Pollos, saltados, and the rice that brings it together.

A quarter of our 24-hour-marinated rotisserie chicken, served with two sides.

Half a Peruvian rotisserie chicken with two sides. Aji verde on the side.

Rotisserie chicken, marinated for 24 hours in Peruvian spices. Served with two large sides.

Two whole rotisserie chickens, 24-hour marinade, with four large sides and a 16oz aji verde for the table.

A whole rotisserie chicken on its own — no sides, just the bird.

Fresh white fish cured in Leche de Tigre — lime, aji rocoto, red onion, cilantro. Served with sweet potato, choclo, cancha, and lettuce. Made to order, never before.

White fish, shrimp, and calamari cured in Leche de Tigre — lime, aji rocoto, red onion, cilantro. Served with sweet potato, choclo, and cancha. Made to order, never before.

Beef tenderloin seared in a hot pan with onions, tomatoes, and cilantro, tossed with french fries. Served with garlic rice.

Sautéed chicken with onions, tomatoes, and cilantro, tossed with french fries. Served with garlic rice.

Fish, shrimp, calamari, and scallops sautéed with onions, tomatoes, and cilantro, tossed with french fries. Served with garlic rice.

Shrimp sautéed with onions, tomatoes, and cilantro, tossed with french fries. Served with garlic rice.

Onions, tomatoes, cilantro, carrots, zucchini, cauliflower, and broccoli sautéed together, tossed with boiled potatoes. Served with garlic rice.

Your choice of beef tenderloin or chicken, sautéed with red onion, tomato, and cilantro, served with Canario beans and rice.

Your choice of beef tenderloin or chicken, sautéed with onions, tomatoes, and cilantro, tossed with fresh-cut green beans. Served with rice.

Your choice of beef tenderloin or chicken, sautéed with onions, tomatoes, and cilantro, tossed with fresh-cut cabbage. Served with rice.

Chicken sautéed with onions, tomatoes, cilantro, carrots, cauliflower, and zucchini. Served with garlic rice.

Peruvian fried rice with chicken, egg, green onion, and soy sauce.

Peruvian fried rice with beef tenderloin, egg, green onion, and soy sauce.

Peruvian fried rice with fish, shrimp, calamari, and scallops, egg, green onion, and soy sauce.

Peruvian fried rice with shrimp, egg, green onion, and soy sauce.

Peruvian fried rice with broccoli, carrot, green onion, and egg. The vegetarian plate.

Stir-fried spaghetti with beef tenderloin, onions, tomatoes, and cilantro.

Stir-fried spaghetti with chicken, onions, tomatoes, and cilantro.

Stir-fried spaghetti with fish, shrimp, calamari, and scallops, onions, tomatoes, and cilantro.

Stir-fried spaghetti with shrimp, onions, tomatoes, and cilantro.

Stir-fried spaghetti with onions, tomatoes, cilantro, carrots, cauliflower, broccoli, and zucchini.

Spinach-basil pesto spaghetti, garnished with parmesan.

Rice and Canario beans pan-fried into a golden cake, topped with sautéed beef tenderloin or chicken, onions, tomatoes, and cilantro.

Spinach-pesto spaghetti with sautéed beef tenderloin, onions, tomatoes, and cilantro.

French fries piled with sliced sausage and finished with house sauces. The Peruvian street-food plate, built to share.

Three marinated chicken skewers, grilled. Served with choclo, papa, and aji ceviche.

Three marinated beef-heart skewers, grilled. Served with choclo, papa, and aji ceviche.

Two mini papa rellenas stuffed with seasoned beef tenderloin.

Fried yuca, golden and crisp on the outside. Served with aji tártara.

Sweet ripe plantains, fried until deep and caramelized.

A side of Peruvian fried rice.

Peruvian arroz verde — rice with cilantro, peas, corn, and red pepper.

A side of garlic rice.

A side of Canario beans.

A quarter of white-meat rotisserie chicken — breast and wing.

A quarter of dark-meat rotisserie chicken — leg and thigh.

A side of french fries.

Bright, fresh — lettuce, jalapeño, and habanero blended into the house cooler. Comes with every entrée.

Spicy cheese cream sauce, built on aji amarillo.

House aji verde blended with tartar sauce — cool, tangy, made for the fried plates.

Dark green and bright — rocoto, jalapeño, cilantro, celery, and lime juice. Brought over from the ceviche kitchen.

Slow-warming red rocoto. Our spiciest sauce.