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 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
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
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 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
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
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
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 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
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 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 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
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 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
Oven-roasted leg of lamb, deeply browned outside and juicy within, scented with garlic and rosemary. A classic formula that lets the meat lead: few ingredients, well-managed heat, and a proper rest before carving.
120 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
Antioquia's iconic platter in all its abundance: creamy beans, rice, ground beef, chicharrón, chorizo, ripe plantain, egg, avocado, and arepa. Many components, each with a clear purpose, come together in one hearty and unmistakably Colombian meal.
75 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 traditional Sunday broth from Arequipa. Tender lamb, potato, cassava, rice, and chickpeas form a generous clear soup finished with mint, oregano, and green onion. Proper picantería food: piping hot, comforting, and substantial enough to carry the whole lunch.
80 min
A deep, comforting Andean broth made by slowly simmering ram's head until richly flavorful. Potato and hominy make it substantial, while oregano, parsley and scallions brighten the finish. A traditional pot meant to be served piping hot.
165 min
A clean, deeply savory Altiplano broth of carachi fish scented with muña, garlic and cumin. Native potatoes and black chuño complete this traditional Lake Titicaca dish. It is served piping hot, with the whole fish and its distinctive lake flavor at the center.
520 min
An Andean beef-foot broth, concentrated and naturally gelatinous, with tender hominy and white potatoes in a clean, full-bodied stock. Mint and scallions cut through the richness at the end, leaving each spoonful with a strong argument for taking the next one before it cools.
90 min
Baked cannelloni filled with spinach and ricotta, layered with smooth béchamel, tomato sauce, mozzarella, and Parmesan. The filling stays creamy yet structured, the pasta turns tender, and the top bakes golden. A generous family-style dish made for bringing straight to the table.
70 min
A Huanchaco classic where cracked crab releases its flavor into an ají amarillo, chicha de jora, and seaweed aderezo. Egg binds the juices without drying them out, while cassava completes the plate. Briny, messy, and gloriously northern Peruvian.
40 min
A traditional Peruvian hen cazuela with flavorful broth, potato, corn, carrot and peas. A short yellow-chili, garlic and spice base adds character without masking the hen. Hearty, steaming and meant to be served by the generous spoonful.
70 min
A marine symphony in one pot, where white fish and seafood embrace in a broth scented with saffron and paprika. It is the taste of the Mediterranean in its most comforting and honest form. A stew made for dipping bread and eating without hurry.
38 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
Crispy pork finished in a glossy sweet-and-sour sauce of pineapple, vinegar, and soy sauce. The pepper and onion stay firm, the fruit stays juicy, and the pork keeps some crunch beneath the glaze. Home-style Peruvian chifa that practically asks for white rice on the side.
32 min
Golden pork medallions with plenty of garlic and a short white-wine pan sauce. Garlic leads without becoming bitter, while the pork stays juicy, glossy and deeply aromatic. A simple dish that feels far more elegant than the work it requires.
20 min
A Tumbes ceviche that tastes unmistakably of the mangroves. The clam's dark liquor turns sharp and fragrant with lime, ají limo, and onion, delivering a marine intensity no fish ceviche quite reproduces. One look at that nearly black juice beside crisp corn and plantain chips is enough to make you reach for a spoon.
15 min
Amazonian ceviche of firm paiche with cocona, lime, charapita chili and sacha cilantro. Cocona gives the acidity a fruitier edge while plantain chips bring crunch alongside. Fresh, spicy and unmistakably rooted in the Peruvian Amazon.
20 min
Peru’s emblem. Vibrant and full of character, it arrives at the table with that bright, spicy kick that awakens the palate and makes every bite worth it.
30 min
Deeply browned mushrooms with garlic, olive oil, and parsley: garlic mushrooms in their simplest form. Juicy inside and toasted at the edges, with plenty of garlic aroma and no wine or sauces to complicate this quick, savory appetizer.
15 min
Cusco-style pork ribs: first gently cooked with herbs until tender, then finished in their own rendered fat until golden and crisp outside while staying juicy inside. Served with mote Andean corn, boiled potatoes, and a minty lime salsa criolla to balance the richness. Simple technique, big payoff.
90 min
The purest essence of the sea concentrated in a powerful, restorative broth. Crab releases its flavor and coral into the pot, creating an elixir that wakes the senses and reconnects with the Peruvian coast. A port-side classic that never misses. Direct, marine, and vital.
48 min
A light, piping-hot Peruvian seafood broth. Mussels enrich an aromatic base of celery, ginger, garlic, and onion with potato and thin noodles, finished with cilantro, green onion, lime, and ají limo for freshness.
35 min
A homestyle northern Peruvian chilcano: a clean, concentrated fish broth with ginger and cilantro, tender fish pieces, and yellow potato. Scallions, ají limo, and lime go in at the end, keeping it bright, aromatic, and comforting without turning it into a heavy soup.
45 min
The soul of the grill in a vibrant emulsion. This chimichurri balances fresh parsley with deep garlic, all tied together by the right hit of vinegar. A bold infusion that wakes up every fiber of grilled meat and connects the table to the tradition of asado. Powerful, herbal, and essential.
40 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
An Argentine grill classic: juicy parrilla sausage inside toasted French bread, finished with parsley, garlic, oregano, chili and vinegar chimichurri. Few elements, plenty of character: roasted richness, crisp bread and a bright herbal sauce balancing every bite.
30 min
Fresh Mexican-style pork chorizo with a deep red, boldly spiced profile. The flavor comes from a smooth paste of dried chilies, vinegar, and toasted warm spices, mixed into cold ground pork and fat. It cooks up juicy and pleasantly crumbly, with a gentle heat and a clean tang. Straight, honest, and full of character.
60 min
