Limón

Ceviche Clásico

Raw fish cured in sharp leche de tigre with aji amarillo heat, served with choclo and sweet potato that balance the acid bite

Lomo Saltado

Stir-fried beef tenderloin strips with tomato, onion, and soy-citrus sauce over rice, with fries folded in at the last moment for texture

Anticuchos

Grilled beef heart skewers with Andean spice rub and a smoky char — traditional street-food preparation without apology

Aji de Gallina

Slow-cooked chicken in a creamy yellow pepper walnut sauce, served over rice — comforting and mildly spiced

Causa

Chilled layered potato terrine with aji amarillo and a seafood or chicken filling — dense, cold, and surprisingly satisfying as a starter

Pisco Sour

Frothy egg-white classic made with pisco, lime, and a few drops of Angostura — well-balanced and not oversweetened

Arroz Chaufa

Peruvian-Chinese fried rice with egg, scallions, and soy — filling but can run greasy; best as a side alongside the lomo saltado rather than a standalone main