238 results
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
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
An Arequipa icon that turns heat into pure craving. The rocoto stays tender yet intact, packed with a juicy, meaty filling with a gentle touch of sweetness against golden cheese and creamy baked potatoes. It has just the right balance of fire and picantería depth—the kind of dish that makes turning on the oven feel completely worth it.
70 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
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
A Peruvian chifa staple built for high heat. The rice stays loose and lightly toasted, with browned chicken, tender egg, and the unmistakable savory backbone of soy sauce, ginger, and scallions.
25 min
Stone-cooked pachamanca is an Andean feast built inside the earth itself. Lamb, pork, and chicken cook among hot stones with potatoes, sweet potato, corn, and fava beans, saturated with chincho, huacatay, and chicha de jora until tender and steaming. Uncovering it is almost part of the meal: the Andean aroma rushes out first, taking any plans for a modest serving with it.
210 min