Fried pork belly sandwich, served with lamb chops, potatoes, and red sauce.

Fried Pork Belly Sandwich

Fried fish, topped with mixed seafood, seafood sauce, and a side.

Fried Fish

Peruvian-style roasted chicken served with salad and 2 sides.

Whole Chicken

Whipped Potato Layer Cake with Ceviche

Fried Calamari

Cilantro and lamb stew served with Peruvian beans, jasmine rice.

Cilantro and Lamb Stew

Whipped Potato Layer Cake with Chicken

Peruvian-style roasted chicken served with salad and 1 side.

1/2 Chicken

Steak stir fry with onions and tomatoes served with fries and garlic rice.

Lomo Saltado Dish

Hen soup, with fettuccine pasta, boiled eggs, green onions, and lime.

Hen Soup

Cherry Rice Pudding

Potatoes topped with yellow pepper and cheese sauce, garnished with olives.

Potatoes with Yellow Pepper

Jasmine rice, cilantro, green peas, red pepper, juicy chicken.

Tiger's Milk

Season the pork belly with salt, black pepper, garlic powder, and paprika. Rub the spices into the meat thoroughly.

Prepare the Pork Belly

In a large skillet, heat vegetable oil over medium-high heat. Add the seasoned pork belly and fry until golden brown and crispy on all sides, about 15-20 minutes.

Fry the Pork Belly

While the pork belly is frying, season the lamb chops with salt and pepper. Grill or pan-sear the lamb chops to your desired doneness, about 4-5 minutes per side for medium.

Prepare the Lamb Chops

In another pot, boil the diced potatoes until tender, about 10 minutes. Drain and season with salt and pepper.

Cook the Potatoes

Slice the bread rolls in half. Layer lettuce, a slice of fried pork belly, and tomato on the bottom half of each roll. Drizzle with red sauce and top with the other half of the roll.

Assemble the Sandwich

Serve the fried pork belly sandwiches with lamb chops and seasoned potatoes on the side.

Serve

Pork belly

Salt

Black pepper

Garlic powder

Paprika

Vegetable oil

Bread rolls

Lettuce

Tomato, sliced

Red sauce

Lamb chops

Potatoes, diced

In a bowl, mix flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, whisk eggs and milk together. Dip each fish fillet first in the egg mixture, then dredge in the flour mixture, ensuring they are well coated.

Prepare the Fried Fish

Heat oil in a large skillet over medium-high heat. Once hot, add the coated fish fillets and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

In a separate pan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Then, add shrimp, scallops, and clams. Cook for about 4-5 minutes until the seafood is cooked through. Stir in lemon juice.

Prepare the Seafood Topping

In a small bowl, combine mayonnaise, ketchup, hot sauce, and lemon zest. Mix well until all ingredients are incorporated.

Make the Seafood Sauce

Place the fried fish on a serving plate, top with the mixed seafood, and drizzle with the seafood sauce. Serve with your choice of side.

Assemble the Dish

White fish fillets

All-purpose flour

Cornmeal

Cayenne pepper

Eggs

Milk

In a blender, combine garlic cloves, paprika, cumin, oregano, lime juice, olive oil, salt, and black pepper. Blend until smooth.

Prepare the Marinade

Place the whole chicken in a large bowl or zip-top bag and pour the marinade over the chicken. Ensure it is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate the Chicken

Preheat Oven

Place the marinated chicken in a roasting pan. Roast in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Roast the Chicken

Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with a salad and your choice of two sides.

Rest and Serve

Whole chicken

Garlic cloves

Cumin

Oregano

Lime juice

Olive oil

Fresh cilantro

1. Peel and cut the russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot.

Prepare the Whipped Potato Layer Cake

2. Add butter, heavy cream, salt, and black pepper to the potatoes. Mash until smooth and creamy.

3. Stir in shredded cheddar cheese and chopped chives. Mix well.

4. In a greased baking dish, layer the whipped potato mixture, smoothing out each layer as you go. Bake at 350°F (175°C) for about 20-25 minutes until heated through and slightly golden on top.

1. Dice the fresh fish into small cubes. Place in a bowl and cover with lime juice. Let it marinate in the refrigerator for 30 minutes to 'cook' the fish.

Prepare the Ceviche

2. After marinating, add finely chopped red onion, diced tomato, chopped cilantro, minced jalapeño, and salt. Mix well to combine.

3. Refrigerate the ceviche for an additional 10 minutes before serving.

1. Once the potato layer cake is ready, let it cool slightly before slicing.

2. Serve individual slices topped with the fresh ceviche.

Russet potatoes

Butter

Heavy cream

Cheddar cheese, shredded

Fresh chives, chopped

In a bowl, combine the cleaned calamari rings and buttermilk. Allow them to marinate for at least 30 minutes.

Prepare the Calamari

In another bowl, whisk together the flour, cornstarch, salt, black pepper, and garlic powder.

Make the Coating

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Remove the calamari from the buttermilk and allow excess to drain. Dredge the calamari rings in the flour mixture until fully coated.

Coat the Calamari

Carefully add the coated calamari to the hot oil in small batches. Fry for 2-3 minutes or until golden brown and crispy.

Fry the Calamari

Remove the fried calamari with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and marinara sauce.

Drain and Serve

calamari (squid), cleaned and cut into rings

all-purpose flour

cornstarch

salt

black pepper

garlic powder

buttermilk

vegetable oil (for frying)

lemon wedges (for serving)

marinara sauce (for dipping)

In a large pot, heat olive oil over medium-high heat. Add the lamb chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic, carrots, and potatoes; cook for another 5 minutes.

Sauté Vegetables

Stir in cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.

Add Spices

Return the seared lamb to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the lamb is tender.

Combine Ingredients

Stir in the chopped cilantro and let it cook for an additional 10 minutes. Adjust seasoning to taste.

Finish with Cilantro

Lamb shoulder, cut into chunks

Cilantro, chopped

Onion, diced

Garlic, minced

Carrots, sliced

Cumin, ground

Beef broth

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

Prepare the Potatoes

Add butter, cream cheese, salt, and pepper to the drained potatoes. Mash and whip until smooth and creamy.

Whip the Potatoes

In a bowl, mix shredded chicken, chicken broth, green onions, and paprika. Adjust seasoning with salt and pepper to taste.

Prepare the Chicken Filling

In a greased 9x13 inch baking dish, spread half of the whipped potatoes to form the first layer. Add the chicken mixture on top, then cover with the remaining whipped potatoes.

Layer the Cake

Sprinkle the shredded cheese evenly on top of the final layer of potatoes.

Add Cheese Topping

Preheat the oven to 375°F (190°C). Bake the layered cake for 25-30 minutes, or until golden and heated through.

Bake

Let cool for a few minutes before slicing. Serve warm.

Potatoes

Cream cheese

Chicken breast, cooked and shredded

Chicken broth

Green onions, chopped

Shredded cheese (cheddar or mozzarella)

In a bowl, combine minced garlic, olive oil, lime juice, cumin, paprika, oregano, salt, and black pepper. Mix well until all ingredients are combined.

Place the whole chicken in a large resealable bag or dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.

Preheat the Oven

Place the marinated chicken on a roasting pan. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Let it Rest

Garnish with chopped fresh cilantro and serve with a salad and your choice of side.

Whole chicken (about 3-4 lbs)

Garlic cloves, minced

Fresh cilantro, chopped (for garnish)

Slice the sirloin steak into strips, cut the red onion into wedges, and dice the tomatoes. Mince the garlic and chop the cilantro.

Prepare the Ingredients

Deep fry or bake the French fries according to package instructions until crispy. Set aside.

Cook the Fries

In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the steak and cook until browned, about 3-4 minutes. Remove and set aside.

Stir Fry the Steak

In the same skillet, add the remaining oil, then add the garlic, onions, and tomatoes. Stir-fry for about 2-3 minutes until the onions are translucent.

Sauté the Vegetables

Return the steak to the skillet, add soy sauce and vinegar, and stir everything together. Cook for another 1-2 minutes. Stir in chopped cilantro.

Combine and Season

Serve the Lomo Saltado over garlic rice with a side of French fries.

Sirloin steak

Red onion

Tomatoes

Soy sauce

Vinegar

Garlic

Cilantro

French fries

Cooked rice

In a large pot, place the whole hen and cover it with 8 cups of water. Add salt, black pepper, garlic cloves (crushed), carrots (chopped), and celery (chopped). Bring to a boil, then reduce to a simmer. Cook for about 1 hour until the hen is fully cooked and tender.

Prepare the Broth

Once the hen is cooked, remove it from the pot and set it aside to cool. Strain the broth to remove the vegetables and return the clear broth to the pot. Bring the broth back to a simmer and add the fettuccine pasta. Cook according to package instructions until al dente.

Cook the Fettuccine

While the pasta cooks, peel and slice the boiled eggs. Chop the green onions. Once the pasta is cooked, shred the hen meat and add it back to the soup.

Prepare the Eggs and Garnish

Ladle the soup into bowls, adding slices of boiled egg and a sprinkle of green onions. Squeeze fresh lime juice on top before serving.

Serve the Soup

Whole hen

Water

Fettuccine pasta

Boiled eggs

Green onions

Lime

Carrots

Celery stalks

In a medium saucepan, combine Arborio rice, milk, sugar, and a pinch of salt. Bring to a gentle boil over medium heat, stirring frequently.

Cooking the Rice

Reduce heat to low and simmer for about 20-25 minutes until the rice is tender and the mixture is thickened. Stir occasionally to prevent sticking.

Fried Pork Belly Sandwich

Fried Fish

Whole Chicken

Whipped Potato Layer Cake With Ceviche

Fried Calamari

Cilantro And Lamb Stew

Whipped Potato Layer Cake With Chicken

1/2 Chicken

Lomo Saltado Dish

Hen Soup

Cherry Rice Pudding

Potatoes With Yellow Pepper

Tiger's Milk