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Recipes in this category

Mediterranean Marinated Olives

Mediterranean Marinated Olives

A simple, elegant Mediterranean snack: green and black olives coated with olive oil, garlic, rosemary, and orange. Vinegar adds brightness while a touch of chili gently wakes everything up. Almost no work is required, yet a short rest makes a remarkable difference.

Yellow Chili Sofrito

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.

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40 min

Peruvian Chupe Base

Peruvian 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.

Peruvian Onion and Garlic Cooking Base

Peruvian 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.

Carapulcra Seasoning Base

Carapulcra 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.

Honey Mustard Dressing

Honey Mustard Dressing

A sweet-tangy dressing of Dijon mustard and honey balanced with apple cider vinegar and emulsified with olive oil. It turns creamy, glossy, and fluid enough to coat greens without soaking them, with mustard, sweetness, acidity, and fat in balance.

Pachamanca Marinade

Pachamanca 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.

Arequipeño Adobo Cooking Base

Arequipeño 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.

Anticucho Marinade

Anticucho 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.

Ranch Dressing

Ranch 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.

Peruvian Red Sofrito

Peruvian 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.

Peruvian Green Cooking Base

Peruvian 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.

Peruvian Barley Water

Peruvian Barley Water

A light, ice-cold Peruvian barley drink. Gentle toasted notes, cinnamon aroma and moderate sweetness make it a classic homemade companion to lunch. Inexpensive, generous and especially satisfying over plenty of ice.

Hibiscus Flower Water

Hibiscus 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.

Peruvian Flaxseed Water

Peruvian Flaxseed Water

A Peruvian homemade drink with a gently silky texture and warm cinnamon aroma. Flaxseed gives it its characteristic body, while light sweetness keeps it easy to drink. Simple, affordable, and comforting—the kind of humble pitcher that always feels at home.

Peruvian Apple Water

Peruvian Apple Water

A gentle, aromatic Peruvian homemade drink. Apples simmer with cinnamon and clove until the water turns fragrant, with just enough sweetness to keep it light; inexpensive, generous, and unmistakably homey.

Cocona Ají Sauce

Cocona 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.

Cilantro Cream Sauce

Cilantro 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.

Amazonian Creamy Doncella Fish Stew

Amazonian Creamy Doncella Fish Stew

A deeply home-style Amazonian fish stew. Browned doncella finishes in a creamy bread, milk and sweet-chili sauce scented with sacha cilantro and regional spices. Fried bellaco plantain completes this hearty, distinctly Amazonian dish.

Huacatay Chili Sauce

Huacatay Chili Sauce

Fresh huacatay and yellow chili form a distinctly Peruvian herbal, lively base, rounded out by sautéed onion and garlic. A touch of lime sharpens everything just enough to make you start looking for something hot to dip into it.

Peruvian Ají de Pollería

Peruvian Ají de Pollería

Delicious and with friendly spiciness, perfect accompaniment to almost everything, gives that little taste always makes you ask for another bite...

Pickled Ají Limo

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.

Ají Parrillero

Ají 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.

Pickled Pipí De Mono Chilis

Pickled 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.

Buffalo Chicken Wings

Buffalo Chicken Wings

Golden, crisp chicken wings tossed at the last moment in the classic combination of cayenne hot sauce and butter. Baking keeps them practical without losing true Buffalo-wing character: spicy, tangy, glossy, and made to be eaten with your hands.

Roast Leg of Lamb

Roast Leg of Lamb

Oven-roasted leg of lamb, deeply browned outside and juicy within, scented with garlic and rosemary. A classic formula that lets the meat lead: few ingredients, well-managed heat, and a proper rest before carving.

Peruvian Amazonian Roast Picuro

Peruvian Amazonian Roast Picuro

An emblematic roast from the Peruvian Amazon, with lean, juicy meat and deep seasoning. Wine, annatto, garlic, and Amazonian cilantro form an aromatic marinade that concentrates in the oven. Bold, festive, and distinctly jungle-born—a dish meant to be served hot and enjoyed slowly.

Grilled Beef Short Ribs

Grilled Beef Short Ribs

Cross-cut beef short ribs, steady coals, and salt—little else is needed. Slow cooking over the bone renders the fat while the meaty side finishes browned and juicy. Straightforward, substantial grilling made to arrive smoking at the center of the table.

Stir-Fried Bitter Melon with Beef and Black Beans

Stir-Fried Bitter Melon with Beef and Black Beans

A Peruvian-Chinese stir-fry of bitter melon, beef, and fermented black beans in a deeply savory dark sauce. The beef stays juicy, the bitter melon keeps some bite, and potato starch lightly coats everything without turning the dish heavy.

Peruvian Ladyfingers

Peruvian Ladyfingers

Light, airy Peruvian ladyfingers with gentle sweetness and a delicate, slightly crisp surface. Their lift comes entirely from well-whipped eggs and careful folding; perfect for an afternoon snack, with coffee, or as the base for other desserts.

Aguaymanto Chocolate Bonbons

Aguaymanto 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.

Coffee Manjar Bonbons

Coffee 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.

Passion Fruit Chocolate Bonbons

Passion Fruit Chocolate Bonbons

Dark chocolate bonbons with a creamy white chocolate and passion fruit center. The fruit keeps a lively acidity that cuts through the sweetness, while the coating provides a delicate snap. Small, intense and perfect with coffee or after a meal.

Pisco Bonbon

Pisco 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.

Peruvian Griddled Fish Skewers

Peruvian Griddled Fish Skewers

Peruvian coastal fish skewers with onion and bell pepper, seasoned with ají amarillo, lime, garlic, and cilantro. A very hot griddle creates browned edges while keeping the center juicy. Fresh, light, and direct, with the fish firmly in the spotlight.

Grilled Suri Skewers

Grilled Suri Skewers

An emblematic bite from the Peruvian Amazon: grilled suri, crisp outside and buttery within. Garlic and salt are enough to respect its flavor, while a fresh cocona, charapita chili, and Amazonian cilantro salsa cuts through the richness and completes the dish.

Steamed Broccoli

Steamed 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.

Fresh Catalan Butifarra

Fresh Catalan Butifarra

A fresh Catalan pork sausage with a clean, juicy character. Its restrained seasoning lets the pork lead, with a browned casing and tender center. Traditional grilling flavor made at home without unnecessary spices getting in the way.

Greek Café Frappé

Greek 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.

Iced Coffee With Milk

Iced 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.

Griddled Zucchini

Griddled Zucchini

Zucchini cooked over high heat until browned outside and tender inside, finished simply with olive oil, salt, pepper, and lemon. An inexpensive Mediterranean side dish whose success comes down to a hot pan, enough space, and stopping before the zucchini turns soft.

Calientito

Calientito

An Andean classic made for cold nights. Hot, aromatic, and sweet-tart, it pairs the warmth of pisco with a spiced tea infusion that comforts from the first sip—the kind of drink that makes the mountain chill part of the occasion.

Capitán Cocktail

Capitán 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.

Piuran-Style Seasoned Pork

Piuran-Style Seasoned Pork

A Piuran classic of pork seasoned with chicha de jora, garlic, annatto, cumin, and oregano. A brief refrigerated drying concentrates the seasoning before quick pan-frying creates browned edges and a juicy center. Bold, simple, and unmistakably northern Peruvian.

Caramelized Onions

Caramelized 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.

Quick Pickled Red Onion

Quick Pickled Red Onion

A crisp, tangy staple that brightens sandwiches, meats, and hearty dishes. Red onion turns vivid pink, fresh, and gently sweet-sour, with enough character to cut through richness without taking over. A simple jar that quickly becomes ridiculously useful.

Garlic Pork

Garlic Pork

Golden pork medallions with plenty of garlic and a short white-wine pan sauce. Garlic leads without becoming bitter, while the pork stays juicy, glossy and deeply aromatic. A simple dish that feels far more elegant than the work it requires.

Chalaquita

Chalaquita

A fresh Callao salsa made to brighten seafood with acidity, heat, and crunch. Onion, tomato, and corn stay lively under lime and ají limo: simple, punchy, and the kind that keeps you coming back for another spoonful.

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