Peruvian cuisine, in addition to its Inca origins, combines Spanish, Asian, and African influences to make an eclectic fusion of indigenous crops, spices, meats and seafood. Fresh ingredients and imaginative sauces are a hallmark of Peruvian cuisine, as is the popular Aji Amarillo pepper. This fruity flavored and aromatic pepper is incorporated into many dishes, adding mild spice and a pleasant yellow color. This pepper can be mixed with oil and used as a flavorful condiment or dipping sauce as well.
A staple menu item of Peruvian cuisine, anticuchos can be credited to Peru's African descendants. These kabob style dishes are traditionally prepared with cow's heart, but we also prepare them with chicken. For lighter fare, piqueos (small plates) offer a tasting of Peruvian flavors in addition to the vast array of traditional appetizers.