Tenderloin strips, onions, tomatoes, yellow ají pepper, cilantro and green onions; all stir fried in a wok; served with French fries and rice with corn.

Tenderloin strips, onions, tomatoes, yellow ají pepper, cilantro and green onions; all stir fried in a wok with a delicious mix of rice and Peruvian beans, crowned with a fried egg.

Tenderloin strips stir-fried in a wok, served on Arborio rice prepared with a red wine reduction, onions, tomatoes and cilantro; garnished with green onions and yellow ají pepper.

Quinoa, carrots, mushrooms, asparagus, tomatoes, and white onions, with a touch of mild yellow ají pepper sauce. Decorated with sliced radish and watercress.

Accompanied with potatoes au gratin.

Slow cooked for 16 hours. Served with mashed potatoes and a fresh salad.

Tender chicken leg, accompanied by sauteéd vegetables with a touch of fresh rosemary.

In a passion fruit sauce with oriental rice.

Seafood rice with scallops, shrimps and octopus.

Eight-hour cooked, Southern French style. Served with baby potatoes sautéed with garlic and parsley.

Slow-cooked duck leg in lime juice, onion and mild yellow ají pepper sauce, served with fried yuca.

Served over a juicy wok stir-fry of baby pak choi and snow peas,
with mirin, soy souce, and oyster sauce; accompanied by oriental
rice with cashews, peach, and green onions.

Juicy grilled fresh fish served in a brown butter and caper sauce with home-style mashed potatoes.

Steamed fish fillet cooked in its own juices seasoned with mild Peruvian spices; accompanied by yuca and rice with corn.

Spaghettini in a creamy mild yellow ají pepper and cheese sauce with grilled shrimps.

Spinach gnocchi pasta in tomato sauce with mushrooms and a touch of basil.

Filled with sweet loche squash and ricotta cheese served in a light butter and fresh sage sauce.

Combine it with French fries, mashed potatoes or rice with corn.

Combine them with French fries, mashed potatoes or rice with corn.