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
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 light, ice-cold Peruvian barley drink. Gentle toasted notes, cinnamon aroma and moderate sweetness make it a classic homemade companion to lunch. Inexpensive, generous and especially satisfying over plenty of ice.
30 min
Ruby-red hibiscus flower water with a vibrant tartness balanced by just enough sweetness. First we make a dark concentrate, then dilute it and chill it with ice for a clean, refreshing finish. Simple, direct, and unmistakably bright.
15 min
A refreshing Mexican classic with the sweet, spiced soul of rice and cinnamon. This horchata is silky, cold, and gently creamy, balanced by evaporated and condensed milk without turning heavy. A chilled sip that comforts and cools with simple elegance.
25 min
A Peruvian homemade drink with a gently silky texture and warm cinnamon aroma. Flaxseed gives it its characteristic body, while light sweetness keeps it easy to drink. Simple, affordable, and comforting—the kind of humble pitcher that always feels at home.
20 min
A gentle, aromatic Peruvian homemade drink. Apples simmer with cinnamon and clove until the water turns fragrant, with just enough sweetness to keep it light; inexpensive, generous, and unmistakably homey.
20 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 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 vibrant Amazonian essence defined by the fiery color of aguaje and its unique bittersweet flavor. This beverage captures the spirit of the jungle, offering potent hydration steeped in regional identity. Fresh, smooth, and deeply rooted in our land.
8 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
Delicious and with friendly spiciness, perfect accompaniment to almost everything, gives that little taste always makes you ask for another bite...
10 min
Crunchy ají limo slices pickled in white vinegar with aromatics. Bright acidity hits first, followed by a clean heat that wakes up the plate. One small jar that lifts seafood, sandwiches, and anything that needs a sharp cut.
60 min
Whole Amazonian chilis kept crunchy in a vinegar-and-salt brine with warm spices. High heat, sharp tang, and a subtle aroma of cinnamon and clove. This is a jar condiment—resting time is part of the flavor.
1460 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
The fragility of a cookie that melts in your mouth, joined by the intensity of a coffee-kissed manjar blanco. This alfajor balances traditional sweetness with the refined character of roasted coffee. A crumbly indulgence made to lift an afternoon with flavor and elegance. Pure artisanal sophistication.
85 min
Peruvian alfajores with delicate pastry rounds made from flour, vegetable shortening, milk and a small touch of pisco, joined with thick chancaca syrup scented with cinnamon and clove. Crumbly at first bite, sticky in the center and made for coffee or an afternoon snack.
80 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
Addictive crunch defined by the contrast between toasted almonds and amber caramel sweetness. It is the taste of street fairs and shared cravings, a snack that sparks instant smiles. A simple, glossy, and perfectly balanced classic.
20 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
The soul of the Andes in a cup. This thick hot drink carries deep spice aroma and the vibrant color of purple corn. A warm embrace that reconnects with its roots and comforts with every sip. Tradition, energy, and sweetness in perfect balance.
25 min
A classic, uncomplicated arepa made for filling. Precooked corn flour, water, and salt become a soft dough with a golden crust and moist center on the griddle. Cheap, quick, and versatile: an everyday corn bread for breakfast, dinner, or whatever filling is around.
25 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
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
A festive Peruvian side of fluffy rice, toasted vermicelli, and a sweet-savory balance. Dark, aromatic, and punctuated by crunchy pecans, it carries the unmistakable Christmas and New Year character that makes it far more than “just rice.”
36 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
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
A creamy Peruvian rice pudding simmered with cinnamon, cloves, and orange peel for a warm, fragrant base. A blend of evaporated and condensed milk brings a thick, luscious body, and pisco is added at the end so its aroma stays present. Classic, cozy, and deeply aromatic.
50 min
A Peruvian-style rice pudding taken firmly into chocolate territory. Creamy and spoonable with the rice grains still distinct, it keeps the familiar cinnamon-and-orange aroma while cocoa adds depth without turning it into a heavy custard. Comforting like the classic, with enough chocolate to make another spoonful inevitable.
35 min
A Peruvian classic where the rice still holds its shape inside a fragrant, creamy milk base. Cinnamon and orange bring that unmistakable homemade aroma, with soft raisins and enough sweetness to indulge without burying the grain. Warm or chilled, it has a way of keeping the spoon in your hand after the first bite.
45 min
A northern Peruvian seafood rice, moist and deeply aromatic, where cilantro meets the gentle sweetness of loche squash and the fermented character of chicha de jora. The seafood keeps its bite and briny flavor while a cool salsa criolla brightens every spoonful. Its aroma has a habit of gathering people around the pot before the plates are even ready.
45 min
A Chiclayo classic of green rice and tender duck. Cilantro, loche squash, and chicha de jora build a deep northern Peruvian base that seasons every grain without making the dish heavy.
100 min
A Peruvian criollo classic of cilantro-green rice and deeply browned chicken. The rice stays loose and savory, with tender vegetables and a juicy piece of chicken that carries the flavor of the pot. It is the kind of lunch that smells like home the moment you lift the lid.
65 min
