Peruvian norteño tamal served with shrimp and baby Bok choy and miso sweet chili sauce.

Tamalito Verde

Classic cocktail made with tequila and lime.

Margarita

Choice of chicken or beef, served with salsa and guacamole.

Tacos

Served with peppers and onions, with tortillas on the side.

Steak Fajitas

Pisco sour service

New Zealand lamb chop served with roasted butter squash, beet, potatoes, parmesan, mint pesto and balsamic reduction.

Cordero de Otoño

Crab meat, hearth palm, Peruvian potato, aji amarillo, old bay mayo, botija sauce, avocado.

Causa de Baltimore

Fresh fish, Grill octopus, in rocoto Tiger milk, caramelized sweet potato, choclo, cancha, cilantro.

Ceviche Mixto Ahumado

Shrimp, mussels, calamari, slow cooked with rice and aji panka with chicha de jora, red peppers, sweet peas served with criollita salad.

Arroz Criollo con Mariscos

Artisanal lucuma ice cream, chocolate mousse and Strawberries.

Dulce final

Grilled Skewers of heart veal marinated in aji panka, garlic, and cumin. Served with grilled potato, Peruvian corn, and rocoto sauce.

Anticucho

Purple corn tamal, ahi tuna, glaze passion fruit with chalaquita (pineapple, red onion and microgreens).

Tamalito Morado

Fresh fish, coconut Tiger milk, cassava, heart palm, ginger, sweet plantain, choclo, cancha, cilantro.

Ceviche

Wine-based cocktail with fruit and spices.

Sangria

Fried dough pastries served with chocolate sauce.

Churros

Grilled ribeye served with garlic butter and vegetables.

Steak

Traditional Spanish rice dish with seafood and saffron.

Paella

Fried squid served with a tangy dipping sauce.

Calamares

Chocolate Lava Cake

Classic cheesecake with a graham cracker crust

Cheesecake

Chicken Alfredo

Calamari

Grilled Salmon

Toasted bread topped with tomatoes and basil

Bruschetta

In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well.

Prepare the Masa

In a blender, combine spinach with vegetable broth and blend until smooth.

Blend the Spinach

Add the spinach mixture to the masa mixture along with the olive oil. Stir until a soft dough forms.

Combine Ingredients

Take a small amount of dough and shape it into small oval tamalitos. Place them on a steamer tray lined with parchment paper.

Shape the Tamalitos

Steam the tamalitos for about 30-40 minutes or until firm and cooked through. Remove from the steamer and set aside.

Steam the Tamalitos

In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.

Sauté the Aromatics

Add the shrimp to the skillet and cook for about 3-4 minutes, stirring occasionally, until shrimp are pink and cooked through.

Cook the Shrimp

Stir in the baby bok choy and soy sauce. Continue to sauté for an additional 2-3 minutes until the bok choy is tender but still vibrant.

Add Bok Choy

Season with salt and pepper to taste. Remove from heat.

Season

In a small bowl, whisk together miso paste, sweet chili sauce, and water until smooth and well combined.

Mix the Sauce

masa harina

spinach

baking powder

salt

vegetable broth

olive oil

shrimp, peeled and deveined

baby bok choy

garlic, minced

ginger, grated

soy sauce

sesame oil

salt and pepper

miso paste

sweet chili sauce

water

Take a lime wedge and run it around the rim of your glass to moisten it. Dip the rim into a plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, fresh lime juice, orange liqueur, and simple syrup (if using). Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake the Cocktail

Using a strainer, pour the mixture into the prepared glass filled with ice or serve straight up if preferred. Garnish with a lime wedge.

Strain and Serve

Tequila

Fresh lime juice

Orange liqueur (such as Cointreau or Triple Sec)

Simple syrup (optional)

Salt (for rimming the glass)

Lime wedge (for garnish)

In a large skillet, heat the olive oil over medium heat. Add the ground chicken or beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon.

Cook the Meat

Add the taco seasoning, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 3-5 minutes until the meat is fully cooked and the flavors are well blended.

Season the Meat

In a medium bowl, combine diced tomatoes, chopped red onion, fresh cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.

In a bowl, cut the ripe avocados in half, remove the pit, and scoop the flesh into the bowl. Mash with a fork until smooth or desired consistency.

Mash the Avocados

Add lime juice, minced garlic, salt, diced tomatoes, and fresh cilantro to the mashed avocado. Mix thoroughly until all ingredients are well combined.

Add Flavorings

Warm the taco shells according to package instructions. Fill each taco shell with a generous amount of the cooked meat mixture.

Fill Taco Shells

Top each taco with shredded lettuce, diced tomatoes, and shredded cheese. Serve with salsa and guacamole on the side.

Add Toppings

Ground chicken or beef

Olive oil

Taco seasoning

Salt

Black pepper

Taco shells

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Red onion, finely chopped

Fresh cilantro, chopped

Lime juice

Ripe avocados

Garlic, minced

In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Add the flank steak and coat well. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Marinate the Steak

Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the leftover marinade. Cook the steak for about 6-7 minutes on each side or until it reaches your preferred level of doneness. Let it rest for 5 minutes before slicing.

Cook the Steak

While the steak is cooking, slice the bell peppers and onion into thin strips.

Slice the Vegetables

In the same skillet or a separate one, add a splash of olive oil and heat over medium heat. Add the sliced peppers and onions, seasoning with salt and pepper, and sauté for about 5-7 minutes until they are tender and slightly charred.

Sauté the Vegetables

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and place them in a warm oven.

Prepare the Tortillas

Slice the rested steak against the grain into thin strips. Serve the steak alongside sautéed peppers and onions on a warm tortilla. Top with your favorite garnishes such as sour cream, guacamole, or salsa.

Assemble the Fajitas

Flank steak

Garlic powder

Cumin

Chili powder

Bell peppers (mixed colors)

Onion

Flour tortillas

In a cocktail shaker, add the pisco, fresh lime juice, simple syrup, and egg white.

First, shake the mixture without ice for about 15 seconds. This helps emulsify the egg white.

Dry Shake

Add ice cubes to the shaker and shake vigorously for another 15-20 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled glass, using a fine mesh strainer if necessary to remove any foam.

Strain

Add 2 dashes of Angostura bitters on top of the foam for a garnish.

Garnish

Pisco

Simple syrup

Egg white

Angostura bitters

Ice cubes

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the lamb chops and let them marinate for at least 30 minutes.

Marinate the Lamb Chops

Preheat a grill or skillet over medium-high heat. Cook the marinated lamb chops for about 4-5 minutes on each side, or until they reach your desired doneness. Remove from heat and let rest.

Cook the Lamb Chops

Preheat the oven to 400°F (200°C). In a large bowl, toss the butter squash, beet, and potatoes with olive oil, salt, and black pepper until evenly coated.

Prepare the Vegetables

Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, stirring halfway through.

Roast the Vegetables

In a food processor, combine fresh mint leaves, pine nuts, grated Parmesan cheese, olive oil, garlic clove, lemon juice, and salt. Blend until smooth. Adjust seasoning if necessary.

Blend the Mint Pesto

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce the heat to low. Let it simmer for about 10-15 minutes, or until thickened.

Make the Balsamic Reduction

On a plate, arrange the roasted vegetables, place the lamb chop on top, drizzle with mint pesto, and finish with balsamic reduction.

Serve the Dish

New Zealand lamb chops

Garlic cloves, minced

Fresh rosemary, chopped

Butter squash, peeled and cubed

Beet, peeled and cubed

Potatoes, diced

Fresh mint leaves

Pine nuts

Parmesan cheese, grated

Garlic clove

Lemon juice

Balsamic vinegar

Honey

In a pot, bring water to a boil and add the Peruvian potatoes. Cook until fork-tender, about 20-25 minutes. Drain and let cool.

Boil the Potatoes

Once the potatoes are cool enough to handle, peel them and mash them in a bowl until smooth.

Mash the Potatoes

Add the aji amarillo paste, lime juice, and salt to the mashed potatoes. Mix until well combined. Adjust seasoning if necessary.

Mix in Aji Amarillo

In a separate bowl, gently mix the crab meat, hearts of palm, Old Bay seasoning, and mayonnaise until evenly combined.

Cover the crab filling and refrigerate for about 15 minutes to let the flavors meld.

Chill Filling

In a serving dish or individual molds, spread a layer of the causa base (mashed potato mixture) at the bottom, about 1 inch thick.

Layer Causa

Spoon the crab filling on top of the causa base and spread evenly.

Add Crab Filling

Spread another layer of the causa base on top of the crab filling, smoothing it out.

Top with Another Layer

Top the assembled causa with slices of avocado and sprinkle with sliced botija olives.

Add Avocado and Olives

Refrigerate for at least 30 minutes before serving to allow flavors to develop. Serve chilled.