Marinated Olives
Briny, citrusy, and herbal, with glossy olives and fragrant olive oil. Orange, garlic, and herbs lift the snack without hiding the olives’ salty bite. Simple, board-ready, and full of character.
Pro contentCategory
Low Carb
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Recipes in this category
Yellow Chili Sofrito
The beating heart of our cuisine: a slow sofrito that turns aromatics into pure flavor. This golden, mellow base is the secret starting point for Peruvian stews, rice dishes, and soups with real identity. Patience at the stove and tradition in every spoonful. The pillar of any great recipe.
Pro contentPeruvian Chupe Base
A concentrated cooking base for chupe: **red onion**, **garlic**, **yellow chili**, and **ají panca** cooked in **vegetable oil** until the flavors settle and bloom. Boosted with **tomato paste** and spices, then finished with **huacatay** for a fresh herbal hit. This is the backbone that gives chupe its depth, color, and character.
Pro contentPeruvian Onion and Garlic Cooking Base
A Peruvian sofrito made from **red onion** and **garlic** cooked slowly in **vegetable oil** until the flavor concentrates. The right point shows when the oil separates around the edges and the mixture turns into a paste with no loose moisture. A classic start for stews and stir-fries: sweet, deep, and unmistakably Peruvian.
Pro contentCarapulcra Seasoning Base
Deep smoky flavor, garnet color and the patience of slow cooking define this masterful base. It is the soul of carapulcra, the secret that turns simple ingredients into a feast with history. The first step toward a table full of true Chincha-style flavor.
Pro contentHoney Mustard Dressing
Creamy and sweet-tangy: **Dijon mustard** and **honey** emulsified with **apple cider vinegar** and **olive oil**. Thick, glossy, and bright—made to wake up greens. Whisk it right and it stays smooth without splitting.
Pro contentPachamanca Marinade
The soul of pachamanca captured in a deep herbal marinade. This vibrant green paste brings together huacatay and chincho with the ancestral tang of chicha de jora. It is the key to infusing roasts with true Andean flavor. Pure tradition, ready to use.
Pro contentArequipeño Adobo Cooking Base
Earthy flavor defined by the depth of fermented chicha de jora and the warmth of panca chili. It is the soul of Arequipeño dawns, a cooking base that guards centuries of tradition in picanterías. Intense, tangy, and steeped in history.
Pro contentAnticucho Marinade
The soul of Peruvian street food concentrated in a vibrant, spiced paste. This deep panca chili and red vinegar marinade transforms any meat into a tender, smoky bite. Direct, bold, and essential for firing up the grill.
Pro contentRanch Dressing
A cold, **creamy** dressing with a clean **herb** profile, built on **mayonnaise**, **sour cream**, and a splash of **buttermilk** for a pourable texture. It hits with **dill** and **parsley**, then rounds out with garlic and onion powder. Pale, smooth, and fresh—ready to lift any salad.
Pro contentPeruvian Red Sofrito
A foundational Peruvian sofrito: **red onion**, **garlic**, and **ají panca paste** cooked slowly in **oil** until it becomes a deep red, concentrated paste. Seasoned with **cumin** and **black pepper**, it is ready when it “**splits**”: the fat separates and the flavor tightens. This is the starting line for countless classic stews.
Pro contentPeruvian Green Cooking Base
Herbal depth and Creole power in a vibrant paste that forms the foundation of some of Peru's best home dishes. It is the soul of arroz con pollo and seco, that aroma that says real home cooking is already underway. The essential base for cooking with identity.
Pro contentBarley Water
Chilled barley water with a gentle cereal body and cinnamon aroma. Simmer, strain, sweeten, no extra drama. Serve over ice for a clean, refreshing sip.
Pro contentHibiscus Flower Water
Ruby-red **hibiscus flower water** with a **vibrant** tartness balanced by just enough sweetness. First we make a dark concentrate, then dilute it and chill it with **ice** for a clean, refreshing finish. Simple, direct, and unmistakably bright.
Pro contentFlaxseed Water
Silky, fresh and slightly viscous, with flaxseed and clean cinnamon aroma. Lime brightens the drink without hiding the soft texture that makes it recognizable. Simple, soothing and distinctly Peruvian.
Pro contentApple Spiced Water
A homemade chilled drink made by simmering **apples** with **cinnamon** and **cloves**. Clean, gently sweet, and warmly aromatic—then cooled until it tastes truly **refreshing**. Simple, familiar, and straight to the glass.
Pro contentCocona Ají Sauce
A rustic, **fresh** Amazonian sauce made with chopped **cocona**, **red onion**, **charapita chilies**, and **sacha culantro**. A **lime juice** and **oil** dressing keeps it juicy and glossy, with sharp acidity and clean heat. Serve it with defined pieces and its maceration juices.
Pro contentCilantro Cream Sauce
Vibrant herbal freshness wrapped in irresistible dairy creaminess. This essential sauce wakes up the palate, bridging garden-green aroma with the heart of Peruvian chili. Silky, fragrant, and full of that lively spark only fresh cilantro can bring.
Pro contentAmazonian Doncella Fish in Cocona Chili Sauce
Amazonian character in a hot cocona, chili, and sacha culantro sauce. Doncella fish cooks gently in that acidic, fragrant base, staying juicy and firm. Fresh, rustic, and straight from the heart of the jungle.
Pro contentHuacatay Green Chili Sauce
Green, creamy, and deeply herbal, with huacatay leading from the first hit. Yellow chili brings clean heat, while fresh cheese gives it body without weighing it down. A vivid Peruvian table sauce with real punch.
Pro contentPeruvian Pollería Chili Sauce
Creamy, gently spicy, and marked by that huacatay hit that smells like a Peruvian pollería. Mayonnaise and fresh cheese make it smooth, with enough lime to keep it from feeling heavy. Fresh, mildly hot, and hard to stop eating.
Pickled Ají Limo
Crunchy ají limo slices pickled in **white vinegar** with aromatics. Bright acidity hits first, followed by a clean heat that wakes up the plate. One small jar that lifts seafood, sandwiches, and anything that needs a sharp cut.
Pro contentAjí Parrillero
Ají parrillero is a rustic table sauce: charred **ají amarillo**, finely chopped, then cold-bound with **white vinegar** and **vegetable oil**. Chunky, smoky, and sharply tangy—made to wake up grilled bites. If heat is too much, the key is removing veins and seeds thoroughly.
Pro contentPickled Pipí De Mono Chilis
Whole Amazonian chilis kept **crunchy** in a vinegar-and-**salt** brine with warm spices. High heat, sharp tang, and a subtle aroma of cinnamon and clove. This is a jar condiment—resting time is part of the flavor.
Pro contentBuffalo Chicken Wings
Spicy, tangy, and properly buttery. The wings bake until golden and crisp, then get tossed in a hot, glossy Buffalo sauce. Direct, bold finger food made to be eaten with your hands.
Pro contentRoast Lamb
Deep juiciness under a golden surface that crackles at the first cut. It is the aroma of Castilian tradition brought home: lamb, salt, water, and patient heat. Simple, elegant, and carrying the clean power only a good roast can deliver.
Pro contentPicuro Roast
**Picuro** meat marinated with **red wine**, **ají panca**, and **sachaculantro**, then oven-roasted until **tender** with a **golden** surface. It is an Amazonian roast with deep flavor and herbal aroma, the kind of dish you eat slowly and with respect.
Pro contentGrilled Short Ribs
Cross-cut beef short ribs grilled over embers until juicy inside with a **deeply browned** crust. It is simple on paper: fire control, patience and **coarse salt**. When the fat renders and smells like Maillard, you know you are on track.
Pro contentBitter Melon Stir-Fry with Tausi
A bold meeting between bitter melon’s refined bitterness and the salty depth of tausi. This vibrant stir-fry captures the spirit of traditional Chifa, with juicy beef shaped by high-heat wok technique. Honest, full of character, and driven by the energy only fire can give.
Pro contentBizcotelas
Handcrafted lightness with an airy texture and a delicately crackled surface. They are the soul of the Peruvian lunchbox: dry, spongy biscuits made to absorb flavors and melt on the palate. A bakery classic built on the technique of a proper whisk.
Pro contentAguaymanto Chocolate Bonbons
A citrusy burst wrapped in deep cocoa elegance. These bonbons balance the vibrant acidity of fresh aguaymanto with the crisp shell of dark chocolate. A minimalist Peruvian confection, perfect for gifting or enjoying in one intense bite. Direct, fresh, and sophisticated.
Pro contentCoffee Manjar Bonbons
A bite of sophistication where the intensity of coffee melts into a mellow caramel heart. Its crisp dark chocolate shell hides a soft center that awakens the senses. An elegant dessert, perfect for crowning a special dinner.
Pro contentPassion Fruit Bonbon
A vibrant contrast between intense dark chocolate and the sharp acidity of tropical fruit. A fine chocolate piece with a crisp shell and a mellow, silky ganache center. The elegance of Peruvian cacao pushed into a small, precise bite.
Pro contentPisco Bonbon
Cacao intensity and citrus freshness in one elegant bite. It is the spirit of Pisco Sour transformed into Peruvian chocolate craft: dark chocolate outside, a creamy pisco-lime center inside, and a bright finish that wakes up the senses.
Pro contentGrilled Fish Skewers
Juicy **white fish** skewers with **peppers** and **red onion**, cooked on a hot griddle until nicely **golden**. Lemon keeps them bright, olive oil rounds them out, and a final touch of **garlic** and **parsley** ties everything together. Clean, direct, and deeply satisfying.
Pro contentAmazonian Suri Skewers
An ancestral experience that defines the boldness of Amazonian cuisine, where the buttery texture of the suri larva turns into a crisp, refined bite. Its flavor, evoking hazelnut and butter notes, is balanced by the citrus freshness of cocona. The heart of the jungle served over embers.
Pro contentSteamed Broccoli
Bright green and crisp-tender: **broccoli** steamed cleanly, without overcomplication. The key is cooking in stages — stems first, florets after — so everything finishes evenly. Finish with **olive oil** and that is it: clean vegetable, real flavor.
Pro contentFresh Catalan Butifarra
A Mediterranean sausage that captures the essence of pork with the force of black pepper and the warmth of nutmeg. A pillar of Catalan cooking, it shines for its juiciness and technical balance on the grill. Pure artisanal tradition.
Pro contentGreek Café Frappé
Vibrant iced energy defined by a dense foam crown and the aromatic punch of coffee. It carries the spirit of Greek afternoons under the sun, with a texture that starts creamy and finishes refreshing. A perfect little ally to wake up the senses with a technical but honest preparation.
Pro contentIced Coffee With Milk
Balanced freshness from concentrated coffee melting into smooth cold milk. A visual play of layers and textures that wakes up the senses on warm days. Simple, direct, and packed with the energy only a good iced coffee can deliver.
Pro contentGrilled Zucchini
**Zucchini** rounds seared on a hot griddle with a touch of **olive oil**. Tender inside with clean golden marks outside. A simple side that comes together fast and eats even better.
Pro contentPeruvian Hot Pisco Toddy
Warm, spiced and highland-spirited: pisco quebranta, black tea and lime in clean balance. Honey softens the drink without making it heavy. Bold, aromatic and built for a cold night.
Pro contentCapitán Cocktail
Dry, aromatic, and properly chilled. **Pisco** is stirred with **rosso vermouth** and a touch of **Angostura bitters** for an herbal, bittersweet, elegant profile. Short and direct—with a true aperitif feel. Once you taste it, the Manhattan comparison makes sense.
Pro contentSeasoned Beef Steaks
Thin beef steaks coated in a bold aliño: scallion, garlic, cumin and achiote, with a touch of vinegar for lift. In the pan, it browns fast and the seasoning caramelizes into a dark, fragrant crust. Cook over medium-high heat and in batches: crowding turns searing into steaming. Brown, rest briefly and spoon the pan juices over the steak.
Pro contentCaramelized Onions
Deep sweetness and a jammy texture built through slow, patient cooking. This is the quiet magical component that turns simple dishes into something memorable. Patience turned into flavor, ready to lift almost any plate.
Pro contentPickled Red Onions
Bright, crisp and pink, with red onion in a sweet-sour vinegar brine. It cuts through fat, wakes up sandwiches and lifts heavier dishes without taking over the table. Simple, sharp and dangerously useful.
Pro contentGarlic Pork Medallions
A tribute to Mediterranean rusticity where pork meets the bold aroma of golden garlic. The sauce, emulsified with white wine and broth, coats each medallion in a silky, deeply aromatic finish. Technical simplicity turned into pure elegance. A juicy, comforting bite.
Pro contentChalaquita Salsa
Fresh, citrusy and crunchy, with finely diced red onion, tomato and corn. Ají limo adds just enough lift without covering the lime. A straight, lively Callao-style side with a clean sharp edge.
Pro contentGarlic Mushrooms
**Mushrooms** sautéed over high heat, coated in **olive oil** with gently golden **garlic** and a splash of **white wine**. Juicy, with a short, glossy sauce and a big aroma. Fast, direct, and best served straight from the pan.
Pro contentPork Charqui
Lean pork cured in salt and slowly dried until **firm**, dark, and deeply savory. This is a home-friendly adaptation of Andean preservation: patience, salt, and careful moisture control. When ready, it snaps firmly and smells cleanly cured, with no trace of **moisture**. A powerful base for stews and stir-fries with character.
Pro contentPeanut Chicha
Enveloping creaminess and a warm spiced aroma with Andean soul. This peanut chicha is nostalgia in a glass: a nourishing drink balanced by panela and a clean toasted peanut flavor. Refreshing, smooth, and comforting in the way home cooking should be.
Pro contentPeruvian Chilcano
Cold, bubbly and properly Peruvian. Pisco goes straight into the glass with lime, ice and ginger ale, with Angostura if you want more character. Refreshing, dry and meant to be served right away.
Pro contentRestorative Crab Broth
The purest essence of the sea concentrated in a powerful, restorative broth. Crab releases its flavor and coral into the pot, creating an elixir that wakes the senses and reconnects with the Peruvian coast. A port-side classic that never misses. Direct, marine, and vital.
Pro contentPeruvian Mussel Chilcano
A crystal-clear broth with the concentrated power of the sea and the vibrant freshness of lime. It is the restorative tonic of the Peruvian coast, a marine embrace that brings you back after a long night. Pure ocean character in every spoonful.
Pro contentClassic Chimichurri
The soul of the grill in a vibrant emulsion. This chimichurri balances fresh parsley with deep garlic, all tied together by the right hit of vinegar. A bold infusion that wakes up every fiber of grilled meat and connects the table to the tradition of asado. Powerful, herbal, and essential.
Pro contentPeruvian Chimichurri
Herbal, acidic and cleanly spicy. Parsley and cilantro bring freshness, yellow chili adds a Peruvian edge, and vinegar cuts through grilled meats, chicken and sandwiches. A loose, bold table sauce with real character.
Pro contentChita in Salt Crust
Chita in salt crust celebrates coastal succulence, protected by a mineral shell that keeps every drop of marine essence inside. This ancient technique turns a whole fish into firm, fragrant white flakes with remarkable moisture. Simple yet sophisticated, it delivers an honest, powerful taste of the Peruvian sea.
Pro contentPeruvian Corn with Fresh Cheese
Simple, warm, and direct: large, sweet **corn** against firm **fresh cheese**. Anise lightly perfumes the cooking water without stealing the show from the kernels. Clean, Andean, and happily unpretentious.
Almond Chocoteja
A crisp **chocolate** shell filled with creamy **manjar blanco** and a crunchy **almond** at the center. A coastal Peruvian classic: small, neat, and dangerously snackable. The key is thin layers and smooth, glossy chocolate.
Pro contentPassion Fruit Chocoteja
A tropical burst wrapped in dark cacao. These chocotejas hold a silky ganache heart, where reduced passion fruit brings the bright acidity that wakes up the senses. A jewel of Peruvian confectionery: elegant, deeply local, and built on a masterful contrast of textures and flavors.
Pro contentPecan Chocoteja
Intense sweetness shaped by silky manjar blanco and the noble crunch of pecans, wrapped in a dark chocolate shell. This Ica-born bonbon carries the warmth of sunlit valleys in every bite. Elegant, handmade, and deeply Peruvian.
Pro contentChoncholí
Smoky flavor and a crisp texture that bursts with every bite, shaped by the balance of ají panca and vinegar. It is the essence of Peruvian nighttime street grills, a bold bite that wakes the senses. Daring, rustic, and marked by that charcoal aroma that keeps you coming back.
Pro contentChonta Juane
Pure essence of the Peruvian Amazon: tender chonta blends with the deep flavor of dried paiche and the rustic touch of peanuts. An ancestral bundle wrapped in the smoky aroma of bijao leaves, capturing the soul of the rainforest. Authentic, delicate and deeply comforting.
Pro contentRed Mexican Chorizo
Fresh Mexican-style pork chorizo with a deep red, boldly spiced profile. The flavor comes from a smooth paste of **dried chilies**, **vinegar**, and toasted warm spices, mixed into cold ground pork and fat. It cooks up juicy and pleasantly crumbly, with a gentle heat and a clean tang. Straight, honest, and full of character.
Pro contentPanela Coconut Macaroons
Rustic molasses sweetness and the chewy texture of toasted coconut in every bite. This treat evokes traditional fairs where slow heat transforms humble ingredients into golden treasures. Intense, spiced, and deeply nostalgic.
Pro contentBaked Cocadas
Baked **coconut** treats with a lightly **crisp** outside and a **moist**, soft center. Egg whites and **sugar** build the base, while **shredded coconut** brings the toasted aroma. Shaped, baked, and cooled until firm outside and chewy within.
Pro contentRoasted Brussels Sprouts
Brussels sprouts with **caramelized**, **crispy** outer leaves and a **tender** center without harsh bitterness. Roasted hard with **olive oil**, **black pepper**, and optional **garlic powder** for extra punch. A serious side: simple, deeply browned, and oven-savory.
Pro contentPeruvian Parmesan Scallops
Briny, golden and hot, with juicy scallops under butter and Parmesan. Lime cuts through the richness so the gratin never hides the shellfish’s clean salinity. A coastal starter, intense and precise.
Pro contentRabbit Stew
Slow-braised **rabbit** with meat so **tender** it pulls from the bone and a concentrated sauce built from **white wine** and **poultry stock**. The vegetables turn sweet and the **bay leaf** adds a quiet, classic perfume. Steady heat, deep flavor, real comfort.
Pro contentChicken Consommé
Clear, hot and deep, with clean chicken flavor and gentle aromatics. Egg white forms a raft that polishes the broth without making it heavy. Refined, homestyle spoon food.
Pro contentPeruvian Olive Cream
Salty, smooth, and direct, with black olives carrying the whole punch. Mayonnaise and cream make it firm enough to spread, while lime cleans up the finish. A bold Peruvian spread with no detours.
Pro contentPeruvian Yellow Ají Cream
Creamy, bright yellow and gently spicy. Yellow ají is softened before blending with fresh cheese, evaporated milk and soda crackers until smooth, stable and generous. A direct Peruvian table sauce that always earns its spot.
Pro contentCocona and Charapita-Style Chili Cream
A medium-bodied Amazonian sauce: fruity, sharply tangy and seriously spicy, made with cocona cooked over a quick sauté of red onion and garlic. It is blended with Amazonian chili, lime and a splash of water until smooth, bright and lively. Built to wake up grilled meats and snacks.
Pro contentRocoto Cream Sauce
Spicy, silky, and full of character, with rocoto softened without losing its force. Fresh cheese and evaporated milk give it creamy body, while lime keeps the finish clean. A firm Peruvian sauce with real edge.
Pro contentHomemade Tomato Cream Soup
A smooth, comforting **tomato** cream soup built from a properly sweated aromatic base and a gentle simmer with **vegetable broth**. Blended until silky, then finished with **cream** if you want to round out the acidity. Simple, warm, and deeply tomato-forward.
Pro contentBacon-Wrapped Stuffed Dates
A supreme contrast shaped by the honeyed sweetness of dates and the smoky crunch of bacon. Each bite balances textures with a creamy center and a walnut tucked inside. An elegant, addictive appetizer that belongs at the best celebrations.
Pro contentDon Alfredo
Refreshing elegance that brings together the purity of mosto verde pisco and the floral perfume of elderflower. A tribute to contemporary Peruvian mixology, balancing acidity and effervescence in every sip. Refined, sparkling, and absolutely memorable.
Pro contentPeruvian Emoliente
Hot, herbal and gently full-bodied, with toasted barley, flaxseed and lime added at the end. The herbs leave a clean, lightly bitter base without making the cup heavy. A steaming Peruvian street classic.
Pro contentQuince Emoliente
Comforting, mellow body defined by the sweetness of quince and the essence of toasted barley. It is the traditional refuge of Lima mornings, a warm drink that balances herbal depth with a bright citrus touch. Aromatic, soothing, and deeply restorative.
Pro contentPineapple Emoliente
A hot Peruvian emoliente built on barley and pineapple rind, infused with herbs and warm spices. Flaxseed brings the signature light viscosity, somewhere between a drink and a warm blanket. Dark, aromatic, and finished with a bright citrus lift.
Pro contentPeruvian Wedding Cookies
A small celebration cookie made from a short dough of **flour**, **shortening**, and **powdered sugar**, dry outside and sandy when bitten. Each piece is pressed in the center, brushed with **egg**, and topped with **sesame seeds** before baking. Small, crumbly, and built to vanish from the table quietly.
Pro contentCecina Rolls with Oaxaca Cheese
Smoky and savory character defined by thin cecina and a melted Oaxaca cheese heart. A bite that celebrates curing craft, balancing the power of the meat with the vibrant freshness of cactus. A rustic classic that wins through simplicity and depth of flavor.
Pro contentGrouper Roll With Crab Meat
Crispy outside and juicy inside: **grouper** rolls filled with sautéed **crab** in butter. Fried until **golden**, then covered with a creamy **ají amarillo** and fish stock sauce, finished with **shrimp** and **scallops**. Refined coastal flavor with clean texture and a sauce that ties it all together.
Pro contentCaprese Salad
Vibrant freshness and the unmistakable aroma of the Mediterranean in an assembly of absolute simplicity. A tribute to Italy’s colors, celebrating juicy tomato and milky creaminess in perfect harmony. Elegant, direct, and full of life.
Pro contentCreamy Broccoli and Carrot Salad
A deeply creamy texture with a fresh crunch that balances any main dish. It is garden simplicity brought together by a bright dressing, reminding us that healthy food can still feel like pure pleasure. A colorful, light, lively bite.
Pro contentClassic Peruvian Criollo Salad
Fresh, acidic and sharp, built to cut through stews, fried food and juicy meats. Red onion stays crisp, lime brightens everything and ají limo brings clean heat. A simple, vibrant Peruvian side with no disguise.
Pro contentSeaweed Salad
Clean, quickly blanched yuyo seaweed kept firm, tossed with **red onion**, **tomato**, **limo chili** and **cilantro**. Finished with **lime** and oil: bright, coastal and built around chewy-crunchy contrast. Fresh, direct and ocean-forward.
Pro contentAmazonian Palm Heart Salad
Pure jungle freshness defined by the crunchy texture of palm heart and the vibrant acidity of lime. It is the soul of Amazonian markets, a dish that connects you with the land and refreshes your senses immediately. Light, crisp, and filled with tropical energy.
Pro contentColeslaw
Crunchy, creamy and cleanly tangy. Cabbage and carrot are sliced thin, coated in mayonnaise with vinegar and a short touch of sweetness. A cold side that cuts through fried food, sandwiches and heavier plates.
Pro contentZesty Asparagus and Egg Salad
Vibrant freshness and nutritional balance celebrating the clean character of green asparagus. This salad stands out for its crisp texture and the creamy contrast of hard-boiled egg, all tied together by a citrus vinaigrette that wakes up the plate. A vital, light, and honest dish for any table.
Pro contentSpinach, Bacon, and Cheese Salad
Fresh spinach topped with crisp **bacon** and crumbled **goat cheese**. A bold **walnut**, **mustard**, and red wine vinegar vinaigrette brings acidity, fat, and roundness. Quick, punchy, and built on real texture contrast.
Pro contentBean Sprout Salad
Vibrant crunch and an Asian-style aroma that wakes up the palate in seconds. This salad is the fresh side of Peruvian Chifa: crisp bean sprouts, light vegetables, and a soy, vinegar, and sesame dressing that lands clean. Direct, refreshing, and salty-bright enough to cut through richer dishes.
Pro contentLiccha Salad
Blanched **liccha** —quinoa leaves— drained very well, then tossed with **red onion** and a simple dressing of **vegetable oil** and **red wine vinegar**. Tender, herbal, and pleasantly tangy: direct, simple, and deeply southern Peruvian.
Pro contentAvocado Salad
Absolute creaminess defined by the freshness of ripe avocado and the citrus balance of lime. It is the soul of the Peruvian table, a side dish that brings texture and vitality to any main course. The elegance of simplicity at its finest.
Cucumber Salad
Cold, crisp and brightly acidic, with fresh cucumber, red onion and direct lime. Oil rounds it out without heaviness, and cilantro leaves a clean aroma. A quick everyday salad, perfect for cutting through richer dishes.
Pro contentChifa-Style Smashed Cucumber Salad
The perfect balance between crisp freshness and vibrant umami. Using the traditional smashing technique, the cucumber breaks open to absorb every drop of a sweet-and-sour dressing with deep sesame and garlic notes. It is an essential, light, and stimulating side dish in Chifa cooking. Fresh, bold, and direct.
Pro contentJapanese Cucumber Salad
Paper-thin **Japanese cucumber** slices cured with **salt** to stay firm and crisp, then marinated in a sweet-tangy dressing with **rice vinegar** and **soy sauce**. Classic sunomono: bright, clean, and finished with a sesame kick.
Pro contentRadish and Cucumber Salad
Absolute crunch and vibrant freshness in an assembly that wakes up the senses. It is the perfect relief for sunny days, celebrating garden simplicity with an elegant Asian-inspired touch. Light, direct, and ready to shine.
Pro contentTomato, Onion, and Olive Salad
Juicy tomatoes with crisp **white onion** and salty **green olives**. An oregano vinaigrette brings clean acidity and a Mediterranean edge. Simple, fresh, and straight to the point—assemble and serve right away.
Pro contentGreen Bean, Mushroom, and Fresh Cheese Salad
Bright **green beans** with sliced **mushrooms** and cubes of **fresh cheese**. Tossed in an **olive oil**, **apple cider vinegar**, **garlic**, and **mustard** vinaigrette: tangy, savory, and clean. Mixed texture: crisp vegetables, soft bite, creamy finish.
Pro contentFresh Mixed Salad
Fresh, crisp and bright with lime. Lettuce, tomato and cucumber bring the clean contrast a daily table needs. Simple, light and genuinely useful.
Greek Salad
Mediterranean freshness in every bite, where the character of feta cheese meets the breeze of oregano. It is the perfect garden balance, a direct trip to the Greek islands without leaving your table. Simple, rustic, and absolutely vibrant.
Pro contentMackerel in Escabeche
Mackerel lightly seared, then covered with hot escabeche: vinegar, white wine, oil, and vegetables cooked until sweet and soft. With rest, the acidity rounds out and the fish turns more tender while staying unmistakably briny. This is patience cooking: the next day, everything tastes clearer and more refined.
Pro contentPan-Seared Asparagus
Earthy green crunch enhanced by the shimmer of olive oil and direct searing heat. This is the perfect side dish that celebrates technical simplicity, where each spear caramelizes to its most vibrant point. A clean, elegant bite full of vitality.
Pro contentDuck Stew With Olives
Duck seared until deeply browned, then slowly braised in a dark sauce built from **white wine**, **tomato**, and softened vegetables. **Green olives** go in at the end for a clean briny lift. Tender meat, a spoon-coating sauce, and deep flavor—no rush.
Pro contentRed Wine Beef Stew
Fork-tender beef slowly braised in **red wine** with a rich beef base. **Bacon** deepens the sauce into something dark, round, and serious. This is a patience dish: let it go low and slow, and it pays you back.
Pro contentBeef Goulash
A **thick** beef stew where onions melt into the sauce and **sweet paprika** builds that deep red color. The meat is browned first, then slow-cooked until **tender**, with a glossy, robust sauce that holds to the spoon. Winter comfort: straight, hot and without fuss.
Pro contentGuacamole
Vibrant creaminess and the herbal freshness of **cilantro** meet in this iconic dip. Ripe **avocado** is transformed with a citrus touch and just the right heat from **jalapeño**. Direct, fresh, and essential.
Pro contentSugar Cane Guarapo
Herbal sweetness and instant freshness capturing the essence of sun-drenched fields. Guarapo is pure sugar cane turned into a lively, golden, refreshing drink, with a citrus touch that wakes it up without hiding its natural flavor. From cane to glass, direct refreshment with no disguise.
Pro contentStuffed Prunes With Manjar Blanco
Soft, chewy prunes stuffed with creamy **manjar blanco** and finished with colorful **sprinkles**. They are briefly hydrated so they open without tearing, then filled for a sweet fruit-and-milk-caramel bite. Classic, bite-sized, and hard to stop at two.
Pro contentHard-Boiled Egg
The perfect protein base to enrich your dishes. A proper hard-boiled egg stands out for its firm white, fully set yolk, and the versatility that makes it indispensable in Peruvian cooking. Pure simplicity executed with technical precision.
Pro contentFried Egg Side Dish
Set whites with crisp **puntilla** edges and a **runny** yolk: the fried egg that instantly upgrades a plate. Just **egg**, **oil**, and **salt**, executed right—golden at the edges, tender in the center. Fast, direct, and all about that satisfying crunch.
Pro contentEggs Benedict
New York brunch elegance captured in one plate: runny yolks, vibrant velvety hollandaise, and the smoky touch of Canadian bacon. A ritual of silky textures that turns any morning into a special occasion. A careful balance of technique and refined flavor.
Pro contentFried Eggs with Bacon
Crispy-edged whites and a **runny** yolk, fried in the fat rendered from **bacon**. A straight classic: cook the bacon first, then fry the **eggs** in the same skillet. Fat, salt, and texture—no drama.
Pro contentPoached Eggs
Elegance and subtlety in a silky bite hiding a heart of liquid gold. A poached egg turns a simple breakfast into something refined without making it complicated. Pure technique, freshness, and flavor to lift the table. Direct, delicate, and beautifully done.
Pro contentVeggie Scrambled Eggs
Soft, **creamy** scrambled eggs mixed with sautéed **onion**, **bell pepper**, and **mushrooms**. You build flavor by browning the vegetables first, then cook the eggs gently so they stay **tender**. Simple, protein-forward, and texture-driven.
Pro contentCreamy Scrambled Eggs
Truly creamy scrambled **eggs** cooked with heat control so they turn velvety, not chunky. **Butter** builds richness, and a final splash of cold **cream** stops the cooking for a silky finish. Fast, simple, and very much worth doing right.
Huitochado
A dark Amazonian maceration made with **huito**, **cane spirit**, and sugar syrup. It turns nearly black over time and lands with a bittersweet, fruity-earthy profile that feels straight from the jungle. Slow process, simple setup, served in small pours.
Pro contentInchicucho
A thick Amazonian toasted peanut sauce with sharp jungle chili heat and the perfume of sacha culantro. Creamy and full-bodied, it is served warm over boiled yucca. The kind of sauce that begs for bread… but here, yucca gets the respect.
Pro contentSautéed Green Beans
Tender but crisp: green beans blanched, then sautéed with garlic in olive oil. A quick side dish with a clean aroma and lively texture. The trick is not overcooking them: bright green, fresh bite, done.
Pro contentTaperiba Juice
The Amazon concentrated in a glass. Taperiba brings a unique sweet-tart profile, marked by deep tropical aroma and a freshness that takes you straight to the heart of the rainforest. A vibrant, powerful juice made to beat the heat with identity.
Pro contentHomemade Ketchup
Bright sweet-and-sour flavor, deep red color, and a syrupy real-tomato texture. This homemade ketchup uses a concentrated base so it stays quick, affordable, and clean-tasting without becoming an all-day pot project. Glossy, lightly spiced, and ready for fries, sandwiches, or snacks.
Pro contentChifa-Nikkei Pickled Ginger
Paper-thin ginger slices quick-pickled in rice vinegar and sugar. They turn translucent, tender yet crisp, with a sweet-tangy bite that refreshes the palate and a clean spicy finish. Served cold, direct, and Chifa-Nikkei in spirit.
Pro contentLeche De Tigre
Cold, acidic and briny, with clean heat and a milky body. White fish gives it texture, lime sharpens everything and ají limo brings the final kick. A direct, punchy Peruvian seafood base.
Pro contentSour Cherry Liqueur
An elegant fruit essence shaped by the bright acidity of sour cherries and a mellow sweetness that coats the palate. A classic after-dinner liqueur, patient and ruby-colored, capturing a tradition meant for slow sipping. Pure liquid sophistication made at home.
Pro contentLlajua Huacatay Hot Sauce
Rustic, **spicy** llajua blended raw with **rocoto** and **huacatay**. It stays fluid, bright in color, and carries that fresh herbal punch that lingers in the nose. A table sauce that pours easily over food and wakes everything up.
Pro contentArequipa-Style Llatán Sauce
Spicy, herbal and straight from an Arequipa picantería: rocoto, huacatay and sweet cookies in a pale green cream. It hits first, then turns creamy and gentler. Ready to coat potatoes, meats or whatever the table demands.
Pro contentChifa Beef with Black Bean Sauce
Bold, salty, and glossy like proper Chifa. Beef is stir-fried fast and coated in black bean, soy, and oyster sauce, with firm vegetables and ginger aroma. Direct umami without drowning the meat.
Pro contentOven-Roasted Pork Loin
Juicy pork loin, a golden garlic-herb crust, and a sauce made from its own pan juices. The sear brings character, the oven cooks it evenly, and resting keeps the cutting board from stealing the party. Clean, savory, and straightforward.
Pro contentAmazonian Bark Macerated Liqueur
Woody intensity shaped by the deep bitterness of Amazonian barks and the balanced sweetness of honey. This jungle maceration is bold, aromatic, and rooted in regional tradition. Powerful, mysterious, and meant for small, respectful pours.
Pro contentBlack Plum Macerated Pisco
The deep sweetness of **plum** captured in the purity of **pisco**. It is a tribute to patience and time: a ruby essence for warm after-dinner moments, celebrations, and slow toasts. Sophisticated, mellow, and alive with the strength of Peru’s pisco tradition.
Pro contentApricot Macerated Pisco
Silky sweetness defined by the fragrance of apricot and the noble strength of pisco. It is the essence of Peru's southern valleys, an elixir of patience that transforms fruit into an amber liquid jewel. A celebration of waiting, perfect for sharing moments worth remembering.
Pro contentSiquisapa Ant Macerated Spirit
An Amazonian macerated spirit made with **cane aguardiente**, toasted **siquisapa ants**, and a touch of **honey**. It drinks earthy and savory, with gentle sweetness rounding the edges. Unusual, direct, and deeply rooted in jungle tradition.
Pro contentFruit Marcianos
Fresh **strawberries** blended with **water** and **sugar**, poured into tubular bags and frozen until solid and refreshing. A street classic that beats the heat: icy texture, clean fruit flavor, and sweetness that feels right. Cold, simple, and effective.
Pro contentStar Anise Tea
Natural, comforting sweetness defined by the unmistakable aroma of star anise. It is a classic digestive tea at the Peruvian table, a calming ritual that perfumes the cup with clean warmth. Simple, soothing and deeply traditional.
Pro contentBoldo Tea
Herbal serenity in an infusion. Boldo stands out for its lemony fragrance and characteristic bitterness, the kind that belongs after a generous meal. An honest pantry remedy: direct, restrained, and deeply aromatic.
Pro contentCoca Leaf Tea
A clear, herbal infusion of **dried coca leaves** and hot **water**. Light amber in the cup, with a clean bitterness and a very Andean aroma. Simple, straightforward, and honest. Add a touch of **sugar** only if you want to round it out.
Pro contentEucalyptus Herbal Tea
Balsamic clarity and herbal purity in every warm sip. Eucalyptus unfolds its medicinal freshness, balanced by bright lemon and the softness of honey. An aromatic refuge made to clear the senses and comfort the body. Simple healing, embracing aroma.
Pro contentGinger Infusion
Hot, sharp and clean, with fresh ginger and lime added at the end. It has that comforting home-infusion warmth without becoming heavy or automatically sweet. Direct, aromatic and bright.
Pro contentMatico Infusion
An ancestral infusion that captures the clean herbal essence of matico. Its amber color and leafy aroma offer a calm, comforting pause rooted in traditional plant wisdom. A simple, warm drink with a clear identity.
Pro contentHomemade Mayonnaise
Creamy homemade mayonnaise: a cold emulsion of **vegetable oil** and **egg**, balanced with **lime juice** for a glossy, thick finish. When it’s right, it won’t split and it coats food cleanly. Straight flavor, smooth texture, no fuss.
Pro contentRotisserie-Style Homemade Mayonnaise
Creamy, loose and deeply savory, with that rotisserie-shop hit of garlic, mustard and oregano. Acidity keeps it bright while oil gives it body without making it heavy. Built for fries, chicken and anything asking shamelessly for sauce.
Pro contentGarlic Mayonnaise
Creamy, firm and properly garlicky. Egg and oil form a thick emulsion, while lime and mustard keep the finish clean so it does not feel heavy. Ideal for fries, sandwiches, fried bites and cravings with character.
Pro contentArequipa Marzipan
Artisanal sweetness defined by the creaminess of Brazil nut and a texture that melts delicately on the palate. It is a proud piece of Arequipa confectionery, where each hand-shaped miniature carries patience and tradition. An elegant, noble bite with the southern highlands’ quiet glow.
Pro contentGoldenberry Jam
Tangy, sweet, and warmly aromatic, defined by the vibrant freshness of goldenberries and cinnamon. It is the essence of homemade mornings, a preserve that reconnects you with the Andes. Use it to bring your breakfasts to life.
Pro contentMistela from Sierra de Segura
Amber sweetness and spiced warmth defining the liquid tradition of Jaén. Mistela is the soul of Sierra de Segura, a craft liqueur that turns coffee and aguardiente into a gesture of Andalusian hospitality. Elegant, aromatic, and carrying that mountain character made for long after-dinner talks.
Pro contentGrilled Chicken Gizzards
Chicken **gizzards** pre-cooked until tender, then coated in an **ají panca** and **red wine vinegar** anticuchera-style marinade. Finished on the grill until you get **char marks** and that unmistakable smoky bite. Crisp outside, juicy inside—pure street-grill energy.
Pro contentChicken Gizzards in Soy Glaze
Chicken gizzards that turn tender: first boiled to soften, then marinated and quickly seared over high heat. The sauce is built in the wok by reducing **soy sauce** with **ginger**, garlic, and **five-spice** until glossy. Finish with **scallions** and **cilantro** for a fresh snap.
Pro contentPeruvian Rotisserie-Style Mustard Sauce
Vibrant color and sharp acidity that wake up any craving. This mustard sauce recreates the unmistakable flavor of Peruvian rotisserie chicken shops, with a fluid texture and a mild kick that coats golden fries. A street-food dressing staple, ready to bring the party to your table. Addictive and essential.
Pro contentChifa Pickled Radish
A classic Chifa pickle: **crunchy radish** with a sharp **sweet-and-sour** bite that resets your palate. Thin slices are salted to draw out moisture, then macerated in **white vinegar** with a touch of **ají amarillo**. Clean, punchy, and built to balance richer dishes.
Pro contentNina Juane
An Amazonian juane with no rice: a **chicken** portion wrapped in set eggs enriched with its own broth, scented with **culantro** and the smoky lift of **bijao** leaves. You brown the chicken first, then simmer it gently to build a flavorful broth. Then you wrap and grill the package until the leaf is **toasted** and the center feels **firm**. Ancestral, clean, and proudly smoky.
Pro contentÑutos
A baked snack from the Peruvian Amazon made with **yucca starch**, **vegetable shortening**, and **egg**, scented with **anise** and a touch of **aguardiente**. The outside stays firm and pale; the inside turns dry and delicate, **crumbly** enough to melt on the bite. Traditional, straightforward, and full of jungle identity.
Pro contentPeruvian Ocopa Sauce
Herbal, thick, and Arequipa-style, with huacatay and toasted peanuts building the base. Fresh cheese makes it creamy, while yellow chili adds color and clean heat. Bold, green, and ready to coat potatoes.
Pro contentClassic Omelette
Smooth outside, creamy inside and clean in flavor. Egg leads, butter gives it gloss and black pepper finishes gently. A classic breakfast: quick, precise and never fussy.
Vegetable Omelette
Tender, gently golden and packed with sautéed vegetables. Eggs, spinach, mushrooms and fresh cheese make it light but satisfying. A quick hot skillet meal with no excess.
Pro contentLomo Saltado Sandwich
A crusty French roll packed with wok-seared **beef** and the classic quick toss of **red onion** and **tomato**. It’s fast, juicy, and loud-in-the-wok in the best way—pure Peruvian street-food energy in your hands.
Pro contentYellow Chili Paste
A vibrant orange color and elegant heat that define the soul of the Peruvian table. This silky base is the invisible ingredient that turns simple stews into something memorable. An essential, smooth and bold staple to wake up any sofrito.
Pro contentMirasol Chili Paste
A thick, vibrant **orange** mirasol chili paste. The chilies are rehydrated, boiled until **soft**, then blended with **vegetable oil**, **water**, and **salt** until completely **smooth**. A direct base for stews and Peruvian-style sofritos: fruity, moderately spicy, and deeply concentrated.
Pro contentPanca Chili Paste
Intense smoky flavor and deep red color that defines the soul of Peruvian sofritos. It is the essential starting point for stews and marinades, the quiet secret that adds character without excessive heat. An indispensable base for capturing the essence of Creole cooking.
Pro contentHomemade Garlic Paste
Pungent aromatic power with a silky texture: the foundation of Peruvian seasoning. This kitchen ally saves time without sacrificing freshness, bringing that unmistakable garlic aroma to everyday cooking. Direct, clean, and ready to transform any sofrito or stew.
Pro contentCilantro Paste
A vibrant green paste made with just **cilantro** and **vegetable oil**, blended until smooth. This is a key Peruvian aromatic base for stews and rice dishes—bold, herbal, and ready to use. Get it silky now, and your pot will thank you later.
Pro contentRocoto Chili Paste
A vibrant red rocoto chili paste: **rocoto** cleaned, sautéed, then blended with **garlic**, **vegetable oil**, and a touch of **white vinegar** for lift and shine. Thick, intensely red, and built to power stews, sauces, and seasonings with real heat. Short process, long impact.
Pro contentDuck à l'Orange
An elegant classic that balances rich duck with a citrusy, lightly caramelized edge. Crisp skin gives way to juicy meat, coated in a glossy, tangy, deeply flavored Bigarade-style sauce. Built for special dinners without turning the kitchen into endless French theater.
Pro contentBraised Mechado Duck
Duck “mechado” with **ham** so it stays juicy inside and browned outside. It is seared in **pork lard**, then braised with **vinegar**, ají panca, and warm spices until tender and concentrated. The finish matters: uncover and reduce until the sauce turns thick, glossy, and intense.
Pro contentHot-Smoked Salmon
Salmon fillets dry-cured with **salt** and **sugar** to concentrate flavor and firm the flesh, then air-dried until a shiny pellicle forms to help the smoke cling. Hot smoking cooks the fish gently with **alder wood**, leaving it **moist** and **flaky**. Pure technique: steady control, patience, and that signature smoky aroma.
Pro contentChifa-Style Steamed Fish
Oriental elegance defined by delicate steaming and the sharp aroma of fresh ginger. This dish captures the soul of the Chifa table, respecting the purity of the fish while elevating it with a masterful sizzle of hot oil. Subtle, juicy, and balanced with signature umami depth.
Pro contentCantonese-Style Steamed Fish
Delicate **white fish** gently steamed over **ginger**, kept soft and juicy. Finished with a savory **soy** sauce and a splash of **hot oil** that instantly blooms the aromatics. Minimal and precise—when it’s right, it tastes restaurant-level with very little fuss.
Pro contentSudado-Style Fish With Chicha
Marine freshness defined by the vibrant acidity of chicha de jora and the aroma of yellow chili. It is the soul of our coast, a dish that reconnects you with the sea and comforts the spirit. Juicy, tender, and with that Creole flavor that invites you to soak up every drop.
Pro contentBasil Pesto
Deep green pesto: fresh basil, pine nuts, and aged cheeses bound with olive oil and kept cold. Short pulses protect the color and aroma; heat is the enemy here. Ready to coat pasta or lift a quick sandwich instantly.
Pro contentPico de Gallo
Vibrant freshness defined by the balance between lime acidity and the bold heat of chili. It is the soul of the Mexican table, a side dish that awakens the senses with its crunchy texture and intense colors. Direct, natural, and with that citrus spark that enhances any dish.
Pro contentSmoked Wild Boar Leg
A majestic piece of wild game that pays tribute to patience and smoke. The balance between brown sugar sweetness and the forest-like character of juniper creates an irresistible mahogany crust, protecting a tender and deeply aromatic interior. It is the essence of country cooking elevated to a flavor ritual.
Pro contentPisco Sour
Cold, citrusy and capped with firm foam, exactly how the Peruvian classic should land. Pisco gives it body, lime sharpens the drink and bitters perfume the foam at the end. Short, elegant and full of character.
Pro contentSlow-Roasted Plateada on Coals
Plateada al kanka with a **golden** crust and **tender** slices, slow-roasted over live coals. Steady rotation renders fat and concentrates flavor without drying the meat. When it’s right, it carves easily and smells like real fire-cooking.
Pro contentPeruvian Rotisserie-Style Chicken
Dark, juicy and firm-skinned, driven by ají panca, soy sauce, dark beer and high heat. It carries Peruvian pollería flavor without becoming an endless ritual: savory meat, crisp skin and deep home-roasted aroma.
Pro contentPeruvian One-Pot Chicken
The taste of home in one pot: tender chicken infused with an intense ají panca and vinegar marinade that softens into every bite. A classic Peruvian home-style stew with a dark, glossy sauce you do not want to leave behind. Pure nostalgia and Peruvian sazón in every piece.
Pro contentGarlic Chicken
Golden, juicy chicken coated in a clean garlic and white wine sauce. The browned bits in the pan are lifted properly so every spoonful carries real flavor. Homey, aromatic and never burnt.
Pro contentHerb Roasted Chicken
Oven-roasted chicken with **golden, crispy skin** and **juicy** meat, perfumed with **garlic**, **rosemary**, and **thyme**. The herb butter goes under the skin so the flavor truly reaches the meat, and **lemon** finishes with brightness. Classic, clean, and done right.
Pro contentChicken and Asparagus Rolls
An elegant balance of textures where tender chicken breast embraces the crisp freshness of asparagus. This light, refined dish shines with a glossy white wine and garlic glaze. A vibrant preparation that turns simple ingredients into a fine-dining experience at home.
Pro contentOctopus with Olive Sauce
Cold, briny and creamy, with tender octopus in thin slices. Black olives lead the sauce: dark, bold and clearly Peruvian-Nikkei. An elegant, direct appetizer with deep flavor.
Pro contentQapchi
A rustic cold sauce from Ayacucho. **Fresh cheese** is crumbled and mixed with **rocoto**, **huacatay**, and **scallions**, then loosened with **milk** until thick yet pourable. Spicy, herbal, and perfect as a dip or side for boiled potatoes and highland-style bites.
Pro contentPeruvian Fresh Cheese
Pure milky flavor in a tender, slightly crumbly texture. This traditional staple belongs naturally on the Peruvian table, connecting home cooking with the simple taste of the countryside. Fresh, light, and ready to shine in any dish.
Pro contentFried Andean Cheese
The perfect contrast between a golden, crisp crust and a warm Andean cheese center. It is the indulgent bite that brings Andean and picantería tables to life, adding an irresistible salty character. A reliable classic to crown your dishes.
Pro contentGrated Cheese Topping
The noble saltiness of a semi-hard highland-style cheese turned into delicate shreds that soften on contact with heat. It crowns soups, pastas, stews, and home-style dishes with comforting dairy depth. Simple, useful, and direct: the finishing touch when a dish needs a little more.
Pro contentCañihua Refresher
An Andean **cañihua** refresher with an earthy base and warm notes of **cinnamon** and **clove**. It simmers gently to release color and body, then gets strained and cooled until smooth and light. Sweetened with **honey**, it tastes warm but drinks refreshing.
Pro contentGranadilla Drink
A **granadilla** refresher: sweet, aromatic, and clean on the palate. A very short blend loosens the pulp from the seeds, then it is strained and lightened with **water**. Serve cold, with **ice** if you want the refreshing hit.
Pro contentQuito Quito Fruit Refresher
A bright **quito quito** fruit refresher: tart, fresh, and lively. The pulp is blended, strained, and loosened with **water**. Finished with **lime** and served cold over **ice**.
Pro contentTumbo Refreshment
A tumbo refreshment with a bright **orange** color and a distinctly Andean fruity aroma. The pulp stays vibrant, with sharp acidity softened by just enough sweetness. Strained for a **smooth**, clean sip, then served well chilled over **ice**. Straightforward, fresh, and full of character.
Pro contentPeruvian Pickled Rocoto
Vibrant heat and lively crunch in a pickle that wakes up any stew. It is the soul of traditional picanterías: rocoto tamed with vinegar, salt, and spices until fresh, bold, and sharp. An Arequipan bite built to cut richness, lift hearty dishes, and brighten the table.
Pro contentRocoto Sour
A vibrant balance between rocoto heat and the citrus freshness of pisco. This bold evolution of Peru’s flagship cocktail wakes up the senses with subtle spice, fine foam, and silky texture. Daring, refreshing, and full of Peruvian character.
Pro contentTrujillo Egg Yolk Rings
Brittle, crunchy rings from Northern Peru: roscas de yema are made with **flour**, **shortening**, and **egg yolks**, scented with **anise** and **vanilla**. They are brushed with **egg white** and finished with **sesame seeds**. Simple ingredients, sharp technique, pure crunch.
Pro contentShortening Rosquetes
Small ring-shaped cookies: **dry**, **crunchy**, and clearly perfumed with **anise** from the first bite. The dough uses **vegetable shortening**, which makes them brittle with an even golden bake. Finished with **sesame** for a toasted top note.
Pro contentPuno Anise Ring Cookies
A dry, crunchy ring cookie with a clear **anise** perfume and a brittle crumb built from **butter** and **flour**. It bakes up deeply **golden**, finished with a glossy **egg yolk** wash and a toasted **sesame** crunch. Straightforward Puno tradition: it snaps like a cookie and tastes like home.
Pro contentPan-Seared Salmon
A crisp exterior and juicy center defined by good salmon and the scent of thyme. It is a vibrant bite built around freshness, a refined dish that comforts without complication. Direct, elegant, and carrying that clean energy only the sea can give.
Pro contentAcevichada Sauce
Creamy, citrusy and fresh with a ceviche-style punch. Mayonnaise blends with ají limo, ginger, cilantro, light soy sauce and fumet into a cold, smooth and lively sauce. It lifts maki rolls, fish, potatoes and fried bites without asking permission.
Pro contentSweet and Sour Sauce
Glossy, fluid and chifa-style, with pineapple, vinegar, ketchup and light soy sauce. The sweetness does not flatten it: acidity keeps it sharp and cornstarch gives just enough body for glazing, dipping or waking up fried food.
Pro contentBéchamel Sauce
A silky white sauce made with **butter**, **flour**, and **milk**, cooked until smooth and lump-free. **Nutmeg** and **white pepper** give it that classic aroma without covering its softness. A clean base for gratins, lasagna, croquettes, and creamy fillings.
Pro contentPeruvian Salsa Criolla
Crisp, acidic, and lively, with firm red onion and lime up front. Yellow chili and cilantro make it criollo without covering what it sits beside. Fresh, sharp, and necessary.
Pro contentMirasol Chili Sauce
Deep, slightly smoky flavor that captures the sun-dried soul of the chili. This is a noble, versatile cream: the golden secret for lifting fish, poultry, or simple boiled potatoes. Smooth, comforting, and carrying the honest character of Peru's coast.
Pro contentMushroom Sauce
A **creamy** mushroom sauce with tender pieces, built on a proper sauté for depth and a splash of **white wine** to lift the pan. Finished with **cream** and a bit of butter for a **glossy** texture. It goes straight onto meat, chicken, or pasta.
Pro contentPeruvian Huacatay Sauce
Green, creamy and boldly herbal. Huacatay leads with yellow chili, fresh cheese and evaporated milk in a thick, smooth sauce. Strong enough for chicken, potatoes, anticuchos or anything that needs character.
Pro contentPeruvian Peanut Sauce
A creamy peanut sauce built with **ají amarillo**, **peanuts**, and **fresh cheese**, loosened with **evaporated milk** and finished by streaming in oil for a stable emulsion. Pale orange, moderately spicy, and silky-smooth—no lumps. The key is blanching the chili and blending until **velvety**.
Pro contentChifa-Style Oyster Sauce
Deep umami and a spectacular gloss that define the soul of Peruvian-Chinese cooking. This silky base ties together wok-seared flavors and turns simple ingredients into a memorable chifa-style feast. The kind of seasoning that keeps you coming back.
Pro contentCreamy Avocado Sauce
A silky, vibrant emulsion where creamy avocado meets the fruity heat of ají limo. It refreshes the palate and lifts every bite with a clean citrus brightness. Direct, fresh, and velvety in the way only good ripe avocado can be.
Pro contentBlue Cheese Sauce
The soul of this sauce lies in the pungent character of blue cheese, softened by the silkiness of reduced cream. It is a vibrant accompaniment, able to lift any cut of meat into a more polished plate. Intense, velvety, and deeply savory.
Pro contentCreamy Rocoto Sauce
Spicy, creamy and vividly alive. Rocoto leads with character, fresh cheese gives it body, and vinegar keeps the finish clean so the heat does not feel heavy. An intense, direct Peruvian table sauce with no fuss.
Pro contentGreen Rocoto Sauce
Creamy, spicy and fresh, with that Peruvian rotisserie-shop edge. Rocoto, fresh cheese and scallions come together in a velvety sauce. Bold, direct and ready to lift potatoes, chicken or snacks.
Pro contentNatural Tomato Sauce
A foundational sauce made from **Roma tomatoes** simmered gently with **white onion**, **garlic**, and **olive oil**, finished with **basil**. Smooth, even, and tomato-forward, with a rounded acidity. Great for pasta, stews, or as a quick base.
Pro contentPeruvian Golf Sauce
Creamy, pink and straightforward, with mayonnaise, ketchup and a short touch of pisco. It has gentle sweetness, clean acidity and a savory edge for seafood bites, sandwiches and fries. A quick table sauce with no drama.
Pro contentPeruvian Huancaína Sauce
Golden, creamy, and unmistakably Peruvian, with yellow chili bringing color and gentle heat. Fresh cheese and evaporated milk make it thick, clean, and never pasty. Classic, versatile, and ready for the table.
Pro contentMensi Sauce
Powerful umami, silky shine and sweet notes that coat the palate. Mensi sauce is an unmistakable signature of Peruvian-Chinese chifa heritage, built from fermented soybean paste. A thick, dark and vibrant glaze, ideal for coating fried fish or wok stir-fries.
Pro contentMishkina Sauce
An earthy, herbal aroma that captures the vibrant soul of the jungle. This paste is the chromatic heart of Amazonian cooking, bringing deep flavor and an unmistakable natural golden color. A guarded secret that turns any stew into a regional feast. Pure power from the Peruvian Amazon.
Pro contentPesto Genovese
Deep green, fresh aroma, and a **creamy-yet-grainy** texture. This pesto is built in a mortar: fully dry **basil**, crushed **pine nuts** and **garlic**, then **aged cheeses** and olive oil added in a thin stream so it emulsifies. Bold, clean, and ready to coat pasta with no cooking.
Pro contentPomodoro Sauce
Pure Mediterranean character defined by the sweetness of **tomato** and the vibrant aroma of **fresh basil**. It is a noble, versatile base, patiently cooked until mellow, glossy, and ready to hug pasta. An essential classic that turns simple ingredients into pure Italian elegance.
Pro contentPeruvianized Nikkei Tare Sauce
A dark, **glossy** Nikkei-style glaze built on well-reduced **soy sauce**. **Brown sugar** brings sweetness, **ginger** and **garlic** add aroma, and **pisco** leaves a warm edge that lifts the umami. Thick, coating, and ready to glaze or dip.
Pro contentPeruvian Tartar Sauce
Creamy, fresh and finely textured, made for fried food, fish and sandwiches. Mayonnaise gives it body, egg rounds it out, and onion with parsley adds a clean bite. A direct, reliable Peruvian sandwich-shop sauce.
Pro contentTeriyaki Sauce
Glossy, **sweet-savory**, and full-bodied: teriyaki made with **soy sauce**, **mirin**, and **sake**. **Ginger** perfumes it, and a gentle reduction turns it into a glaze-like shine. Use it to glaze, stir-fry, or finish dishes.
Pro contentPeruvian Green Sauce for Pasta
Creamy, herbaceous and very Peruvian, made to coat hot pasta. Basil, spinach and fresh cheese create a silky green sauce with milky body and depth. Ready to toss, not to sit around in the blender.
Pro contentBroccoli Stir-Fry
Bright green broccoli, juicy beef and a glossy Chifa-style sauce with soy sauce and ginger. It is a fast, hot and savory stir-fry, with crisp-tender vegetables and deep umami. Light without being timid.
Pro contentChicken and Vegetable Stir-Fry
Fast, hot, and full of wok energy: browned **chicken** with tender-crisp **vegetables**. A **soy sauce** glaze turns glossy and coats everything without feeling heavy. Once the prep is done, it comes together in minutes.
Pro contentPeruvian Onion Sarsa
Crisp, acidic and straight to the point, with feather-cut red onion, lime and ají limo. It refreshes the table and cuts through stews, fried food or legumes without taking over the plate. Truly criollo: simple, lively and bright.
Pro contentCold Tripe Sarsa
Tender tripe cut into thin strips, served cold and cured in a punchy **red wine vinegar** and **lime** dressing. **Red onion** and **ají limo** bring crunch and clean heat, while **parsley** finishes with a fresh herbal lift. Bright, acidic, and proudly chewy.
Pro contentPork Trotter Sarsa
Tender **pork** trotters with that rich gelatin texture that grabs the dressing and holds on. Served cold with crisp **red onion**, **rocoto**, and a sharp hit of **lime** and **vinegar**. Distinct texture, bright acidity, and a confident heat.
Pro contentTollo Fish Sarsa
Fresh, tangy, and textured: boiled, shredded **tollo** tossed with **red onion**, **ají limo**, and **cilantro**. **Lime juice** ties it all together, giving you a crisp bite and clean heat—classic market-style, direct and unfussy.
Pro contentSiete Raíces
An Amazonian-style macerated spirit made by steeping barks and roots in **cane aguardiente**, then balancing it with **honey**. Deep amber in color, woody on the nose, and bittersweet on the palate. This one is about time and extraction, not speed.
Pro contentSol y Sombra
A potent balance defined by the warmth of brandy and the herbal sweetness of anise. This quintessential Spanish digestif bridges the strength of oak with seed-like freshness. A classic drink to close any meal with sophistication.
Pro contentChifa Fuchifú Soup
A clear chifa-style broth built from **chicken** and **pork**, perfumed with **ginger** and **scallions**. It is lightly thickened with **cornstarch** for a silky feel, then finished with delicate **egg white** ribbons—the classic fuchifú texture.
Pro contentBlack Ark Clam Sudado
The marine depth of the mangroves captured in a vibrant sudado, where the dark liquor of black ark clams melds with chicha de jora. A potent dish loaded with northern identity and pure energy that wakes up the senses. The untamed flavor of the Peruvian coast, served with traditional honesty.
Pro contentTramboyo Fish Sudado
Pure ocean essence defined by the freshness of rockfish and the vibrant acidity of chicha de jora. Sudado is the soul of the Peruvian coast, a dish that reconnects with its origins and celebrates the sea's generosity. Juicy, bold, and deeply aromatic. A direct marine caress for the palate.
Pro contentSudado Nikkei
The perfect encounter between the Peruvian sea and Japanese technique. This sudado respects the texture of corvina, gently steaming it in a light broth with deep flavor. It is a warm embrace that balances the bite of ginger with the power of umami. Simple, elegant, and straight to the heart.
Pro contentFried Suri
An ancestral Amazonian delicacy with a bold contrast of textures: a crisp exterior that gives way to a creamy, buttery center. It carries the honest flavor of the rainforest, balanced by the bright acidity of cocona. Pure tradition, direct and unforgettable.
Pro contentSuri Macerated Spirit
Light amber, gently sweet, with earthy depth: an Amazonian maceration of **sugar cane spirit** with **suri**. **Honey** rounds the drink and softens the edge without hiding its character. It is tradition in a bottle: patience, rest, and a clean filter.
Pro contentAyacucho Meringues
Andean clouds defined by a delicate crunch that melts into an airy heart. This traditional sweet from Ayacucho's "Dulces de Balay" heritage celebrates the patience of slow baking. Direct, fragile, and with an honest sweetness that evokes memories.
Pro contentCusco-Style Meringue Kisses
Tiny sugar clouds that capture the festive spirit of the Andes. These crisp, light meringues carry the feeling of Cusco afternoons, decorated with colors that celebrate tradition. A sweet bite that melts in the mouth and takes you straight to the heart of the highlands.
Pro contentIced Tea
Cold black tea, **sweetened** and balanced with a touch of **lemon**, served over **ice**. Brew it strong first, then cool it properly so it stays clean, not bitter. Refreshing, simple, and perfect for a pitcher.
Pro contentTequeños with Huancaína Sauce
Golden, crisp and filled with melted cheese. The huancaína sauce stays creamy, gently spicy and thick enough for dipping without dripping everywhere. A Peruvian party snack, hot and straight to the plate.
Pro contentTimbuche Fish Soup
Timbuche is the ultimate restorative soup of the Peruvian Amazon, a clear and pure broth that carries the vital energy of the river. Its secret lies in fresh fish and the unmistakable scent of sacha culantro. An honest, healing broth full of jungle identity.
Pro contentNikkei Tiradito
Cold, clean, and sharply Nikkei, with thin bonito slices and a lime, soy sauce, and ginger tiger’s milk. Avocado softens it, ají limo brings heat, and sesame adds toastiness. It is assembled right before serving so the fish stays firm and glossy.
Pro contentTuna Fritters
Golden on the outside and tender in the center, with a homey mix of tuna, egg and finely chopped vegetables. The cumin stays gentle, just enough to give depth without taking over. Filling, hot and made to solve lunch without fuss.
Pro contentFish Roe Omelet
Golden on the outside and tender on the inside, this omelet captures the essence of coastal street food. Crumbled fish roe melds with a potent Creole sofrito, creating a seafood bite full of nostalgia and intense flavor. Perfect for a Sunday breakfast or a neighborhood lunch.
Pro contentPeruvian Shrimp Omelet
A fluffy omelet that brings together seafood and the Creole table. Brightened with yellow chili and packed with shrimp sautéed just to the point, it balances soft egg with the character of a Peruvian sofrito. Direct, savory and essential.
Pro contentShrimp And Baby Garlic Omelet
A juicy omelet with sweet **shrimp** and tender **baby garlic**, kept soft and fragrant. The goal is controlled heat: light golden outside and a **creamy** center. Fast, elegant, and straight to the point.
Pro contentCorn Tortilla
A flexible, warm disc with the intoxicating aroma of freshly cooked corn. It is the heart of the Mexican table, an artisanal canvas that transforms every bite into a celebration of tradition and home. Perfect simplicity in every fold.
Pro contentDried Ray Omelet
A Northern Peruvian omelet built with salt-dried ray: first soaked and boiled until it shreds clean. Then it is mixed with eggs, ají amarillo, and spring onion, and cooked in a skillet until golden. Fluffy on top, fibrous inside, with a deep maritime flavor and gentle heat. Take your time—the ray sets the pace.
Pro contentVegetable Tortilla
Golden outside, tender inside, and packed with sautéed vegetables. Egg holds the mix together without covering the sofrito, and each slice stays juicy without feeling heavy. Simple, clean, and generous home cooking.
Pro contentFrench Omelette
A classic **egg** omelette with a **smooth** pale exterior and a **creamy**, juicy center. It cooks quickly in a buttered pan and gets folded while still glossy. Few ingredients, all about heat control and timing.
Pro contentPan-Seared Trout
A dish that celebrates product purity: trout fillets with perfectly crisp skin and flesh that melts in your mouth. The freshness of lemon and the aroma of garlic lift this classic into a vibrant, light experience. Technical simplicity with a refined result.
Pro contentPeruvian Chocolate Truffles
Intense cocoa flavor and a silky texture in a melt-in-your-mouth bite. These truffles reinvent traditional manjar blanco by folding it into dark chocolate to create a dense, honeyed center. A Peruvian indulgence designed for true chocolate lovers. Pure elegance in a small format.
Pro contentManjarblanco Truffles
Manjarblanco truffles: **condensed milk** and **evaporated milk** cooked gently until **thick** and fudge-like, then chilled so you can roll clean balls. Dense, creamy, and finished with **pecans** or **chocolate sprinkles** for crunch. A small Peruvian showcase treat: simple, rich, and properly done.
Pro contentAndean Rocoto and Huacatay Sauce
Creamy, herbal and seriously spicy. Rocoto and yellow chili are sautéed with onion before blending with huacatay, peanuts and fresh cheese. It turns bold, smooth and ready to wake up meats, potatoes or corn.
Pro contentAndean Peanut Uchucuta Sauce
Spicy, herbal and led by toasted peanuts. Rocoto and yellow chili soften over heat, then blend with huacatay, fresh cheese and peanuts. A bold Andean cream for potatoes, meats and any bite that needs character.
Pro contentPeruvian Stir-Fried Green Beans
A vibrant crunch of fresh green beans meets the savory soul of a Peruvian stir-fry. It is the taste of a Peruvian home, a balanced dish that celebrates garden freshness with an irresistible smoky touch. Simple, bold, and full of life.
Pro contentVentisho
Ventisho is freshly pressed **sugarcane** juice with an Amazonian soul: clean, herbal sweetness right up front. Drink it fresh, or let it sit for a few hours so a gentle tang and light bubbles show up. Simple, fresh, and straight from the press.
Pro contentVegetables with Chinese Mushrooms
A vibrant mosaic of crisp vegetables and shiitake mushrooms coated in a silky, deeply savory sauce. It brings the spirit of home-style Asian stir-fry into the kitchen, balancing freshness, nutrition, and high-heat flavor. Light, bold, and straight to the palate.
Pro contentBalsamic Vinaigrette
Tangy, sweet, and properly emulsified: a vinaigrette that does not split at the first chance. Dijon mustard binds the oil with the balsamic, honey rounds it out, and the texture stays smooth, ready to lift salads and vegetables with one quick toss.
Pro contentPeruvian Pollería Vinaigrette
Creamy, tangy and scented with the oregano note that screams Peruvian rotisserie salad. Milk and oil make a light emulsion, while lime, vinegar and mustard give it bite without turning harsh. Simple, fresh and dangerously repeatable.
Pro contentSimple Vinaigrette
The elegance of simplicity. This vinaigrette balances the vibrant acidity of wine vinegar with the smoothness of olive oil, all bound by the character of Dijon mustard. An essential staple that lifts any salad with shine and silky texture. Direct, fresh, and balanced.
Pro contentFried Wontons
Golden and crisp, with a juicy pork, ginger, and scallion filling. It tastes like a proper Chifa starter: hot, direct, and not heavy with oil. The bite is all contrast: light crust, savory center.
Pro contentChicken Wrap
Vibrant freshness and clean balance wrapped in the warmth of a wheat tortilla. This is the ideal light bite, where golden chicken breast meets crisp vegetables and a creamy, honest sauce. Direct, nourishing, and full of energy for the day. The perfect companion for an easy, satisfying meal.
Pro contentPeruvian Yuyo Seaweed Salad
Bright citrus freshness with a firm bite: quickly blanched **yuyo seaweed** stays vivid and crisp. With **lime**, **red onion**, and a touch of chili, it is a classic coastal side that refreshes the palate without stealing the spotlight. Clean, punchy, no fluff.
Pro contentGlazed Carrots
**Tender** carrots with a glossy sweet coat that clings. They cook first in a short liquid, then it reduces into a **thick** glaze that wraps each piece. Finished with **parsley** to balance the sweetness and keep it fresh.
Pro contentPeruvian Zarza Criolla
Fresh, acidic and crisp, with feather-cut red onion, ají limo and cilantro. Lime brings the sharp edge, vinegar rounds it out and oil helps the dressing cling. A direct Peruvian side for cutting through stews, fried food and sandwiches.
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