6 results
A savory corn (choclo) bake with a creamy, pudding-like texture, scented with anise and enriched with eggs and butter. Inside, it hides a classic “pino” filling of ground beef with onion, raisins, and botija-style black olives for that sweet-savory punch. Baked until the top turns golden and the center sets while staying juicy. Home cooking with real character: corn aroma and a proper crust.
75 min
Lacayote squash fritters are all about texture: a tender, mellow center wrapped in an irresistible golden crust. They carry the spirit of countryside cooking at its simplest, turning Andean squash into a humble afternoon treat. Direct, comforting, and full of identity.
35 min
Arequipa’s crimson chicha: a fermented drink made with black corn and scented with anise. It lands gently tart, mildly sweet, and deeply tied to picantería tradition. It asks for patience and respect: long simmer first, then fermentation.
1645 min
A potent balance defined by the warmth of brandy and the herbal sweetness of anise. This quintessential Spanish digestif bridges the strength of oak with seed-like freshness. A classic drink to close any meal with sophistication.
5 min
A highland sweet tamal built around white corn and gentle sweetness. The masa stays airy yet firm, with anise and raisins surfacing between bites without overpowering the corn. Unwrap one while it is still warm and somehow the coffee beside it starts disappearing much faster than expected.
80 min
A treasure of Moquegua pastry, defined by a crumbly texture and a mellow quince heart. This regional gem captures the spirit of southern Peru, balancing short, tender dough with the perfume of sweet wine and anise. Pure tradition that melts on the palate.
95 min