Pepper steak served with fried eggs, white rice, fries, sweet plantains and salad.

Bistec a lo Pobre

Sopa de Pescado

Filet of fish, battered, sautéed and served with a smooth shrimp-infused sauce.

Pescado en Salsa de Camarones

Mixed seafood* or Shrimp in a colorful cream sauce, flavored with Peru’s panca pepper and white wine.

Picante de Mariscos o Camarones

Our version of fried rice with a special seasoning. One of our most popular dishes, your choice of protein. Served with your choice of Chicken, Beef, Mixed Seafood* or Shrimp.

Chaufa

Sopa de Almejas

Seafood soup with a cilantro seasoned broth.

Aguadito de Mariscos

Peruvian style salad with shrimp in a lime juice dressing.

Ensalada de Camarones

Potato puree molded and served cold, filled with shrimp salad.

Causa con Camarones

A delicious battered seafood extravaganza with shrimp, mussels, clams, squid, and crab, served over filet of fish. This enticing seafood combo is served with fried yucca, and our famous salsa criolla.

Jalea Especial

A Peruvian favorite, this filet of fish is lightly battered, sautéed and topped with a flavorful, creamy sauce and a seafood mix.

Pescado a lo Macho

Grilled skirt steak served with a side of chimichurri sauce, browned potatoes, and a portion of Russian salad.

Entraña a la Parrilla

Camarones Empanizados are breaded and fried shrimp typically seasoned with spices. This dish often features a crispy exterior from the breadcrumbs, contrasting with the tender shrimp inside, and is a popular Latin American appetizer. Here's how to make it at home.

Camarones Empanizados

The Spaniards brought paella to Peru and this is our ancestor’s interpretation.

Arroz con Mariscos

Lightly battered shrimp served with a creamy sauce of garlic and white wine.

Camarones al Ajo

A combination of Tostones, Yucca Frita, and Fries with Huancaina sauce.

Fiesta Sampler

A slight variation of lomo saltado, with chicken, green peppers, tomatoes and onions, served over fries with white rice on the side.

Pollo Saltado

Sopa de Choros

Your favorite Lomo Saltado made with our Entraña meat (skirt steak)... an even more tender and juicy Lomo Saltado!

Lomo Saltado Especial

Shrimp chowder with a punch of Creole seasonings and a bit of cream.

Chupe de Camarones

Shredded chicken mixed with a mildly spicy cream sauce served over potatoes.

Aji de Gallina

Our most requested meat dish, strips of pepper steak sautéed with onions, tomatoes, and our secret Peruvian seasonings. Served over fries, with white rice on the side.

Lomo Saltado

Spaghetti with the Peruvian version of pesto, made with spinach and basil. Wonderfully offered with a Pepper Steak and Browned Potato.

Tallarines Verdes

Chicharron de Pescado

Rinse and cook the white rice according to package instructions. Set aside once cooked.

Prepare the Rice

Peel and cut the potatoes into fries. Heat oil in a frying pan and fry the potatoes until golden brown. Remove and drain on paper towels.

Cook the Fries

Slice the sweet plantains diagonally and fry them in the same oil until golden brown. Remove and drain on paper towels.

Fry the Plantains

Season the beef steak with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Cook the steak for about 4-5 minutes on each side or until desired doneness. Remove from the skillet and let it rest.

Season and Cook the Steak

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

Fry the Eggs

Slice the lettuce, tomato, onion, and mix them in a bowl. Squeeze lime juice over the salad and toss to combine.

Prepare the Salad

On a plate, arrange the rice, fries, sweet plantains, and steak. Top with the fried eggs and serve the salad on the side.

Serve

beef steak (sirloin or flank)

salt

black pepper

olive oil

eggs

white rice

potatoes (for fries)

sweet plantains

lettuce

tomato

onion

lime

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Sauté the Vegetables

Add the sliced carrots and chopped celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

Add Carrots and Celery

Add the chopped bell pepper and diced tomatoes to the pot. Stir and cook for another 3-4 minutes.

Incorporate Bell Pepper and Tomatoes

Pour in the fish stock (or water) and bring the mixture to a boil. Add cayenne pepper, salt, and black pepper to taste.

Add Fish Stock and Spices

Reduce the heat to a simmer and add the fish fillets. Cook for about 10 minutes, or until the fish is cooked through and flakes easily.

Add Fish Fillets

Stir in the lime juice and chopped fresh parsley. Adjust seasoning if necessary.

Finish with Lime and Parsley

Ladle the soup into bowls and serve hot, garnished with additional parsley if desired.

white fish fillets

onion, chopped

garlic, minced

carrots, sliced

celery, chopped

bell pepper, chopped

tomatoes, diced

fish stock or water

cayenne pepper or red pepper flakes

fresh parsley, chopped

lime, juiced

In a bowl, whisk together flour, egg, milk, salt, and black pepper to create a batter.

Prepare the Fish

Dip each fish fillet into the batter, ensuring they are fully coated.

Heat vegetable oil in a skillet over medium heat. Once hot, carefully add the battered fish fillets.

Fry the fish for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.

In another skillet, melt butter over medium heat. Add minced garlic and chopped onion, sauté until translucent.

Make the Shrimp Sauce

Add the shrimp and cook until they turn pink, about 3-4 minutes.

Stir in tomato sauce, coconut milk, cayenne pepper, salt, and black pepper. Simmer for 5-7 minutes until the sauce thickens.

Finish by adding fresh cilantro and stirring well.

Place the fried fish on a plate and generously spoon the shrimp sauce over the top before serving.

all-purpose flour

milk

vegetable oil

In a large pan, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent.

Prepare the Seafood

Stir in the panca pepper paste and cook for about 2 minutes until fragrant.

Add Panca Pepper Paste

Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate.

Deglaze with Wine

Add the mixed seafood to the pan. Season with salt and black pepper. Cook for about 5-7 minutes until seafood is cooked through.

Incorporate Seafood

Lower the heat and stir in the heavy cream. Let it simmer for another 5 minutes to thicken slightly.

Finish with Cream

Remove from heat and stir in the lime juice and chopped cilantro. Serve hot.

Garnish and Serve

Mixed seafood (shrimp, calamari, mussels)

Panca pepper paste

White wine

Heavy cream

Garlic, minced

Onion, finely chopped

Bell pepper, chopped

Olive oil

Salt

Black pepper

Fresh cilantro, chopped

Lime, juiced

If using chicken, beef, or shrimp, cut into bite-sized pieces. For mixed seafood, ensure all seafood is cleaned and ready to cook.

Prepare the Protein

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the protein and cook until fully cooked through. Remove from the skillet and set aside.

Cook the Protein

In the same skillet, add another tablespoon of oil and crack the eggs into the pan. Scramble them until fully cooked, then remove and set aside with the protein.

Scramble the Eggs

Add the remaining oil to the skillet. Sauté the minced garlic and ginger until fragrant. Add the diced carrots, peas, and green onions, cooking until the vegetables are tender.

Sauté Vegetables

Add the cooked rice to the skillet, along with the cooked protein and scrambled eggs. Pour the soy sauce over the mixture and stir well to combine, ensuring the rice is evenly coated.

Combine Ingredients

Stir-fry the mixture for another 3-5 minutes, allowing the flavors to meld together. Adjust seasoning with additional soy sauce if desired.

Final Stir-Fry

Remove from heat, serve hot, and enjoy your Chaufa!

cooked rice

soy sauce

green onions

carrots, diced

peas

ginger, minced

oil (vegetable or sesame)

protein of choice (chicken, beef, shrimp, or mixed seafood)

Rinse the fresh clams under cold running water to remove any sand or grit. Set aside.

Prepare the Clams

In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, celery, and carrot. Sauté until the vegetables are soft, about 5-7 minutes.

Pour in the white wine and fish stock (or vegetable broth). Bring to a simmer. Add the cleaned clams to the pot.

Add the Clams and Liquids

Cover the pot and cook for about 5-10 minutes, or until the clams have opened. Discard any clams that do not open.

Cook the Clams

Stir in the chopped parsley, and season with salt and black pepper to taste. Serve hot.

Season and Serve

Fresh clams

Onion, chopped

Celery, chopped

Carrot, chopped

Fish stock or vegetable broth

Fresh parsley, chopped

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.

Prepare the Base

Stir in the red bell pepper and diced tomatoes, cooking for an additional 5 minutes.

Add Vegetables

Pour in the fish stock or water, bringing the mixture to a boil. Reduce heat and simmer for about 10 minutes.

Create the Broth

Add the seafood mix to the pot and cook until the seafood is cooked through, about 5-7 minutes.

Add Seafood

Stir in the chopped cilantro, lime juice, salt, and black pepper. Adjust seasoning to taste.

Season the Soup

Ladle the soup into bowls, adding a scoop of cooked rice to each serving. Enjoy your Aguadito de Mariscos!

Red bell pepper, chopped

Tomatoes, diced

Fish stock or water

Cilantro, chopped

Lime juice

Seafood mix (shrimp, squid, mussels, etc.)

Cooked rice

In a pot of boiling salted water, cook the shrimp for about 2-3 minutes or until they turn pink and opaque. Drain and let cool.

Cook the Shrimp

In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.

Prepare the Dressing

In a large bowl, combine the cooked shrimp, red onion, tomatoes, avocado, and cilantro.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.

Dress the Salad

Serve chilled or at room temperature as a refreshing appetizer or main dish.

shrimp, peeled and deveined

red onion, thinly sliced

avocado, diced

cilantro, chopped

lime juice

Boil the yellow potatoes until tender. Peel and mash them in a bowl. Mix in lime juice, aji amarillo paste, salt, and olive oil until smooth and well combined.

Bistec A Lo Pobre

Sopa De Pescado

Pescado En Salsa De Camarones

Picante De Mariscos O Camarones

Chaufa

Sopa De Almejas

Aguadito De Mariscos

Ensalada De Camarones

Causa Con Camarones

Jalea Especial

Pescado A Lo Macho

Entraña A La Parrilla

Camarones Empanizados

Arroz Con Mariscos

Camarones Al Ajo

Fiesta Sampler

Pollo Saltado

Sopa De Choros

Lomo Saltado Especial

Chupe De Camarones

Aji De Gallina

Lomo Saltado

Tallarines Verdes

Chicharron De Pescado