Turn what you find into an experience you can actually bring to your kitchen.
An old Lima convent sweet built around silky sweet potato. Dense, smooth, and deeply sweet, it brings cinnamon, clove, egg yolks, and sweet wine together in the glossy richness that makes historic Peruvian desserts linger in memory.
50 min
A sweet bread born in Chancay, with a soft, lightly elastic crumb and the unmistakable aroma of anise and sesame. Sweet without being heavy and made for breakfast or afternoon tea, it has that simple Peruvian bakery character that makes one piece turn into two.
110 min
A hot Arequipa-style drink made with rice, nuts, coconut, cinnamon, and concentrated milks. It is an old-fashioned cup that warms you up without asking permission: sweet, aromatic, and silky-bodied. Serve it very hot, with an optional splash of aguardiente to keep its festive soul.
25 min
A jewel of Ica-style confectionery that turns noble lima beans into a velvety caress for the palate. Its silky, deeply mellow texture meets the perfume of cinnamon and vanilla, creating a rustic yet refined sweet. The taste of generous land turned into silk.
90 min
A small celebration cookie made from a short dough of flour, shortening, and powdered sugar, dry outside and sandy when bitten. Each piece is pressed in the center, brushed with egg, and topped with sesame seeds before baking. Small, crumbly, and built to vanish from the table quietly.
48 min
Chewy cold brown rice with crisp vegetables and a vinaigrette built on soy sauce and toasted sesame oil, lifted with ginger. It is salty, tangy, and cleanly spicy; finished with avocado and sesame for texture. Simple fusion, tightly balanced, meal-prep ready.
50 min
Vibrant crunch and an Asian-style aroma that wakes up the palate in seconds. This salad is the fresh side of Peruvian Chifa: crisp bean sprouts, light vegetables, and a soy, vinegar, and sesame dressing that lands clean. Direct, refreshing, and salty-bright enough to cut through richer dishes.
15 min
The perfect balance between crisp freshness and vibrant umami. Using the traditional smashing technique, the cucumber breaks open to absorb every drop of a sweet-and-sour dressing with deep sesame and garlic notes. It is an essential, light, and stimulating side dish in Chifa cooking. Fresh, bold, and direct.
15 min
Paper-thin Japanese cucumber slices cured with salt to stay firm and crisp, then marinated in a sweet-tangy dressing with rice vinegar and soy sauce. Classic sunomono: bright, clean, and finished with a sesame kick.
25 min
Grainy, noble texture shaped by the Andean super grain and an oriental umami balance. It is a vibrant fusion where cucumber freshness and sweet corn meet the depth of soy sauce and sesame oil. An honest, nutritious dish with real character.
35 min
Absolute crunch and vibrant freshness in an assembly that wakes up the senses. It is the perfect relief for sunny days, celebrating garden simplicity with an elegant Asian-inspired touch. Light, direct, and ready to shine.
18 min
An Afro-Peruvian sweet from Chincha and Cañete that transforms black beans into something unmistakably indulgent. Thick, dark, and silky, it cooks with milk, sugar, and warm spices until it reaches a rich, pudding-like consistency, with toasted sesame finishing each spoonful. An old-fashioned dessert that still has plenty to say.
100 min
A small traditional Lima sweet bread with a compact crumb, toasted anise and sesame. Its rolled shape and golden crust preserve the character of classic bakery karamanduka. It is perfect warm or at room temperature with coffee, tea or hot chocolate.
100 min
A ceremonial Andean bread shaped like a child. Sweet, tender, and warmly spiced, it appears for All Saints' Day dressed with colorful sprinkles and sesame seeds, ready to share, gift, or offer. Its soft crumb and aroma of anise, cinnamon, and clove make the first slice feel like the celebration has already begun.
190 min
Crisp chicken tossed at the last moment in a glossy orange, soy, ginger, and garlic glaze, with a small touch of ají amarillo that brings it into Peru's chifa tradition. The sauce stays citrusy, sweet, and savory without burying the chicken under candy-like sweetness. Serve hot with white rice, scallions, and sesame.
40 min
A savory classic of Peruvian chifa: crisp chicken cut into pieces and covered with a dark soy, ginger, and oyster sauce. The crust yields just slightly beneath the glossy sauce while the center stays juicy and toasted sesame finishes the aroma. It is the kind of dish meant for sharing that somehow ends with everyone negotiating over the last pieces.
45 min
Crisp outside, juicy in the center and coated in the sweet tang of tamarind, this is one of Peruvian chifa's most irresistible favorites. Pineapple, snow peas and bell pepper cut through the glossy sauce while sesame leaves a quick toasted finish. It is the kind of platter that arrives claiming to be for sharing and loses all credibility after the first piece.
40 min
A crisp northern tradition that melts in the mouth with a subtle anise aroma and the soul of Trujillo. These braided rings balance a sandy, delicate texture with an irresistible pale-golden finish. A humble little bite that upgrades any afternoon coffee.
55 min
Brittle, crunchy rings from Northern Peru: roscas de yema are made with flour, shortening, and egg yolks, scented with anise and vanilla. They are brushed with egg white and finished with sesame seeds. Simple ingredients, sharp technique, pure crunch.
60 min
Small ring-shaped cookies: dry, crunchy, and clearly perfumed with anise from the first bite. The dough uses vegetable shortening, which makes them brittle with an even golden bake. Finished with sesame for a toasted top note.
50 min
A dry, crunchy ring cookie with a clear anise perfume and a brittle crumb built from butter and flour. It bakes up deeply golden, finished with a glossy egg yolk wash and a toasted sesame crunch. Straightforward Puno tradition: it snaps like a cookie and tastes like home.
60 min
A sharp, clean Nikkei tiradito built around bonito. A dressing of lime, shoyu, ginger, and sesame touches the fish only at serving time, with creamy avocado and ají limo sharpening the contrast. It arrives cold, glossy, and light enough that a second plate feels like the natural next course.
25 min
Crisp layers holding the sweet soul of the highlands. This Ayacucho-style alfajor brings together the rustic depth of lard pastry with a dense sweet potato and chancaca filling, finished with the crunch of sesame and peanuts. A bakery treasure built on tradition and texture.
105 min
Crunchy sesame brittle made with toasted sesame bound in panela syrup cooked to the right point. Deep sweetness, roasted-nut aroma, and a clean crack on the bite. Pure technique: even toasting, lump-free syrup, and moving fast while it is hot. Cool, cut, and done: a simple bar with character.
40 min
A Lima symbol of the Mes Morado built layer by layer. Tender anise-scented sticks soak up a dark syrup of chancaca, fruit, and spices, while colorful sprinkles bring the festive contrast. Once the syrup shows between the cuts, the first slice rarely stays alone.
100 min
