Turn what you find into an experience you can actually bring to your kitchen.
A simple, elegant Mediterranean snack: green and black olives coated with olive oil, garlic, rosemary, and orange. Vinegar adds brightness while a touch of chili gently wakes everything up. Almost no work is required, yet a short rest makes a remarkable difference.
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
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
A home-style Peruvian classic built around fluffy rice and a savory criollo filling. The molded layers hold juicy beef, olives, raisins, and egg, giving every cut the sweet-savory contrast that makes arroz tapado instantly recognizable.
45 min
A Peruvian home-style classic of tender caigua filled with a savory Creole mixture. Beef cooks with onion, peppers, and tomato before being combined with bread, egg, olives, and raisins; each stuffed caigua then finishes gently in its own sauce. Soft, savory, and distinctly sweet-salty, with white rice alongside.
55 min
A borderland classic from Tumbes, with large green plantain balls stuffed with beef, olives, raisins, and egg in a mint-scented beef broth. Festive, hearty, and deeply northern Peruvian, it is substantial enough to stand as a full meal.
90 min
Two Peruvian classics in one dish: silky, citrusy yellow-potato causa topped with Arequipeño solterito of broad beans, corn, fresh cheese, and rocoto. Fresh, colorful, and generous, it preserves the identity of both preparations without overloading them.
40 min
A northern Peruvian causa rooted in coastal tradition. Yellow potato enriched with salted mackerel broth holds tender fish beneath a warm, tangy onion dressing. Egg, olives, corn, and lettuce complete this traditional La Libertad dish, particularly associated with Holy Week.
290 min
Ferreñafe's signature dish: seasoned yellow potato, salted fish, warm pickled onions, cassava, sweet potato, corn, plantain, egg, olives, and lettuce. Generous, tangy, savory, and festive, this northern Peruvian causa is served as a complete meal rather than a small appetizer.
225 min
A Lima classic built on silky yellow potato, lively ají amarillo, and bright citrus. Creamy chicken and avocado sit between soft layers that hold their shape without feeling heavy. Served cool, it brings a little celebration to the table even when made at home.
55 min
A Lima classic built in cool, clean layers. Yellow potato stays soft and shapeable, with ají amarillo and lime giving the base its signature lift over a creamy chicken and avocado filling.
60 min
A Peruvian black olive cream where the olives truly lead, bound with mayonnaise and barely lifted with lime. Thick, briny, and clean-tasting, it is the kind of sauce that makes bread, fries, or tequeños feel like convenient excuses to keep dipping.
5 min
A cold pasta salad built to handle a real lunch. Tuna and fresh cheese give it substance, while corn and olives run through firm pasta coated in a bright, creamy lemon dressing. Fresh, filling, and substantial enough to claim the whole lunchbox.
22 min
A fresh Andean quinoa salad with distinct, fluffy grains. Corn, fresh cheese and olives give it body, while yellow chili and cilantro brighten a clean citrus dressing. Light yet satisfying, it works just as naturally on its own as alongside lunch.
30 min
A proper horiatiki: rustic, fresh, and made without lettuce. Juicy tomato, cucumber, green pepper, olives, and feta make a crisp, savory Mediterranean salad barely dressed with olive oil, vinegar, and oregano. Simple because good ingredients need nowhere to hide.
10 min
A complete French salad that feels fresh and elegant without becoming complicated. Tuna, egg, potato, and vegetables stay distinct under a Dijon vinaigrette, with olives adding a briny punch. Light yet satisfying, it turns an everyday lunch into something special.
30 min
A Peruvian criollo classic of golden fish under vinegar-bright onions and native chiles. Bonito stays firm beneath a red, tangy, aromatic escabeche, while sweet potato and egg round out each bite. Bold and juicy, it is the kind of dish that keeps everyone reaching back to the platter.
40 min
A Peruvian criollo classic of golden chicken covered with onion, yellow chili, and a red ají panca vinegar sauce. Acidity leads the dish, balanced by sweet potato, egg, and olives while the onions keep some bite. Delicious freshly made and even better after a short rest.
55 min
A coastal take on Peruvian escabeche that puts giant squid at the center of the plate. A light coating gives it a tender bite beneath onion, chilies, and vinegar, while sweet potato, egg, and rice round everything out. A short rest deepens the sauce enough to make the second bite feel almost automatic.
45 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 creamy ocopa with real body, driven by bold huacatay and a signature blend of peanuts and walnuts. Served cold over boiled potatoes, finished with egg and black olives: classic, direct, and unmistakably Peruvian. Blend it smooth and it turns pale, silky, and lingering.
40 min
A Peruvian starter of tender potatoes under a thick, silky huancaína with yellow chile clearly in charge. Fresh cheese gives the sauce body while the potato softens its gentle heat. It looks simple until the first bite makes you want just a little more.
40 min
An Arequipa classic of tender potatoes covered in an intense sauce of huacatay, chiles, toasted peanuts, and fresh cheese. Mirasol chile brings depth, the peanuts add a roasted backbone, and huacatay announces itself from the first aroma without turning the sauce heavy. It is the kind of starter that begins with a sensible serving and ends with someone chasing the last spoonful of ocopa.
15 min
A Peruvian criollo classic that hides a savory beef filling inside a golden potato shell. It is crisp outside and soft and juicy within, with the sweet-savory contrast that makes it unmistakable, while criolla sauce brightens every bite. One never seems like enough when it comes hot from the pan.
60 min
A Peruvian savory corn pie filled with ground beef seasoned with onion, garlic and yellow chili. Hard-boiled egg, raisins and olives sit between layers of tender corn and milk custard, finished with a lightly caramelized sugar topping. Sweet-savory, generous and made for sharing.
93 min
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
A Lima-born Nikkei appetizer where tender octopus meets a dark, creamy olive sauce. Lime gives it just enough brightness to keep every bite fresh and distinctly marine, while the olive delivers the deep flavor that made this dish a classic. Simple to assemble and very hard to leave on the table.
10 min
An Arequipa icon that turns heat into pure craving. The rocoto stays tender yet intact, packed with a juicy, meaty filling with a gentle touch of sweetness against golden cheese and creamy baked potatoes. It has just the right balance of fire and picantería depth—the kind of dish that makes turning on the oven feel completely worth it.
70 min
Firm, still-fiery rocoto peppers are filled with beef and pork, peanuts, raisins, black olives, and egg, topped with cheese, and baked alongside their traditional potato casserole. Sweet-savory filling arrives first and the rocoto heat follows; once the cheese begins browning over the tray, waiting for it to leave the oven feels like the longest part of the recipe.
80 min
A picantería classic where corn, fava beans, and fresh cheese take center stage. It is crisp, bright, and tangy enough to stay lively, with rocoto cutting through at just the right moment. It is the kind of starter meant to wake up your appetite and somehow ends up stealing half the table.
30 min
An Arequipeño salad built to be eaten fresh and by the generous spoonful. Tender fava beans and choclo meet firm Andean fresh cheese, tomato, red onion, and rocoto in a bright acidic dressing that wakes everything up without weighing it down. Colorful, punchy, and refreshingly direct—the kind of starter that disappears before the main course arrives.
30 min
A thick, celebratory Piuran soup bound with soaked French bread and a deeply worked broth. It carries chicken offal, noodles, and the sweet-salty contrast of raisins and black olives. Creamy, bold, and deeply comforting.
65 min
A celebration from Moche served by the spoonful. Turkey broth thickens with bread and milk, gains character from yellow chili and saffron, and meets chickpeas, fresh cheese, egg, and olives in a soup built for important occasions. Once it reaches the table steaming and the first spoonful catches bread, meat, and broth together, saving it only for Palm Sunday becomes difficult to justify.
75 min
A traditional steamed corn tamal from Chincha, built on ground mote corn and pork lard, colored with achiote and ají panca until deeply orange and rich. The center holds seasoned pork, peanuts, egg, and olive for contrast. Wrapped in banana leaves and steamed until firm, moist, and aromatic.
150 min
A classic Peruvian breakfast wrapped in banana leaf. Soft, richly seasoned corn dough surrounds a savory pork filling. Hearty and aromatic, with the unmistakable character of a traditional criollo tamal; unwrapping it is already part of the anticipation.
110 min
A mellow texture and coastal soul defined by the aroma of white corn and the deep flavor of pork. A classic from Peru's Norte Chico, this vibrant and powerful tamale celebrates the heritage of Supe in every bite. Golden, silky, and absolutely comforting.
130 min
