In the coastal capital city of Lima one can find mild fish soaked in leche de tigre and aji amarillo (a bright, zingy pepper with bursts of citrus) served with cubes of sweet potato, slices of red onion and pieces of the beautifully nutty and large choclo corn kernels. You can find this in Chicago too. You might never lick bowls, but wasting this broth would be an affront to fish everywhere. Soak it up, let the oddly American music wash over your ears and focus on aji, along with Via Lima’s fantastic renditions of Peruvian classics.
