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A time honored standby made with white fish.
A combination of white fish and fresh seafood.
Cebiche classic and shrimp served side by side.
A cake of yellow potatoes stuffed with your choice of chicken, octopus or vegetables. Served cold.
A mix of mussels, corn kernels, red onions, tomatoes, and tossed with lemon juice.
White potatoes topped with a Huancaina sauce, a blend of sauteed onions, garlic, yellow pepper, cheese, and milk.
Two corn tamales staffed with chicken, olives, and egg. Served with ensalada criolla.
Diced avocado, white cheese, red onions, tomatoes with olive oil, and lemon dressing.
Fava beans, black olives, corn, tomatoes, red onions, and white cheese in a dressing of lemon and olive oil. A favorite in Arequipa.
Quinoa, chickpeas, red onions, lettuce, cilantro, a hint of lime juice, olive oil, and white vinegar.
Tenders of beef, wok-fried in a wine and soy sauce with onions and tomatoes. Served with crispy French fries.
Shredded chicken cooked in a sauce of bread, nuts, and yellow pepper paste. A fusion of Spanish and Inca influences.
Cod fish stewed with onions, tomatoes, and yellow pepper paste with a splash of cream. Served with garlic rice.
Beef stew slow-cooked in a sauce of yellow pepper, paprika, onions, and cilantro. Served with garlic rice and beans.
A risotto style dish made with quinoa, asparagus, mushrooms, red pepper, and grated cheese. Can choose to add shrimp.
A quarter chicken cooked in beer and spices. Served with cilantro rice.
Mahi mahi fish covered with a creamy sauce of seafood and tomato. Fish can be fried or poached.
Spaghetti tossed with sauteed onions, tomatoes, and strip of prime beef in wine and soy sauce. One of Peru's most beloved dishes.
Morsels of chicken, beef, and heart of beef tenderized in a marinade Peruvian style. Served in a bed of mashed potatoes and comes with ensalada criolla.