WELCOME TO THE WORLD OF PERUVIAN COOKING LAB

“Peruvian Cuisine Laboratory” is a space that fuses gastronomic experience and education, offering an immersion in the flavors and traditions of Peruvian cuisine.

We are excited to share with you the secrets and unique flavors of our rich cuisine. Get ready for a culinary journey full of colors, aromas and traditions that will make each dish an unforgettable experience. Let's cook and enjoy authentic Peruvian cuisine together!

Hours

Monday - Saturday | 9AM - 9PM
Saturday - Sunday | 9AM - 9PM

Our Menu

Quality Ingredients, Tasty Meals

Ceviche, Causa Limeña, Papa a la Huancaina, Lomo Saltado, Aji de Gallina, Degustaciòn de Chocolate, Chciha Morada, Chicha de Jora and Pisco Sour.

CEVICHE

Ceviche is a popular dish in many Latin American countries, typically made with raw fish or seafood marinated in citrus juices such as lime or lemon,

along with various seasonings such as onion, cilantro, salt, and pepper. The juice acidifies the fish by denaturing the proteins, giving it a firm texture similar to cooked fish. It is often served cold as an appetizer or light main dish, sometimes accompanied by avocado, tomatoes or other vegetables.

CAUSA LIMEÑA

Causa Limaña is a traditional Peruvian dish that is visually stunning and delicious. It is usually made with layers of mashed yellow potatoes seasoned

with lemon juice, yellow chili pepper, and a touch of oil. The layers are filled with various ingredients such as chicken, tuna or avocado, mixed with mayonnaise and other condiments. The dish is usually garnished with hard-boiled eggs, olives and, sometimes, accompanied by lettuce or tomatoes. It is a popular choice for parties and special occasions in Peru, known for its vibrant colors and rich flavors.

PAPA A LA HUANCAINA

Papa a la huancaína is another classic Peruvian dish that includes boiled potatoes served with a creamy and spicy sauce called salsa huancaína.

The sauce is made from fresh cheese, yellow chili, milk or evaporated milk and garlic. These ingredients are mixed to form a mild, spicy sauce, which is poured over boiled potatoes and usually served with hard-boiled eggs, olives and lettuce.
It is a dish that combines creamy, spicy and salty flavors, showing the richness of Peruvian culinary traditions. It is enjoyed as an appetizer or light meal, perfect to share with family and friends.

LOMO SALTADO

Lomo saltado is a popular and tasty Peruvian dish that combines elements of Chinese stir-fry with traditional South American ingredients. It

usually consists of strips of beef (loin), marinated in vinegar, soy sauce and spices, sautéed with onions, tomatoes and often yellow chili peppers (aji Amarillo). The dish is usually served with chips and rice, combining tender meat with a tasty and slightly spicy sauce.It is a dish that combines creamy, spicy and salty flavors, showing the richness of Peruvian culinary traditions. It is enjoyed as an appetizer or light meal, perfect to share with family and friends.

AJI DE GALLINA

Aji de gallina is a traditional Peruvian dish that includes shredded chicken cooked in a creamy, spicy sauce made primarily of yellow chili

pepper, bread, milk, cheese, and nuts (such as walnuts or almonds). The sauce is usually thickened with milk-soaked bread, mixed with chilies and other ingredients to create a rich, creamy texture. Shredded chicken is usually mixed with sauce and served over boiled potatoes and is often accompanied by rice, hard-boiled eggs, olives, and sometimes lettuce or other vegetables. It is a dish that balances creamy, spicy and nutty flavors, offering a comforting and hearty meal that is appreciated in Peru.

PISCO SOUR

The pisco sour is a famous and beloved cocktail that originates from Peru and Chile, although both countries have their own variations. The

Peruvian version is particularly known worldwide. It is made with pisco, a type of grape brandy, mixed with freshly squeezed lemon or lime juice, syrup (sugar dissolved in water), egg white, and Angostura bitters. The ingredients are shaken with ice and strained into a glass, creating a sparkling, tangy cocktail with a hint of sweetness.
The foamy texture comes from the egg white, which is traditionally used in the recipe. Pisco sour is often served as an aperitif or social drink and is enjoyed for its refreshing flavor and smooth texture. It is an important part of Peruvian and Chilean cultural heritage, with variations in preparation methods and ingredient proportions depending on personal or regional preferences.

Good Food | Good Drink

Peru Means

Happy Hours!

Cook an Authentic Ceviche + A Peruvian Pisco Sour $42 USD

Ceviche: Small pieces of fresh fish marinated in lime juice, spring onions, cilantro, cooked sweet potato and corn, mixed with or without hot peppers.

Pisco Sour: The key components of the Pisco Sour will be explained to the attendees: pisco, lemon juice, egg white and sugar syrup, emphasizing the characteristics of each ingredient and its influence on the flavor of the cocktail..