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
Earthy flavor defined by the depth of fermented chicha de jora and the warmth of panca chili. It is the soul of Arequipeño dawns, a cooking base that guards centuries of tradition in picanterías. Intense, tangy, and steeped in history.
15 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
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 classic Sunday breakfast from Arequipa’s picanterías. Pork slowly braises in chicha de jora, ají panca, and onion until tender in a deep, tangy red broth made for soaking up with bread. Bold, brothy, and deliberately slow-cooked.
145 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 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 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
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
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
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
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 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 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
A festive dish from San Ignacio, Cajamarca: seasoned hen with rice cooked in its own broth, garlic, cumin, and annatto. Traditionally made for weddings and large celebrations, it is fragrant, hearty, and deeply savory.
100 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
An emblematic roast from the Peruvian Amazon, with lean, juicy meat and deep seasoning. Wine, annatto, garlic, and Amazonian cilantro form an aromatic marinade that concentrates in the oven. Bold, festive, and distinctly jungle-born—a dish meant to be served hot and enjoyed slowly.
125 min
A Peruvian Sunday pot roast made for serving with plenty of gravy. The beef stays tender yet sliceable, surrounded by a dark tomato, ají panca, and wine sauce that runs straight into silky yellow-potato mash. Generous home cooking built for second helpings.
95 min
Piuran-style atamalado combines rice and beans in a thick, juicy northern Peruvian stew. Tomato, ají panca and annatto build depth without hiding the legumes. An inexpensive, generous pot born from turning everyday staples into deeply comforting food.
25 min
A festive Alto Mayo juane, compact, aromatic and deeply satisfying. Rice is mixed with ground pork, beaten egg and mishkina-style seasoning, wrapped around a piece of hen, then cooked inside bijao leaves. An Amazonian parcel built to be opened hungry.
120 min
A Peruvian criollo classic that turns “a lo pobre” into a generously loaded plate. Browned, juicy steak, crisp fries, caramelized plantain, and fried egg meet hot rice in a hearty mix of savory flavor, sweetness, and creamy yolk.
40 min
A Peruvian home-style classic built around thin beef under a deeply golden, crisp crust. Garlic, cumin, and black pepper give it its familiar criollo character while the breading protects a juicy steak underneath. Straightforward, satisfying, and best served straight from the skillet.
24 min
An emblematic bite from the Peruvian Amazon: grilled suri, crisp outside and buttery within. Garlic and salt are enough to respect its flavor, while a fresh cocona, charapita chili, and Amazonian cilantro salsa cuts through the richness and completes the dish.
20 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 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
An emblematic broth from the Peruvian Amazon, clear, hot, and deeply flavored by river fish. Carachama cooks with garlic, sweet chili, and Amazonian cilantro, while green plantain gives the meal substance. Rustic, comforting, and meant to be served steaming.
40 min
Ayaviri's emblematic roast: lamb marinated with ají panca, dark beer, garlic and spices, then baked until succulent inside and deeply browned outside. Huayro potatoes absorb the roasting juices, completing a Puno classic made for celebrations and generous tables.
280 min
A Peruvian criollo stew of dried potato, pork and ají panca made for slow, steady cooking. It turns thick and deeply savory, with tender potato soaking up the aderezo and toasted peanuts adding its unmistakable nutty depth.
90 min
In Chincha, carapulcra is made with fresh potatoes cooked with pork, ají panca, and peanuts until some of the cubes melt into the broth and thicken it. Cinnamon stays quietly in the background without obvious sweetness; once the sauce starts falling slowly from the spoon, it is hard not to picture it already on the plate.
85 min
