Adriana’s Lulo Aioli
A unique aioli with a tangy florality that lifts the deep earthy notes to a fresh, light finish on the palate. An ideal table sauce alongside light fare like chicken or fish.
A sauce for all seasons
“This recipe perfectly combines my love for Latin American and Spanish food. I’ve been making one version of it or another since my early days as a chef in Venezuela, and as it’s evolved over the years it’s become really special. I pretty much put it on everything.”
-Adriana Urbina
Spices in this Recipe Card
Ají Amarillo Chile
A Peruvian staple, Ají Amarillo has a fruity, berry-like flavor that doesn’t burn, but rather creates a vibrant flavor accompanied with a dull, pleasant sting.
Ají Amarillo literally translates to “yellow chile.” While the chile itself isn’t actually yellow (the mature chiles are bright orange), a vibrant yellow color appears when it's cooked.
Based in NYC
Meet
Adriana Urbina
Adriana Urbina is a Venezuelan chef, entrepreneur and women’s advocate who believes cooking is a form of self-expression that elevates the human spirit and brings people together. She is the founder of Tepuy, a global series of pop-up dinners and virtual events. A three-time winner of Chopped, Adriana was previously Executive Chef at the James Beard-award winning NYC eatery De Maria.
I’ve always looked forward to waking up because I absolutely love breakfast!!! When I was a kid we used to have a big delicious breakfast all together and it was the best time of the day.
Juniper. I think it gives a very special piney flavor with hints of citrus. If you've had gin before, you'll recognize the distinct taste of juniper.
Quality prosciutto, bread, a good selection of funky cheeses, lots of different fruits and vegetables, chips and guacamole, and roasted nuts.
All the spice, twice as nice
(Because bulk isn't always bettter)
Grand Latin American
Tour the tastes of Latin America with these modernized regional favorites. There’s a dish for any occasion, with fantastic flavors from both sides of the Atlantic.