Peru

White corn has the same properties as yellow corn. Used in Mexican cuisine for soups (Pozole). Read more

Light up your taste buds with a little Goya Amarillo Paste. Use it to add a spicy and rich flavor to your dishes. This paste can be used on sandwiches or even in combination with rice for a unique twist. Read more

Pigeon Peas are known for their full taste and are used in many Latin and South American kitchens. Read more

Anatto seed paste Read more

Panela is brown cane sugar. Read more

This is party in a jar! With this pasta it is now easier than ever to make traditional Peruvian dishes Read more

Maiz Chulpe for making Cancha. Read more

Purple corn. Read more

The dried lupines are a well-known food in countries like Bolivia, Peru or Ecuador to make various Andean dishes. They are low in fat and calories and are a real energy source. Read more

Dried yellow chili. Read more

Red hot pepper paste Goya brings authentic Latino dishes to your kitchen. Lighten up your taste buds with some Goya Yellow Hot Pepper Paste. Use it to add a little spice and rich flavor to main dishes or sides. Read more

Red Hominy for Pozole and stews. Read more

Peruvian black mint paste. Read more

Máchica (Quechua: machka) is a type of flour made from ground roasted barley or other roasted grains, but it is also made by roasting ground corn or wheat. Read more

Made with organic cilantro for a zesty aromatic flavor. Read more

Mountain dried corn for Ceviche. Read more