What's really on your plate
Peruvian superfoods
Real Peruvian staples, cooked the way they're meant to be — not a fusion guess, and not empty calories. Tap any one to see what it actually does for you.
Andean grain
Peruvian quinoa
An ancestral grain grown in the Peruvian Andes for millennia.
A rare complete plant protein — all nine essential amino acids in one grain.
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Peruvian sweet potato
Roasted camote
Real Peruvian camote, orange-fleshed, oven-roasted in house — not a generic yam.
Its deep orange colour means beta-carotene, the same antioxidant family that gives carrots their colour.
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Andean corn
Cancha
Large-kernel Andean corn, dry-roasted until crunchy. Peru's real snack corn, not a factory chip.
Dry-roasted, not fried: a whole-grain crunch with no added oil.
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Giant-kernel corn
Choclo
Peru's giant-kernel corn, tender and naturally sweet, grown at altitude. Nothing like the sweet corn grown around here.
Naturally sweet with no added sugar, plus the fibre of a whole kernel.
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The signature cook
Pollo a la Brasa
Marinated in Peruvian spices, then slow-grilled to order. The cooking method that defines a whole branch of Peruvian cuisine.
Grilled, not fried: a lean protein with none of the added oil of a fryer.
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The real salsa
Ají de pollería
A creamy ají amarillo salsa, a classic Peruvian rotisserie recipe — not a generic hot sauce squeezed from a bottle.
Ají amarillo peppers are one of the most vitamin-C-dense foods there is — more than a citrus fruit, gram for gram.
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Andean sweet pepper
Sweet Drops
Tiny, teardrop-shaped sweet peppers — a bright, crunchy topping, not a heat source.
Sweet peppers like these carry more vitamin C than most citrus, with almost no calories.
See it on the menu →Peruvian fruit
Lúcuma
Nicknamed the "gold of the Incas," orange-fleshed with a soft caramel taste. You'll find it in our Peruvian drinks.
A good source of fibre and beta-carotene, with a natural sweetness that stands in for added sugar.
See it on the menu →Andean root
Maca
A root grown high in the Peruvian Andes for centuries, prized for its natural energy.
Rich in fibre and minerals, maca is one of the most studied roots in traditional Andean medicine.
See it on the menu →Passion fruit
Maracuyá
Peru's own passion fruit, tart and fragrant — a staple in the country's drinks and desserts.
An excellent source of vitamin C, with fibre and antioxidants in every seed.
See it on the menu →Peru's own chili
Rocoto
Peru's signature chili, fleshy and fragrant — the base of our rocoto crema, not a generic heat source.
Like ají amarillo, rocoto is exceptionally rich in vitamin C for such a low-calorie vegetable.
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Purple corn drink
Chicha Morada
House-made from real Peruvian purple corn, chilled and ready in the fridge — not a fruit-punch imitation.
That deep purple is anthocyanin, the same antioxidant pigment found in blueberries and blackberries.
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