Platos fuertes

A classic Peruvian dish with a fresh and tangy flavor. Traditionally, the dish is made with white fish marinated in lime juice, which almost cooks the raw fish.

Ceviche mixto
White fish and seafood in a marinade of lime, chili, and garlic, mixed with red onion and coriander, topped with sweet potato and chifles.

Ceviche de pescado
White fish in a marinade of lime, chili, and garlic, mixed with red onion and coriander, topped with sweet potato and chifles.

Ceviche de champiñones
Fresh mushrooms in a marinade of lime, chili, and garlic, mixed with red onion and coriander, topped with sweet potato and chifles.

Traditional Peruvian dishes with flavors from the sea.

Sudado de Pescado
Poached whole white fish with red onion and tomato, served with boiled cassava, topped with coriander.

Pescado a lo macho
Fried white fish fillet, topped with seafood in a spicy sauce. Served with rice and boiled cassava.

Jalea de Pescado
Fried white fish fillet, topped with red onion and tomato salad. Served with fried cassava.

Arroz con Mariscos
Peruvian-style rice cooked with seafood. Served with red onion salad.

A popular and traditional Peruvian dish that originates from the chifa tradition (the Chinese cuisine in Peru). Traditionally, the dish is made with sirloin steak and served with two types of carbohydrates: rice and fries.

Lomo Saltado
Flambéed sirloin steak with red onion, tomato, oyster sauce, and soy sauce. Served with rice and fries, topped with coriander.

Pollo Saltado
Flambéed chicken fillet with red onion, tomato, oyster sauce, and soy sauce. Served with rice and fries, topped with coriander.

Champiñón Saltado
Flambéed mushrooms with red onion, tomato, oyster sauce, and soy sauce. Served with rice and fries, topped with coriander.

Tallarín Saltado de carne
Wok-fried spaghetti with sirloin steak, red onion, tomato, oyster sauce, and soy sauce, topped with coriander.

Tallarín Saltado de pollo
Wok-fried spaghetti with chicken, red onion, tomato, oyster sauce, and soy sauce, topped with coriander.

Tallarín Saltado de champiñón
Wok-fried spaghetti with mushrooms, red onion, tomato, oyster sauce, and soy sauce, topped with coriander.

A dish with origins in the Andes, made from beef heart skewered and grilled.

Anticuchos de corazón
Garlic and vinegar-marinated grilled beef heart. Served with sliced boiled potatoes, corn, and Peruvian ají carretillero (chili sauce).

Traditional dishes from the homeland with flavors from the farm.

Lomito al jugo
Beef stew made with sirloin, chopped red onion, tomato, vinegar, and coriander.

Served with bread.

Chorrillana (Chilean dish)
Served on a bed of fries with fried sirloin, onion, and chorizo, topped with fried egg and coriander.

Accompanied by pebre (Chilean chili salsa).

Tacu Tacu
Rice and beans sautéed in a sauce of red onion, tomato, oyster sauce (or vegetarian oyster sauce), and soy sauce.

Seco de Cabrito a la norteña (served only on Fridays and Saturdays)
Goat stew cooked in dark beer, onion, tomato, and coriander. Served with rice, white beans, and boiled cassava.