Sautéed chicken, peanuts, peas and gold potato in cheesy black mint and oregano sauce topped with cilantro & shaved Parmesan

Chicken Ocopa

Noodles in spicy rocoto chili tomato sauce, garlic, capers, kalamata olives, spinach & tomato topped with Huancaina cheese sauce & shaved Parmesan

Spicy Rocoto Pasta

Chicken, red onion & roma tomato sauteed in aji amarillo, garlic, white wine & tamari tossed over gold fries topped with cilantro with side garlic rice

Chicken Saltado

Shrimp, chicken, tomato & spinach in creamy aji amarillo cheese sauce topped with pico de gallo & grilled pineapple wheels with side garlic rice

Chicken Para Rayos

Blend of chorizo and all natural angus beef topped with Provolone, fried egg & yellow pepper mayo

Chori-Burger

Inca Kola is a sweet, carbonated soft drink known for its bright yellow color and unique fruit flavor profile.  It has a distinctive taste that blends citrus and other fruit flavors, setting it apart from traditional colas.  Here's how to make your own version at home.

Inca Kola

Spiced rum, peach schnapps, bananaliqueur, orange, pineapple, cranberry

Scurvy Pirate

Cold brew espresso, coffee liqueur, crème de cacao, coconut rum, frothed cream

Spiked Cappucino

Malbec steamed with agave, cinnamon and clove

Mulled Wine

Silver tequila, pink grapefruit, key lime, agave, club soda

La Paloma

Askinosie hot cocoa, Peruvian pisco, frothed cream

Spiked Hot Chocolate

Peruvian pisco, key lime juice, ginger beer, bitters

Chilcano Mule

Leblon cachaca, ginger liqueur, key lime, agave, brown sugar rim

Ginger Caipirinha

Chicha Morada

Rumchata, coconut rum, pineapple juice and a dash of cinnamon

Rumchata Colada

A classic dish featuring freshly cooked eggs, prepared to your liking for a comforting and nutritious meal.

Eggs

Rumchata, ginger liquor, pineapple juice, grenadine

Besito

Enjoy a soothing cup of loose leaf tea, expertly crafted from the finest hand-picked leaves for a rich and aromatic experience.

Loose Leaf Tea

Iced Yerba Mate

Indulge in our rich and velvety Askinosie Hot Chocolate, crafted with premium cocoa for a luxurious treat that warms the soul.

Askinosie Hot Chocolate

Soft Drinks

Peruvian pisco, sweet vermouth, cherry juice, bitters

El Capitan

Charred seasoned thin sliced pork loin with side black beans & garlic rice

Chicharron Plate

Charred seasoned thin sliced pork loin on sweet potato fries & drizzled with gulf sauce

Chicharron Sandwich

Start by washing and peeling the gold potatoes. Cut them into small cubes. Chop the cilantro, mint leaves, and set aside.

Prepare the Ingredients

In a pot, add water and bring to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and set aside.

Cook the Potatoes

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it rest.

Sauté the Chicken

In the same skillet, add the peanuts, peas, chopped mint, and oregano. Stir for 2-3 minutes. Add the cooked potatoes and cheese, mixing well.

Prepare the Sauce

Slice the cooked chicken and place it on a serving plate. Pour the peanut and potato mixture over the chicken. Garnish with fresh cilantro and shaved Parmesan.

Combine Everything

Chicken breasts

Gold potatoes

Peas

Peanuts

Fresh mint leaves

Oregano

Cheese (preferably Parmesan or Cotija)

Cilantro

Olive oil

Salt

Black pepper

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Finely chop the rocoto chili peppers (removing seeds for less heat if desired) and add to the skillet. Stir in chopped tomatoes, capers, kalamata olives, and fresh spinach. Cook for about 5-7 minutes until the spinach wilts and the mixture is heated through.

Add the Vegetables

Add the cooked pasta to the skillet with the sauce. Toss to combine and season with salt and black pepper to taste. Cook for an additional 2-3 minutes.

Combine with Pasta

Plate the pasta and generously drizzle with Huancaina cheese sauce. Top with shaved Parmesan cheese before serving.

Serve

Pasta

Rocoto chili peppers

Tomatoes (chopped)

Garlic (minced)

Capers

Kalamata olives (sliced)

Spinach (fresh)

Huancaina cheese (sauce)

Parmesan cheese (shaved)

Slice the chicken breast into strips and marinate it with aji amarillo paste, tamari, and minced garlic for about 20 minutes.

Prepare the Chicken and Marinade

Peel and cut the gold potatoes into fries. Heat oil in a deep pan and fry the potatoes until golden brown. Drain and set aside.

Cook the Fries

In a large skillet, heat a tablespoon of oil over medium heat. Add sliced red onion and sauté until translucent. Then add chopped roma tomatoes and cook until softened.

Sauté the Vegetables

Add the marinated chicken to the skillet with the vegetables. Sauté until the chicken is cooked through, about 5-7 minutes.

Cook the Chicken

Pour in the white wine and let it simmer for a couple of minutes until it reduces slightly. Season with salt and pepper to taste.

Deglaze and Finish

On a plate, serve a portion of the garlic rice, top with the chicken saltado mixture, and place the fries on the side. Garnish with fresh cilantro.

Chicken breast

Red onion

Roma tomatoes

Aji amarillo paste

Garlic

White wine

Tamari

Gold potatoes (for fries)

Fresh cilantro

Cooked garlic rice

In a large skillet, heat olive oil over medium heat. Season the chicken breast with salt and black pepper, then add to the skillet. Cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let it rest. In the same skillet, add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove and set aside.

Prepare the Chicken and Shrimp

In the same skillet, add diced tomatoes and spinach, sautéing until the spinach wilts. Lower the heat and add aji amarillo paste and cream cheese, stirring until the cream cheese melts and the mixture is creamy and well combined. Add shredded cheese and mix until melted.

Make the Creamy Sauce

Slice the cooked chicken into strips and return it along with the shrimp to the skillet. Stir to coat in the creamy sauce and heat through for an additional 2-3 minutes.

Combine Ingredients

Grill pineapple slices on a grill or grill pan for about 2-3 minutes on each side until grill marks appear.

Prepare the Pineapple

Serve the chicken and shrimp mixture over garlic rice, topped with pico de gallo and grilled pineapple wheels.

Shrimp, peeled and deveined

Tomatoes, diced

Fresh spinach

Cream cheese

Shredded cheese (your choice)

Pico de gallo

Pineapple, sliced

Garlic rice

In a blender, combine the yellow bell pepper, mayonnaise, salt, and pepper. Blend until smooth and set aside.

Prepare the Yellow Pepper Mayo

In a skillet, heat olive oil over medium heat. Add the chorizo and cook for about 5 minutes, breaking it apart with a spatula until it's browned. Then, add the Angus beef patty to the skillet and cook to your desired doneness, about 3-4 minutes per side.

Cook the Chorizo and Beef Patty

In the same skillet, crack the egg and fry it sunny-side up or to your preference.

Fry the Egg

Toast the burger bun if desired. On the bottom half of the bun, layer the cooked chorizo, Angus beef patty, slice of provolone cheese, fried egg, and a generous spoonful of yellow pepper mayo. Top with the other half of the bun.

Assemble the Burger

Serve immediately while hot with your favorite side.

Chorizo

Angus beef patty

Provolone cheese

Yellow bell pepper

Mayonnaise

Burger buns

In a large mixing bowl, combine the carbonated water and sugar. Stir until the sugar is fully dissolved.

Prepare the Base

Add the caffeine, citric acid, natural flavoring, and yellow food coloring to the mixture. Stir gently to combine.

Add Flavoring

Transfer the mixture to a clean bottle or can and refrigerate for at least 30 minutes before serving. Serve chilled.

Chill and Serve

Carbonated water

Sugar

Caffeine

Citric acid

Natural flavoring (lemon and other fruit flavors)

Yellow food coloring

In a cocktail shaker, combine spiced rum, peach schnapps, banana liqueur, fresh orange juice, pineapple juice, and cranberry juice.

Shake It Up

Add ice cubes to the shaker, cover, and shake vigorously for about 15 seconds until well mixed and chilled.

Strain the mixture into a chilled glass. Garnish with an orange slice and a maraschino cherry on top.

Pour and Garnish

Spiced Rum

Peach Schnapps

Banana Liqueur

Fresh Orange Juice

Pineapple Juice

Cranberry Juice

Ice Cubes

Orange Slice (for garnish)

Maraschino Cherry (for garnish)

In a mixing bowl, whip the heavy cream until soft peaks form. If desired, add sugar to taste and continue whipping until stiff peaks form. Set aside.

Prepare the Frothed Cream

In a shaker or mixing glass, combine the cold brew espresso, coffee liqueur, crème de cacao, and coconut rum. Stir gently to mix the ingredients together.

Mix the Spiked Ingredients

Pour the spiked mixture into a serving glass. Top with a generous dollop of frothed cream.

Assemble the Drink

Sprinkle cocoa powder on top of the frothed cream for garnish. Serve immediately and enjoy!

Garnish and Serve

Cold brew espresso

Coffee liqueur

Crème de cacao

Coconut rum

Heavy cream

Sugar (optional)

Cocoa powder (for garnish)

In a medium saucepan, pour the Malbec wine and heat over low to medium heat. Do not boil.

Prepare the Wine

Stir in the agave syrup until fully dissolved.

Add Sweetener

Add the cinnamon sticks, whole cloves, and star anise to the wine mixture.

Add Spices

Add Orange Slices

Allow the wine to simmer for about 15-20 minutes, stirring occasionally to fully infuse the flavors. Do not let it come to a boil.

Simmer

Once the flavors are well combined, strain the mulled wine into heatproof glasses or mugs. Serve warm.

Strain and Serve

Malbec wine

Agave syrup

Cinnamon sticks

Whole cloves

Orange (sliced)

Star anise

If desired, rim the glass with salt by running a lime wedge around the edge and dipping it into a plate of salt.

Prepare the Glass

In a cocktail shaker, combine the silver tequila, pink grapefruit juice, key lime juice, and agave syrup. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into a glass filled with fresh ice and top with club soda. Stir gently to combine.

Garnish with a slice of grapefruit if desired and serve immediately.