427 results
A Peruvian criollo stew of dried potato, pork and ají panca made for slow, steady cooking. It turns thick and deeply savory, with tender potato soaking up the aderezo and toasted peanuts adding its unmistakable nutty depth.
90 min
A Criollo-Chifa icon built for high heat. Juicy beef, still-crisp vegetables, and a bold soy-and-vinegar sauce arrive with fries and white rice: hearty, glossy, and unmistakable from the first bite.
35 min
A Peruvian seafood fry made for sharing straight from the oil. Fish and seafood turn golden and crisp outside while staying juicy within, paired with firm yuca and a bright, acidic salsa criolla that cuts through the richness without hiding the flavor of the sea.
45 min
An Italian-Peruvian classic that turned tomato sauce into unmistakable home cooking. The pasta takes on a full-bodied sauce of carrot, ají panca, mushrooms, and bay leaf while the chicken finishes tender in the same pot. Once the oregano starts perfuming the kitchen, waiting for everyone to sit down becomes the hardest part.
50 min
A Peruvian soup born from Italian minestrone and transformed into a generous green pot of beef, root vegetables, legumes, and macaroni. Basil, spinach, and cheese give it a thick, unmistakable character that makes stopping at one bowl difficult.
80 min
Tacna's signature stew: a thick red mixture of tripe, beef foot, cured meats, and broken potatoes surrounded by chile cooked until every trace of rawness disappears. Collagen brings richness, charqui and chalona add savory depth, and oregano arrives only after the fire has done the hard work. Keep crusty bread nearby; leaving that red sauce behind would waste half the point.
140 min
An Arequipa classic with a creamy broth, deep shrimp flavor, and the unmistakable character of a picantería. Potato, rice, corn, fava beans, and squash give it body without hiding the river shrimp, while milk, fresh cheese, and huacatay round out every spoonful. Hearty, steaming, and built for the center of the table.
60 min
A Criollo pesto that Peru made entirely its own. Basil and spinach coat the pasta in a creamy green sauce, with fresh cheese and pecans adding body before a freshly seared steak brings the contrast. One look at that sauce clinging to the noodles explains why this lunch rarely leaves leftovers.
45 min
A yellow Peruvian criollo stew where tripe, potatoes and hierbabuena take center stage. It is saucy and cohesive, with properly cooked ají amarillo, tender potato cubes and the fresh herbal aroma that makes cau cau unmistakable.
50 min