139 results
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 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
Rich and deeply savory, patita con maní combines tender, gelatinous beef foot and potatoes in a Creole chile sauce thickened with toasted peanuts. The sauce clings to every bite with the kind of depth that makes another spoonful over rice hard to resist.
85 min
A green Peruvian criollo soup defined by cilantro and rice. The broth is aromatic and full-bodied, with tender chicken, potatoes, and vegetables in that distinctive space between a soup and a stew.
55 min
A criollo leftover dish turned into skillet pride. Rice and beans come together with ají amarillo and a savory aderezo, staying creamy inside while the pan builds a deeply toasted exterior. It is the kind of dish you start making on purpose, even when there are no leftovers to rescue.
35 min
A celebration from Moche served by the spoonful. Turkey broth thickens with bread and milk, gains character from yellow chili and saffron, and meets chickpeas, fresh cheese, egg, and olives in a soup built for important occasions. Once it reaches the table steaming and the first spoonful catches bread, meat, and broth together, saving it only for Palm Sunday becomes difficult to justify.
75 min
A Lima-style stew with a deeply green sauce and beef tender enough to yield to a spoon. Culantro, chicha de jora, and Peruvian chiles build a rich braising base around buttery yellow potatoes and vegetables that still keep a little bite. When it lands on the table like this, a second helping starts to feel like a very sensible decision.
125 min
A juicy Lima-style seafood rice built on the bold flavor of Peruvian chiles. Seafood broth soaks into every grain while the shellfish stays tender, with corn, peas, and a fresh finish of cilantro and lime.
35 min
An Andean stew where olluco and charqui take over from the first spoonful. Juicy and deeply savory, it brings tender strips of olluco together with toasted dried meat and a chile aderezo that clings to every bite. It has the kind of salty, home-cooked depth that makes stopping after one serving surprisingly difficult.
45 min