Feature dishes

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 Very high in the Andes, the beautiful city of Huancayo is the flourishing commercial emporium of the region. It has fantastic food and is abundant in fresh produce, especially artichokes. Papa a la Huancai­na, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black olives. This easy recipe is so popular that you can find the Huancai­na sauce everywhere: as a dip for crudites, quail eggs, corn

 One story says that causa was invented by a woman from Lima who had to feed a battalion of soldiers celebrating Independence Day. All she had on hand were potatoes that she cooked, mashed and seasoned with some sliced ​​hard-boiled eggs, and a few black olives  Our version are layers of mashed potatoes filled with shredded chicken, chopped vegetables, and mayo.

Some say Papas rellenas are a modification of Empanadas, which came to Peru with the Spaniards, and were created for the first time during the War of the Pacific when Peruvian soldiers trying to hide from Chilean troops on their way from base to base wrapped minced and fried beef in a potato dough.  Our version: Mashed potatoes stuffed with spicy chopped beef and onions then refried.

Brought to Peru by the Spanish conquistadors, the original  menjar blanc  Catalan food was a kind of sweet stew made with adult hen breast, almonds and sugar. It became the current-day recipe known as ají de gallina after incorporating the quintessential Peruvian ingredients of ají amarillo chili peppers and potatoes. 

Seco de Carne is a typically Peruvian stew known since the colonial era, when it was known as Seco Tajime and based on mutton meat. Gastronomic researchers note the influence of Arab cuisine, probably brought to Peru by African slaves to South America.  Our version: stew made from beef, herbs, spices, and vegetables. The stew uses chili peppers, and cilantro.

 According to data collected, it was created at the end of the 19th century and was called "lomito de vaca" . In order to prepare it, it was necessary to have a Cantonese cook in the kitchen —at the time of Chinese immigration, Asians had found work mostly in restaurants, as their stir-fried meals had become a delicacy of the time.  The dish is a blend of Asian and Latin flavors. Tender strips of steak are stir-fried with onions, tomatoes, and peppers. Served with French Fries.

Its origin goes back to Peruvian fishermen in the past who, taking a break from work, would cut fresh fish and eat it with chili peppers. Lemon and onion were added over the years. Due to Japanese influence, ceviche is lightly macerated for a few minutes in lemon.  Our version incorporates Mahi Mahi marinated in lime juice, hot peppers, and salt. It is served with onions, sweet potatoes, cancha and corn kernels.

Chicharrones (deep fried hunks of succulent pork), served on a bed of Andean accompaniments such as ‘choclo’ (huge niblets of Corn), red onion  and sweet potatoes. Associated with many traditional events throughout the year such as Corpus Cristi, Inti Raymi and Qollor’iti around the Cusco region, not seizing the opportunity to try this very Cusqueñan dish would be an opportunity missed.

The original Spanish version, which in turn is derived from the Iberian rice dish, paella, uses saffron and therefore has a yellow tinge. Whereas in Peru, the most traditional variant uses cilantro leaves, giving it not only its trademark green color, but also that distinct flavor. The most popular Peruvian rendition come from the northern coastal city of Chiclayo and used to be served with duck rather than chicken. Our version: Rice cooked with chicken in cilantro sauce, served with onion salsa