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Born from Italian immigrants in Lima's Callao port: spaghetti coated in a velvety emerald Peruvian sauce of blanched spinach, sweet basil, toasted walnuts, sautéed onion, silken tofu, and nutritional yeast, topped with a crispy golden panko-crusted eggplant milanesa.
Lima's ultimate rainy-evening restorative soup: finely chopped cremini mushrooms and brown lentils browned in a smoky ají panca, tomato, garlic, and oregano aderezo, simmered with delicate angel hair noodles and finished with a creamy swirl of oat milk and crisp garlic crostini.
Peru's beloved highland starter: thick rounds of boiled golden potatoes arranged over butter lettuce and draped in a glossy, velvety Huancaína sauce blended from sautéed ají amarillo peppers, sweet red onion, garlic, silken tofu, and soaked cashews, garnished with Botija black olives.
An elegant chilled Peruvian potato terrine: silky riced Yukon Gold potatoes whipped with golden ají amarillo, extra virgin olive oil, and key lime juice, layered with fanned Hass avocado and a zesty herb-chickpea salad.
A celebration of Afro-Peruvian culinary ingenuity: creamy canary beans and garlic white rice bound with a smoky ají amarillo and ají panca aderezo, pan-seared into a crackling golden-crusted skillet cake and served with caramelized sweet plantains and lime sarsa criolla.
Lima's favorite Peruvian-Chinese (Chifa) wok fried rice: chilled jasmine rice tossed over high flame with crispy five-spice smoked tofu, ginger, garlic, sweet red bell pepper, roasted cashews, dark soy, toasted sesame oil, and a mountain of fresh scallions.
An emerald-green Northern Peruvian braise fragrant with blended fresh cilantro, ají amarillo, garlic, grated kabocha squash, and dark chicha de jora, simmering meaty roasted maitake and cremini mushrooms with buttery giant Peruvian lima beans (pallares).
Peru's iconic Chifa wok stir-fry reimagined with thick, smoky portobello strips and seared seitan tossed over high heat with red onion wedges, plum tomatoes, golden ají amarillo strips, soy-vinegar glaze, fresh cilantro, and crispy hand-cut potato fries.
Lima's velvety golden comfort stew made 100% plant-based: fork-shredded king oyster mushrooms and tender jackfruit simmered in a rich sauce of fruity ají amarillo chilies, toasted walnuts, crusty bread, garlic, and unsweetened plant milk, served over golden potatoes with Botija olives.
Bright, coastal Lima-style plant-based ceviche: chilled hearts of palm medallions, tender cremini mushrooms, and creamy avocado cured in an electric key lime, ají limo, ginger, celery, and kombu leche de tigre, served with giant Peruvian choclo corn, glazed sweet potato (camote), and crunchy cancha.
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