64 results
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
Peru’s emblem. Vibrant and full of character, it arrives at the table with that bright, spicy kick that awakens the palate and makes every bite worth it.
30 min
The Best Criollo Breakfast built around freshly crisped chicharrón. Crunchy French rolls, juicy pork, sweet potato, and sharp salsa criolla come together in a hearty bite that makes getting up early for breakfast feel completely worthwhile.
60 min
A criollo breakfast where pork goes from tender to crisp in its own rendered fat. Sweet potato brings mellow sweetness while sharp lime-and-chile criolla sauce cuts straight through the juicy, deeply browned pork. Once everything lands on the same plate, getting up early suddenly sounds like a very good idea.
60 min
A northern Peruvian ceviche where dried ray brings firm texture, salinity and unmistakable character. Served cold and bright, it balances chewy strands with crisp onion and a sharp citrus dressing that refreshes without masking the fish. It is distinctive enough to draw you in out of curiosity and leave you fighting over the final bite.
35 min
Fish and mixed seafood under a thin, crisp coating, served straight from the fryer with golden cassava and a sharp criolla salsa of lime, red onion, and ají limo. Northern Peruvian jalea is built on contrast: juicy seafood, dry hot crunch, and a fresh acidic topping that cuts through the frying without hiding the fish.
45 min
A coastal Peruvian jalea of golden, crisp fish served with fried cassava and a fresh salsa criolla of red onion, tomato, ají limo, and lime. A light flour-and-starch coating keeps the crust thin while the fish stays juicy inside. It is built for immediate serving: hot frying underneath, bright acidity on top.
45 min
A northern Peruvian ceviche with a firm bite and plenty of bright lime. Chilled tollo meets crisp red onion, ají limo, and cilantro, with cassava, sweet potato, corn, and toasted maize completing the generous northern-style serving. Tart, fresh, and made to disappear as soon as it hits the table.
38 min
A Trujillo breakfast of marinated pork finished in the pan until dark around the edges and juicy by the bone. Chicha de jora and dried chiles give the meat deep northern flavor, while boiled cassava and sharp criolla relish reset the palate between bites. It is the kind of plate that can make an ordinary morning smell like a neighborhood huarique.
85 min