195 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
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
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
A popular Lima stew of beef lung, potatoes, and mint. Deep red, thick, and served piping hot, it brings together an ají panca criollo base, tender beef lung, soft potatoes, and hominy for the unmistakable character of a classic neighborhood huarique.
75 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 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