Chincha's emblematic pairing: fresh-potato pork carapulcra with ají panca alongside sopa seca flavored with achiote, basil, and parsley. The stew is thick and savory while the noodles absorb their seasoning until juicy and aromatic with no loose broth.
70 min
A warm, dense embrace from the Ecuadorian coast, where green plantain and peanuts melt into a vibrant, creamy texture. It is the meeting point of sea and land, a stew that carries you to the shoreline with every character-filled bite. Pure coastal comfort for the soul.
42 minTurn what you find into an experience you can actually bring to your kitchen.
A Chincha classic born from the meeting of pasta, criollo seasoning and fresh herbs. The noodles absorb a chicken-rich base colored with annatto, tomato, ají panca, basil and parsley until moist and concentrated, never soupy. Once the lid comes off and that green, reddish aroma escapes, remembering to carry the pot all the way to the table becomes surprisingly difficult.
45 min
