Ají (sauce) Ají (sauce) Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it "uchu". In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavour and spice. It is usually added to other foods such as chugchucaras, soup, chorizo, or empanadas. In Chile there
Coq au vin long before that. A somewhat similar recipe, "poulet au vin blanc", appeared in an 1864 cookbook. Julia Child included "coq au vin" in her 1961 cookbook "Mastering the Art of French Cooking", and she prepared it twice on the PBS cooking show "The French Chef." This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Although the word ""coq"" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern "coq au vin" recipes