Menu
Legend has it that this mouth-watering dish originated in Lima, but you can find great "Pollo a la Brasa" all over Peru. The secret is in the sauce used to marinate this bird, and we traveled the country looking for different recipes that is now translated into our own delicious chicken. Only the best rotisserie chicken can be left marinating over a day long just to be cooked under perfect fire to keep it nicely roasted on the skin and yet juicy inside. You can’t go wrong with this dish! Try it with a salad or get your hands dirty with some French Fries!
A typical Peruvian meal always starts with an appetizer to give you a glimpse of what is next to come on the menu. We tend to start off with a cold appetizer such as “Papa a la Huancaina” (potato slices topped with a yellow cheese sauce) or our delicious interpretation of “Pulpo al Olivo” (Diced octopus with a creamy black olive sauce”. You can order multiple appetizers and share it around the table so no one feels jealous of the dish next to them!
Peruvian soups are delicious and consistent in all of Peru’s regions. Ingredients such as garlic and spices are often used to make these soups unique and personalized. In many Peruvian homes, the soup is more than just a course that leads to the main dish. The soup itself may often be the main course and we have the right variety for your enjoyment. Seafood soups such as “Parihuela” (Delicious fish and shellfish casserole) concentrates on some of the best delicacies from the sea into one bowl. “Patasca” brings you to the highlands of Peru for an exquisite soup full of all kinds of meat and a soft Peruvian corn to die for!
If you decided to start your meal on the “green side” we have a great selection of salads that we put together for everyone’s enjoyment. Start off with our Caesar salad or try bringing seafood into the mix with our very own Seafood Salad.
It’s no secret that this fabulous dish is in the heart (and stomach) of every Peruvian walking this planet. We take pride in our ceviche which is said to start off in Inca times with raw fish marinated in chicha (corn fermented drink), developed by fishermen on the coast into diced raw fish pieces “cooked” in lime and salt, and perfected through time with onions, herbs and spices to create a mouth-watering masterpiece.
Peruvian grilled meat is becoming more and more popular everyday. We serve a variety of meats from the grill to fill your protein appetite. You can indulge yourself with a shell steak or try a “Parrillada Peruana” which contains a grill feast with all types of delicious meats! A Sangria goes great with these sizzling delicacies.
The Pacific Ocean is the main source of aquatic resources for Peru making us one of the world’s top producer’s and exporters of high-protein fishmeals. Thanks to this, regions all over the coast developed exquisite dishes that makes you keep coming back for more! You can have the freshest “Jalea” (combination of fresh fried seafood topped with an onion relish) to a “Corvina a lo Macho” (Corvina fillet smothered in a mild creamy sauce where shrimps, calamari and octopus swim around happy to be part of this dish!) We strive to serve the best food in every category but this one always comes on top. Try one of these delicious dishes and find out why we assure you what we say!
Peru’s farms mainly located in the highlands are known to raise different types of animals such as cows, sheep and goat that are typical of an everyday Peruvian diet. Combining with different ingredients from all over the country we created exquisite dishes such as Bistec a lo Pobre; influences from the North created Cabrito a la Norteña; and even influences from overseas such as China helped create delicious sautéed dishes such as "Lomo Saltado". Any of these dishes serves great as a lunch or dinner meal. Don’t be skeptical to try any of them because they are all great, especially with a bottle of red wine!
“It tastes like chicken!” But how do the flavors integrated into the dish help enhance the flavor of the chicken or duck? Peru’s very own “Aji Amarillo” (Spicy Yellow Pepper) is a key role in most dishes containing poultry such as “Aji de Gallina” or “Arroz con Pato” giving the birds a reason to stay in a plate full of flavor and not fly away.
European countries such as Italy that helped create our “Tallarin Verde” based on a pesto sauce where Spinach dominates the other herbs also influence Peruvian cuisine. China also plays a role in “Tallarin Saltado” where the pasta is sautéed with other vegetables and diced meat to create a delicious pasta dish bringing Asia and South America together.
Little is known about the consumption of sweet dishes by Inca and pre-Inca civilizations. divish conquistadors probably introduced desserts in the 16th Century, which explains why almost all Peruvian desserts are strongly European (though some have African tinges). Regardless of their originality, the dessert’s uniqueness in flavor and texture make you want to come back for more. An order of “Picarones” (Peruvian style fried doughnuts topped with homemade syrup) is never enough. You haven’t had custard until you tried our “Leche Asada” (Peruvian style custard) which slowly bakes for hours to simmer all the flavors into every spoonful you taste!
- *Northern Blvd. only
- PDF:
- Jamaica Ave.
- Northern Blvd.
