Incathakhi

Shredded chicken stew in a creamy yellow sauce made from yellow ají, milk, and nuts. It has a mild, slightly spicy, and rich flavor. Traditionally served over boiled potatoes and accompanied by white rice.

Peruvian hot pepper (rocoto) stuffed with a flavorful mixture of ground meat, olives, and spices, topped with melted cheese. It is spicy and juicy. Served with a gratin potato pie to balance the spiciness.

Beef sirloin strips sautéed in a wok with onion, tomato, and soy sauce. It has a characteristic smoky flavor of Peruvian-Chinese fusion cuisine (chifa). Served mixed with french fries and accompanied by white rice.

Grilled beef fillet covered with a rich and creamy sauce of assorted seafood. Combines land and sea flavors with a creamy texture. Ideal for those who enjoy hearty dishes.

Fried beef steak served with a fried egg, fried plantains, and potatoes. It is a very complete dish that mixes savory flavors with the sweetness of the plantain. Served with rice and salad.

Beef marinated in ají panca and grilled. Offers a smoky and slightly spicy flavor from the marinade. Served with golden potatoes, rice, and onion sauce (salsa criolla).

Compact and fried dough made from mixed rice and beans, crispy on the outside and soft on the inside. Served 'montado' with a steak and a fried egg on top. A classic and substantial Creole dish.

Pork ribs or pieces cooked and then fried in their own fat until crispy. Intense flavor and crunchy texture. Traditionally accompanied by sweet potato or fried yuca and onion criolla sauce.

Comforting beef soup with angel hair pasta, milk, egg, and spices. It has a rich and creamy broth with a spicy touch of ají panca. Usually served with toast.