Brasa Peruvian Kitchen

Pollo a la Brasa

Whole or half charcoal-roasted chicken with deeply seasoned, crackling skin and smoke-infused meat — served with the essential green aji sauce

Ceviche

Fresh fish cured in bright, properly acidic leche de tigre with red onion, aji amarillo, and cancha corn — textbook Peruvian execution

Lomo Saltado

Stir-fried beef tenderloin with tomatoes, onions, and soy sauce — served over fries and rice in the classic Peruvian-Chinese chifa style

Anticuchos

Grilled beef heart skewers with aji panca marinade — tender and smoky, served with a charred potato and huancaína drizzle

Causa

Cold layered yellow potato terrine with aji amarillo, filled with chicken or tuna — a subtly spiced, creamy showcase for Peru's native potato varieties

Chicha Morada

House-made purple corn drink, gently sweetened with cinnamon and clove — a refreshing non-alcoholic pairing with the richer mains