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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 contentThe 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 contentEarthy 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 contentRed, 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.
Pro contentDark, spiced, and made for bread-dipping. Pork is marinated with ají panca, red wine vinegar, cumin, and garlic, then slowly cooked until tender with a thick sauce. A hearty regional dish with no fake shortcuts.
Pro contentBold, creamy, and finished with crisp guinea pig. Yellow potato builds a silky ajiaco with panca chili, yellow chili, evaporated milk, and fresh cheese. A hearty regional lunch dish with real presence.
Pro contentCreamy potatoes, yellow chili, and huacatay in a thick Andean stew that feels warm, humble, and deeply homemade. Fresh cheese and evaporated milk round the sauce without making it heavy, while broad beans add bite. Simple, hot, and very Peruvian.
Pro contentA crumbly, tender alfajor made with a blend of **quinoa flour**, **wheat flour**, and **cornstarch**—delicate but not dusty. It is filled with **manjar blanco** and finished with a **coconut** edge for contrast. Classic comfort with an Andean twist.
Pro contentPerfectly fluffy rice grains wrapped around tender Peruvian corn. This side dish is the ideal companion at the table, carrying that sautéed garlic aroma that instantly feels like home. Honest, bright, and full of tradition. The partner every Peruvian plate deserves.
Pro contentLoose, savory and lightly crusted from the oven. The rice cooks with pork lard, ground beef, annatto and a whole garlic head in the center, finishing dry, aromatic and hearty. A festive Cajamarca-style dish, served hot and built for a serious table.
Pro contentGolden, light and coated with warm chancaca syrup. The batter uses milk, egg and anise, with crisp edges and a soft center. A direct, festive Arequipa sweet made to be eaten warm.
Pro contentWhite Sunday Broth is a deep bowl of collagen and tradition, defined by the silkiness of beef trotter and the creaminess of blended peanuts. It is the refuge of family Sundays, a soup that restores the body and celebrates heritage with every dense spoonful. Hearty, mellow, and deeply comforting.
Pro contentA slow-simmered Andean broth that stays clear yet deeply flavorful, extracting everything from a **mutton head** over gentle heat. It’s served with **white potatoes**, **rice**, and optional **chuño**, then finished with **parsley** and **green onion** for a fresh lift. When the meat releases from the bone and the broth looks clean, you’re there.
Pro contentA restorative Andean soup built around carachi, a high-altitude fish from Lake Titicaca. Infused with the sharp, minty fragrance of muña, this clear broth carries ancestral simplicity with native potatoes and chuño. Honest, nourishing, and deeply comforting.
Pro contentGelatinous, steaming and deeply flavored, with beef trotter giving body to an Andean broth. Hominy, potato and yuca make it complete without softening its rugged strength. Rustic, hot and restorative.
Pro contentHerbal, green and lightly creamy, with soft potato giving body and paico adding its Andean edge. Fresh cheese and egg round out each spoonful without muting the herbs. A clean, characterful mountain soup from Cajamarca.
Pro contentWarm, 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 contentAndean-style roasted lamb with real highland character: tender inside, golden crust outside. A marinade of ají panca, dark beer, and spices sinks into the leg and perfumes the roast. Huayro potatoes cook in the same juices, soaking up flavor effortlessly. Festive, bold, and straight to the point.
Pro contentSalty, crunchy, and the infallible companion. It carries the spirit of the Peruvian Andes in every bite: a humble side that lifts any ceviche or soup. Toast, share, and keep reaching for more.
Hot, spiced and direct: panela, cinnamon and aguardiente in an infusion that warms without feeling heavy. Citrus lifts the sweetness and keeps the drink bright. An Andean classic meant to be sipped slowly, very hot.
Pro contentHot, creamy and toasted, with the Andean flavor of cañihua and the soft body of milk. It has just enough body: comforting without turning into porridge or becoming cloying. A simple, nourishing breakfast drink made to be sipped.
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 contentA hen stew with a concentrated broth and root vegetables: **potato** and **cassava** cooked until **tender**. Flavor comes from a proper stock and a gentle simmer—no rushing. When serving, portion it right: hen, vegetables, and steaming broth in every bowl.
Pro contentSmoky, fibrous, and deeply Cajamarca-style, with shredded cecina folded into a highland base. Soft-set egg binds the meat without drying it out, with hot potatoes and mote on the side. Bold, savory, and properly hearty.
Pro contentAn Andean ceviche with no fish: well-rinsed **lupin beans**, crunchy **red onion**, and a clean hit of **lime** with cilantro and chili. It is bright, acidic, and protein-rich, finished with **toasted cancha** for crunch. When the onion turns slightly translucent and the lime smells alive, it is ready.
Pro contentBright, 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 contentLean 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 contentAncestral sweetness born from the slow cooking of Andean grains and aromatic herbs. This beverage stands out for its creamy texture and a profile delicately scented with cinnamon and anise. A nutritious and refreshing elixir that honors Southern Sierra traditions.
Pro contentArequipa’s crimson chicha: a fermented drink made with **black corn** and scented with **anise**. It lands gently tart, mildly sweet, and deeply tied to picantería tradition. It asks for patience and respect: long simmer first, then fermentation.
Pro contentGolden, tangy and deeply Andean. Jora corn is toasted, simmered with barley and spices, then fermented until it develops character. An ancestral pitcher drink, earthy and alive.
Pro contentEnveloping 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 contentThe toasted sweetness of the sacred molle tree transformed into an amber elixir with wild notes. It is Andean heritage in liquid form, refreshing the soul and reconnecting each sip with the land. A patient ritual that celebrates ancestral flavor.
Pro contentCrispy outside and tender inside, this pork chicharrón is a tribute to fire and patience. Pork belly browns in its own essence, building a powerful texture balanced by fresh onion sarsa. It is the rustic flavor of Peru’s northern highlands, direct to the heart of Cajamarca.
Pro contentCusco-style **pork ribs**: first gently cooked with herbs until **tender**, then finished in their own rendered fat until **golden** and crisp outside while staying juicy inside. Served with **mote** Andean corn, **boiled potatoes**, and a minty **lime** salsa criolla to balance the richness. Simple technique, big payoff.
Pro contentAn Andean-style **alpaca** chicharrón: first gently cooked until tender, then browned to build a **crispy** exterior with a juicy center. Served with **Canchán potatoes**, **mote**, and a touch of **mint** for a fresh lift. When the pot starts sizzling and the meat turns golden, you’re there.
Pro contentCrispy trout bites with a **crunchy** crust and a **juicy** center, brightened with garlic and lime. A classic highland-style fry: golden, direct, and all about clean texture. When the crust crackles, you nailed it.
Pro contentThe soul of Cusco's Corpus Christi in a single dish: a cold harmony of bold flavors that brings together the treasures of Peru's three regions. From crispy guinea pig to corn tortilla and the marine touch of cochayuyo, it is a vivid expression of identity and tradition. A festive platter that warms the spirit.
Pro contentSimple, 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.
Tender, juicy, and gently scented with anise. The corn is boiled just until the kernels turn soft, sweet, and still pleasantly firm. A simple, clean Peruvian market-style side.
Pro contentA chocoteja with a **bitter chocolate** shell that snaps and a **lúcuma** filling that is deeply **creamy**. The manjar is cooked with **condensed milk** and **evaporated milk**, turning dense, glossy, and unmistakably Andean. Molded, chilled, and finished as a serious bonbon: crisp outside, rich inside.
Pro contentAyacucho-style chorizo without casing: ground **pork** marinated with **ají panca**, **yellow chili**, and **red wine vinegar**, then browned in a pan with **pork lard**. Juicy, spiced, and lightly tangy. Served with boiled **white potatoes** and a cooked **beet** and **carrot** salad.
Pro contentPure Andean texture and flavor in a deeply comforting bite. A gem of traditional picanterías, this creamy egg-coated chuño celebrates the patience of the land and the freshness of countryside cooking. A classic that turns simple ingredients into something memorable.
Pro contentA classic Andean side dish: properly hydrated **chuño** sautéed with **red onion** and **garlic**, then bound with **eggs** and finished with cubes of **fresh cheese**. Creamy, rustic, and made to complement bold highland mains.
Pro contentCreamy, 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 contentThe warmest Andean embrace in a bowl. This thick soup brings together fresh fava beans, creamy cheese and milk, and the unmistakable aroma of huacatay. A hearty, nourishing chowder with real body and comfort in every spoonful.
Pro contentA thick, comforting Andean chupe: **olluco** with a gentle bite, built on a savory **ají panca** base and beef broth. It turns creamy with **fresh cheese** and **evaporated milk**, while **egg** ties it together in delicate threads. Finish with fresh herbs and serve hot—pure pot food.
Pro contentThick, Andean and comforting, with quinoa opened into a chili and huacatay aderezo. Potato, squash and corn give it real pot-cooked weight, while milk and cheese bring a creamy finish. A spoon soup with the strength of a full meal.
Pro contentA thick Andean chupe with **pearl wheat** for a chewy bite, **potatoes** and **squash** for body, and a **red onion** plus **ají amarillo** base for character. It is finished with **eggs**, **evaporated milk**, and **fresh cheese** for creaminess, then topped with **cilantro** to brighten the bowl.
Pro contentThick, creamy and Andean in spirit, with sweet squash partly blended and tender chunks left in the pot. Yellow potato, corn, fava beans, fresh cheese and huacatay give it homemade body. Hot, gentle and full of character.
Pro contentHerbal and elegant, this sour transforms the essence of the Andes into a citrus silk. Its dense foam and botanical character are a tribute to our sacred leaf, masterfully balanced with the strength of pisco. A sophisticated, vibrant experience with its own identity.
Pro contentA Peruvian cocktail icon defined by its vibrant layers and citrus freshness. It carries a sense of historical pride through three colorful bands that nod to the legacy of the Tahuantinsuyo. A visually striking, balanced, and refreshing drink.
Pro contentAndean essence concentrated in a deep-colored preserve with a vibrant sweet-tart flavor. This artisanal preparation captures the wild freshness of elderberry, transforming it into a honeyed bite that evokes the countryside and tradition. A handcrafted treasure to awaken your breakfasts.
Pro contentDeep meat flavor defined by juicy Candarave-style lamb and the smoky aroma of wood embers. A proud Tacna celebration dish that honors the ingredient and the heat of the grill. Simple, honest, and deeply comforting.
Pro contentPork deeply **seasoned** with **ají panca** and vinegar, slow-roasted until the skin turns **golden** and crackly while the meat stays **tender**. An Ancash classic with real punch: bold spices, concentrated juices, and that crunch you can hear. Serve it with boiled **potatoes** and fresh salsa criolla to cut the richness.
Pro contentGolden, aromatic, and deeply Andean, with roasted **guinea pig** and firm skin. **Huacatay** and ají panca perfume the meat without hiding its rustic flavor. Bold, ceremonial, and served with potatoes that catch the juices.
Pro contentCrisp, 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 contentCrispy fried cuy with a **golden** crust, then finished in a rich **ají panca** and **peanut** sauce that brings depth and body. It is central highlands cooking without makeup: bold, thick, and aromatic. When the sauce turns smooth and the meat soaks up flavor without going soggy, it is ready.
Pro contentCreamy texture, subtle heat, and the soul of the Andes in every bite. Cuy in peanut sauce celebrates highland identity with the deep flavor of toasted peanuts. Pure tradition, hearty, and deeply comforting.
Pro contentGolden, crispy fried cuy served over a thick, ají-forward potato stew. The flavor comes from a deep chili base—garlic, ají panca, and ají mirasol cooked until dark and fragrant. A Cajamarca classic: **crunch** on top, creamy heat underneath.
Pro contentAndean depth defined by the earthy aroma of chicha de jora and the noble heat of panca chili. A tribute to our roots, a mellow stew that embraces the palate with the strength of highland tradition. A bite of history, technique, and pure soul.
Pro contentA hot Arequipa-style drink made with rice, nuts, coconut, cinnamon, and concentrated milks. It is an old-fashioned cup that warms you up without asking permission: sweet, aromatic, and silky-bodied. Serve it very hot, with an optional splash of aguardiente to keep its festive soul.
Pro contentAndean comfort in a silky texture that warms the soul. A heritage dessert from the highlands where toasted fava beans transform into a creamy treat infused with warm spices. A sweet, nourishing embrace for the senses.
Pro contentComplete protein and vibrant freshness in one bowl. This quinoa salad stands out for its creamy avocado dressing and the green burst of everyday vegetables. Honest, lively, and deeply Peruvian in flavor without making healthy food feel like a punishment.
Pro contentPure vegetable crunch defined by fresh raw caigua and the sweetness of tender corn. A juicy, citrusy bite rooted in Peruvian produce, bringing balance and lightness to any Creole table. Andean freshness turned into salad.
Pro contentFresh, juicy, and built for bite: cooked **Andean corn**, **fresh cheese**, and vegetables lifted with lime and oil. The corn brings that satisfying chew, the cheese softens it, and the onion adds edge. Simple, market-style, and reliably good.
Pro contentTender **chickpeas** and Andean baby potatoes, finished with **red onion**, **tomato**, and **parsley** for freshness. A bright **lemon** and white-vinegar vinaigrette keeps it clean, acidic, and light. Simple market-style salad with real substance.
Pro contentTender, chilled **fava beans** with **fresh cheese**, **red onion**, and **tomato** in neat cubes. Finished with a bright citrus-and-oil vinaigrette, plus optional **rocoto** for a clean kick. Fresh, simple, and nicely textured.
Pro contentBlanched **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 contentEarthy texture and noble satiety built around Andean **mote corn** and fresh tender **fava beans**. **Serrano fresh cheese** brings creaminess, while lime, red onion, and huacatay wake everything up with bright acidity. A powerful, honest bite full of mountain character.
Pro contentTender texture and Andean freshness that wake up the palate in every bite. This is the simplicity of olluco turned into a vibrant salad, capturing the spirit of the highlands in a light dish. Honest, citrusy, and deeply nourishing.
Pro contentAndean creaminess defined by the unique texture of olluco and the sweetness of tender corn. This comforting side dish brings together native tubers and a mellow dressing that binds every bite. Honest, vibrant, and full of identity.
Pro contentFresh, fluffy and lightly salty. Chilled quinoa mixes with fresh cheese, olives and juicy vegetables for a light but satisfying Peruvian salad. Citrusy, clean and generous.
Pro contentGrainy, noble texture shaped by the Andean super grain and an oriental umami balance. It is a vibrant fusion where cucumber freshness and sweet corn meet the depth of soy sauce and sesame oil. An honest, nutritious dish with real character.
Pro contentVibrant nutrition and clean freshness in every bite, where Andean quinoa meets the strength of beans. It balances soft grains, crisp vegetables, citrus, and herbs in a colorful, grounded bowl. Light, powerful, and ready to reconnect you with real food.
Pro contentFresh, tangy and substantial, with well-drained tarwi and crisp vegetables. Rocoto adds character without hiding the lime or cilantro. A direct, protein-rich Andean salad for the cold table.
Pro contentNoble texture and deep satiety built around chewy wheat berries and garden freshness. A comforting salad with a firm bite, balanced by creamy fresh cheese and bright acidity. An honest, nourishing side dish with Andean character.
Pro contentFluffy, warm **quinoa** tossed with sautéed **red onion**, **bell pepper**, and **zucchini**, finished with fragrant **garlic**. A splash of **balsamic vinegar** and **parsley** brings it together: grain-forward, vegetable-rich, and nicely balanced.
Pro contentA tribute to the freshness of Arequipa's picanterías. This rustic salad features the chunky texture of smashed potatoes and the vibrant heat of rocoto peppers, balanced by a sharp vinegar tang. An honest side dish, full of tradition and color.
Pro contentA creamy baked custard set in a water bath, with **quinoa** for body and a more interesting finish. It blends **evaporated milk**, **condensed milk**, and **eggs**, scented with **vanilla**, then unmolds over glossy amber caramel. Chilled, firm, and clean-cut.
Pro contentRustic, hot, and Cajamarca-style, with **yellow potato** broken just enough to catch the seasoning. The **pork belly** turns golden and rich, while ají panca gives it a deep red base. Bold, herb-lifted at the end, and proudly not delicate.
Pro contentAn ancestral Andean beverage capturing the vibrant essence of Cusco's strawberries. Its honeyed and refreshing character comes from patient fermentation, balancing fruity sweetness with the depth of chicha de jora. A dense, aromatic, handcrafted elixir that connects us to the festive spirit of the Peruvian highlands.
Pro contentFresh peaches gently cooked in a **brown sugar** syrup scented with **cinnamon** and **cloves**, until **tender**. The syrup is finished with **cornstarch** to turn it into a glossy, silky stew-like sauce that coats the fruit. Simple, traditional, and comforting.
Pro contentA rustic, hearty stew that honors the freshness of broad beans. Chorizo and pancetta bring smoky depth that coats every bean, balancing tender vegetable softness with savory meatiness. Home cooking at its most comforting.
Pro contentCreamy, warm and built on a home-style flavor base. Quinoa turns tender, potato gives the stew body and fresh cheese rounds it out without making it heavy. Andean, generous and cleanly comforting.
Pro contentCreamy and Andean in character: **quinoa** simmered in a savory base of **red onion**, **garlic**, and **ají amarillo**, then finished with **fresh cheese**. It lands like a rustic risotto: hot, comforting, and homey, but with proper technique.
Pro contentHearty, mellow, and built on a classic Peruvian sofrito. **Wheat berries** simmer until tender with a bit of chew, **beef** turns fork-soft, and the chilies give the stew its backbone. Finished with **fresh cheese** and **parsley** for a creamy, balanced bowl.
Pro contentTender fava beans with a firm bite and a fresh **mint** aroma. They are boiled in **water** with **salt** until cooked through without turning mushy. A simple Peruvian side—clean, warm, and ready to support any plate.
Pro contentCrunchy, salty and deeply Andean, with dried fava beans toasted until golden outside and firm to the bite. A simple, dry, bold snack. Pure highland crunch.
Pro contentCreamy and hearty, this Arequipean stew wraps the palate with the sweetness of macre squash and the unmistakable herbal aroma of huacatay. A tribute to picantería cooking, full of fresh cheese, corn, and fava beans that comfort in every spoonful. Generous, regional, and full of southern Peruvian home flavor.
Pro contentA treasure of Moquegua pastry, defined by a crumbly texture and a mellow quince heart. This regional gem captures the spirit of southern Peru, balancing short, tender dough with the perfume of sweet wine and anise. Pure tradition that melts on the palate.
Pro contentA bold, comforting dish defined by the tender richness of pork head and the balanced heat of yellow chili. It pays tribute to market cooking, celebrating abundance and the strength of Andean identity. Pure energy and tradition in every bite.
Pro contentCottony 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 contentSoft, moist and fragrant with tender corn, with milk, butter and cinnamon holding the dough. The husk leaves a clean aroma while raisins show up without taking over. A warm, tender Peruvian steamed sweet.
Pro contentCreamy, 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 contentA creamy stovetop humita made with **fresh ground corn** and **squash**, slowly cooked over a criollo-style sofrito. Milk and fresh cheese give it a rich body, while **basil** lifts the aroma right at the end. Rustic Andean comfort: thick, sweet-savory, and meant for generous spoonfuls.
Pro contentHigh-altitude lake crunch that bursts in every bite. This dish is a tribute to the freshness of Andean lagoons and the simplicity of lakeside cooking. Rustic, golden, and deeply satisfying, ispi is the crunchy soul of Puno.
Pro contentDense, earthy flavor defined by the strength of maca and the natural sweetness of honey. A legendary tonic from Andean markets, this beverage represents the curiosity and folk medicine of the Peruvian highlands. Invigorating, rustic, and deeply traditional.
Pro contentA comforting Andean stew with a creamy texture, where fresh fava beans meet the richness of cheese and milk. It carries the warmth of a highland home and the generosity of simple mountain ingredients. Ancestral flavor in every bite.
Pro contentAn Andean stew that captures the character of the highlands through mushroom umami and fresh huacatay. Warm, comforting, and mellow in texture, it celebrates the harvest with rustic depth and a generous, home-style finish.
Pro contentA subtle Andean cream defined by pearled kiwicha grains and the warm aroma of cinnamon. It is the sweet refuge of Peruvian mornings, a comforting drink that connects the table with the heart of the Andes. Mellow, nourishing, and deeply soothing.
Pro contentA thick Andean soup where **chuño** naturally binds the broth into a creamy, full-bodied texture. It’s cooked with **lamb** and vegetables, then finished with herbs that perfume without overpowering. Hearty, dense highland comfort, with potatoes and greens cooked just right. Simple, ancestral, and deeply savory.
Pro contentA **thick** Andean soup made with tender corn, potato, fava beans, and fresh cheese in a base scented with **huacatay**. It has natural sweetness, creamy body, and the warm depth of Cusco-style pot cooking. Comforting, simple, and properly bound.
Pro contentRustic, **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 contentSpicy, 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 contentThe vigor of the Andes in a dense, comforting broth. Pearled wheat melts into the essence of hen, creating a robust texture that embraces the palate. This is the genuine taste of Áncash, a dish that restores the body and celebrates the land.
Pro contentAn Andean thick soup from the Huánuco region, built around slow-cooked hen and a potato base with two textures. Yellow potatoes melt into the broth while white potatoes keep a hearty bite, and a red mirasol chili dressing crowns each bowl with deep aroma.
Pro contentDense, glossy, and caramelized, with milk cooked slowly until it becomes spoon-coating manjar. The final texture matters: it should be rich, firmer as it cools, and deeply toasted-milky. A classic Cajamarca sweet, simple in ingredients and serious in technique.
Pro contentThe soul of the Andes in a mash full of character. Mashua and huayro potatoes come together in a creamy, comforting texture, lifted by the gentle heat of yellow chili and the freshness of Andean cheese. A nourishing dish that carries the flavor of the highlands in every bite.
Pro contentA 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 contentHerbal, minty and clean from the first sip. Muña releases a bold Andean aroma into a hot, light and straightforward infusion. A simple, digestive Peruvian tea with a bright finish.
Pro contentAirampo mazamorra is a translucent magenta gel made from an **airampo** infusion scented with spices. It is thickened with **chuño flour** until glossy and softly set, then served with rehydrated **dried peach**. A simple highland sweet: vivid color, smooth texture, and a warm **cinnamon** finish.
Pro contentA thick, **creamy** pumpkin pudding sweetened with **chancaca** and warm spices. Cinnamon and cloves perfume the pot as it simmers, giving that home-style aroma. Rustic texture, deep orange color, finished with **evaporated milk** for a silky dairy note. Serve it warm and it disappears fast.
Pro contentCreamy with a distinct grainy bite: an Andean porridge built on **cañihua**, perfumed with **cinnamon** and **cloves**, and sweetened with **brown sugar**. The **egg yolk** gives it a silkier body without losing its highland character. Warm, honest, and spoon-ready.
Pro contentA velvety caress defined by the smoothness of chuño and the deep scent of Andean spices. It is the sweet refuge of highland homes, a soulful dessert celebrating the nobility of dehydrated potatoes in a silky texture. A rustic jewel that comforts the spirit.
Pro contentAn Arequipa-style **papaya** mazamorra: a thick fruit compote with tender chunks, perfumed with **cinnamon sticks** and **cloves**. The papaya cooks until **soft**, then thickens with **chuño** for that warming spoon-coating texture. Sweet, warmly spiced, and full of highland character.
Pro contentA creamy **quinoa** pudding scented with **cinnamon** and **cloves**, sweet in the classic Peruvian way—no gimmicks. As the grain opens, it releases starch and turns soft, with that lifelong homemade comfort. Finished with **evaporated milk** for unmistakably Peruvian creaminess. Spoon after spoon, it hugs you.
Pro contentA vigorous embrace from the Andes with a deep, medicinal fermentation profile. This porridge carries ancestral wisdom at its core, transforming potato into a comforting balm full of history. A highland treasure that challenges the senses and warms the soul. Pure energy from the earth.
Pro contentArtisanal 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 contentTangy, 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 contentElderberries cooked down with **sugar** and a touch of **lemon** until thick, dark, and deeply fruity. It is not a shy jam: it is bold, fragrant, and concentrated, with an elegant sweet-tart edge. When it coats the spoon, it is already speaking.
Pro contentLarge **mote corn** kernels boiled until **tender inside** but still firm, with that classic highland chew that supports the plate without stealing the spotlight. Soak it, cook it gently, and it is ready to lift soups, stews, or whatever you serve next to it.
Pro contentBoiled oca cooked until **tender** and **mealy**, with a natural sweetness that shows up as soon as you open it. A straightforward Andean side: water, heat, and the right doneness. If a knife slides in easily, it is ready.
Pro contentHerbal, 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 contentA **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 contentUnmistakable softness and an earthy sweetness that only olluco can offer. This classic stew, wrapped in a rich yellow chili base, is a lifelong companion on Creole tables. A dependable classic to round out your main dishes.
Pro contentSavory, 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 contentHerbal, 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 contentMeats 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 contentHerbal, 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 contentArequipa’s iconic three-point roll: a thin crust with a light crisp bite and a **soft**, airy crumb. The flavor comes from proper kneading and fermentation, and the triangular shape gives it its identity. Simple, classic, and full of neighborhood character.
Pro contentTender, sweet, and spiced, with a festive shape and the Andean aroma of fresh bread. Dark beer adds depth, spices lift the fragrance, and the crumb stays soft without turning cakey. A ritual bread for the family table, homemade and full of identity.
Pro contentCreamy, 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 contentCreamy, 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 contentFloury texture, tender heart, and the simplicity that defines the Peruvian table. It is the essential side dish of every home, the perfect canvas to soak up the juices of a good stew or a bold chili sauce. A staple that never fails, straight from the field to your plate.
Pro contentThe sweet embrace of tender corn melts into a juicy, deep beef filling. This casserole carries the soul of countryside cooking, with fresh basil scenting every bite. A caramelized sugar crust crowns this golden dish and opens into a generous, savory-sweet center.
Pro contentCreamy sweetness and Andean soul in every bite. This corn cake balances the softness of tender corn with the salty character of regional cheeses, creating an irresistibly moist texture. A Peruvian comfort classic that celebrates the generosity of the land. Straight to the heart and the palate.
Pro contentA savory **corn (choclo)** bake with a creamy, pudding-like texture, scented with **anise** and enriched with **eggs** and **butter**. Inside, it hides a classic “pino” filling of **ground beef** with **onion**, **raisins**, and **botija-style black olives** for that sweet-savory punch. Baked until the top turns **golden** and the center sets while staying juicy. Home cooking with real character: corn aroma and a proper crust.
Pro contentCreamy, golden and deeply Arequipa-style: white potatoes, Andean fresh cheese and egg in firm layers. Anise gives a gentle aroma while the milk keeps the center juicy without making it heavy. A picantería side dish, simple and hearty.
Pro contentBrittle sweetness with a jammy pineapple heart. A traditional treat that connects us to Andean fairs, where the corn and wheat dough melts on the palate with every bite. A rustic classic, humble and steeped in heritage.
Pro contentPatachi is the very essence of the Andes: a deep, time-shaped broth that comforts the spirit. Peeled wheat, hearty meats, and legumes melt into a dense, mellow texture that speaks of harvest and highland kitchens. Robust, honest, and deeply nourishing. Pure mountain energy in every spoonful.
Pro contentThick, hot and deeply Andean, with beef trotter giving body and hominy swelling into the broth. Ají panca gives the soup a red depth, while spearmint cuts through the richness at the end. Hearty, steaming and spoon-coating.
Pro contentA powerful, hearty Arequipa broth where tender lamb meets the earthy texture of chickpeas and chuño. It carries the spirit of the picanterías near the Misti volcano: generous, warming, and deeply rooted in southern Peruvian cooking. A regional gem made to be enjoyed without rushing.
Pro contentCreamy, highland-style and made for slow spoonfuls, with well-rinsed quinoa cooked until thick and gentle. Milk, butter and fresh cheese add dairy body without hiding the grain. Simple, nourishing and deeply Andean.
Pro contentDark red, thick and unmistakably Tacna-style, with tripe, beef heel and dried meats folded into a deep ají panca and mirasol base. Potato breaks down in the pot, making it rustic, gelatinous and spicy. Serious festive spoon food.
Pro contentPicante de Cuy is the soul of Huánuco's festivities, an earthy stew where crisp meat is coated in a vibrant chili and peanut sauce. It is a tribute to patience and the intense flavor of the Andes. Pure tradition that comforts and celebrates Peruvian identity.
Pro contentCreamy, gently spicy, and built in one pot: **broad beans** and **white potato** in a deep red chili base. **Ají panca** brings depth, **ají amarillo** lifts the aroma, and **evaporated milk** with **fresh cheese** ties everything together. A highland-style stew meant to be eaten slowly, spoon by spoon.
Pro contentPicante de Yuyo is a tribute to Andean biodiversity, where the gentle bitterness of wild mustard greens melts into the creaminess of Yungay potatoes. Earthy, dense, and honest, this stew captures the spirit of Peruvian fields in every spoonful. Pure tradition, vegetable strength, and highland comfort in one warm bowl.
Pro contentA thick, **creamy** cañihua ponche with true Andean character. **Cañihua flour** gives it body, **panela** sweetens with depth, and **evaporated milk** makes it velvety. Scented with **cinnamon** and **cloves**, finished warm and ready for a mug.
Pro contentA thick, creamy fava bean punch scented with **cinnamon**. **Fava bean flour** gives it body and that classic highland flavor, while **evaporated milk** makes it smooth and rounded without turning cloying. Hot, direct, and comforting.
Pro contentA hot, **thick** kiwicha punch scented with **cinnamon** and **clove**. Cooked until **creamy**, gently sweet, and finished with a warm aromatic note. Andean comfort, straight to the point.
Pro contentCreamy, hot and Andean, with maca, oats and milk forming a thick cup. Egg rounds out the texture without making it heavy, while cinnamon gives it that Peruvian breakfast depth. Sweet, nourishing and properly full-bodied.
Pro contentHot, creamy and deeply Andean, with quinoa, evaporated milk and cinnamon. It has a silky body, warm spice and that touch of egg that makes it a proper breakfast drink. Comforting without getting heavy.
Pro contentDeep red, creamy and full of Ayacucho character, built from toasted peanuts, beetroot and ají panca. The sauce coats potato and pork without breaking them, with mint at the end to lift the base. Festive, hot and firmly rooted.
Pro contentA **clear**, robust Andean broth with meats and tubers cooked in stages until **tender**. Traditionally served in two parts: the fragrant broth and a separate platter of the solids. A winter staple—deep, aromatic, and patiently cooked.
Pro contentA thick, home-style stew built around white and black beans with hominy corn for body. A simple onion, garlic, and annatto base deepens the flavor and colors the broth, while fresh cilantro finishes it with a clean herbal lift. Hearty, straightforward, and deeply comforting.
Pro contentA 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 contentA rustic and comforting contrast that captures the soul of the Andes. The porous softness of fresh quesillo absorbs the depth of spiced chancaca syrup, creating a beautiful balance between dairy and molasses sweetness. Pure tradition served on a plate.
Pro contentPure 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 contentThe 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 contentCold, creamy and Arequipa-style, with milk infused with coconut, cinnamon and clove. The layers break into soft, sweet, clean flakes without feeling heavy. A chilled, aromatic Peruvian classic.
Pro contentYellow, creamy and Andean by the spoonful, with criollo cheese softened into milk and yellow chili. Potato, corn and fava beans hold the sauce without stealing focus, while huacatay leaves a clean herbal finish.
Pro contentThe 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 contentFluffy, **separate-grain** quinoa cooked until **tender**, with the spiral germ clearly visible. A clean, versatile Andean staple that absorbs flavor without turning mushy. Done right, it stays loose, light, and ready to lift any plate.
Pro contentThick, fruity and street-cart style, with opened quinoa, chancaca and cooked fruit. Cinnamon perfumes the base, and the texture stays drinkable with body, not pudding-heavy. Warm, sweet and filling.
Pro contentFluffy, **separate quinoa grains** cooked until tender without turning mushy. A dependable base that soaks up sauces and plays well with stews or mains. Simple Andean technique, clean texture, and it shows when it is done right.
Pro contentAncestral creaminess defined by the golden grain of the Andes and the warmth of cinnamon. It is a sweet refuge that unites nutrition and tradition in every spoonful, a dessert that comforts the soul with its silky texture. The perfect evolution of the classic rice pudding.
Pro contentQuispiña: a traditional Andean steamed bun with a **dense** crumb and a clear **quinoa flour** character. **Food-grade lime** gives it that classic structure: firm outside, chewy inside. It is steamed over **corn husks** so it releases cleanly with a subtle aroma.
Pro contentA bright **goldenberry** refreshment with an intense orange hue and a fruity aroma. Blended, strained, and **smooth**, with lively tartness balanced by measured sweetness. Chilled over **ice** for a clean, refreshing finish.
Pro contentAn 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 contentA 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 contentA smooth, strained **prickly pear** refreshment with a vibrant color. The fruit brings natural sweetness, **lime juice** brightens it, and **sugar** rounds it out. Diluted with **water** and chilled over **ice**, served cold.
Pro contentThe creamy, comforting soul of risotto meets the earthy, nourishing character of Andean quinoa. Each grain is wrapped in mushroom umami and the clean elegance of Parmesan. A vibrant dish that lifts heritage cooking without losing its warmth.
Pro contentVibrant 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 contentSpicy, 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 contentGently 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 contentA **rocoto** pepper stuffed with a savory **beef** and vegetable filling, then battered and fried until **golden** and crisp. The peppers are treated first to tame the heat without losing their character. Hearty, crunchy, and balanced with the sweet contrast of raisins and peanuts.
Pro contentA 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 contentGreen, 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 contentGolden, 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 contentRustic sweetness and traditional soul defined by the grainy texture of wheat and the warm aroma of cinnamon. A comforting dessert, this rich and powerful sweet celebrates the simplicity of Andean grains. An honest, vibrant classic filled with history in every spoonful.
Pro contentBright, spicy, and sharply acidic: boiled **beef** shredded into strips, tossed with **red onion**, **tomato**, and **rocoto**, then bound with **white vinegar** and **olive oil**. Served over boiled **white potatoes** so the dressing soaks in and nothing goes to waste. A true Arequipa picantería-style salad: crisp, juicy, and punchy.
Pro contentTender 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 contentTender **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 contentCitrus freshness and contrasting textures in a picantería classic. The beef snout provides a unique gelatinous bite that, along with the crunch of the onion and the acidity of the vinegar, creates a perfect balance. It is a cold-served Andean tradition, ideal for awakening the palate with identity.
Pro contentThick, 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 contentFresh, colorful, and Arequipa-style, with corn and fava beans kept firm to the bite. Fresh cheese adds salt and softness, while the vinaigrette lifts everything without wilting it. A bright picantería salad with clean flavor.
Pro contentFresh, 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 contentA thick Andean soup with the deep toasted-corn flavor of **chochoca** and a comforting body. It simmers with **beef**, potatoes, and fava beans, then finishes with **mint** to lift the aroma. When it turns creamy with no lumps, you are on the right side of the pot.
Pro contentComplex, comforting texture built from properly cooked **tripe**, **pork**, and a hearty Andean broth. **Hominy** gives body, **potato** softens the bowl, and **spearmint** lifts the final aroma. This is a strong lunch soup, a late-night rescue, and a steaming spoonful of tradition. Pure energy and heritage in a deep bowl.
Pro contentA hearty Andean soup with a thick, comforting body: well-cooked **pearled barley**, tender **beef**, and a broth that turns creamy thanks to **yellow potato** and **squash**. A home-style base built on **ají panca** and vegetables you can taste. Finish with **oregano** and **mint** for a fresh lift that ties it all together.
Pro contentA hearty Andean soup: **beef** broth with **wheat berries** that turn creamy yet keep a nice bite. Pumpkin and potatoes build body, while vegetables perfume the simmer without taking over. Thick, nourishing, market-style comfort for cold days. Finish with **parsley** and it is complete.
Pro contentFestive, thick, and northern Peruvian, with hen and turkey broth carrying soaked bread, saffron, yellow chili, and chickpeas. Cheese, olives, and egg crown each bowl without turning into empty decoration. Hearty, ceremonial, and rooted in old-school cooking.
Pro contentAndean 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 contentTiny 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 contentSoft, sweet, and fragrant with **corn**, wrapped in husk the Peruvian way. The dough stays moist, buttery, and dotted with **raisins**, with anise sitting gently in the background. Tender, warm, and not overly sweet.
Pro contentCreamy, vibrant dough that encloses the soul of pork stewed in Andean chilies. It is the aroma of festive highland mornings, a bite that embraces you with its warmth and melting texture. The very essence of corn transformed into a treasure wrapped in husk.
Pro contentCitrusy, spiced warmth defined by the kick of pisco and the sharp aroma of ginger. This is a traditional refuge for Andean nights, an infusion that comforts the soul and fights the cold with intensity. Bold, aromatic, and deeply Peruvian.
Pro contentA clear Altiplano-style broth with **carachi** fish, native **potatoes**, and **black chuño**. It simmers gently so the fish stays intact, then finishes with **huacatay**, **muña**, and **oregano**. When the broth smells herbal and the fish turns **opaque** while holding its shape, it is ready.
Pro contentA powerful Cusco-style boiled feast that celebrates abundance with meats, roots, cabbage, fresh fruit, and a deep broth. It is festive Andean cooking served in two moments: first the generous platter, then the hot broth that ties everything together. Ceremonial, mellow, and vibrant, made for sharing without turning the kitchen into chaos.
Pro contentTriple meat power in a dense, comforting broth that surprises the palate with the unexpected sweetness of pears. It is a jewel of Arequipan feasts, a celebratory soup that honors the abundance of the Andes. A deep journey of textures and flavors tied to the history of the White City.
Pro contentAn Arequipa-style tocino de cielo: a **dense**, deeply **creamy** flan set over an amber **caramel**. **Eggs** give it structure, **condensed milk** makes it intensely sweet, and **shredded coconut** adds a gentle bite. Rich, velvety, and proudly traditional.
Pro contentA rustic and vibrant cake where the natural sweetness of fresh corn melts into the nostalgic aroma of anise. It carries the soul of traditional Peruvian home baking: a moist, grainy dessert that hugs the palate and brings back the pure taste of home. A golden little jewel made for sharing.
Pro contentLacayote squash fritters are all about texture: a tender, mellow center wrapped in an irresistible golden crust. They carry the spirit of countryside cooking at its simplest, turning Andean squash into a humble afternoon treat. Direct, comforting, and full of identity.
Pro contentGolden skin, juicy flesh, and herbal huacatay aroma. The trout grills quickly with lime, garlic, and just enough butter to lift its clean flavor without covering it. A direct, fresh, well-built Andean dish.
Pro contentA 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 contentGolden, crisp, and juicy at the center, with tender pink flesh and clean flavor. Lime, garlic, and cumin season the trout before a light coating protects the fish without covering it. A hot, simple Andean dish with a clean fry.
Pro contentCrisp layers holding the sweet soul of the highlands. This Ayacucho-style alfajor brings together the rustic depth of lard pastry with a dense sweet potato and chancaca filling, finished with the crunch of sesame and peanuts. A bakery treasure built on tradition and texture.
Pro contentSteamed, fully rehydrated tunta coated in a cooked **toasted peanut** sauce until **creamy**. A high-Andean side dish with a soft, spongy bite and a deep nutty finish. Simple, hearty, and made to be served hot.
Pro contentCreamy, 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 contentSpicy, 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.
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