25 results
Crisp outside, juicy in the center and coated in the sweet tang of tamarind, this is one of Peruvian chifa's most irresistible favorites. Pineapple, snow peas and bell pepper cut through the glossy sauce while sesame leaves a quick toasted finish. It is the kind of platter that arrives claiming to be for sharing and loses all credibility after the first piece.
40 min
A savory classic of Peruvian chifa: crisp chicken cut into pieces and covered with a dark soy, ginger, and oyster sauce. The crust yields just slightly beneath the glossy sauce while the center stays juicy and toasted sesame finishes the aroma. It is the kind of dish meant for sharing that somehow ends with everyone negotiating over the last pieces.
45 min
Crisp chicken tossed at the last moment in a glossy orange, soy, ginger, and garlic glaze, with a small touch of ají amarillo that brings it into Peru's chifa tradition. The sauce stays citrusy, sweet, and savory without burying the chicken under candy-like sweetness. Serve hot with white rice, scallions, and sesame.
40 min
A hot Arequipa-style drink made with rice, nuts, coconut, cinnamon, and concentrated milks. It is an old-fashioned cup that warms you up without asking permission: sweet, aromatic, and silky-bodied. Serve it very hot, with an optional splash of aguardiente to keep its festive soul.
25 min
A ceremonial Andean bread shaped like a child. Sweet, tender, and warmly spiced, it appears for All Saints' Day dressed with colorful sprinkles and sesame seeds, ready to share, gift, or offer. Its soft crumb and aroma of anise, cinnamon, and clove make the first slice feel like the celebration has already begun.
190 min
A Lima symbol of the Mes Morado built layer by layer. Tender anise-scented sticks soak up a dark syrup of chancaca, fruit, and spices, while colorful sprinkles bring the festive contrast. Once the syrup shows between the cuts, the first slice rarely stays alone.
100 min
An old Lima convent sweet built around silky sweet potato. Dense, smooth, and deeply sweet, it brings cinnamon, clove, egg yolks, and sweet wine together in the glossy richness that makes historic Peruvian desserts linger in memory.
50 min
An Afro-Peruvian sweet from Chincha and Cañete that transforms black beans into something unmistakably indulgent. Thick, dark, and silky, it cooks with milk, sugar, and warm spices until it reaches a rich, pudding-like consistency, with toasted sesame finishing each spoonful. An old-fashioned dessert that still has plenty to say.
100 min
A sweet bread born in Chancay, with a soft, lightly elastic crumb and the unmistakable aroma of anise and sesame. Sweet without being heavy and made for breakfast or afternoon tea, it has that simple Peruvian bakery character that makes one piece turn into two.
110 min