Turn what you find into an experience you can actually bring to your kitchen.
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 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 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
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
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 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
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 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
A dark, creamy Peruvian rice pudding shaped by the deep sweetness of chancaca. The rice stays tender without losing its grain, with raisins, coconut, and pecans running through notes of cinnamon, clove, and anise. Rich and deeply comforting, it tastes like an old-school dessert counter and begs for one more spoonful.
35 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 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 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 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
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
An Arequipa classic with a creamy broth, deep shrimp flavor, and the unmistakable character of a picantería. Potato, rice, corn, fava beans, and squash give it body without hiding the river shrimp, while milk, fresh cheese, and huacatay round out every spoonful. Hearty, steaming, and built for the center of the table.
60 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 creamy, substantial Peruvian chupe with tender prawns in an ají-rich broth with rice, potato, squash, corn, and vegetables. Evaporated milk, fresh cheese, huacatay, and egg complete this generous seafood soup without overpowering the prawns.
50 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 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
Lima's unmistakable dessert duo: rice pudding and mazamorra morada, served half and half. On one side, creamy cinnamon-scented rice; on the other, purple corn, fruit, and that glossy thickness made for a spoon. Two great desserts on their own that became an institution together.
50 min
A coastal take on Peruvian escabeche that puts giant squid at the center of the plate. A light coating gives it a tender bite beneath onion, chilies, and vinegar, while sweet potato, egg, and rice round everything out. A short rest deepens the sauce enough to make the second bite feel almost automatic.
45 min
A Lambayeque Monday turned into a deep bowl of comfort. Ground corn and cilantro transform the beef broth into a green, velvety stew with loche squash, cassava, caigua and zarandaja beans, while red-tinted rice catches every bit of it. This is food with a memory of its own: once it starts steaming at the table, a sensible portion becomes a difficult idea.
80 min
Yellow, herb-scented rice bound with egg surrounds a piece of chicken, hard-boiled egg, and black olive, all cooked inside bijao leaves. The wrapper concentrates the cilantro and turmeric aromas as the parcel sets; opening one and releasing that Amazonian steam makes cooking four at once seem entirely reasonable.
115 min
A Lima classic with an Italian-Criollo soul. Tender beef tripe is coated in a tomato, ají panca, mushroom, and Parmesan sauce, while fried potatoes and vegetables give the dish its unmistakable contrast. Rich, savory, and the kind of food whose aroma makes waiting for the table feel unnecessarily difficult.
50 min
An Andean stew where olluco and charqui take over from the first spoonful. Juicy and deeply savory, it brings tender strips of olluco together with toasted dried meat and a chile aderezo that clings to every bite. It has the kind of salty, home-cooked depth that makes stopping after one serving surprisingly difficult.
45 min
A powerful, hearty Arequipa broth where tender lamb meets the earthy texture of chickpeas and chuño. It carries the spirit of the picanterías near the Misti volcano: generous, warming, and deeply rooted in southern Peruvian cooking. A regional gem made to be enjoyed without rushing.
70 min
A Peruvian seafood classic cooked in its own juices. Rock fish stays succulent beneath onion, tomato, ají amarillo, and chicha de jora, with a short broth that soaks into the cassava and rice without turning into soup. Steaming and deeply aromatic, it is the kind of dish that makes the first bite hard to wait for.
45 min
Tender chicken in a creamy curry sauce with coconut milk, tomato, ginger, and cumin, served over white rice to catch every spoonful. The aromatics are cooked until sweet and the spices are briefly bloomed in oil before the liquid goes in. Warm, fragrant, and simple enough to become an everyday favorite.
45 min
A northern Peruvian icon braised with chicha de jora, cilantro and loche squash. The young goat turns tender and juicy under a dark green, fragrant, silky sauce with just enough fermented depth to enhance the meat rather than overpower it. With rice and creamy beans waiting to catch every drop, this is the kind of lunch worth slowing down for—and going back for seconds.
75 min
A powerful Cusco-style boiled feast that celebrates abundance with meats, roots, cabbage, fresh fruit, and a deep broth. It is festive Andean cooking served in two moments: first the generous platter, then the hot broth that ties everything together. Ceremonial, mellow, and vibrant, made for sharing without turning the kitchen into chaos.
90 min
