Lomo Saltado is the most popular, traditional Peruvian dish

Firewood or charcoal are loaded into the firebox, and once the embers drop to the bottom, the coals are placed under the main grill.

Lamb cooked with cilantro and black beer accompanied by rice, pure of lima beans and bramble creole.

Leftover rice and beans jazzed up with a mix of onion, garlic, yellow pepper, and herbs. Topped with a fried egg and accompanied with the Peruvian bramble creole (“salsa criolla”).

Long pasta mixed up with spinach-basil sauce and evaporated milk. Served with chicken fried steak.

Shredded chicken with yellow pepper cream sauce; nuts, cheese, and milk. Accompanied with white rice

Peruvian fried rice dish. Sauteed rice and chicken with soy sauce and oriental spices.

Browned chicken cooked with rice, onions, garlic, and tomatoes. Unforgettable amalgam of flavor!

Chicken stew with vegetables, potato, and yellow chili pepper. Accompanied with white rice.

A wildly popular dish, Pollo a la Brasa (Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion

Sauteed chicken breast with onion, tomato, soy sauce, with French fries and rice.

Long pasta or spaghetti, sauteed with beef steak cut into sauteed dice with tomato, onion, and soy sauce.

Peruvian Paella; steamed rice loaded with seafood and flavored with Peruvian yellow pepper.

Fish cubes marinated with Peruvian lemon juice, a touch of chili, sweet potato and corn. Loaded with fried fresh squid.

Fish cubes marinated with Peruvian lemon juice, a touch of chili, sweet potato, and corn.

The assortment of seafood and fish cubes marinated with Peruvian lemon juice, a touch of hot peppers and spices.

Salty-sweet and delicious Choros a la Chalaca from Peru. Served with and onion, tomato, lemon sauce.

Ceviche de Conchas Negras is a variety of ceviche prepared with baseball-sized black clam.  

Mixt of fried fish, squid, and other sea food. Served with tartare sauce and lemon.

Peruvian ceviche ingredients blended aphrodisiac juice with a light spicy flavor.

Steamed fish with tomato, onion, and white wine.

Long pasta or spaghetti, sauteed with seafood into sauteed dice with tomato, onion, and yellow pepper.

Raw fish carpaccio in a spicy sauce. Garnishes include sweet potato and boiled corn.

Cow’s heart skewers marinated with aji panca, cumin, vinegar and spices. Accompanied with several aji sauces.

Yellow potato, mixed with lemon, boiled egg, yellow chili pepper and black olives. Stuffed with tuna, chicken, or crabmeat.

Boiled yellow potato in a smooth sauce flavored with black mint (huacatay). Served with salad and olives.

Boiled yellow potatoes in a spicy creamy sauce called “huancaina”. Served with salad and olives.

Peruvian potato croquettes stuffed with beef, onions, olives, hard boiled eggs, cumin and spices.

Corn-based dough filled with meat (pork or chicken) and steamed in a banana leaf.

White rice.

French fries

Creole sauce; mix of red onion, Peruvian yellow pepper, lemon juice and coriander.

Peruvian soda sweetened with lemon verbena plant.

Passion fruit juice

The gold of the Incas made on ice cream. Andean fruit with a creamy texture and sweet flavour.

Mix of squash and sweet potato dough, fried on a donout shape. Served with “chancaca” syrop.