PERUVIAN CUISINE is considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. In January 2004, The Economist stated that "Peru can lay claim to one of the world's dozen or so great cuisines", while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17 and 19, Lima was declared the "Gastronomic Capital of the Americas"
Thanks to its pre-Incas and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavours of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of soups, and that there are more than 250 traditional desserts.
If you want to make the difference in your event you can impress your guests with OUR LEGENDARY SPECIAL LATINO BUFFET which is completely exotic and aromatic with millennial sauces of South America and other Latin countries.
We want to introduce some of our most favourites and delicious dishes for your special events.
STARTERS
CAUSA
In its basic form is a mashed yellow potato dumpling mixed with lemon, onion, chilli and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also Causa is very popular in Lima which distinguishes this dish by saying “CAUSA LIMENA”, CAUSA is usually served cold with hard boiled eggs and olives.
OCOPA
A dish with some similarities to PAPA A LA HUANCAINA. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chilli pepper), walnuts, a Peruvian herb called "Huatacay" (Tagetes minuta) that gives it a vivid green colour, and fresh white cheese, sided with lettuce, boiled eggs and olives. It is usually served in restaurants specialized in Peruvian Typical or Creole Food or in Restaurants serving food from Arequipa, a southern PeruvianCity.
PAPA A LA HUANCAINA
(Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. Even if the name says that it is from Huancayo, it is actually from Chosica, in Lima, made by a "Huancaina" (a person from huancayo)
White rice, Yellow rice, Rice with green peas, Rice with yellow corn
