Peruvian Food in Santa Rosa

Cilantro chicken soup with potatoes, peas, corn, onions, and rice.

Pulled chicken stew in ají Amarillo cream sauce with rice and toppings.

Wok-fried tenderloin with vegetables, fries, and jasmine rice.

Gluten-free avocado filled with crab, shrimp, egg, vegetables, and olive.

Fried potato croquettes filled with beef, raisins, egg, and botija olive.

Fried sweet plantains come with sour cream and salsa criolla.

Quarter rotisserie chicken with Peruvian spices, fries, and salad.

Rice and beans blended with pork, panca pepper, onion, and garlic.

Fettuccine with sautéed vegetables requires a protein choice.

Choose three Peruvian appetizers from five available selections.

Braised pork stew marinated with chicha de jora, beer, and peppers.

A Peruvian yellow chili pepper is offered as a savory side condiment.

Toasted, puffed corn kernels tossed with oil and sea salt.

Four panca-marinated beef-heart skewers with huancaina potatoes.

Ahi tuna tartar with citrus, avocado, wakame, and wonton chips.

Seafood ceviche with herbs, lime, rocoto, corn, and plantain chips.

Family tilapia ceviche comes with lime, onions, corn, and sweet potato.

Family tenderloin meal includes fries, plantains, rice, and chicha morada.

Family mango ceviche features lime-marinated shrimp with plantain chips.

Wok-fried chicken with vegetables, fries, rice, and chicha morada.

Pan-fried yucca and vegetables with soy-balsamic sauce, rice, and fries.

Fettuccine saltado for 3–4, with beef, chicken, shrimp, or vegetarian.

Creamy aji amarillo pulled chicken stew served with jasmine rice.

Kids' meal with chicken, steak, or shrimp and a required side choice.

Fries topped with sliced fried hot dog for a kid-friendly side.

Thick purple-corn pudding with fruit, lime, and spices.

Potatoes with aji amarillo cheese sauce, egg, lettuce, and olives.

Wok-fried chicken and steak with fries, rice, and soy-balsamic sauce.

Roccotto is a Peruvian chili pepper served as a side.

Extra beef-only lomo saltado, featuring wok-fried steak strips.

Extra chicken-only meat from the restaurant’s pollo saltado preparation.

Cassava root fried until crisp for a straightforward side.

Braised pork stew with chicha de jora, beer, peppers, rice, and beans.

Chicken stew with ají Amarillo sauce, potatoes, egg, walnuts, and rice.

Creamy aji amarillo sauce over potatoes, serving two to three.

Pasta with spinach-basil pesto and queso fresco, serving two to four.

Fettuccine topped with sautéed chicken or steak.

Vegetables in aji amarillo coconut cream served with quinoa.

Wok-fried chicken with onions, tomato, cilantro, fries, and jasmine rice.

Crisp onions and peppers with lime and cilantro make a refreshing salsa.