CANDELA II

Crispy turnovers stuffed with meat, served in pairs. A popular Latin American appetizer, comparable to small savory pies.

Corn dough steamed in a leaf (often banana or corn husk), stuffed with pork. Soft texture and sweet corn flavor.

Fresh mussels served cold with a tangy topping of onions, tomatoes, and corn. Fresh and light.

The ceviche marinade juice, rich in fish and lime flavors. An intense, tangy, and spicy liquid preparation, served as a cocktail or appetizer.

A smaller portion of ceviche. Raw fish marinated in lime juice with spices. Fresh and tangy.

Fried cassava sticks (root similar to potato), served with a creamy yellow cheese and mild chili sauce. Crispy on the outside, tender on the inside.

Mixed salad served with warm goat cheese and honey. A classic sweet and savory combination.

Fresh mixed salad with tuna, corn, and vegetables. Light and balanced.

A rich salad topped with salmon and avocado. Fresh and nourishing.

Peruvian-Chinese fusion dish. Wok-sautéed spaghetti with meat, onions, tomatoes, and soy sauce. Flavorful and juicy.

Peru's most iconic stir-fry dish. Beef strips quickly stir-fried in a wok with onions and tomatoes, seasoned with soy sauce and vinegar. Traditionally served with fries and rice.

Fried pork pieces until crispy. Served with potatoes and Creole sauce (marinated onions). Rich and indulgent.

Cantonese-Peruvian style fried rice with a mix of beef and chicken. Wok-cooked with soy sauce, eggs, and green onions.

Spaghetti topped with a creamy cheese and yellow chili sauce (huancaína), served with sautéed beef. A rich and creamy combination.

A hearty dish consisting of a beef steak, served with a fried egg and fries. Simple and filling.

Peruvian fried rice with choice of meat. Umami flavors of soy sauce and ginger.

An assorted platter of grilled and fried meats (beef, pork, chicken). Ideal for sharing and tasting different meats.

Peru's national dish. Raw fish cubes marinated ('cooked') in lime juice and chili. Fresh, acidic, and spicy.

Salmon-based ceviche-style preparation. Served with traditional Peruvian accompaniments like cassava and corn.

A mix of raw fish and seafood marinated in lime. Offers a variety of sea textures.

Combination of salmon and seafood prepared with lime juice.