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
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
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
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 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
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 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
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 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 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
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 juicy Lima-style seafood rice built on the bold flavor of Peruvian chiles. Seafood broth soaks into every grain while the shellfish stays tender, with corn, peas, and a fresh finish of cilantro and lime.
35 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
Peruvian coastal fish skewers with onion and bell pepper, seasoned with ají amarillo, lime, garlic, and cilantro. A very hot griddle creates browned edges while keeping the center juicy. Fresh, light, and direct, with the fish firmly in the spotlight.
30 min
A northern Peruvian stew where tender goat arrives coated in a dark green, fragrant, velvety sauce. Chicha de jora, culantro, and loche build the deep flavor that makes the dish unmistakably northern from the first bite. Once the rice starts soaking up the sauce, saving a portion for tomorrow becomes a surprisingly difficult promise to keep.
125 min
A grand northern Peruvian plate where the cabrito arrives with the full treatment. Chicha de jora, cilantro, and loche build a deep sauce around tender goat, while beans, rice, and yuca complete the combination. Once that sauce starts soaking into the rice, pretending you will not go back for more becomes pointless.
95 min
A Piura classic of whole fried cachema finished with a juicy onion topping of tomato, yellow chili, ají panca and chicha de jora. The key is keeping the fish crisp while the onions arrive hot, glossy and still pleasantly firm.
25 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 yellow Peruvian criollo stew where tripe, potatoes and hierbabuena take center stage. It is saucy and cohesive, with properly cooked ají amarillo, tender potato cubes and the fresh herbal aroma that makes cau cau unmistakable.
50 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
Yellow potatoes seasoned with chili and lime surround juicy shrimp in salsa golf and a layer of avocado. The layers stay firm while the acidity keeps everything lively—the kind of appetizer that reaches the table looking pristine and disappears much sooner than expected.
45 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 Cajamarca classic built around skillet-seared, shredded cecina. The pork goes back into the pan with chilies and egg until savory and fibrous, with potato and mote balancing all that intensity. It is the kind of regional dish worth tracking down good cecina for and firing up the skillet today.
35 min
An emblematic Huacho stew called ceviche for its sharp citrus character, not because it is served raw. Duck cooks slowly with orange, lime, ají mirasol, and onion until tender, surrounded by a glossy sauce that cassava and rice eagerly soak up. It is one of those Peruvian dishes that sounds unusual until the first spoonful; after that, the pot suddenly starts looking dangerously small.
150 min
A Cajamarca highland classic where pork takes center stage without a heavy seasoning base. The pork belly first cooks with water, then browns in its own rendered fat until crisp, served with warm hominy and a fresh onion, lime, yellow chili, and mint salsa.
70 min
A fresh Peruvian chimichurri for grilled meats and chicken. Herbal, tangy and gently spicy, it combines parsley and cilantro with the character of ají amarillo. Loose, punchy and made to brighten every bite.
10 min
A signature dish of Ayacucho's Holy Week: ground pork marinated with ají panca, vinegar and spices, then fried in lard until juicy and crumbled. It is served over boiled potatoes with beet, carrot, lettuce and onion salad.
145 min
The warmest Andean embrace in a bowl. This thick soup brings together fresh fava beans, creamy cheese and milk, and the unmistakable aroma of huacatay. A hearty, nourishing chowder with real body and comfort in every spoonful.
45 min
A hearty Peruvian fish chupe with tender fish, potato, corn, rice, and vegetables in a creamy milk-and-fresh-cheese broth. Chili peppers, huacatay, and fish stock build depth without hiding the fish itself; a big spoon and deep bowl are practically mandatory.
50 min
A hearty Andean chupe with tender quinoa, potato, corn, fava beans, and squash in a gently spiced yellow-chili broth enriched with milk and fresh cheese. Egg and huacatay finish a substantial, economical soup with enough body to stand as a full meal.
50 min
A hearty Andean chowder built around pearled wheat, potatoes, squash, broad beans, egg, milk, and fresh cheese. The wheat brings body and bite while yellow chile and oregano give the pot its unmistakable home-style highland character.
60 min
A thick yet distinctly brothy Andean chupe with macre squash, yellow potato, corn, and fresh fava beans. Evaporated milk, fresh cheese, and a poached egg in every bowl provide the rich, comforting finish typical of homemade Peruvian chupes, while huacatay keeps its highland aroma front and center.
48 min
Cauliflower prepared in the style of a Peruvian saltado: browned edges, lively onion and tomato, ají amarillo, and a short soy-and-vinegar sauce. French fries complete this inexpensive, satisfying homestyle dish, served straight from the wok.
25 min
A Peruvian ají cream made to live on the table. Creamy, aromatic, and gently spicy, it brings together yellow ají and huacatay in a thick sauce that clings beautifully to potatoes, meats, and fried food. The kind of sauce that somehow ends up on everything.
15 min
