Inka Chicken-Ristorante Peruviano

Mashed yellow potato cake seasoned with lime and yellow chili. Stuffed with creamy tuna salad. Served cold, it has a soft and velvety texture.

Fried mashed potato croquette stuffed with seasoned minced meat, egg, and olives. Crispy on the outside and soft on the inside. Often served with criolla sauce.

Boiled potato slices covered with a creamy and slightly spicy sauce made from fresh cheese and yellow chili (ají amarillo). Served on a bed of lettuce with olives and boiled egg.

Seasoned corn dough steamed inside a banana leaf. Filled with meat and spices. It has a soft texture and a sweet and savory corn flavor.

A tasting dish combining three classic Peruvian appetizers. Includes heart skewers, potato cake, and potatoes in huancaina sauce. Ideal for trying different flavors in one dish.

Beef heart skewers marinated in vinegar and spices, then grilled. Intense and smoky flavor with a firm texture. Traditionally served with corn and potatoes.

Marinated and grilled chicken breast skewers. Savory and slightly smoky flavor. Served with a side of corn and potatoes.

Fried cassava sticks, similar to fries but more fibrous and starchy. Crispy on the outside and soft on the inside. Excellent for dipping in sauces.

Fried plantain slices. They can be sweet and soft (maduro) or savory and crispy, depending on ripeness. A typical Latin American side dish.

Peruvian corn with large, white kernels, boiled. Delicate flavor and starchy texture. Often accompanied by fresh cheese.

Steamed white rice with garlic and salt. Fluffy and separated grains. Essential accompaniment for saucy dishes.

Peruvian-Chinese style stir-fried rice cooked in a wok. Seasoned with soy sauce, spring onion, eggs and ginger. Flavorful and smoky.

Stir-fried noodles in a wok with Chinese-style vegetables and meat. Rich in soy sauce and crisp vegetables. A classic of Chifa fusion cuisine.

A single dish combining half a portion of fried rice (Chaufa) and half a portion of stir-fried noodles (Tallarin). Perfect for those who can't choose between rice and pasta.

A chaotic and delicious mix of fried rice and stir-fried noodles mixed together in the wok. Often enriched with bean sprouts and meat.

Non-alcoholic or lightly alcoholic carbonated ginger-flavored drink. Sweet and spicy taste, very refreshing.

Italian lemon liqueur. Intense lemon zest flavor, served chilled as a digestif.

Refreshing cocktail based on Pisco and Ginger Ale with lime juice. Light, fizzy, and thirst-quenching.

Variation of Chilcano enriched with exotic ingredients like aguaymanto or coca leaves. A mix of unique fruity and aromatic flavors.

Peru's signature cocktail. Prepared with Pisco, fresh lime juice, sugar syrup, egg white and Angostura. Balanced between sweet and sour with a silky foam.

Colorful layered cocktail reminiscent of the Tahuantinsuyo flag. Sweet and fruity, with notes of mint and orange.

Creamy and sweet cocktail based on carob syrup (algarrobina), Pisco, milk and egg. Similar to a cream liqueur or eggnog, with a rich, caramelized flavor.

Drink based on red wine, chopped fruit and spices. Sweet, fruity and refreshing, ideal for sharing.

Peruvian grape brandy. Can be served neat or as a base infused with fruits and herbs (macerated). Strong and aromatic flavor.

Aged Venezuelan dark rum. Round taste with notes of wood and vanilla. Served neat or with ice.

Rum produced in Peru. Often characterized by sweet and spicy notes derived from local sugarcane.

Traditional non-alcoholic drink made by boiling purple corn with pineapple, quince, cinnamon, and cloves. Sweet, fruity, and spicy flavor. Served cold.

Icy lemon drink, similar to a granita but creamier. Very sour and refreshing, perfect with fried dishes.

Frozen fruit smoothie. Sweet and thick, prepared with seasonal fruit.

Fresh fruit juice. Simple and natural.

Peru's most popular carbonated drink, bright yellow in color. It has a sweet flavor reminiscent of bubblegum or cedrata. It pairs perfectly with local cuisine.

International carbonated drinks. Sweet and fizzy.

Natural or sparkling bottled water.

The ceviche marinade juice served in a glass. Intense, sour and spicy flavor. Considered an energy booster.

Mussels served in their shells, seasoned with a fresh sauce of onion, tomato, corn and lime. A fresh and light appetizer.

Seafood rice cooked with spices and saffron, similar to paella but with Peruvian flavors. Rich and flavorful.

Dish combining crispy fried fish (Jalea) with fresh fish marinated in lime (Ceviche). It offers a perfect contrast between hot/crispy and cold/acidic.

Raw fish cut into cubes and "cooked" in lime juice, with red onion, cilantro and chili. Fresh, sour and spicy. Served with sweet potato and corn.

Variation of classic ceviche that adds pieces of sweet mango. The sweet flavor of the fruit balances the acidity of the lime and the spiciness of the chili.

Tasting of three ceviche variations: classic, with yellow chili cream (aji amarillo), and with red chili cream (rocoto). A journey through the flavors and colors of Peru.

Rich and hearty fish soup, similar to cioppino. Contains various types of fish and seafood in a thick, spicy broth. Considered restorative.

Steamed fish fillet in its own juices with tomatoes, onions and spices. Tender and juicy, served with rice.

Breaded and fried fish or calamari bites, fried until golden and crispy. Served with fried cassava and tartar or criolla sauce.

Fried fish fillet covered with a rich, spicy and creamy seafood sauce. A hearty and flavorful dish.

Creamy soup typical of Arequipa, made with shrimp or seafood, milk, eggs, cheese, potatoes and corn. Rich, dense, and slightly spicy.

Whole chicken marinated with Peruvian spices and roasted in a wood-fired oven (rotisserie). The skin is crispy and flavorful, the meat juicy. Peru's national dish, served with french fries and sauces.

Crispy and golden fried chicken, marinated internally to stay juicy. Served with french fries.

Popular street food consisting of fried potatoes and fried sausage pieces. Served with abundant sauces (mayonnaise, ketchup, aji).

Breaded and fried chicken pieces until crispy (chicharron). Served with potatoes and sauces.

Variation of salchipapa that adds fried chicken pieces to sausages and fries. A hearty mixed dish.

Classic portion of golden french fries.

Potatoes cooked on the grill, often seasoned with herbs and spices. Smoky flavor.

Hearty Andean soup made with mote (giant white corn), beef, tripe, and trotters. Very nutritious and rich in collagen.

Classic Peruvian chicken broth (Dieta de Pollo), light but nutritious with spaghetti and vegetables. Often consumed as comfort food.

Rich soup made with hen (tastier and tougher meat than chicken), thick spaghetti, potatoes and eggs. Considered an excellent hangover remedy.

Shredded chicken in a creamy yellow sauce made from chili (ají amarillo), milk, nuts and cheese. Sweet and slightly spicy, served with rice and potatoes.

Simple and comforting dish with white rice, fried eggs and sweet fried plantain. A homemade classic.

Green rice cooked with cilantro (which gives it color), dark beer and chicken. Flavorful and aromatic, often served with huancaina sauce.

Boiled and then fried pork ribs or pieces in their own fat. Crispy on the outside and tender on the inside. Eaten with fried sweet potato and onion sauce.

Juicy grilled pork chop. Simple and tasty flavor, accompanied by potatoes.

One of the most famous Peruvian dishes. Beef strips stir-fried in a wok with onions, tomatoes, vinegar, and soy sauce. Served with french fries and white rice.

Grilled mixed platter with chicken breast and chorizo (spicy sausage). Flavorful and smoky.

Simple grilled chicken breast. Light and healthy.

Steak served with a very rich accompaniment: fried eggs, fried plantain, fries and rice. A very hearty dish.

Meat stew slow-cooked in a green cilantro-based sauce. The meat is very tender. Typically served with beans and rice.

Typical dish from northern Peru. Duck thigh cooked with green cilantro rice and dark beer. Intense and aromatic flavor.

A combined dish offering reduced portions of various Peruvian main courses. Ideal for tasting multiple specialties.

Mixed salad of fresh and crisp vegetables.

Rich salad with the addition of fresh cheese and avocado.

Seasonal grilled vegetables, seasoned with oil and salt.

Creamy cheesecake covered with a passion fruit (maracuja) glaze. Perfect balance between sweet and tart.

The Peruvian version of crème caramel or flan. Egg and milk pudding cooked in a water bath with caramel. Dense and velvety.

Soft and moist chocolate cake, often filled or covered with fudge.

Layered cake made of strawberry jelly, sponge cake and Bavarian cream. Colorful, fresh and light.

Sponge cake soaked in three types of milk (condensed milk, evaporated milk, and cream). Very sweet, moist, and soft.

Premium Peruvian lager beer. Malty and pure taste, very balanced.

Sweet and malty Peruvian dark beer. Notes of coffee and caramel.

Dutch lager beer.

Italian lager beer.

House wine, white.

Tuscan red wine.

Sicilian red wine.

Full-bodied Sicilian red wine.

Light and fruity white wine.

Fresh, fruity Abruzzese white wine.

Aromatic Sardinian white wine.

Peruvian wines from the Ica valley. Often Tannat or Malbec for reds, and Sauvignon Blanc for whites.