🍳 Spanish & Latin Recipes

Lomo saltado is the emblematic dish of Peruvian chifa cooking — the unique fusion of Chinese culinary tradition with Lima's creole cuisine. Strips of beef tenderloin are stir-fried over high heat with tomato wedges, red onion, ají amarillo, soy sauce, and a splash of vinegar, then served over white rice and french fries. A screaming-hot wok is essential for that characteristic sear.

Imagine a deliciously cooked potato, perfectly done, topped with a creamy and spicy sauce that makes your taste buds dance. The combination of textures and flavors is absolutely irresistible, from the softness of the potato to the spicy kick of the sauce, passing through the freshness of the tomatoes and lettuce.

Classic Peruvian ceviche is the signature dish of Peruvian cuisine: fresh corvina or sea bass cut into cubes and cured for just a few minutes in lime juice, ají amarillo chilli, thinly sliced red onion, fresh cilantro, and salt. The lime acid cold-cooks the fish through a process called denaturation — no heat required. It is served with toasted corn (cancha) and sweet potato, and is recognised as Peru's National Cultural Heritage dish.