44 results
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 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 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
An Andean stew where olluco and charqui take over from the first spoonful. Juicy and deeply savory, it brings tender strips of olluco together with toasted dried meat and a chile aderezo that clings to every bite. It has the kind of salty, home-cooked depth that makes stopping after one serving surprisingly difficult.
45 min
A Peruvian criollo classic built around ají amarillo and shredded chicken. The sauce is creamy and silky with gentle heat, served over yellow potatoes with egg, black olives and white rice.
55 min
A northern Peruvian icon braised with chicha de jora, cilantro and loche squash. The young goat turns tender and juicy under a dark green, fragrant, silky sauce with just enough fermented depth to enhance the meat rather than overpower it. With rice and creamy beans waiting to catch every drop, this is the kind of lunch worth slowing down for—and going back for seconds.
75 min
Yellow, herb-scented rice bound with egg surrounds a piece of chicken, hard-boiled egg, and black olive, all cooked inside bijao leaves. The wrapper concentrates the cilantro and turmeric aromas as the parcel sets; opening one and releasing that Amazonian steam makes cooking four at once seem entirely reasonable.
115 min
A Peruvian seafood classic cooked in its own juices. Rock fish stays succulent beneath onion, tomato, ají amarillo, and chicha de jora, with a short broth that soaks into the cassava and rice without turning into soup. Steaming and deeply aromatic, it is the kind of dish that makes the first bite hard to wait for.
45 min
A northern Peruvian stew where tender goat arrives coated in a dark green, fragrant, velvety sauce. Chicha de jora, culantro, and loche build the deep flavor that makes the dish unmistakably northern from the first bite. Once the rice starts soaking up the sauce, saving a portion for tomorrow becomes a surprisingly difficult promise to keep.
125 min