Traditional Peruvian tamal with chicken or pork wrapped with banana or corn leaves. Served with salsa criolla.

TAMAL

Crushed green plantains stuffed with chicken.

TOSTONES RELLENOS - Chicken

Inca Kola

Peruvian purple corn boiled with pineapple and spices. Served over ice.

Chicha Morada

CAUSA

Coke, Diet coke, sprite, lemonade, Dr. Pepper, and orange fanta.

Fountain Drink

Maracuya

Choice of one egg dish, scrambled eggs, or breakfast burrito. Also bacon or sausage, fresh fruit, and choice of hash brown, potatoes.

EXECUTIVE

Crushed green plantains stuffed with picadillo.

TOSTONES RELLENOS - Picadillo

Crushed green plantains stuffed with shrimp.

TOSTONES RELLENOS - Shrimp

Peruvian short cake cookies filled with caramel, topped with powdered sugar.

ALFAJORES

Potato croquettes stuffed with meat, eggs, raisins, and olives. Served with salsa criolla and green sauce.

PAPITAS RELLENAS

Two biscuits with white sausage gravy, fresh fruit bowl, and bacon slices.

COUNTRY

Coffee, danishes and muffins, assorted jellies and butter, fresh fruit, and yogurt cups.

CONTINENTAL

Slow-cooked pork loin served on a French roll with lettuce and salsa criolla.

BUTIFARRA (MINI)

Braised eye round beef served on a French roll with lettuce and salsa criolla.

ASADO SANDWICH (MINI)

LUCUMA ICE CREAM

Assortment of seasonal fruits served with a creamy fruit dip.

FRESH FRUIT

10' Round homemade vanilla custard cake topped with caramel.

FLAN

Crushed green plantains stuffed with tuna.

TOSTONES RELLENOS - Tuna

Choice of turkey, ham, or chicken salad sandwich. Served with lettuce, tomato, and cheese on a croissant. Also includes a bag of chips and a cookie.

BOX LUNCHES - SANDWICH

Salted pork tenderloin boiled, lightly fried, and served on a french roll topped with grilled sweet potato slices and salsa criolla.

CHICHARRON SANDWICH (Mini)

PAPA A LA HUANCAINA

CHEESE AND MEAT

In a skillet, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the shredded chicken or pork, cumin, salt, and pepper. Mix thoroughly and cook for about 5 minutes. Set aside.

Prepare the Filling

In a large bowl, combine the corn masa with the chicken or pork broth. Mix until smooth and well combined. If the mixture is too thick, add more broth until you reach a spreadable consistency.

Prepare the Masa

Soak the banana leaves or corn husks in warm water for about 30 minutes to soften. Lay a leaf or husk flat, spread about 1/4 cup of masa in the center, add a couple of tablespoons of the filling, and fold the sides over to enclose the filling. Tie with kitchen twine or fold the ends.

Assemble the Tamales

Place the tamales upright in a large steamer pot. Steam over boiling water for about 1 to 1.5 hours, or until the masa easily separates from the leaves.

Cook the Tamales

Let the tamales cool slightly before serving. They can be served with salsa criolla on the side.

Serve

Corn masa (corn dough)

Chicken, cooked and shredded

Pork, cooked and shredded

Chicken or pork broth

Banana leaves or corn husks

Onion, finely chopped

Garlic, minced

Cumin powder

Salt

Pepper

Peel the green plantains and cut them into 1-inch thick slices.

Prepare the Plantains

Heat the oil in a large frying pan over medium heat. Fry the plantain slices until golden brown, about 4-5 minutes on each side. Remove and drain on paper towels.

Fry the Plantains

Using a flat surface or a tostonera, smash each fried plantain slice into a flat disc, about 1/2 inch thick.

Flatten the Plantains

Return the flattened plantains to the hot oil and fry again until crispy, about 2-3 minutes on each side. Drain on paper towels.

Second Fry

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the shredded chicken, salt, black pepper, cilantro, and lime juice to the skillet. Mix well and cook for another 2-3 minutes until heated through.

Combine Chicken and Seasoning

Take each crispy tostone and fill it with the chicken mixture. Serve warm.

Stuff the Plantains

Green plantains

Cooked chicken, shredded

Onion, diced

Bell pepper, diced

Olive oil

Black pepper

Cilantro, chopped

Lime, juiced

Oil for frying

In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Remove from heat and let cool.

Prepare the Syrup

In a large pitcher, combine the cooled syrup, lemon juice, pineapple juice, vanilla extract, and yellow food coloring. Stir well to combine.

Mix Ingredients

Slowly pour in the carbonated water to the mixture in the pitcher. Stir gently to combine without losing too much carbonation.

Add Carbonation

Fill glasses with ice cubes and pour the Inca Kola mixture over the ice. Serve immediately.

Sugar

Water

Lemon Juice

Pineapple Juice

Vanilla Extract

Yellow Food Coloring

Carbonated Water

Ice Cubes

In a large pot, combine the purple corn and water. Bring to a boil over medium heat.

Boil the Corn

Once boiling, add the pineapple, sugar, cinnamon stick, and cloves. Reduce heat and let simmer for about 30 minutes.

Add Pineapple and Spices

After simmering, remove from heat and strain the liquid through a fine mesh sieve into a large pitcher, discarding the solids.

Strain the Mixture

Stir in the lime juice for additional flavor.

Add Lime Juice

Fill glasses with ice and pour the chicha morada over the ice. Serve chilled.

Serve Over Ice

Purple corn

Pineapple (fresh or canned)

Cinnamon stick

Cloves

Lime juice

Boil the potatoes in salted water until tender. Drain and let cool.

Prepare the Potatoes

Peel the cooled potatoes and mash them in a bowl. Add lemon juice, aji amarillo paste, and salt. Mix until smooth.

Mash the Potatoes

In a separate bowl, mix the shredded chicken, mayonnaise, diced red onion, and chopped cilantro. Season with salt and pepper to taste.

Combine Ingredients

In a serving dish, spread half of the potato mixture to form the first layer. Top with the chicken salad mixture, then add the remaining potato mixture on top.

Layer the Mixtures

Garnish with sliced black olives, boiled eggs, and avocado. Chill before serving.

Garnish and Serve

Potatoes

Lemon juice

Aji amarillo paste

Cooked chicken breast, shredded

Mayonnaise

Diced red onion

Chopped cilantro

Black olives, sliced

Boiled eggs, sliced

Avocado, sliced

Fill the fountain drink dispenser with each of the beverages. Ensure that each drink is filled to its designated level without overflowing.

Prepare the Fountain

Customers can choose their desired combinations of Coke, Diet Coke, Sprite, Lemonade, Dr. Pepper, and Orange Fanta according to their preference.

Mix to Taste

Provide cups and allow customers to fill their drinks as desired. Enjoy!

Coke

Diet Coke

Sprite

Lemonade

Dr. Pepper

Orange Fanta

Cut the passion fruits in half and scoop out the pulp into a measuring cup.

Prepare the Passion Fruit

In a blender, combine the passion fruit pulp, water, sugar, and lime juice. Blend until the mixture is smooth.

Mix the Ingredients

Taste the mixture and adjust the sweetness by adding more sugar if needed. Blend again if you add more sugar.

Adjust Sweetness

Pour the drink into glasses over ice cubes and serve immediately.

Passion fruit pulp

Ice cubes

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, cook the sausage patties until browned and fully cooked. Set aside.

Cook the Meats

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Set aside.

Prepare the Eggs

In the same skillet, melt the butter over medium heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring. Cook until the eggs are just set, then add in the bell peppers and onion. Continue cooking until the vegetables are tender.

Cook the Egg Dish

Warm the tortillas in a separate skillet. Place a portion of the scrambled eggs onto each tortilla, sprinkle with cheese, and roll them up tightly.

Assemble the Breakfast Burrito (if chosen)

Serve the scrambled eggs or breakfast burrito alongside crispy bacon or sausage. Add fresh fruit and hash browns or potatoes on the side.

Plate the Dish

Eggs

Milk

Black Pepper

Butter

Tortilla (for burrito)

Shredded Cheese

Bell Peppers (diced)

Onion (diced)

Bacon

Sausage Patties

Fresh Fruit

Hash Browns or Potatoes

Stir in the tomato sauce, olives, cumin, oregano, salt, and pepper. Simmer for about 10 minutes until the mixture thickens. Set aside.

Prepare the Picadillo

Peel the green plantains and cut them into 1-inch thick slices. Heat vegetable oil in a deep pan over medium heat. Fry the plantain slices until they are golden and soft but not fully cooked, about 3-4 minutes per side. Remove and drain on paper towels.

Prepare the Tostones

Using a tostonera or the bottom of a flat plate, smash the fried plantains to form disks about 1/2-inch thick.

Return the flattened plantains to the hot oil and fry again until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Final Fry

Stuff each tostone with the prepared picadillo mixture. Serve hot and enjoy!

Assemble the Tostones Rellenos

Vegetable oil

Ground beef

Onion, chopped

Bell pepper, chopped

Tomato sauce

Olives, sliced

Cumin

Oregano

Heat vegetable oil in a deep skillet over medium heat. Fry the plantain slices until they are golden and tender, about 4-5 minutes. Remove and drain on paper towels.

Using a tostonera or the bottom of a flat dish, flatten each fried plantain slice to about 1/2 inch thickness.

Return the flattened plantains to the hot oil and fry again until crispy, about 2-3 minutes. Drain on paper towels and set aside.

Refry the Plantains

In a skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until soft. Add diced red bell pepper and shrimp, cooking until shrimp turn pink (about 3-4 minutes). Stir in lime juice, chopped cilantro, salt, and pepper. Cook for an additional minute.

Cook the Shrimp Filling

Take each crispy plantain cup and fill it with the shrimp mixture. Serve immediately.

Tamal

Tostones Rellenos - Chicken

Inca Kola

Chicha Morada

Causa

Fountain Drink

Maracuya

Executive

Tostones Rellenos - Picadillo

Tostones Rellenos - Shrimp

Alfajores

Papitas Rellenas

Country

Continental

Butifarra (mini)

Asado Sandwich (mini)

Lucuma Ice Cream

Fresh Fruit

Flan

Tostones Rellenos - Tuna

Box Lunches - Sandwich

Chicharron Sandwich (mini)

Papa A La Huancaina

Cheese And Meat