Inka Cola

Moist chocolate cake made with Peruvian cacao layered with dulce de leche and fudge.

Chocolate Cake

Chinese style fried rice with soy sauce, ginger, sesame oil, oyster sauce with your choice of chicken or beef.

Arroz Chaufa

Stir-fry of marinated beef strips, onions, tomatoes, and French fries. Served with rice.

Lomo Saltado

Arroz con Mariscos

Crispy calamari and fried yuca with Peruvian tartar sauce.

Chicharron de Calamar

Crispy fish with fried yuca and Peruvian tartar sauce.

Chicharron Pescado

Octopus slices, black olive cream and pecans. Served with crackers.

Pulpo al Olivo

Cold mashed potatoes, Peruvian yellow pepper, avocado and mayo topped with tuna or chicken.

Causa

Fresh grouper, shrimp, calamari and octopus with lime juice, aji limo, red onions, cilantro, sweet potato and Peruvian corn

Ceviche Mixto

Fresh grouper with lime sauce, red onions, cilantro, aji limo, sweet potato and Peruvian corn.

Ceviche Classico

Combine warm water and granulated sugar in a small saucepan. Heat over medium-low, stirring until the sugar is completely dissolved (about 3–5 minutes). Do not boil.

Make simple syrup

Add brown sugar to the dissolved sugar mixture and stir until fully incorporated (1–2 minutes). Keep the heat low so the sugars melt together but do not caramelize.

Stir in citric acid and tartaric acid until dissolved. These provide the bright tartness characteristic of Inka Cola. Taste carefully and adjust—add up to 1/4 tsp more citric acid if you want a tangier base.

Remove the pan from heat. Stir in vanilla extract, finely chopped lemongrass (or lemon zest), ground ginger, and ground cinnamon. Let the mixture steep off heat for 20–30 minutes to extract aromatics.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container to remove solids (lemongrass, zest, any undissolved bits). If using turmeric for coloring, add the pinch now and stir thoroughly; if using liquid yellow food coloring, add 2 drops and mix to achieve bright golden-yellow color. Adjust coloring in very small increments if needed.

Allow the syrup to cool to room temperature, then refrigerate for at least 30 minutes until thoroughly chilled. The cooled syrup will keep covered in the refrigerator for up to 2 weeks.

To build a single serving (makes ~1 tall glass): Fill a tall glass with about 1/2 cup ice cubes (or adjust to preference).

Pour 3 tablespoons (about 45 ml) of the chilled syrup over the ice. For a sweeter/stronger flavor, increase to 4 tablespoons. (Scale syrup volume for multiple servings: about 3 Tbsp syrup per 8 oz / 240 ml finished drink.)

Slowly top with 1 cup (240 ml) chilled club soda or sparkling water. Pour gently over the back of a spoon or down the side of the glass to preserve carbonation. Stir once gently with a long spoon to combine—do not over-stir.

Garnish with a lime or lemon wedge and serve immediately. Optionally squeeze a wedge into the drink for a brighter citrus note.

For a pitcher (about 4 servings): Combine 3/4 cup of syrup with 4 cups chilled club soda in a pitcher. Stir gently, then serve over ice with citrus wedges.

warm water

granulated sugar

brown sugar (light or dark)

citric acid

tartaric acid (or cream of tartar)

vanilla extract

lemongrass (finely chopped) or lemon zest

ground ginger

ground cinnamon

yellow food coloring (liquid) or turmeric (very small pinch)

chilled club soda or sparkling water

ice cubes

fresh lime or lemon wedges

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease parchment and lightly flour pans.

Prepare and preheat

In a large bowl, whisk together the all-purpose flour, granulated sugar, Peruvian cacao powder, baking powder, baking soda, and fine salt until evenly distributed.

In a separate bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no large flour streaks remain. The batter will be thick.

Slowly pour the hot water into the batter while stirring gently. The batter will thin and become glossy—this helps produce a moist crumb.

Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release large air bubbles.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even color.

Allow cakes to cool in the pans on a wire rack for 15 minutes, then run a knife around the edges, turn out, remove parchment, and cool completely on the rack before assembly (about 1 hour).

If using store-bought dulce de leche, stir it in a small bowl to loosen and make it spreadable. If homemade (from canned milk or stovetop), ensure it has cooled to room temperature before using.

If the dulce de leche is very thick, you can thin it with 1–2 teaspoons of warm milk to make spreading easier; do not make it runny.

Place the chopped bittersweet chocolate in a heatproof bowl.

In a small saucepan, bring the heavy cream to a simmer over medium heat until it just begins to steam and small bubbles form at the edge; do not boil.

Pour the hot cream over the chopped chocolate and let sit for 1 minute to soften the chocolate.

Gently stir the chocolate and cream together until smooth and glossy. Add the unsalted butter, light corn syrup (if using), and fine salt; stir until fully incorporated and smooth. Let the ganache cool until thickened but still spreadable (20–30 minutes at room temperature, or accelerate in refrigerator, stirring every 5–10 minutes).

To make a simple chocolate buttercream: using a stand mixer or hand mixer, beat the softened butter until smooth. Sift in the confectioners' sugar and Peruvian cacao powder, then add vanilla extract and 1 tablespoon heavy cream or milk. Beat on low until combined, then increase speed and add remaining tablespoon cream as needed until you reach a smooth, spreadable consistency. Taste and add sea salt flakes if desired. If you prefer a lighter finish, skip this and just use the ganache for filling and coating.

If the cake layers have domed tops, level them with a serrated knife so they stack evenly.

Place one cake layer on a serving plate or cake board. Spoon half of the dulce de leche onto the layer and spread it in an even layer about 1/4–1/3 inch thick, leaving a small border to prevent squeezing out when stacked.

Spoon half of the cooled, spreadable fudge/ganache over the dulce de leche and spread evenly with an offset spatula. The combination of dulce de leche and fudge creates a rich middle layer.

Place the second cake layer on top, pressing gently to adhere. If using buttercream, apply a thin crumb coat of buttercream over the whole cake and chill 15 minutes to set. Otherwise, proceed to top coating.

Spread the remaining ganache over the top of the cake and allow it to drip down the sides, or use the buttercream to frost the sides and top smoothly. Reserve a little ganache to pipe or decorate if desired.

Garnish with chocolate shavings or chopped toasted nuts; finish with a light sprinkle of sea salt flakes to contrast the dulce de leche if you like.

Chill the assembled cake for at least 30 minutes to let layers set before slicing, or let it sit at room temperature for 20 minutes for softer ganache. Store cake covered in the refrigerator for up to 4 days; bring to room temperature 30–60 minutes before serving for best texture.

all-purpose flour

Peruvian cacao powder (unsweetened)

baking powder

baking soda

fine salt

large eggs

whole milk

vegetable oil

hot water

dulce de leche (store-bought or homemade)

bittersweet chocolate (60-70% cacao), chopped

heavy cream

unsalted butter

light corn syrup (optional, for shine)

unsalted butter, softened

confectioners' sugar

heavy cream or milk

sea salt flakes (optional)

chocolate shavings or chopped toasted nuts (optional)

If you haven't already, cook rice according to package instructions, spread on a sheet tray and chill until cold (day-old refrigerated rice works best to keep grains separate). Measure 4 cups chilled cooked rice and break up any clumps with your hands or a fork.

Prepare rice

In a bowl combine 1 tablespoon soy sauce, 1 teaspoon rice wine or mirin, 1 teaspoon cornstarch and 1 teaspoon grated ginger. Add the diced chicken or sliced beef, toss to coat thoroughly and let sit at room temperature for 10–15 minutes while you prep other ingredients (or refrigerate up to 1 hour).

Marinate protein

Separate scallion whites and greens and slice thinly. Finely dice the onion, mince garlic and ginger. Thaw peas and carrots and drain any excess water.

Prep aromatics and veggies

Crack 3 eggs into a bowl, add 1 tsp salt and 1 tsp pepper, and beat lightly until combined.

Beat eggs

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl. Add the marinated protein in a single layer and let sear without moving for 30 seconds, then stir-fry until just cooked through (chicken 3–4 minutes; beef 2–3 minutes depending on thickness). Remove protein to a plate and set aside.

Add 1 tablespoon vegetable oil to the hot wok. Pour in the beaten eggs and let sit 10–15 seconds, then gently scramble until soft curds form but eggs are still slightly underdone. Transfer eggs to the same plate as the cooked protein and set aside.

Return wok to high heat and add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Add diced onion and white parts of scallions; stir-fry 45–60 seconds until fragrant and slightly translucent. Add minced garlic and minced ginger and stir 20–30 seconds more until fragrant (do not burn).

Add the thawed peas and carrots and stir-fry 1–2 minutes until heated through.

Add the chilled rice to the wok, breaking up any remaining clumps. Increase heat to very high. Toss constantly to heat the rice evenly and to coat it lightly in oil.

Drizzle over 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 teaspoon dark soy sauce (if using). Continue to toss and stir-fry so the sauces distribute and the rice takes on a uniform color and flavor, about 2–3 minutes.

Taste and adjust seasoning — add a pinch more salt or 1/2 tablespoon soy sauce if needed.

Return the cooked protein and scrambled eggs to the wok. Add the sliced scallion greens and toss everything together for 30–60 seconds to combine and warm through.

Turn off the heat and drizzle 1 teaspoon sesame oil over the rice, toss to finish. If desired, sprinkle toasted sesame seeds and chopped cilantro or additional scallion greens.

Transfer Arroz Chaufa to a serving dish and serve hot. Provide extra soy sauce and hot sauce at the table if desired.

long-grain white rice, cooked and chilled (preferably day-old)

vegetable oil (for cooking)

sesame oil

low-sodium soy sauce

oyster sauce

dark soy sauce (optional, for color)

boneless skinless chicken breast, small dice

OR beef flank or sirloin, thinly sliced

soy sauce (for marinade)

rice wine or mirin (or dry sherry)

cornstarch

fresh ginger, grated

neutral oil (vegetable or canola)

small yellow onion, finely diced

garlic cloves, minced

fresh ginger, peeled and minced

scallions (green onions), thinly sliced (white and green separated)

frozen peas and diced carrots, thawed

salt

freshly ground black pepper

toasted sesame seeds (optional)

fresh cilantro or additional scallion greens for garnish (optional)

In a medium bowl combine 3 tbsp soy sauce, 2 tbsp red wine vinegar, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp black pepper and 2 tbsp vegetable oil. Add the thinly sliced beef and toss to coat. Cover and marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Marinate the beef

If using raw potatoes, cut into fries and soak 20 minutes, dry thoroughly and par-fry at 325°F until just cooked but not browned, then drain and hold. If using frozen fries, bake or fry according to package directions until golden and crisp. Keep warm.

Prepare fries

While fries cook, cut the onion into 1/2-inch wedges, cut tomatoes into wedges, and slice scallions into 1–2 inch pieces. If using aji amarillo paste, measure 1 tsp and have it ready.

Prep vegetables

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if necessary) and sear without moving for 30–45 seconds, then stir-fry 1–2 minutes until browned but still juicy. Transfer beef to a plate and reserve any browned bits in the pan.

High-heat sear the beef

Return the pan to high heat and add another 1 tbsp oil if needed. Add the onion wedges and stir-fry 1–2 minutes until they begin to color but remain crisp-tender. If using aji amarillo paste, add it now and stir 20–30 seconds to bloom the flavor.

Cook onions & aromatics

Add the seared beef back to the pan with the onions. Toss in tomato wedges and scallion pieces. Pour in 1 tbsp stock, 1 tbsp soy sauce, and 1 tsp red wine vinegar. Stir and toss quickly 30–45 seconds just to warm the tomato without fully breaking it down. Season with up to 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting.

Combine ingredients

Add the hot French fries to the skillet and gently toss them with the beef and vegetables until evenly combined, about 20–30 seconds. The fries should absorb some sauce and remain slightly crisp.

Finish with fries

Remove from heat. Sprinkle chopped cilantro or parsley if using, and give one final toss. Serve immediately.

Final garnish

Divide cooked white rice among four plates (about 1 cup each). Spoon lomo saltado mixture alongside or over the rice. Serve with lime wedges to squeeze over if desired.

sirloin or top round steak, thinly sliced into 1/2-inch strips

soy sauce

red wine vinegar

minced garlic

ground cumin

vegetable oil (for marinade and frying)

large yellow onion, cut into 1/2-inch wedges

ripe roma or plum tomatoes, cut into 6–8 wedges

aji amarillo paste or yellow chili paste (optional)

frozen or fresh French fries (par-cooked or raw)

scallions (green onions), cut into 1–2 inch pieces

beef or chicken stock

soy sauce (extra)

red wine vinegar (extra)

fresh cilantro or parsley, chopped (optional)

freshly ground black pepper (extra)

cooked white rice

lime wedges (optional)

Rinse shrimp, squid, mussels, and fish under cold water. Pat dry. Lightly season shrimp and fish with 0.5 tsp salt and a pinch of black pepper. If mussels are present, discard any that remain open after a firm tap. Set seafood aside refrigerated until ready to add.

Clean and season seafood

Warm the fish stock in a saucepan over low heat. If using saffron, crush threads between your fingers and add to 50 ml of warm stock to bloom for 5–10 minutes. Keep stock warm on the back burner; you will add it hot to the rice.

Heat a wide, heavy skillet or paella pan (about 12–14 inches) over medium heat. Add the vegetable oil and butter. When the butter has melted and the oil shimmers, add the chopped onion and sauté 5–6 minutes until soft and translucent.

Add the minced garlic and ginger; cook 30–45 seconds until fragrant but not brown.

Stir in the aji amarillo paste and ají panca paste. Cook, stirring, 2–3 minutes to mellow rawness and combine flavors.

Add the smoked paprika and ground cumin; stir for 20 seconds to toast the spices.

Add the rice to the pan and stir to coat every grain with the aromatic oil and paste. Toast the rice 1–2 minutes, stirring constantly so it becomes glossy but not browned.

Pour in the white wine and cook 1–2 minutes until most of the wine has evaporated.

Carefully add the warm seafood stock (including the saffron-infused portion if using) and immediately stir to distribute rice evenly. Taste the liquid and add remaining salt (about 1.5 tsp more) and 0.25 tsp black pepper, adjusting to preference. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to medium-low to maintain a gentle simmer. Arrange the red pepper slices and cherry tomato halves evenly over the rice. Do not stir again after this point—let the rice cook undisturbed so it forms a crust (socarrat) on the bottom similar to paella. Cook uncovered for 15 minutes.

After 15 minutes, scatter the peas over the rice and gently press in the pieces of fish and squid slightly into the rice surface. Tuck the seasoned shrimp into the rice with tails exposed. Place mussels on top (hinge side down) so they steam open. If liquid level looks low and rice is still hard, add up to 100 ml more hot stock in a thin stream around the perimeter (do not stir). Continue cooking another 6–8 minutes until seafood is opaque, mussels open, and rice is tender but not mushy.

If you like a more pronounced socarrat (crispy bottom), increase heat to medium-high for 1–2 minutes at the end—listen for a faint crackling sound. Be careful not to burn. Remove pan from heat and immediately cover loosely with a clean kitchen towel or foil. Rest 5 minutes to let flavors settle and any remaining steam finish the rice.

Squeeze the juice of one lime over the arroz con mariscos and drizzle with 1 tablespoon olive oil. Sprinkle chopped cilantro and parsley evenly over the top. Taste and adjust salt if needed.

Serve directly from the pan family-style, passing extra lime wedges at the table.

shrimp, peeled and deveined

squid (calamari) rings or whole cleaned, sliced into rings

mussels, cleaned

firm white fish (e.g., cod or sea bass), cut into 2 cm cubes

short- or medium-grain rice (Arroz cortado or bomba-style)

fish or seafood stock (or low-sodium chicken stock + clam juice)

dry white wine

vegetable oil or a neutral oil

yellow onion, finely chopped

ginger, minced (optional but traditional in some coastal Peruvian versions)

aji amarillo paste (or substitute: 2 tbs aji amarillo + 1 tbs oil)

ají panca paste (optional, for depth)

red bell pepper, seeded and thinly sliced

peas (fresh or frozen)

cherry tomatoes, halved (or 1 large tomato, seeded & chopped)

fresh cilantro, chopped (for garnish)

fresh parsley, chopped (for garnish)

smoked paprika (pimentón)

black pepper

lime (for juice)

saffron threads (optional, for color/aroma)

olive oil (for finishing drizzle)

Peel the yuca and cut into 3–4 inch sticks about 1/2 inch thick. Inspect and remove the tough core if present.

Place yuca sticks in a pot, cover with 6 cups of water, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a fork, about 12–15 minutes. Do not overcook or they will fall apart.