INCA fusion latina

A rich and comforting soup made with organic beef and vegetables. The broth is flavorful and nourishing. Best enjoyed hot, ideal for starting the meal.

Boiled potatoes topped with a creamy and slightly spicy sauce made from fresh cheese and yellow chili (huancaína) or herbs (ocopa). Melting and creamy texture. Served cold as a starter.

Potato sticks, fried until golden and crispy. A classic and universal side dish. To be eaten with fingers, dipped in sauce.

Fried cassava root sticks. Crispy on the outside and tender and starchy on the inside, similar to thick fries but milder. Excellent with a spicy sauce.

Fried plantain, available in ripe (sweet and tender) or green (salty and crispy) versions. A typical Latin American side dish. Adds an exotic touch to the meal.

An organic egg, cooked to preference (often fried). Simple and nutritious. Can be added to a rice or meat dish.

A classic Peruvian supplement including a sweet fried plantain and a fried egg. Adds richness and a sweet-salty combination to the main dish.

Fried green plantain slices, double-fried for flatness and crispiness. Crunchy texture and salty taste. Served as a side dish or appetizer.

Fried sweet potato slices. Naturally sweet flavor and melting texture. Perfectly accompanies spicy dishes or ceviches.

Homemade Peruvian creamy sauces. Huancaína is made with yellow chili and cheese, Huacatay is made with aromatic Andean herbs. Perfect for dipping fries or topping potatoes.

A hearty dish composed of a grilled beef steak, served with rice, fries, a fried egg, and fried plantain. An explosion of flavors and textures. Very filling.

An ancestral traditional Andean dish composed of several marinated meats and tubers, slow-cooked. Rich in aromatic herbs and earthy flavors. A feast to share.

A popular duo combining fried rice (Cantonese style) and Peruvian-style fried noodles. Served with your choice of meat. Tasty, hearty, and rich in 'umami' flavor.

A Peruvian street food dish mixing fried rice and fried noodles in the same wok with vegetables and meat. Varied texture and smoky flavor.

Peruvian-style wok-fried noodles with onions, tomatoes, and soy sauce. Inspired by Chinese cuisine. Juicy and fragrant.

Shredded chicken stew in a creamy sauce of mild yellow chili, milk, and nuts. Served with white rice and potatoes. Mild, creamy, and slightly spicy.

An Amazonian variation of Peruvian fried rice, with smoked pork and sweet plantains. Exotic smoky and sweet-salty flavors.

Amazonian-style fried rice served with grilled meats and tacacho (mashed plantain ball). A complete dish with flavors of the Peruvian jungle.

A complete menu to explore Peruvian cuisine. Includes a starter, main course, and dessert, accompanied by a traditional drink. Ideal for a first gastronomic experience.

A typical jelly dessert made from purple corn, fruits, and spices like cinnamon and cloves. Sweet, fruity, and spicy taste.

Creamy rice pudding flavored with cinnamon and citrus zest. A sweet, classic, and comforting dessert.

Probably a mix of two classic desserts (Mazamorra morada and Rice pudding), often called 'Clásico' in Peru. Offers a contrast of temperatures and flavors.

An Amazonian drink or dessert made from boiled and mashed ripe plantains, mixed with milk and sugar. Sweet and smooth.

Imported South American sodas. Inca Kola has a lemon-lime bubblegum flavor, Guaraná is fruity and energizing. Popular classics.

Traditional non-alcoholic drink made from boiled purple corn with pineapple, cinnamon, and cloves. Fruity, spicy, and very refreshing flavor.

Peruvian beers from the Cusqueña brand. Available in several varieties including the classic blonde or special versions with wheat or quinoa.

Light and refreshing Mexican blonde beer, often served with a lime wedge.

The national cocktail of Peru. Made from Pisco (grape brandy), lime juice, sugar syrup, egg white, and angostura bitters. Perfect balance between acidity and sweetness.

Selection of South American wines, likely from Chile or Argentina (Malbec). Pairs well with red meats and spicy dishes.

A glass of pure Pisco, the Peruvian grape brandy. Strong and aromatic, served at the end of the meal.

Selection of classic international sodas, juices, and waters.

Classic hot drinks to finish the meal.

A double shot of espresso, strong and full-bodied.

A large coffee, Americano or long black style.