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Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with colonizers and immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.

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The sweet potato is native to America and was domesticated there at least 5,000 years ago.[6] The much lower molecular diversity found in Peru and Ecuador. Only two varieties of sweet potato are commonly available for sale in the markets . But there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available. Potatoes are available in a big variety. Peru has around more than 5000 varieties of potatoes, the biggest on the world. The two most common potatoes are a white flesh type and a more expensive yellow flesh type. The only commercially available native fruits native to the Andes region in general (Peru, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit, and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available.

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Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28[7] individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine.

The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country. Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters.

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Pisko Peruvian Gourmet | Peruvian Food

Ceviche, a South American dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations (pure, combination, or mixed with fish and shellfish), provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, typically served with camote (sweet potato). Often spelled "cebiche" in Peru, it is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic lime, a variety brought by the Spaniards. A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha). Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumed with beer. Unlike ceviche from Mexico and Ecuador, in Peru it does not have tomatoes. Also popular is Leche de tigre (tiger's milk), which is the Peruvian colloquial name for the juice produced from the ingredients of ceviche. It has a light spicy flavor. Chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. It is regularly found in Peruvian restaurants specializing in Arequipan cuisine. A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the subsequent waves of immigrants. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrants' ingredients and techniques.

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Chalona or Charqui is a cured dried meat originally obtained from alpaca. It is also eaten in Bolivia, and was eaten by the Indians in the coast and highlands of Peru before the arrival of the Spanish. Today lamb is often substituted for alpaca meat. It is used as an ingredient in a variety of dishes of the Puno region, Cusco, and Arequipa. It is prepared using recently cured lamb, in which furrows are made with a knife so the salt can penetrate. Salt penetration is important, because it determines how long the cured meat lasts. The meat is left to dry in the sun and cold nights for almost one month. Chairo: A traditional soup of the Puno and Arequipa regions. It origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of black chuño, aji panca (red chili pepper), sweet potatoes, sheep tripe and chalona. Ocopa: A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chili pepper), the Peruvian herb Tagetes minuta, (called huacatay; the herb gives it a vivid green color), ground peanuts, and fresh or white cheese, with sides of lettuce, boiled eggs and olives. At expensive restaurants walnuts are often added, but this is seldom done in Peruvian homes due to the prohibitive cost of walnuts in Peru. The name ocopa is also used to refer to the hot sauce by itself. Copús is one of the best known dishes of Piura. Its ingredients are ripe fried bananas, camotes (sweet potatoes), and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using a pachamanca since the furnace is covered with blankets and clay. Yuca chupe or cassava soup is one of the variations in which the Peruvians enjoy cassava. Currently, ostrich meat is being raised on farms in Arequipa, although its consumption is not widespread and limited to urban areas. Sangrecita, chicken blood dish Crema de tarwi (tarwi soup): Tarwi is a vegetable native to the mountains of Bolivia, Ecuador, and Peru. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, including sancochado. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call it chocho. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas of Cajamarca, Ancash, the Mantaro Valley, Ayacucho, Cusco, and Puno. Tarwi can also be found in beverages (such as papaya juice with tarwi flour). Tarwi has been shown to have a higher vegetable protein content than soy. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found in Nazca tombs and in representations of Tiahuanaco.

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Adobo de chancho: Pork, turmeric, ground garlic, vinegar, and salt. Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. Aji de langostinos: Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too. Anticuchos: Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper). Apanado de alpaca: Breaded alpaca meat, served with rice, potatoes, and salad. Aguadito de pollo: a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices.[1] Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients. Arroz con pato a la Chiclayana: Tender duck meat cooked in black beer and cilantro. Asado de picuro: Roasted meat of tasty Amazonian rodent. Asado de venado: Roast deer meat with rice and green banana. Asado de zamaño, cutpe and sakino: Roasted pork, Guinea pig, and peccary. Avispa juane: Chopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale. Cabrito con frijoles: Stew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic. Caldo de bolas: Stuffed banana balls Caldo de cabeza: Ram head soup prepared with mint and aji peppers. Caldo de carachama: Thick soup made of carachama fish, with bananas and cilantro (coriander). Caldo verde: Soup made with potatoes and aromatic herbs from the region. Cancacho: Roasted pork or lamb macerated in aji (hot pepper) and oil. Cancha: Corn tostado. Carapulcra Iqueña: Dehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices. Carapulcra: Boiled dehydrated potatoes made into a stew with pork and chicken, aji panca and mirasol (hot peppers), garlic, and other spices. Cau-cau: Cow stomach stew with potatoes, turmeric, and parsley. Sometimes served with peas. Causa rellena: Mashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken. Cecina: Dried and salted beef or pork. Ceviche: Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo. Ceviche de conchas: Scallops with lime, onion, and aji limo (hot pepper). Ceviche de jurel or mixto: Raw fish and/or shellfish marinated in key lime juice. It is served with onions, potato, sweet potato, corn, and lettuce. Chairo: Beef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb. Chanfainita: Medallions of beef heart, served with white rice and potatoes. Charqui: Dry salty pork meat. Chicharron Colorado: Pork rinds fried in their own lard with an aji Colorado sauce (hot pepper). Chicharron con mote: Pork rinds fried in their own fat and accompanied with hominy or corn. Chicharron de chancho con maiz tostado: Fried pork rinds with toasted corn. Chicharrón de pescado de río: Fried pieces of river fish. Chicharrón de pulpo: Pieces of octopus, fried. It is served with onion salad, tomato, potatoes, and cooked sweet potatoes. Chinguirito: Cebiche using the dry meat of the banded guitar fish. Chirimpico: Stew made from the offal of the baby goat, covered with onions, garlic, hot peppers, cilantro (coriander) and squash, mixed with grains of tender corn. Choclo con queso: Boiled tender corn accompanies by fresh cheese. Chontajuane: Mashed chonta, palm, and paiche (fish), wrapped in banana leaves. Choros a la chalaca: Mussels covered with diced onions and aji (hot pepper) and seasoned with key lime juice. Chunchulijuane: Mashed yucca, cilantro (coriander), and chicken innards, wrapped in banana leaves. Chuño cola: Beef soup with rice, garbanzo beans, and dehydrated potatoes. Chupe de camarones: Chowder made with shrimp, milk, eggs, and oregano. Chupe de cangrejo: Crab chowder. Chupín de pejesapo: Soup with a base of onion, tomato, aji (hot pepper), and bumblebee catfish. Cordero al palo: A whole sheep on a spit grilled over glowing embers. Cuchicanca: Succulent pork meat marinated in vinegar and then roasted; it is served with boiled yellow potatoes and hominy (dried boiled corn). Cuy chactado: Guinea pig, breaded with corn flour and fried and served with golden potatoes and salad. Cuy con papas: Seasoned, cooked, and fried Guinea pig served with a potato stew, toasted peanuts, chopped onions and hot peppers. Cuy frito: Guinea pig breaded with corn meal and fried. Cuy relleno: Guinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts. Enrollado: Roast beef, rolled and stuffed with ground pork and chicken meat, raisins, and hard boiled egg. Ensalada de chonta o salad palmito: (the palm stem is also called pona). Escabeche de Pollo: Pieces of fish or chicken marinated in vinegar and steamed with plenty of onions. Escribano: Potato salad, with rocoto, vinegar, oil, tomatoes, and parsley. Frejoles a la trujillana: Black beans with sesame seed and mirasol chili peppers. Huallpa chupe: Chicken soup with potato and rice. Huatia: Beef and potatoes cooked on hot stones with huacatay (black mint). Humitas: Mashed corn filled with seasoned beef or cheese, wrapped in corn shucks and steamed. Inchicapi: Chicken soup with peanuts, cilantro (coriander), and yucca cassava. Inchicucho: Prepared with corn, peanuts, and aji (hot pepper). Jalea: a lightly breaded and fried seafood dish. Juane Loretano: Rice seasoned with turmeric, and chicken wrapped in banana leaves. Juane: Rice with paprika and pieces of chicken wrapped in banana leaves. Juanes de arroz: Chicken mixed with rice seasoned with spices and, wrapped in banana leaves. Juanes de yuca: Grated and boiled yucca mixed with rice and either chicken or beef jerky; this mixture is wrapped in a banana leaf and steamed. Kapchi: Lima bean or mushroom soup with potatoes, milk, eggs, and cheese. Leche de Tigre: Concentrated key lime juice, fish, and blended aji limo (hot pepper). It is the by-product of the ceviche preparation. Llunca kashki con gallina: Chicken broth with wheat. Locro de gallina: A stew made of chicken, onions, potatoes, and aji peppers. Locro de Zapallo: Mashed squash with corn, cheese, yellow potatoes and huacatay. Lomo saltado: Beef tenderloin slices, sautéed with onions, tomatoes, aji (hot peppers), and other spices. It is served with French fries and rice. Lima Majado de yucca con chicharron: Cooked and crushed yucca with aji (hot pepper) and accompanied with chicharron (fried pork rinds). Majarisco: Mashed green bananas with a shellfish sauce. Mondongo ayacuchano: A soup with a base of hulled corn cooked all night long with beef, cow stomach, and bacon (cuchiqara). It is seasoned with aji Colorado, (hot pepper), blended and toasted and diced mint. Mondongo: Beef soup with cow innards, pork rinds, corn, and parsley. Morusa: Mashed butter beans with roast beef or pork. Natilla: A typical dessert made from goats milk, chancaca (sugar syrup), and very fine rice flour. Ocopa: Boiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto. Olluco con carne: Olluco stew with jerky or llama meat Pachamanca: Variety of meats, potatoes, lima beans and humitas cooked in the pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs. Pachamanca Huanuqueña: Pork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage. Pachamanca: Different meats, potatoes, tender corn, lima beans and humitas (sweet tamales) cooked in a pit lined with heated stones in a pre-Hispanic style. Pallares: A stew of savory butter beans seasoned with aji (hot pepper). Pan con Chimbombo: Fish sandwich, mainly silverside fish. Panes Huancaveliqueños: Pumpkin buns, cheese pastries, wheat and achita breads Papa a la Huancaína: Yellow potatoes with a spicy, creamy sauce Papas con Uchullachua: Boiled potatoes with aji (hot pepper) and huacatay (aromatic herb). Parihuela: Concentrated soup of fish and shellfish. Pastel de choclo: Made with fresh corn, it can be either salty or sweet with raisins. Patachi: Wheat soup with beans, bacon, beef, and mint. Patarashca: Fire roasted fish wrapped in banana leaves. Patasca moqueguana o caldo de mondongo: Soup made with cow innards, corn, and mint. Patasca tacneña: A soup made with beef, pigs feet, wheat, yellow potato, squash, starch, and garlic. Pebre: Soup with lamb, beef, and ram jerky. Pecan caldo: Ram head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy. Pepian de Cuy: Stew made with Guinea pig meat, peanuts, and spices. Pepián de pava: Turkey stew with rice, tender blended corn, cilantro (coriander), and chili pepper. Pescado a la chorrillana: Fried fish in a tomato, onion, and white wine salsa. Pescado a la trujillana: Steamed fish with an egg and onion sauce. Pescado a lo macho: Fried fish in a shellfish sauce with aji (hot pepper) and garlic. Pesque de quinoa: Mashed quinoa seasoned with milk and cheese. Picadillo de paiche: Strips of dried and salted paiche fish meat served with onions, tomatoes, and aji (hot pepper). Picante a la tacneña: A stew made with cow stomach, cows feet, beef jerky, onions, and oregano. Picante de cuy Huanuqueño: Guinea pig stew cooked in a peanut and an aji panca (hot pepper) sauce. Picante de cuy: Barbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth. Picante de mariscos: A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo). Picante de Pallares: Spicy butter beans with milk, eggs and fresh cheese. Picante de papa con cuy frito: Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with potatoes. Puca picante: Potato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad. Puchero: Made with cabbage, fruit, chickpeas, sweet potatoes and yucca. It is usually prepared at Carnival. Purtumute: Boiled beans with mote sancochado (individual grains of corn boiled with cilantro). Pusra: Toasted and blended barley soup with aromatic herbs, potatoes, peas, eggs, and milk. Qapchi: An appetizer made with cachipa or fresh cheese, crumbled and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes. Rocoto Relleno: Rocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes. Ropa vieja: Beef stew with beans, potatoes, rice, and cabbage. Sancochado: Boiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes. Sango de plátano verde: Made from black scallops and green bananas. Sarajuane: Mashed corn and peanut filled with pork, wrapped in bijao leaves. Saralawa: Soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb). Seco de cabrito con frijoles: Stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic. Seco de chabelo: Beef jerky or dried beef stew with sweetened bananas. Shambar: Soup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays. Soltero: A salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto. Sopa teóloga: Turkey and/or chicken soup with moistened bread, potato, milk, and cheese. Sudado de machas: Stew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes. Tacacho con cecina: Crushed bananas mixed with lard then baked or fried. It is served with dry meat. Tacacho: A dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina. Tacu-tacu: Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa. Tallarín Casero: Homemade noodles served with a stew (chicken, beef, or lamb) and kapchi of chuño (dehydrated potatoes). Tamales Ancashinos: Mashed corn filled with beef wrapped in banana leaves. Tamales: Mashed corn filled with beef, wrapped in banana leaves, and steamed.. Timbuche: Concentrated broth made from fish and cilantro (coriander). Tortilla de raya: Egg tortilla made with dehydrated and re-hydrated ray meat. Uman caldo: Ram head soup, rice, potatoes and dehydrated potatoes. It is garnished with mint and aji (hot pepper). Yaku chupe or sopa verde: Soup made with potatoes, cheese, eggs, and aromatic herbs.

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[Pittsburgh Catering ] [ Pisco Peruvian Gourmet ] [ Pisko Peruvian Cuisine ] [ Peruvian Food ] [ Latin American Food ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Ceviche ] [ Peruvian Food ] [ Best Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Catering Near Me ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] Catering Pittsburgh ] [ Catering ] [ Peruvian Cuisine ] [ Latin American Catering ] [ Latin American Cuisine ] [Pittsburgh Catering ] [ Pisco Peruvian Gourmet ] [ Pisko Peruvian Cuisine ] [ Peruvian Food ] [ Latin American Food ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Ceviche ] [ Peruvian Food ] [ Best Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Catering Near Me ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] Catering Pittsburgh ] [ Catering ] [ Peruvian Cuisine ] [ Latin American Catering ] [ Latin American Cuisine ] [Pittsburgh Catering ] [ Pisco Peruvian Gourmet ] [ Pisko 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Pittsburgh ] [ Pittsburgh Catering ] [ Catering Near Me ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] Catering Pittsburgh ] [ Catering ] [ Peruvian Cuisine ] [ Latin American Catering ] [ Latin American Cuisine ] [Pittsburgh Catering ] [ Pisco Peruvian Gourmet ] [ Pisko Peruvian Cuisine ] [ Peruvian Food ] [ Latin American Food ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Ceviche ] [ Peruvian Food ] [ Best Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Catering Near Me ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] Catering Pittsburgh ] [ Catering ] [ Peruvian Cuisine ] [ Latin American Catering ] [ Latin American Cuisine ] [Pittsburgh Catering ] [ Pisco Peruvian Gourmet ] [ Pisko Peruvian Cuisine ] [ Peruvian Food ] [ Latin American Food ] [ Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Ceviche ] [ Peruvian Food ] [ Best Catering ] [ Catering Pittsburgh ] [ Pittsburgh Catering ] [ Catering Near Me ] [ 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FOOD

  • Food 1
    Ceviche
    "Traditional" Fish marinated in lime juice, served with baked sweet potatoes, lettuce, onions and hot peppers.
    Get a Quote | Qty: 5 minimum
  • Food 1
    Arroz de Mariscos
    Seafood sauteed rice.
    Get a Quote | Qty: 5 minimum
  • Food 1
    Causa de Atun
    Mashed potatoes mixed with yellow peppers, tuna, mayonnaise.
    Get a Quote | Qty: 5 minimum
  • Food 1
    Arroz con Pollo
    White rice cooked in cilantro and basil sauce, accompanied by roasted chicken and Peruvian seasonings.
    Get a Quote | Qty: 5 minimum
  • Food 2
    Aji de Gallina
    Shredded chicken with mild chili-nuts and sauce that is served with halved potatoes and white rice.
    Get a Quote | Qty: 5 minimum
  • Food 3
    Arroz Chaufa
    Chicken and ham strips with soy sauce, sauteed and mixed with rice, eggs, and green onions. (Fried rice Peruvian style)
    Get a Quote | Qty: 5 minimum
  • Food 4
    Tallarin Verde
    Spaghetti boiled with cilantro, basil, and nut cheese sauce, served with a hamburger patty.
    Get a Quote | Qty: 5 minimum
  • Food 5
    Seco de Res
    Beef Stew in cilantro and basil sauce, served with beans and white rice.
    Get a Quote | Qty: 5 minimum
  • Food 6
    Lomo Saltado
    Beef strips, onions, tomatoes, sauteed peppers, soy sauce, served with french fries and white rice.
    Get a Quote | Qty: 5 minimum
  • Food 2
    Guiso de Quinua
    Quinoa spicy stew with cheese accompanied with marinated cooked pork or chicken.
    Get a Quote | Qty: 5 minimum
  • Food 3
    Escabeche de Pollo
    Boiled chicken accompanied with cauliflower, carrots, peats and onions along Peruvian seasonings.
    Get a Quote | Qty: 5 minimum
  • Food 4
    Escabeche de Pescado
    Marinated, Fried Fish accompanied with Sweet Peppers, onions, olives, Sweet Potatoes along Peruvian seasonings
    Get a Quote | Qty: 5 minimum
  • Food 5
    Pollo Saltado
    Stir fried chicken breast onions tomatoes soy sauce and french fries accompaning with white rice.
    Get a Quote | Qty: 5 minimum
  • Food 6
    Tallarin Saltado
    Stir-fried pasta with Chicken, onions, scallions, peppers, tomatoes, soy sauce.
    Get a Quote | Qty: 5 minimum
  • Food 6
    Pollo al Horno
    Pieces of chicken roasted in the oven, soy sauce, rainsis and peruvian seasoning, accompanied by baked potatoes .
    Get a Quote | Qty: 5 minimum

DESSERTS

  • Desert 1
    Torta tres leches
    Peruvian tender cake - the best of the best.
    Get a Quote | Qty: 5 minimum
  • Desert 2
    Arroz con Leche
    White rice dessert.
    Get a Quote | Qty: 5 minimum
  • Desert 3
    Mazamorra Morada
    Purple corn Peruvian dessert.
    Get a Quote | Qty: 5 minimum

DRINKS

  • Drinks 2
    Homemade Lemonade
    fresh lemon juice, sugar mint leaves & soda
    Get a Quote | Qty: 5 minimum
  • Drinks 3
    Chicha Morada
    Peruvian drink made from purple Peruvian corn. Incredibly delicious.
    Get a Quote | Qty: 5 minimum
  • Drinks 4
    Inca Kola
    Peruvian traditional soda with a bubble-gum taste.
    Get a Quote | Qty: 5 minimum

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