Turn what you find into an experience you can actually bring to your kitchen.
The beating heart of our cuisine: a slow sofrito that turns aromatics into pure flavor. This golden, mellow base is the secret starting point for Peruvian stews, rice dishes, and soups with real identity. Patience at the stove and tradition in every spoonful. The pillar of any great recipe.
40 min
A concentrated cooking base for chupe: red onion, garlic, yellow chili, and ají panca cooked in vegetable oil until the flavors settle and bloom. Boosted with tomato paste and spices, then finished with huacatay for a fresh herbal hit. This is the backbone that gives chupe its depth, color, and character.
25 min
A Peruvian sofrito made from red onion and garlic cooked slowly in vegetable oil until the flavor concentrates. The right point shows when the oil separates around the edges and the mixture turns into a paste with no loose moisture. A classic start for stews and stir-fries: sweet, deep, and unmistakably Peruvian.
30 min
Deep smoky flavor, garnet color and the patience of slow cooking define this masterful base. It is the soul of carapulcra, the secret that turns simple ingredients into a feast with history. The first step toward a table full of true Chincha-style flavor.
25 min
The soul of pachamanca captured in a deep herbal marinade. This vibrant green paste brings together huacatay and chincho with the ancestral tang of chicha de jora. It is the key to infusing roasts with true Andean flavor. Pure tradition, ready to use.
25 min
The soul of Peruvian street food concentrated in a vibrant, spiced paste. This deep panca chili and red vinegar marinade transforms any meat into a tender, smoky bite. Direct, bold, and essential for firing up the grill.
12 min
A foundational Peruvian sofrito: red onion, garlic, and ají panca paste cooked slowly in oil until it becomes a deep red, concentrated paste. Seasoned with cumin and black pepper, it is ready when it “splits”: the fat separates and the flavor tightens. This is the starting line for countless classic stews.
25 min
Herbal depth and Creole power in a vibrant paste that forms the foundation of some of Peru's best home dishes. It is the soul of arroz con pollo and seco, that aroma that says real home cooking is already underway. The essential base for cooking with identity.
15 min
A Lima-style pork stew built on red wine vinegar and ají panca, dark red and properly saucy. The pork turns tender beneath a tangy, spiced, deeply savory coating, while white rice and sweet potato catch every bit of the thick adobo. Bold, homey, and made for digging in with a spoon.
100 min
An emblematic dish from Tacna, dark, tangy, and deeply spiced. Pork marinates for hours with chilies, vinegar, garlic, and turmeric before slowly braising until tender in an intense sauce. Hearty picantería cooking that rewards patience.
285 min
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
A hearty Peruvian green soup with deep seafood flavor. Cilantro perfumes a broth filled with rice, potato, vegetables, and generous seafood cooked just at the end. Hot, comforting, and lightly thickened, every ladle feels like a complete meal.
40 min
A deeply comforting northern Peruvian green soup. Duck is browned and slowly cooked with cilantro, chilies and dark beer, then rice, yellow potatoes and peas join the pot for a hearty, fragrant broth built for generous spoonfuls.
80 min
A steaming, green coastal aguadito with plenty of body. Cilantro leads a broth filled with rice, potato, corn, and peas, while the fish goes in at the end so it stays tender and intact. Comforting like a soup and filling like a main course, this is the kind of lunch that calls for a big spoon.
45 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
A rustic, fresh Amazonian sauce made with chopped cocona, red onion, charapita chilies, and sacha culantro. A lime juice and oil dressing keeps it juicy and glossy, with sharp acidity and clean heat. Serve it with defined pieces and its maceration juices.
14 min
Vibrant herbal freshness wrapped in irresistible dairy creaminess. This essential sauce wakes up the palate, bridging garden-green aroma with the heart of Peruvian chili. Silky, fragrant, and full of that lively spark only fresh cilantro can bring.
15 min
A deeply home-style Amazonian fish stew. Browned doncella finishes in a creamy bread, milk and sweet-chili sauce scented with sacha cilantro and regional spices. Fried bellaco plantain completes this hearty, distinctly Amazonian dish.
40 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
Fresh huacatay and yellow chili form a distinctly Peruvian herbal, lively base, rounded out by sautéed onion and garlic. A touch of lime sharpens everything just enough to make you start looking for something hot to dip into it.
12 min
Delicious and with friendly spiciness, perfect accompaniment to almost everything, gives that little taste always makes you ask for another bite...
10 min
Ají parrillero is a rustic table sauce: charred ají amarillo, finely chopped, then cold-bound with white vinegar and vegetable oil. Chunky, smoky, and sharply tangy—made to wake up grilled bites. If heat is too much, the key is removing veins and seeds thoroughly.
25 min
A homestyle, economical Peruvian stew where caigua shares the spotlight with potato, lightly mashed to thicken the sauce. Yellow chili builds the savory base, while fresh cheese and a touch of evaporated milk finish it with a warm, creamy texture.
35 min
A festive northern Andean plate of crisp fried cuy with a rich potato ajiaco. Ají panca, ají amarillo, and fresh cheese give the stew its depth, while rice and a sharp onion-and-rocoto salsa complete the traditional serving. Hearty, hot, and the kind of dish that turns lunch into an occasion.
60 min
A Peruvian potato stew that turns humble ingredients into pure comfort. Yellow chile, mirasol chile, and huacatay build a thick sauce where some of the potato melts into the broth while the rest keeps its shape, with broad beans, fresh cheese, and milk rounding everything out. Hot, creamy, and generous—the kind of lunch that makes any pot look too small.
45 min
A home-style plate of tender meatballs coated in a rich tomato sauce. Hydrated breadcrumbs keep the meat juicy, while browning everything in the same pan builds the kind of savory depth that makes rice, mashed potatoes, or bread feel almost mandatory.
40 min
Alfeñique de caña is a pulled candy made by cooking chancaca to a high syrup point, then stretching it by hand until it turns opaque and lighter in color. Pulling folds in air, creating a rigid, porous snap. It is scented with anise and balanced with a touch of lime to help prevent graininess.
55 min
A crispy wing snack with the bright punch of Peruvian ceviche. Hot and juicy inside, the wings are coated at the last moment with a creamy lime, ají limo, and cilantro sauce that cuts through the frying without killing the crunch. The kind that makes the bowl migrate back toward you.
32 min
Chifa-style chicken wings, crisp outside and juicy inside, finished in a glossy, lightly sweet soy glaze. Lemon cuts through the saltiness and fresh scallions go on just before serving. Sticky, savory, and made to disappear from the plate by hand.
30 min
A street-food classic built on beef heart and live fire. Juicy inside and charred at the edges, the skewers carry the deep red punch of ají panca and vinegar, with grilled potato and corn as an inseparable part of the plate.
100 min
Golden, tender arepas filled with juicy shredded chicken. Onion, bell pepper, and tomato build the classic Venezuelan-style filling, while a little yellow ají adds a subtle Peruvian touch without changing its identity. Hearty, practical, and best eaten hot.
45 min
Golden crunch on the outside with tender onion inside, built with a batter that clings and a breadcrumb coat that snaps when you bite. Straight into the oil and eaten right away: this one is all about crispness.
30 min
A Peruvian home-style lunch of fluffy rice, fried eggs, and deeply golden plantain. The runny yolks mingle with garlicky rice while the plantain brings the caramelized sweetness that makes every bite unmistakable. Affordable, filling, and tomato-sauce-free, few meals solve hunger this well.
30 min
A homestyle Peruvian lunch built around golden, fluffy rice and vegetables. Savory, generous, and deeply comforting, it pairs a fragrant criollo base with separate grains and tender bites; the kind of rice dish that lands in the middle of the table and solves lunch.
35 min
Festive Peruvian rice colored with black olives, ají amarillo, and browned bacon. Raisins and pecans add contrast while the grains stay loose and glossy. A savory, gently sweet coastal side dish made for roasted meats and celebratory tables.
40 min
Classic Peruvian graneado rice: the rice is first sautéed in oil with garlic, then finished by controlled evaporation. You get fluffy, separated grains with a gentle fragrance—no clumps, no stickiness. Simple, reliable, and ready to back up any stew.
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 practical Peruvian staple of fluffy rice and tuna. Ají panca, carrot, and peas add color and savory depth without turning it into a heavy stew, while the tuna goes in at the end so it stays moist. Simple, filling, and exactly the kind of lunch that makes pantry basics work surprisingly hard.
31 min
A home-style Peruvian one-pot rice dish with tender pieces of beef and an onion, tomato, and yellow chili seasoning base that flavors every grain. Carrot and peas round out a simple, filling, deeply savory meal made entirely in one pot.
62 min
Northern Peruvian rice cooked in a base of browned pork, chiles, cilantro, and chicha de jora, with vegetables scattered through separate grains. The pork juices soak into the pot and leave the kind of festive depth that makes a restrained serving surprisingly difficult.
60 min
Perfectly fluffy rice grains wrapped around tender Peruvian corn. This side dish is the ideal companion at the table, carrying that sautéed garlic aroma that instantly feels like home. Honest, bright, and full of tradition. The partner every Peruvian plate deserves.
30 min
A Tumbes-style rice dish driven by the deep flavor of black clams. The grains are folded through a yellow-chile, onion, and cilantro seasoning base while the clam's dark liquor concentrates the salty, mineral character of the mangroves. Juicy, intense, and unmistakably marine—the black clam should always lead.
40 min
