INKA BISTROT

Classic Peruvian appetizer consisting of boiled potatoes topped with a creamy yellow sauce. The sauce is made from mild yellow chili (aji amarillo) and fresh cheese, offering a rich and slightly spicy flavor. Served cold, usually with hard-boiled eggs and olives.

A layered potato pâté, seasoned with lime and mild yellow chili. The texture is smooth and fresh, similar to a firm purée. Stuffed with a creamy chicken salad, it's a refreshing and flavorful appetizer.

Mussels served in their shells, topped with a fresh salsa of diced vegetables (onions, tomatoes, corn). Marinated in lime juice, they offer a bright, acidic, and very fresh bite. Ideal as a shared appetizer.

Combination of two classics: seasoned mashed potato (causa) topped with marinated raw fish (ceviche). The mix offers a contrast between the sweet purée and the acidic, spicy fish. A complete, flavorful starter.

A fresh and varied mixed salad with crunchy vegetables and creamy avocado. Dressed with a balsamic vinaigrette. A light side dish or a healthy starter.

A powerful 'cocktail' based on ceviche marinade (lime juice, chili, fish juice). Very acidic, salty, and spicy taste, served in a glass with pieces of fish. Considered an excellent fortifier.

The intense marinade of leche de tigre served with crispy fried fish pieces. The contrast between the cold, acidic liquid and the hot, crispy fry is highly appreciated.

Peruvian-style fried chicken, crispy on the outside and juicy on the inside. Similar to American fried chicken but with local spices. Served generously with fries and salad.

Fried pork belly until golden and crispy. The meat is rich and flavorful. Traditionally served with fried sweet potatoes and a red onion salsa (salsa criolla) to cut through the richness.

Shredded chicken in a creamy, yellow mild chili sauce with nuts and parmesan. Creamy texture and comforting, non-spicy taste. Served over potatoes and with rice.

Iconic wok-sautéed dish, mixing beef, onions, and tomatoes with soy sauce. Smoky and savory flavor typical of Chifa cuisine. Uniquely served with fries mixed into the sauté and white rice on the side.

Enriched version of the classic Lomo Saltado. In addition to the sautéed beef, the dish includes sweet fried plantains and a fried egg. A very hearty mix of savory and sweet flavors.

A beef steak served with a generous 'poor man's' style garnish: rice, fries, fried egg, and plantains. A robust main course combining various textures and flavors.

Fusion of Italian pasta topped with huancaina sauce (mild chili and cheese cream) and a beef stir-fry (Lomo Saltado). Rich, creamy, and flavorful with the smoky wok taste.

Peruvian-Chinese (Chifa) style fried rice with beef. Wok-cooked with soy sauce, eggs, and scallions. Smoky and savory flavor, with separated, slightly fried rice grains.

Chicken version of Peruvian fried rice. Wok-fried at high heat with soy sauce and aromatics. A popular and comforting dish.

Fried rice combining beef and chicken. Offers a variety of meat textures in the same flavorful stir-fried rice dish.

Seafood fried rice. The salty taste of soy sauce blends with the marine flavors. Usually contains a mix of shrimp, calamari, and mussels.

Similar to paella, this is a stewed rice with seafood in a spicy broth (often based on aji panca chili). The rice is soft, moist, and very fragrant.

Peru's national dish. Fresh raw fish 'cooked' in lime juice and chili peppers. Served cold with traditional accompaniments like sweet potato and corn to balance the acidity.

Ceviche combining white fish and a mix of seafood (calamari, shrimp, octopus). Marinated in lime juice, offering a variety of fresh seafood textures.

Breaded and fried fish pieces until golden brown. Crispy on the outside and tender on the inside. Often served with fried cassava and tartar or spicy sauce.

Whole fried sea bream, crispy skin and flaky white flesh. A simple and flavorful dish highlighting the fish, served with cassava and rice.

Whole fish fillet or whole fish fried and covered with a rich, spicy seafood sauce. The sauce is creamy and usually slightly spicy. A very indulgent dish for seafood lovers.

Large platter of mixed fried seafood (fish, calamari, shrimp, etc.). Everything is crispy and golden. Usually served for sharing, accompanied by fried cassava and salsa criolla.

Fish stew steamed with onions, tomatoes, and Peruvian chilies. The fish remains very juicy and the broth is rich in aromas. Served hot with rice to soak up the sauce.

Rich and hearty seafood soup, comparable to a spicy bouillabaisse. Contains various fish and shellfish in a concentrated broth with intense marine flavors. Known for being invigorating.