OUR CUISINE

Peruvian food is considered by many to be the best in South America. Its rich culinary history stems mainly from the combination of Spanish and indigenous cuisines with traditional native Peruvian ingredients. Later influences came from the cuisines of China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. Due to a lack of ingredients from their home regions in Peru, these immigrants modified their traditional cuisine using items native to Peru and those which had been introduced by the Spanish. Some of the more traditional dishes like Lomo Saltado, Pollo a la Brasa, Aji de Gallina and the quintessential Cebiches are present on our Menu while bringing to reality the distinct notions of the Chevere’s Peruvian Cuisine.

 

 

 

Chevere
Chupe

Chupe

This is comfort food at its’ Peruvian best!. A richly flavoured fish or shellfish soup. Chupe de camarones (prawn chupe). The broth contains potatoes, rice, peas, carrots, eggs, milk and fresh cheese.

anticuchos

Anticuchos

This is a very tipical and popular Peruvian dish. The most traditional anticuchos are made with beef heart grilled on a stick.
Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking.

Lomo saltado

Lomo Saltado

It is a Peruvian dish that has Asian influences (chifa) consisting of strips of sirloin marinated in vinegar, soy sauce and spices, then stir fried with red onions, parsley and tomatoes. We served over white rice with homemade French fries that look more like potato wedges. Its combination of both cultures makes the dish very popular.

Huancaina

Papa a la Huancaína

Literally, Huancayo style potatoes, is a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaína sauce.
We served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters.

Cebiche

Cebiche

There are many different variations of the dish, (Fish, shrimps, calamar, shellfish) It is generally made with bite size chunks of raw white fish, normally sea bass. The fish is marinated in lime juice, onions and chilies. Traditionally it is served with boiled sweet potatoes and corn.