Arequipa-Style Pork Adobo
Red, tangy and deep, with chicha de jora and ají panca carrying a bold broth. The pork turns tender and spiced, with the unmistakable edge of Arequipa picantería. Brothy, fierce and grounded at home.
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Peruvian Staples
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Aeropuerto
Steamy, wok-tossed, and unmistakably Chifa: rice, noodles, and chicken come together with soy sauce and oyster sauce. Egg ribbons, bean sprouts, and scallions add fresh texture so it never turns heavy. A high-heat dish, straight to the table.
Pro contentPeruvian Chicken Aguadito
Green, brothy and full-bodied, with cilantro driving the aroma from the first spoonful. Chicken and rice give this Peruvian soup heat, substance and a gentle thickness. Restorative, savory and properly pot-made.
Pro contentPeruvian Creamy Yellow Chili Chicken
Creamy, gently spicy and built on a proper criollo base. The chicken is wrapped in a silky yellow chili and bread sauce, rich enough without turning heavy. A Lima classic with generosity and backbone.
Pro contentPeruvian Beef Heart Anticuchos
Smoky, red and meaty, with ají panca and vinegar delivering the classic hit. The beef heart stays firm, juicy and charred at the edges without losing its bite. Pure Peruvian street food, brought home with respect.
Pro contentClassic Peruvian Chaufa Rice
Savory, loose-grained and unmistakably chifa from the wok. The rice gets its gloss from soy sauce, browned chicken and scallions, without turning wet or heavy. Direct, flavorful and properly stir-fried.
Pro contentPeruvian Pork Rice
Fluffy, savory, and criollo, with browned **pork** carrying flavor into every grain. **Ají panca** and cilantro bring color, richness, and that big-pot depth. Hearty, hot, and not even pretending to be shy.
Pro contentLima-Style Seafood Rice
Moist, seafood-rich, and gently spicy, with fish stock seasoning every grain. The seafood stays tender, the rice turns glossy, and lime lifts the whole plate without taking over. Clean coastal Peruvian flavor with real character.
Pro contentNorthern Peruvian Seafood Rice
Moist, green and briny, with cilantro, loche squash and chicha de jora shaping the northern base. The seafood stays juicy over rice that is savory, humid and full of picantería character. Generous, bold and coastal.
Pro contentChiclayo-Style Duck Rice
Deep green, northern Peruvian, and savory, with cilantro driving the rice from the base. The duck turns tender over fluffy grains, while dark beer and loche squash add depth. Hearty, aromatic, and serious.
Pro contentPeruvian Chicken and Cilantro Rice
Herbal, fluffy, and unmistakably Peruvian, with cilantro carrying the green flavor. The chicken stays juicy over moist rice, rounded out by the gentle toastiness of dark beer. A home classic, no dressing up needed.
Pro contentPeruvian Layered Rice with Beef Picadillo
Soft on the outside, juicy inside, with white rice holding a well-seasoned creole beef picadillo. Olives and raisins bring the sweet-salty contrast that makes it recognizable from the first cut. Homestyle, compact, and deeply Peruvian.
Pro contentPeruvian Steak a lo Pobre
Golden, generous, and unapologetic: steak, egg, and plantain in a sweet-salty contrast. The fries bring crunch, the rice holds the plate together, and the yolk ties it all down. Criollo, hefty, and straight to the point.
Pro contentNorthern-Style Goat Stew with Rice
Green, rich and deeply northern Peruvian, with tender goat in a cilantro and loche squash sauce. Chicha de jora rounds the meat without erasing its character. Hearty, festive and made to be caught with rice.
Pro contentNorthern-Style Goat Stew Combo
Dark, juicy and properly northern Peruvian, with goat in a chicha de jora and loche squash sauce. The plate comes complete with creamy beans, loose rice and tender yuca, without stealing focus from the stew. Bold, generous and built for a full table.
Pro contentPeruvian Hen Soup
Clear, steaming and deep, with firm hen, yellow potato and tender noodles holding the bowl together. Ginger lifts the broth without covering that Peruvian market-soup character meant to be served properly hot. Restorative, direct and built on real depth.
Pro contentPeruvian Carapulcra
Thick, earthy and deeply Peruvian, with dried potato soaking up the ají panca base. Pork and peanut turn it into a dense, dark stew that clings to the spoon. Old-school, hearty and unmistakably cooked in a pot.
Pro contentChincha-Style Peruvian Carapulcra
Red, thick and toasted, with dried potato and pork belly taking on the depth of ají panca. Peanuts make the carapulcra silky, glossy and spoon-coating without muting its Chincha character. Deep, festive and Afro-Peruvian.
Pro contentPeruvian Tripe Cau Cau
Yellow, gentle and creole, with tender tripe, cubed potato and fresh mint at the end. Ají amarillo holds the stew together without making it heavy or hiding its classic texture. Hot spoonfuls, rice on the side, and a very homestyle flavor.
Pro contentCausa with Solterito Salad
A silky yellow potato base fused with the crisp freshness of solterito salad. It is the perfect marriage between the citrusy softness of Peruvian causa and the vitality of fava beans and fresh cheese. Vibrant, refreshing, and deeply Peruvian.
Pro contentShrimp Causa
Cold, silky, and cleanly citrusy, with yellow potato carrying the flavor from the base. The shrimp is coated in golf sauce, with creamy avocado and well-integrated yellow chili. A fresh, neatly built Peruvian seafood starter.
Pro contentCrab Causa
A chilled Peruvian **yellow potato** causa seasoned with ají amarillo and **lime**, built in clean, firm layers. The center is a creamy mix of **crab pulp** and **mayonnaise**, with **avocado** adding a buttery contrast. Bright acidity, gentle heat, and a tidy marine finish that comes together as it rests cold. Classic and sharp.
Pro contentPeruvian Causa Limeña
Fresh, silky and unmistakably Limeña, with yellow potato, ají amarillo and lime in bright balance. Creamy chicken and avocado hold the layers together without making them heavy. Classic, clean and lifted by sharp acidity.
Pro contentTuna Causa Rellena
Cold, bright, and firm to slice, with **yellow potato**, **tuna**, and **avocado** holding clean layers. Yellow chili lifts the potato without overpowering the filling, while lime keeps it sharp. Limeño, fresh, and quietly elegant.
Pro contentChicken Causa Rellena
Cold, smooth, and very Limeño, with **yellow potato**, **chicken**, and **avocado** in clean layers. Yellow chili and lime give the potato base a bright edge, while the filling stays creamy without turning pasty. Classic, fresh, and dangerously easy to go back to.
Pro contentCamu Camu Ceviche
White fish cured in a tiger's milk built on **camu camu**, an Amazonian acidity that hits bright and clean. **Aji limo** and fresh herbs bring a crisp citrus-herbal heat, while the fish turns **firm** yet juicy. Finished with classic sides to balance the punch. Rainforest energy, ceviche rules.
Pro contentBlack Clam Ceviche
Dark, briny, and bold, with black clam liquor leading the flavor. Lime and ají limo lift the mix, while red onion stays crisp and clean. Pure northern Peru, cold and straight to the point.
Pro contentPeruvian Grouper Ceviche
Cold, firm and sharply balanced, with clean grouper, ají limo and a light tiger’s milk. Sweet potato and corn soften the citrus hit without stealing focus from the fish. Fresh, briny and assembled at the last moment.
Pro contentPaiche Ceviche
Amazonian-style **paiche** ceviche with firm fish, dressed in a lime and **cocona** leche de tigre that gives a brighter, fruitier acidity. Amazonian chili brings sharp heat and the onion stays crisp for contrast. Serve it cold and right away, with **plantain chips** on the side.
Pro contentSurf Clam Ceviche
The sharp freshness of key lime wakes up the clean marine flavor of surf clams, wrapped in the bright heat of limo chili. A bite that tastes like sea breeze and coastal tradition: direct, fresh, and full of life. The ocean's purity in its simplest, noblest form.
Pro contentClassic Peruvian Fish Ceviche
Bright, briny, and alive, with **white fish**, **lime**, and **ají limo** driving the first hit. Crisp onion, sweet potato, and corn balance the intensity without dulling it. Clean Peruvian ceviche, fresh and free of cheap tricks.
Pro contentTollo Ceviche
Bright, marine and firm, with cold tollo, ají limo and fresh lime juice. The onion stays crisp and the citrus base stays clean without hiding the fish. Coastal ceviche, direct and lively.
Pro contentTrout Ceviche
Bright, fresh and firm, with cold trout, ají limo and direct lime. The onion stays crisp and the fish turns opaque outside, juicy inside. A clean highland-style ceviche, straight to the point.
Pro contentPeruvian Beef Lung and Potato Stew
Red, thick, and direct, with **beef lung**, **potato**, and **ají panca** building the criollo base. Spearmint lifts the stew and cuts through the weight without softening its character. A Lima market flavor: honest, hearty, and streetwise.
Pro contentPeruvian Purple Corn Punch
Deep purple, spiced, and refreshing, with purple corn giving it real color. Pineapple and apple add a fruity aroma, while lime balances the sweetness. A cold Peruvian classic, clean and straight to the glass.
Pro contentPeruvian Crispy Pork Chicharrón
Golden, juicy and crisp at the edges, with pork belly marked by garlic and mint. Sweet potato brings softness, while salsa criolla cuts the richness with lime and ají limo. Creole, generous and built for a Peruvian breakfast appetite.
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.
Peruvian Mussels Chalaca Style
Cold, bright and Callao-style, with tender mussels under a crisp chalaca of onion, tomato and ají limo. Lime lifts the seafood without turning the shell watery. A fresh coastal bite with a clean punch.
Pro contentPeruvian Shrimp Chupe
Creamy, hot, and deep, with **shrimp**, **huacatay**, and **fresh cheese** carrying its Arequipa soul. The broth turns thick, milky, and seafood-rich without making the shrimp rubbery. A serious, hearty chupe with picantería character.
Pro contentPressed Fried Guinea Pig
Crisp, golden, and deeply Andean, with firm skin and savory meat under a light corn crust. Garlic, cumin, and lime lift the guinea pig without covering its character. Bold, regional, and picantería-style.
Pro contentThe Classic
Creamy, purple and deeply Lima-style: rice pudding beside purple corn pudding. Milk, purple corn, fruit and cinnamon build the contrast that defines it. Warm, sweet and unmistakable.
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 contentPeruvian Encanelado
A layered, very **fluffy sponge cake** soaked with **cinnamon** and **pisco** syrup. Between the layers: creamy **manjar blanco**, with no stinginess. It is finished with a generous snowfall of **cinnamon** that perfumes the whole dessert.
Pro contentPeruvian Crispy Pork Belly Appetizer
Golden, crisp and juicy, with pork belly cooked through before frying. Sweet potato and salsa criolla cut through the richness without stealing the spotlight. A bold Creole appetizer, hot and straight to the point.
Pro contentPeruvian Fish Escabeche
Tangy, ají panca-rich and built over golden fried fish with juicy onions. Vinegar, yellow ají and fried fish create that Creole contrast that gets better as it rests. Fresh, bold and very Lima-style.
Pro contentCheese Humita
Cottony softness from tender corn folded with the savory soul of fresh cheese. This is the Andes waking up in every bite: a husk-wrapped treasure with a light, comforting texture. Delicate, fluffy, and deeply traditional.
Pro contentNorthern-Style Humita in Corn Husk
Creamy, warm, and deeply corn-forward, wrapped in husks and steamed until set without drying out. Rendered beef fat, a gentle sofrito, and fresh cheese give it northern Peruvian body without making it heavy. A homestyle breakfast, steamy and proudly corn-led.
Pro contentSimple Peruvian Fish Jalea
Crisp, coastal, and unmistakably Peruvian, with golden fish, tender yuca, and bright lime salsa criolla. The fry stays light when the fish goes in dry and the oil is ready. A classic meant to be served immediately, before the crunch starts negotiating.
Pro contentPeruvian Mixed Seafood Jalea
Golden, crisp, and coastal, with juicy fish and seafood under a light crust. Cassava gives the fry its sturdy base, while salsa criolla cuts through with fresh acidity. Generous Peruvian beach food, meant to land hot.
Pro contentNorthern-Style Mixed Seafood Jalea
The perfect crunch of the Peruvian coast captured in a deep fry. Seafood and white fish are wrapped in a golden crust after an intense ginger and soy marinade. Served with golden yuca and the vibrant acidity of freshly made salsa criolla, it is a true marine feast. A generous platter made for sharing.
Pro contentAmazonian Chicken Juane
Firm, herbal, and deeply Amazonian: seasoned rice, hen, egg, and olives wrapped in bijao leaves. Culantro and turmeric give it color, aroma, and that festive jungle character. Served warm or hot, whole and with respect.
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 contentPeruvian Lomo Saltado
Juicy, glossy, and Peruvian-Chinese, with browned beef, lively onion, and tomato just softened. Soy sauce and vinegar build the bold sauce that calls for fries and rice without turning into a stew. A high-heat Peruvian classic with instant character.
Chincha-Style Mancha Pecho
Creole power built on dark ají panca seasoning, potatoes that melt into the stew, and the green perfume of basil in the sopa seca. It is Chincha served in two bold moves: juicy carapulcra and noodles deeply soaked with flavor. Generous, intense, and proudly messy.
Pro contentPeruvian Purple Corn Pudding
Deep purple, glossy and spiced, with purple corn, pineapple and sweet potato starch giving it a silky body. The fruit stays soft inside a thick, sweet and lightly tangy pudding. A clean, deep Lima spoon dessert.
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 contentWalnut Ocopa
A **creamy** ocopa with real body, driven by bold **huacatay** and a signature blend of **peanuts** and **walnuts**. Served cold over boiled **potatoes**, finished with **egg** and black olives: classic, direct, and unmistakably Peruvian. Blend it smooth and it turns pale, silky, and lingering.
Pro contentOlluquito with Charqui
Savory, juicy and deeply Andean, with tender olluco and browned charqui driving the flavor. Ají panca supports the stew without covering the tuber's earthy, clean character. Hot, direct and rooted.
Pro contentPeruvian Pot Pachamanca
Herbal, steaming and deeply Andean, with chincho and huacatay perfuming layered meats and tubers. The pot concentrates steam, juices and earthiness without losing the spirit of pachamanca. Festive, generous and bold.
Pro contentStone-Cooked Pachamanca
Meats and tubers cooked underground with very hot stones. Huacatay and chincho perfume everything, while chicha de jora softens the marinade and leaves deep juices between the leaves. A festive Andean dish built on order and patience.
Pro contentThree-Meat Pachamanca
Herbal, juicy, and deep, with huacatay, chincho, and three well-seasoned meats. This home version cooks in a pot: sealed steam concentrates the juices without requiring an earthen oven. Festive, Andean, and honest.
Pro contentPeruvian Stuffed Avocado
Cold, creamy and fresh, with ripe avocado holding a soft chicken, potato and vegetable filling. Lime lifts the mayonnaise so it binds without covering the flavor. A classic Peruvian starter, firm and well balanced.
Pro contentPeruvian Pork Belly Sandwich
Crisp, juicy and sharpened by just the right acidity. Golden pork belly, sweet potato and salsa criolla create that Peruvian contrast that needs no dressing up. Bold, warm and built into a proper roll.
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 contentPeruvian Potatoes with Huancaína Sauce
Creamy, gently spicy and clean, with yellow potato carrying a thick, glossy huancaína sauce. Fresh cheese gives it body, yellow chili gives it character, and egg completes the classic. Fresh, generous and very Peruvian.
Pro contentPotatoes with Ocopa Sauce
Creamy, green, and unmistakably Peruvian, with yellow chili, huacatay, peanuts, and fresh cheese. The thick sauce lands over tender potatoes, with egg, lettuce, and olives to finish the appetizer without making it heavy. A direct Arequipa classic with no disguise.
Pro contentPeruvian Stuffed Potato
Golden outside, soft in the center and filled with juicy criollo beef. The potato wraps beef, raisins, black olive and egg without turning heavy, with a firm crust meant to be eaten hot. Peruvian street food, homemade and hearty.
Pro contentPeruvian Seafood Parihuela
Hot, briny and powerful, with fish and seafood in a red ají panca broth. Chicha de jora rounds the base without hiding the taste of the sea, while yuca gives each bowl substance. Just thick enough, steaming and full of coastal character.
Pro contentNorthern Peruvian Seafood Parihuela
Rockfish collagen melts into the strength of ají panca and the lively acidity of northern chicha de jora. This is the essence of the Peruvian sea: a dense, comforting broth that brings you back to life. Serve it steaming hot and feel the coast in every spoonful.
Pro contentPeruvian Fish Chorrillana
Golden, juicy and Lima-coastal, with firm fish under a tangy onion sauce of ají amarillo and tomato. The sauce lands glossy, fresh and red, without smothering the light crust. Creole, seafood-forward and straight from the pan.
Pro contentPeruvian Fried Fish with Spicy Seafood Sauce
Golden, creamy and bold, with crisp fish under a seafood sauce of ají amarillo and mixed shellfish. Cream rounds out the heat without making it heavy, and the crust still holds under the hot sauce. Coastal, intense and straight out of a cevichería.
Pro contentPeruvian Steamed Fish Sudado
Fresh, juicy and built around a proper short coastal broth. The fish steams over yellow chili, tomato, chicha de jora and fumet, releasing deep marine juice without turning heavy. Cassava on the side catches everything.
Pro contentPeruvian Picarones
Golden, hot and crisp, with sweet potato, squash and anise holding a lively dough. Thick chancaca syrup falls over airy rings that still crackle when bitten. A bold, beloved Lima street-cart dessert.
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 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 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 contentRanfañote
Golden bread, chancaca syrup and buttery cheese in direct contrast. It is sweet, warm and spiced, with raisins and walnuts folded into the syrup. An old Lima dessert, bold and undressed.
Pro contentPeruvian Shaved Ice
Icy, fruity and direct, with homemade passion fruit syrup. The shaved ice stays loose and soaks up the sweet-tart syrup without turning watery right away. Peruvian summer in a cup, no fuss.
Pro contentStuffed Rocoto Pepper
Spicy, juicy and deeply Arequipa-style, with rocoto mellowed without losing character and a filling of beef, raisins, black olive, peanuts and egg. Evaporated milk and mantecoso cheese bake it golden. Pure picantería spirit, made workable at home.
Pro contentArequipa-Style Stuffed Rocoto
Gently spicy, juicy inside and golden on top, with firm rocoto and beef seasoned with ají panca. Fresh Andean-style cheese and the potato bake tie the plate together without softening its character. Bold Arequipa picantería food, served hot.
Pro contentHuacho-Style Sausage Scramble
Orange, spiced and juicy, with pork, fat, achiote and egg in a Huacho-style scramble. The mixture browns loose and releases the rich fat that a French roll understands instantly. Market breakfast energy, direct and bold.
Pro contentPeruvian Fries with Sausage
Street-style, golden and straight to the point: crisp fries, browned sausage and sauces added right before serving. It is not trying to be fancy; it is here to hit the craving fast, hot and satisfying. A Peruvian night classic.
Pro contentPeruvian Loaded Salchipapa
Street-style, golden and properly loaded, with crisp yellow potatoes, browned sausage and fried egg on top. Mayonnaise, ketchup and mustard bring the classic street-cart punch. Hot, salty and unapologetic.
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 contentPeruvian Beef Sancochado
Clear broth, tender beef and generous vegetables, served the criollo big-pot way. The beef simmers slowly with leek, celery and mint; then corn, potato, cassava and sweet potato cook without falling apart. A Lima classic with serious spoon comfort and two-stage serving.
Pro contentLima-Style Sancochado
Clear, deep broth with tender beef and whole vegetables. The trick is timing: each piece goes in when it should, so nothing turns into mash. Big-pot comfort, honest flavor and serious spoon food.
Pro contentNorthern Peruvian Goat Stew
Green, saucy and deeply northern Peruvian, with goat cooked in chicha de jora, cilantro and loche squash until tender. The sauce falls thick over the meat and calls for rice and beans on the side. Festive, deep and built for a big lunch.
Pro contentPeruvian Lamb Seco
A slow-cooked Peruvian lamb stew: deeply browned lamb finished in a bright green cilantro and chicha de jora sauce, thickened with loche squash and rounded out with sweet vegetables. Straightforward Creole cooking with herbal aroma and a rich, spoon-coating sauce made for mopping with bread.
Pro contentLima-Style Beef Seco
Green, deep and built in the pot, with beef stewed in cilantro, yellow chili and chicha de jora until tender. Potatoes soak up the sauce without falling apart, while the vegetables finish it with gentle sweetness. Criollo, saucy and familiar.
Pro contentTrujillo Shambar Soup
Thick, northern Peruvian and worthy of a Monday ritual. Shámbar wheat gives body, legumes round out each spoonful and pork builds a smoky base. Ají panca and mint lift a loaded, hot and deeply Trujillo-style broth.
Pro contentArequipa-Style Cheese Solterito Salad
Fresh, tangy and full of Arequipa character. Corn, fava beans and fresh cheese stay whole, firm and well mixed. Rocoto wakes up the vinaigrette without muting the colors. A picantería salad: cold, crisp and straight to the point.
Pro contentPeruvian Creole Beef Noodle Soup
Red, creamy and deeply criollo, with ají panca and tomato giving the broth body. Beef, fine noodles and egg complete a hot, bold, homestyle soup. Lima-style, direct and restorative.
Pro contentPeruvian Sopa A La Minuta
Hot, quick, and deeply Peruvian, with browned beef, fine noodles, and soft egg ribbons. Evaporated milk rounds the broth without making it heavy, and oregano gives it that homestyle dinner aroma. A direct, comforting everyday soup.
Pro contentChincha-Style Sopa Seca
Moist, green-orange, and deeply Chincha-style, with basil, annatto, and ají panca carrying the pasta. The chicken enriches the broth and the noodles absorb the seasoning until juicy, not soupy. A southern Peruvian classic built for a generous hot table.
Pro contentSuspiro a la Limeña
Silky, sweet and Lima-style, with dense yolk manjar under a light Port wine meringue. Cinnamon finishes the contrast between deep cream and glossy foam. Elegant, intense and built for small spoonfuls.
Pro contentTacacho with Smoked Pork
Rustic, smoky and Amazonian, with hot green plantain mashed into a compact, juicy base. Golden cecina brings the savory punch, while cocona cuts through the richness with bright acidity. Bold, fresh and unapologetic.
Pro contentTacacho with Amazonian Chorizo
Rustic, hot, and Amazonian, with bellaco plantain mashed with pork fat and crispy pork. The chorizo is browned at the end so it lands juicy, while cocona salsa cuts through the richness with fresh acidity. Bold, direct, and unfiltered.
Pro contentMixed Amazonian Tacacho
Dense, smoky, and Amazonian, with green plantain tacacho, pork lard, and crisp pork cracklings. Cecina and Amazonian chorizo bring the salty punch, while cocona cuts through the richness at the right moment. A big, rustic plate with full character.
Pro contentPeruvian Tacu Tacu
Golden outside and creamy at the center, with rice and beans bound by a criollo yellow chili base. Its charm is that firm crust that never crushes the inside. Simple, serious and full of pan-seared flavor.
Pro contentCrispy Bean-Rice Cake with Lomo Saltado
Golden outside, creamy inside, and covered with criollo pan juices. The bean-rice cake carries the stir-fried beef, soy sauce, onion, and tomato as one hot plate. Hearty, juicy, and straight to the point.
Pro contentPeruvian Tacu Tacu with Seafood Sauce
Golden crust, creamy center, and hot seafood sauce on top. Beans and rice carry the mixed seafood, while yellow chili and chicha de jora lift the criollo base. Coastal, bold, and properly juicy.
Pro contentTacu Tacu With Breaded Steak
The perfect meeting of creamy beans and crispy fried rice, crowned with a thin sheet of breaded beef. A Creole classic built on hearty texture, a proper savory base, and that smoky golden pan-seared flavor. Creamy inside, crisp outside, and served piping hot.
Pro contentLima Bean Tacu Tacu
A creamy blend of lima beans and rice with a golden crust that holds the soul of Peruvian Creole cooking. It turns humble home flavors into something deeply comforting, crisp outside and tender within. Pure tradition in every bite.
Pro contentPeruvian Chifa Beef Stir-Fried Noodles
Hot, stir-fried and deeply Chifa-style, with loose noodles, seared beef and vegetables that still have bite. Soy sauce and oyster sauce bind everything with gloss and umami depth. A fast, direct main dish.
Pro contentPeruvian-Chinese Chicken Stir-Fried Noodles
Hot, glossy and driven by that deep soy-sauce Chifa flavor. The chicken stays seared, the noodles turn saucy, and the vegetables keep their bite. Fast, bold and built to be eaten right away.
Peruvian Red Noodles with Chicken
Red, homestyle and fully coated, with tomato and ají panca forming a thick sauce. The chicken cooks in that base until tender, savory and still clearly present. Familiar, hearty and very Peruvian-table.
Pro contentPeruvian Green Pasta with Breaded Steak
Creamy, green and deeply Lima-style, topped with golden breaded steak. Basil, spinach, evaporated milk and fresh cheese make a smooth sauce that coats the pasta. A hearty, beloved and complete home-style plate.
Pro contentPeruvian Green Spaghetti with Steak
Green, creamy and herbal, with basil and spinach carrying the color without dulling the flavor. Fresh cheese and pecans bind a smooth sauce that coats the pasta with gloss. Golden steak on top, a Peruvian main done right.
Pro contentPeruvian Criollo Tamal
Firm, silky and built on a proper Creole sofrito. Corn dough is worked with ají panca, lard and broth, then filled with pork, egg and olive. A true Peruvian breakfast tamal, steamed with just the right patience.
Pro contentYellow Chili Tiradito
Cold slices of white fish with creamy yellow chili and lime tiger’s milk. The acidity stays clean, the heat polished, and sweet potato, corn, and cancha add sweetness, body, and crunch. Elegant, ocean-fresh, and built for a chilled plate.
Pro contentPeruvian Rocoto Tiradito
Cold, bright, and cleanly spicy from rocoto. White fish is sliced thin and dressed at the last moment with red tiger’s milk, lime, and cilantro. Sweet potato and corn round out the heat without dulling it.
Pro contentClassic Tiradito
Cold fish, yellow chili, and lime in a clean, precise Peruvian seafood starter. The sauce lands creamy, bright, and spicy without over-curing the texture. Fresh, elegant, and unmistakably Peruvian.
Pro contentPeruvian Chilled Strawberry Gelatin Cake
Cold, fruity and soft, with strawberry gelatin, peach and a light sponge cake. The creamy gelatin layer sets cleanly without turning heavy. A fresh, well-built Peruvian birthday classic.
Pro contentDoña Pepa Turrón
Sweet, anise-scented, and deeply Lima-style, with tender pastry sticks soaked in thick syrup. **Chancaca**, fruit, and spices settle between the layers without breaking them down. Festive, sticky, and full of October memory.
Pro content