr. and Mrs. Bun for a fried chicken sandwich made with Shi Jao Kay sauce -- a combination of garlic, soy sauce, oyster sauce, sesame oil and sugar.
Santos Loo creates a simple, yummy, Peruvian vegetarian squash stew. Squash, potatoes and mozzarella slowly cook with butter and egg to create a creamy puree with colorful peas, corn and fresh cilantro. Serve it with steamed rice and a fried egg.
Franco Noriega puts a spin on the classic bruschetta by confiting his tomatoes in olive oil and topping them with an Italian sauce made from fresh herbs.