Turn what you find into an experience you can actually bring to your kitchen.
A chifa classic where fried rice and noodles land in the same wok. Loose rice, noodles, chicken, egg, and bean sprouts come out steaming, deeply savory, and properly stir-fried without turning heavy or clumpy. Hearty, streetwise, and dangerously easy to keep eating.
30 min
An Amazonian chaufa made to come smoking-hot from the wok. Toasted rice picks up the smokiness of cecina and Amazonian chorizo, while ripe plantain, sweet chile, and sacha culantro push the chifa foundation firmly into jungle territory. Bold, loose-grained, and full of contrast, the Amazonian ingredients are not decoration here—they lead the dish.
25 min
A Peruvian chifa staple built for high heat. The rice stays loose and lightly toasted, with browned chicken, tender egg, and the unmistakable savory backbone of soy sauce, ginger, and scallions.
25 min
A beef chaufa that tastes of the wok, not just sauce. Juicy browned strips of beef meet loose fried rice, egg, and scallions, with just enough soy sauce, ginger, and sesame to build the chifa backbone. Steaming, toasted, and deeply savory, this is the kind of chaufa meant to be eaten the moment it hits the table.
23 min
A chifa classic where roast pork takes over the wok. The rice stays loose and toasted, with tender egg, scallions, and the smoky sweetness of pork sharpened by soy and sesame. Juicy, aromatic, and freshly stir-fried, this chaufa has no need to hide under a mountain of sauce.
20 min
A seafood chaufa where the wok matters just as much as the shellfish. The rice stays loose and toasted, the seafood juicy, and the egg tender, with soy, oyster sauce, ginger, and sesame building a chifa backbone without burying the flavor of the sea. Steaming, savory, and made to disappear as soon as it reaches the table.
22 min
The chaufa that defines the Peruvian chifa table. Loose wok-toasted rice, juicy chicken, tender egg, and scallions meet just enough soy sauce, with ginger and sesame lifting the finish. Fast, steaming, and dangerously easy to come back for.
20 min
The celebration chaufa of the Peruvian chifa table: loose, toasted rice with juicy chicken, roast pork, shrimp, and tender egg. Soy sauce, ginger, scallions, and a restrained touch of oyster sauce support all three proteins without turning the rice into a dark, soggy mass. Loaded, steaming, and generous, yet still tasting first and foremost of the wok.
23 min
A skillet fried rice that turns yesterday's cold rice into separate, lightly toasted grains. Soft egg, browned ham and crisp-tender vegetables meet soy and sesame without weighing the rice down. It comes together fast, eats like a full meal and has a habit of disappearing straight from the pan.
18 min
A Peruvian-Chinese stir-fry of bitter melon, beef, and fermented black beans in a deeply savory dark sauce. The beef stays juicy, the bitter melon keeps some bite, and potato starch lightly coats everything without turning the dish heavy.
30 min
Chewy cold brown rice with crisp vegetables and a vinaigrette built on soy sauce and toasted sesame oil, lifted with ginger. It is salty, tangy, and cleanly spicy; finished with avocado and sesame for texture. Simple fusion, tightly balanced, meal-prep ready.
50 min
Vibrant crunch and an Asian-style aroma that wakes up the palate in seconds. This salad is the fresh side of Peruvian Chifa: crisp bean sprouts, light vegetables, and a soy, vinegar, and sesame dressing that lands clean. Direct, refreshing, and salty-bright enough to cut through richer dishes.
15 min
The perfect balance between crisp freshness and vibrant umami. Using the traditional smashing technique, the cucumber breaks open to absorb every drop of a sweet-and-sour dressing with deep sesame and garlic notes. It is an essential, light, and stimulating side dish in Chifa cooking. Fresh, bold, and direct.
15 min
Paper-thin Japanese cucumber slices cured with salt to stay firm and crisp, then marinated in a sweet-tangy dressing with rice vinegar and soy sauce. Classic sunomono: bright, clean, and finished with a sesame kick.
25 min
Grainy, noble texture shaped by the Andean super grain and an oriental umami balance. It is a vibrant fusion where cucumber freshness and sweet corn meet the depth of soy sauce and sesame oil. An honest, nutritious dish with real character.
35 min
Absolute crunch and vibrant freshness in an assembly that wakes up the senses. It is the perfect relief for sunny days, celebrating garden simplicity with an elegant Asian-inspired touch. Light, direct, and ready to shine.
18 min
Crispy textures and a sweet-sour balance that pays tribute to our Chifa heritage. This oriental salad stands out for the contrast between fresh vegetables and the crunchy hit of fried wonton, creating an irresistible harmony of textures. Pure vitality served with the unique character of Peruvian-Chinese fusion.
20 min
A Peruvian-Chinese dish built around contrast: golden, brittle noodles underneath a generous, glossy taypa straight from the wok. The sauce softens some sections while others keep their crunch, so every bite shifts between juicy and crisp. The real challenge is not deliberately hunting down the corners that still crackle.
45 min
Wok-tossed noodles with crisp vegetables and a home-style Peruvian teriyaki adaptation built from soy sauce, brown sugar, ginger, and garlic. A little cornstarch provides gloss while scallions finish this quick sweet-savory noodle dish.
25 min
A bold chifa classic built on contrast. Freshly fried wontons carry chicken, shrimp, roast pork, fruit, and vegetables beneath a glossy tamarind sauce that lands both sweet and tangy. Between the first crunch and the sauce left clinging to the plate, pretending one serving is enough becomes rather difficult.
50 min
A Peruvian chifa classic where tender beef meets the fermented depth of tausi in a dark, glossy sauce. Ginger, garlic, oyster sauce and crisp vegetables support the stir-fry without hiding the meat. Its savory wok-fired intensity makes it dangerously easy to keep stealing bites straight from the serving dish.
30 min
Delicate white fish gently steamed over ginger, kept soft and juicy. Finished with a savory soy sauce and a splash of hot oil that instantly blooms the aromatics. Minimal and precise—when it’s right, it tastes restaurant-level with very little fuss.
25 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 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
A Peruvian chifa home classic: tender chicken stir-fried with broccoli, Chinese cabbage, snow peas, bell pepper, onion, carrot, and bean sprouts. Soy sauce, oyster sauce, ginger, and garlic form a light sauce thickened with potato starch, just enough to glaze everything without drowning the vegetables. Serve hot with white rice, keeping the chicken juicy and the vegetables bright and crisp.
24 min
Deep umami and a spectacular gloss that define the soul of Peruvian-Chinese cooking. This silky base ties together wok-seared flavors and turns simple ingredients into a memorable chifa-style feast. The kind of seasoning that keeps you coming back.
10 min
Powerful umami, silky shine and sweet notes that coat the palate. Mensi sauce is an unmistakable signature of Peruvian-Chinese chifa heritage, built from fermented soybean paste. A thick, dark and vibrant glaze, ideal for coating fried fish or wok stir-fries.
10 min
A classic Peruvian-Chinese stir-fry of crisp broccoli and tender beef in a light soy-oyster sauce. Savory, glossy, and fast, with vegetables that keep their bite.
20 min
Silky, steaming, and unmistakably chifa, with a chicken-and-pork broth carrying Chinese cabbage, gizzards, and delicate ribbons of egg white. Ginger and sesame add aroma without taking over, while cornstarch gives the soup just enough body. It is the sort of starter that quickly makes you wonder how much is still left in the pot.
55 min
A Peruvian-Chinese chifa soup built around a clear chicken broth, plump pork-and-shrimp sui kao, Chinese noodles, and barely cooked cabbage. Ginger keeps the bowl warm and aromatic while sesame appears only at the finish. It arrives steaming, disappears quickly, and leaves exactly the kind of craving that makes another round sound good before the broth is even gone.
50 min
A classic Peruvian-Chinese soup with a clear aromatic broth, filled wontons, chicken, and noodles. Light yet satisfying, with the characteristic fragrance of ginger and sesame.
45 min
An emblematic Peruvian chifa soup in its most abundant form. Clear broth, juicy wontons, and a generous mix of meats and seafood make the special version hearty, fragrant, and comforting enough to carry the whole meal.
50 min
A chifa noodle dish built to be truly taypá. Chinese noodles, mixed proteins, and crisp vegetables leave the wok coated in a glossy savory sauce. Generous without becoming heavy, it is the plate for when you want the full chifa experience.
30 min
A sharp, clean Nikkei tiradito built around bonito. A dressing of lime, shoyu, ginger, and sesame touches the fish only at serving time, with creamy avocado and ají limo sharpening the contrast. It arrives cold, glossy, and light enough that a second plate feels like the natural next course.
25 min
A vibrant mosaic of crisp vegetables and shiitake mushrooms coated in a silky, deeply savory sauce. It brings the spirit of home-style Asian stir-fry into the kitchen, balancing freshness, nutrition, and high-heat flavor. Light, bold, and straight to the palate.
25 min
A chifa classic made to hit the table crisp. Thin, golden wrappers hold a juicy, savory, aromatic pork filling. Fresh from the oil, that contrast makes the whole platter disappear far too quickly.
35 min
