Inside the pit, he burned a few logs of hickory, which would heat the stones over the next few hours. Then, he went inside to make the humitas, blending corn into a paste with cinnamon, anise, clove, vanilla and sugar. The meat sat in the dining room, marinating in earthy huacatay, or Peruvian black mint, oregano, spearmint, ajà amarillo, ajà panca, garlic and soy sauce (a nod to the Chinese and Japanese influence in Peruvian cuisine).In the kitchen, Ms. Rondeau made a creamy, slightly spicy huancaÃna sauce with saltine crackers, ajà amarillo, olive oil, garlic, onion, cream and queso …
